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Ebooks on agriculture and the applied life sciences from CAB International
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This chapter presents an alphabetical list of infectious diseases together with their aetiology (arboviruses, bacteria, ectoparasites, fungi, helminths (but not nematodes), nematodes, prions, protozoa, rickettsiae, spirochaetes, toxins and other viruses), clinical features, mode of transmission,...
This chapter describes changing attitudes on the welfare of crustaceans and cephalopods used as food.
Peas, faba beans and Phaseolus beans are used in a wide variety of ways, either fresh, where the immature pods or seeds are harvested and used as a vegetable, or processed, either by freezing or by canning, and as dried pulses as food ingredients or flour, or rehydrated and cooked. Cooked pulses...
This chapter provides a comprehensive list of infectious diseases of humans, which are presented in tabular form and listed in alphabetical order by the most commonly used name. Agents are: arboviruses; bacteria; ectoparasites; fungi; helminths (but not nematodes); nematodes; prions; protozoa;...
The grain legume processing industry incorporates three major components. The primary processing involves cleaning, drying, storage, packaging, etc, where raw materials are purified by removal of foreign matter and immature grain, and are then prepared for grading and secondary processing. The...
The phytochemical composition, factors affecting composition (genotype, agronomy, storage), processing (effects of cooking and freezing) of Brassica spp. are discussed.
This chapter examines grain production during the Golden Age of the feudal Europeans. Topics discussed include the environmental conditions that existed to allow crop production, the technology that was applied in growing the crops, and the methods used in cooking grain and brewing during this era.
Mycotoxins have both economic and health impacts because they contaminate human food and animal feeds. A central question is whether there are food processing strategies that reduce mycotoxin levels in food products. In this chapter we critically review food processing methods tested in Africa for...