| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
26/10/2012 |
|
Data da última atualização: |
07/11/2012 |
|
Autoria: |
DU BOIS, C. M.; TAN, C. B.; MINTZ, S. W. |
|
Afiliação: |
CRISTIANE M. DU BOIS; CHEE-BENG, T.; SIDNEY W. MINTZ. |
|
Título: |
The world of soy. |
|
Ano de publicação: |
2008 |
|
Fonte/Imprenta: |
Urbana: University of Illinois, 2008. |
|
Páginas: |
337 p. |
|
ISBN: |
978-0-252-03341-4 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Introduction: the significance of soy. Acceptance of soy in global and historical context. Legumens in the history of Human Nutrition; Eartly uses of soybean in Chinese history; Fermented beans and western taste; Genetically engineered soy. Ethnographic studies os soy?s acceptance: tofu and related products in Chinese foodways; tofu feasts in Sichuan cuisine; Fermented soybean products and Japanese standard taste; Fermented soyfoods in South Korea; Tofu in Vietnamese life; Soofoods in Indonesia; Social context and diet: changing soy production and consumption in the United States; Soybeans and soyfoods in Brazil, with notes on Argentina: sketch of an expanding world commodity; Soy in Bangladesh: history and prospects; Soybeans and soybean products in West Africa: adoption by farmers and adaptation to foodways. Conclusion: soy?s dominance and destiny.
Appendix A. Scientific names for plants and Edible Fungi. Appendix B. More on tofu in Chengdu. |
|
Thesagro: |
Nutrição humana; Soja. |
|
Thesaurus Nal: |
Food and Human Nutrition; Soybeans. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 01448nam a2200205 a 4500
001 1938234
005 2012-11-07
008 2008 bl uuuu 00u1 u #d
020 $a978-0-252-03341-4
100 1 $aDU BOIS, C. M.
245 $aThe world of soy.
260 $aUrbana: University of Illinois$c2008
300 $a337 p.
520 $aIntroduction: the significance of soy. Acceptance of soy in global and historical context. Legumens in the history of Human Nutrition; Eartly uses of soybean in Chinese history; Fermented beans and western taste; Genetically engineered soy. Ethnographic studies os soy?s acceptance: tofu and related products in Chinese foodways; tofu feasts in Sichuan cuisine; Fermented soybean products and Japanese standard taste; Fermented soyfoods in South Korea; Tofu in Vietnamese life; Soofoods in Indonesia; Social context and diet: changing soy production and consumption in the United States; Soybeans and soyfoods in Brazil, with notes on Argentina: sketch of an expanding world commodity; Soy in Bangladesh: history and prospects; Soybeans and soybean products in West Africa: adoption by farmers and adaptation to foodways. Conclusion: soy?s dominance and destiny. Appendix A. Scientific names for plants and Edible Fungi. Appendix B. More on tofu in Chengdu.
650 $aFood and Human Nutrition
650 $aSoybeans
650 $aNutrição humana
650 $aSoja
700 1 $aTAN, C. B.
700 1 $aMINTZ, S. W.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Soja (CNPSO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| 1. |  | CHU, J.-N.; YOUNG, C.-C.; TAN, C.-C.; WU, S.-P.; YOUNG, L.-S. Improvement of productivity and polysaccharide-protein complex in Agaricus blazei. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 47, n. 1, p. 96-102, jan. 2012. Título em português: Ganho de produtividade e complexo de proteína?polissacarídeos em Agaricus blazei.| Biblioteca(s): Embrapa Unidades Centrais. |
|    |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
