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2007, 1st ed., ISBN 0813818354, xv, 437
As the world’s population increases the need to produce greater quantities of major staple crops such as wheat, rice, maize, potato, cassava, soybean, sweet... 
Crop improvement | Cultures vivrières | Cultures | Breeding | Amélioration | Food crops | ECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science
Book
2017, Annals of the New York Academy of Sciences, Volume 1390, 114 pages
"The World Health Organization, in collaboration with the Food and Agriculture Organization of the United Nations and the Sackler Institute for Nutrition... 
Biotechnology | Food crops
Book
Journal Article
Food Security, ISSN 1876-4517, 6/2015, Volume 7, Issue 3, pp. 583 - 591
There is a growing disconnect between agricultural policy and contemporary nutritional challenges, the persistent problem of micronutrient malnutrition and... 
Food Science | Nutrition | Social Sciences, general | Staple grain | Agriculture Policy | Life Sciences | Environment, general | Diet diversity | Policy bias | Agriculture | Non-staple food | Social Policy | Plant Sciences | ASIA | FOOD SCIENCE & TECHNOLOGY | REVOLUTION | GROWTH | RISK | STRATEGIES
Journal Article
2017, SpringerBriefs in Food, Health, and Nutrition, ISBN 9811028338
This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods,... 
Biotechnology | Life sciences | Biochemistry | Biomedical engineering | Food
Web Resource
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 09/2013, Volume 61, Issue 35, pp. 8287 - 8294
Journal Article
Journal Article
Food Science & Nutrition, ISSN 2048-7177, 07/2016, Volume 4, Issue 4, pp. 544 - 554
For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress... 
brewing process | diet | fermented food | food culture | Africa | lactic fermentation | FOOD SCIENCE & TECHNOLOGY | Case studies | Liquors | Fermentation | Analysis | Yeast | Cereals | Propagation | Grain | Liquor | Alcohol | Raw materials | Powder | Leaves | Microorganisms | Bacteria | Beverages | Food | Enzymes | Barley | Ethanol | Preservation | Ethyl acetate | Brewing | Flavor | Acids | Diet | Information processing | Alcoholic beverages | Lactic acid | Food processing industry | Acetic acid | Breweries
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 04/2018, Volume 67, pp. 119 - 127
This study comprises the development of a robust, rapid and cost-effective reversed-phase high-performance liquid chromatographic method with low solvent... 
Plantain | Provitamin A | Carotenoids | Food composition | Maize | Food analysis | HPLC | Starchy staples | Cassava | β-Carotene | beta-Carotene | FRUITS | PROVITAMIN | FOOD SCIENCE & TECHNOLOGY | VARIETIES | EXTRACTION | VEGETABLES | CHEMISTRY, APPLIED
Journal Article