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 Development of sorghum-based nutritious weaning foods using traditional food preparation techniques
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Development of sorghum-based nutritious weaning foods using traditional food preparation techniques (germination and blending) GERMINATION EFFECT ON NUTRIENT DENSITY OF SORGHUM-BASED WEANING FOOD.

автор Shimelis T.C. издательство Книга по Требованию Книги
Cтраниц 92        мягкая обложка       
Аннотация:In Ethiopia, Commercially made weaning foods are not available especially in the rural part of the country and if available, not affordable by the majority of the poor. This book which is based on a research study gives an insight on how to prepare low cost weaning foods using germination and blending. Weaning foods prepared traditionally have high viscosity when reconstituted and antinutritional factors which limits the total food intake by infants and bioavailability of micronutrients, respectively. Adequate nutrition is essential for adequate growth and cognitive development of infants. This book will be especially useful to researchers, nutrition professionals, health workers and administrators especially in the public health nutrition sectors. Breast milk is a sole and sufficient source of nutrition during the first six months of infant life. Therefore, nutritious weaning foods need to be introduced. Therefore, there is a need for low-cost weaning foods which can be prepared at community kitchens from locally available raw materials using simple technologies and equipment. Towards the middle of the first year, breast milk becomes insufficient to support growing infants.
Автор: Shimelis T.C.
Издательство: Книга по Требованию
Год:2010
Цена:
1893 руб
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Поиск: Development of sorghum-based nutritious weaning foods using traditional food preparation techniques (germination and blending) GERMINATION EFFECT ON NUTRIENT DENSITY OF SORGHUM-BASED WEANING FOOD.
НОВЫЙ ГОД СИМВОЛ 2013 ГОДАУКРАШЕНИЯ
КАРНАВАЛ НА НОВЫЙ ГОД РАСПРОДАЖА
Ортомолекулярная медицина Orthomol Устрание причин заболеваний. Ортомоль это новый метод для лечения и профилактики болезней. Orthomol - ортомолекулярная медицина.
The Food preservation

Федеральное агентство по образованию Государственное образовательное учреждение высшего профессионального образования ВОЛГОГРАДСКИЙ ГОСУДАРСТВЕННЫЙ ТЕХНИЧЕСКИЙ УНИВЕРСИТЕТ (ВолгГТУ) Кафедра иностранных языков Семестровая работа по английскому языку на тему: a d sodium a d po assium sulfi e a d sulfur dioxide. A special class of addi ives ha reduce oxida io is k ow as he seques ra s. Seques ra s are compou ds ha «cap ure» me allic io s, such as hose of copper, iro , a d ickel, a d remove hem from co ac wi h foods. he removal of hese io s helps preserve foods because i heir free s a e hey i crease he ra e a which oxida io of foods akes place. Some examples of seques ra s used as food preserva ives are e hyle ediami e- e raace ic acid (ED A), ci ric acid, sorbi ol, a d ar aric acid. Irradia io he le hal effec of radia io o pa hoge s has bee k ow for ma y years. Si ce he 1950s, research i he U i ed S a es has bee direc ed a he use of his ech ique for preservi g cer ai ki ds of food. he radia io used for food preserva io is ormally gamma radia io from radioac ive iso opes or machi e-ge era ed x rays or elec ro beams.
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