• Technology & Engineering

Pearson's Composition and Analysis of Foods


Author: Ronald S. Kirk,Ronald Sawyer
Publisher: Addison-Wesley Longman Limited
ISBN: 9780582409101
Category: Technology & Engineering
Page: 708
View: 2468
This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.

    • Technology & Engineering

Food Analysis


Author: S. Suzanne Nielsen
Publisher: Springer
ISBN: 3319457764
Category: Technology & Engineering
Page: 649
View: 2331
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

    • Cooking

Cheese & Wine

A Guide to Selecting, Pairing, and Enjoying
Author: Janet Fletcher
Publisher: Chronicle Books
ISBN: 1452111499
Category: Cooking
Page: 144
View: 7912
From the best-selling author of The Cheese Course comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses,exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brind'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.

    • Cooking

The Technology of Cake Making


Author: E.B. Bennion,A.J. Bent,G.S.T. Bamford
Publisher: Springer Science & Business Media
ISBN: 9780751403497
Category: Cooking
Page: 421
View: 3562
This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered.

    • Electronic books

Yoghurt

Science and Technology
Author: A. Y. Tamime,Richard Kenneth Robinson
Publisher: Woodhead Publishing
ISBN: 9781855733992
Category: Electronic books
Page: 619
View: 2454
In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultra filtration, the latest developments in mechanization and automation and the implementation of HACCP.

Milk Products


Author: Harvey,Hill,W M Clunie & Harry Hill
Publisher: Daya Books
ISBN: 9788176220248
Category:
Page: 344
View: 8517
Milk Products Is Not A Work On Dietetics Or Nutrition, Although These Most Important Subjects Receive Due Consideration Throughout The Book. It Is Rather A Practical Handbook Which Attempts To Set Out In Reasonably Concise Form The Various Ancillary Uses To Which Milk May Be Put, And To Describe The Processes Of Manufacture, Together With Desirable Methods Of Control. The Well Illustrated Book Is The Pioneering And Classical Work On Milk Products. This Book Will Be Highly Beneficial And Useful For Students, Research Workers, Planners And Farmers. Contents Chapter 1: Ice-Cream; Introductory-Historical-Definition-Food Value-Bacteria In Icecream-Sources Of Bacteria-Icecream And Disease-Investigation Of Epidemics-Diseases Transmitted By Icecream-Ingredients-Manufacturing Methods-Storage And Distribution-Sterilisation Of Plant-Manufacturing Problems-Bacteriological Control-Chemical Examination-Legislative Control-Suggestion For Efficient Control; Chapter 2: Cream; Introductory-Definition And Varieties-Properties And Composition-Bacteria In Cream-Diseases Transmitted By Cream-Separation Methods-Mechanical, Separation- Pasteurisation-Homogenisation-Viscosity-Storage And Sale Of Cream-Defects In Cream-Bacteriological Examination-Chemical Examination-Legislative Control-Clotted Cream-Canned Cream-Sterilised Cream-Artificial Cream; Chapter 3: Butter And Margarine; Introductory-Composition And Appearance-Food Value-Butter And Diseases-Theory Of Manufacture-Factors Influencing Butter Making-Manufacturing Premises-Sources Of Contamination-Method Of Manufacture-Cleansing Of Plant-Faults In Butter-Keeping Qualities-Butter Grading-Butter Blending-Butter Milk-Bacteria In Butter-Bacteriological Control-Chemical Examination-Whey Butter-Dehydrated Butter-Milk Blended Butter-Renovated Butter-Canned Butter-Synthetic Butter-Margarine-Legislative Control; Chapter 4: Cheese; Introductory-Composition-Food Value-Outbreaks Of Disease Due To Cheese-Manufacturing Premises-Personnel-Cleansing And Sterilisation-Cheese Making Process-Types Of Cheese-Crustless Cheese-Blue-Veined Cheeses-Soft Varieties-Special Varieties-Crustless Cheese-Dehydrated Cheese-Canned Cheese-Abnormalities In Cheese-Bacteria And Moulds In Cheese-Bacteriological Control-Chemical Examination-Legislative Control-Whey; Chapter 5: Condensed Milk; Introductory-Composition-Food Value-Condensed Milk And Disease-Effect Of Heat-Manufacturing Process-Inspection Of Cans-Bacteria In Condensed Milk-Defects In Condensed Milk-Bacteriological Control-Chemical Examination-Legislative Control; Chapter 6: Evaporated Milk; Introductory-History-Composition-Food Value-Evaporated Milk And Disease-Effect Of Heat-Manufacturing Process-Inspection Of Cans-Bacterial In Evaporated Milk-Defects In Evaporated Milk-Bacterioligical Examination-Chemical Examinations-Legislative Control; Chapter 7: Dried Milk; Introductory-Composition And Properties-Food Value-Uses Of Dried Milk-Dried Milk And Disease-Effect Of Heat-Manufacturing Methods-Keeping Quality-Bacteria In Dried Milk-Bacteriological Control-Chemical Control-Legislative Control; Chapter 8: Subsidiary Milk Products And Uses For Milk; Fermented Milks-Buddeised Milk-Iodised Milk-Junkets-Dried Whey-Lactalbumin-Lactose-Whey Foods-Infant And Invalid Foods-Malted Milk-Other Milk Preparation-Casein-Milk Chocolate-Minor Uses Of Milk.

    • Technology & Engineering

Handbook of Food and Beverage Fermentation Technology


Author: Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher: CRC Press
ISBN: 0824751221
Category: Technology & Engineering
Page: 1000
View: 3338
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

    • Technology & Engineering

The Technology of Vitamins in Food


Author: P. Berry Ottaway
Publisher: Springer Science & Business Media
ISBN: 1461521319
Category: Technology & Engineering
Page: 270
View: 6159

    • Language Arts & Disciplines

Reading Literature and Writing Argument


Author: Missy James,Alan Merickel
Publisher: Longman Publishing Group
ISBN: 9780321871862
Category: Language Arts & Disciplines
Page: 651
View: 2387
Based on the assumption that writing is valued only when it makes readers think, this anthology combines the content of literature and argument texts into one easy to use book. Reading Literature and Writing Argument provides students with multi-genre reading experiences designed to immerse them in critical and creative thinking as they address problems and issues from multiple perspectives. This book also prompts students to see language as a way to create meaning in their lives and to see themselves as writers with a purpose and an audience.

    • Business & Economics

Principles of Food and Beverage Management


Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780132742054
Category: Business & Economics
Page: 328
View: 8107
This text focuses on PRINCIPLES OF FOOD AND BEVERAGE MANAGEMENT topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an online testing voucher to be used with the online version of the ManageFirst certification exam.

    • Technology & Engineering

Statistical Methods for Food Science

Introductory Procedures for the Food Practitioner
Author: John A. Bower
Publisher: John Wiley & Sons
ISBN: 1118541626
Category: Technology & Engineering
Page: 336
View: 3436
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.

    • Health & Fitness

Nutrition

An Applied Approach, Books a la Carte Edition
Author: Janice J. Thompson,Melinda Manore
Publisher: Pearson
ISBN: 9780134607771
Category: Health & Fitness
Page: 744
View: 8310

    • Nature

Squirrels

The Animal Answer Guide
Author: Richard W. Thorington, Jr.,Katie E. Ferrell
Publisher: JHU Press
ISBN: 0801884020
Category: Nature
Page: 183
View: 6929
"A completely authoritative scholarly guide to the biology of a group of organisms and... a completely readable, fully illustrated, and fascinating introduction for the general public." -- National Museum of Natural History Weekly Update & Forecast

    • Statistics

Statistics

The Art and Science of Learning from Data -Preliminary Edition
Author: Alan Agresti,Christine A. Franklin
Publisher: Prentice Hall
ISBN: 9780131857643
Category: Statistics
Page: 616
View: 4671
Provides a conceptual introduction to introductory statistics that is accessible to students. This work is designed for algebra-based Introductory Statistics Courses.

    • Language Arts & Disciplines

Good Reasons with Contemporary Arguments


Author: Lester Faigley,Jack Selzer
Publisher: Pearson
ISBN: 0134424123
Category: Language Arts & Disciplines
Page: 608
View: 9796
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. For courses in Argument. A practical, visually engaging introduction to argument supported by provocative readings on contemporary issues Nothing you learn in college will prove to be more important than the ability to create an effective argument. That’s the philosophy embodied in Good Reasons with Contemporary Arguments, 7th Edition, an argument rhetoric/reader which avoids complicated schemes and terminology in favor of providing readers with the practical ways of finding "good reasons" to argue for the positions they take. The text uses lively, nontechnical language, an attractive visual design, numerous examples, and fresh, timely readings to engage readers’ interest. The revised 7th Edition includes more than 40 new readings, along with new case studies, chapters, and projects. Good Reasons with Contemporary Arguments , 7th Edition is also available via Revel™, an interactive learning environment that enables students to read, practice, and study in one continuous experience. Learn more.

    • Technology & Engineering

Encyclopedia of Food and Health


Author: N.A
Publisher: Academic Press
ISBN: 0123849535
Category: Technology & Engineering
Page: 4006
View: 3728
The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Nutrition

From Science to You, Books a la Carte Edition
Author: Joan Salge Blake,Kathy D. Munoz,Stella Volpe
Publisher: Pearson
ISBN: 9780134745909
Category:
Page: 928
View: 7721
NOTE: This edition features the same content as the traditional text in a convenient, three-hole-punched, loose-leaf version. Books a la Carte also offer a great value; this format costs significantly less than a new textbook. Before purchasing, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. For Books a la Carte editions that include MyLab(tm) or Mastering(tm), several versions may exist for each title--including customized versions for individual schools--and registrations are not transferable. In addition, you may need a Course ID, provided by your instructor, to register for and use MyLab or Mastering platforms. For introductory nutrition courses. A modern and personal approach to nutrition Nutrition: From Science to You helps readers understand the science of nutrition and how to successfully apply it to their personal lives and future careers. Thoroughly updated to better meet the needs of tomorrow's nutrition and allied health professionals, the 4th Edition provides individuals with more inter-professional applications, increased coverage of emerging and high interest topics such as the microbiome and Leaky Gut syndrome, and new dietary and nutrition guidelines. New auto-graded MDA Personalized Diet Analysis activities, Focus Figure Narrated Walkthroughs voiced by the author, and a mobile-friendly customizable eText enhance Mastering Nutrition, making it an even more effective practice and learning tool for today's readers. Also available with Mastering Nutrition Mastering(tm) Nutrition is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Interactive, self-paced coaching activities provide individualized coaching to help students stay on track. With a wide range of auto-gradable activities available--including animations, videos, NutriTools, and new MyDietAnalysis activities, students can actively learn, understand, and retain even the most difficult concepts. MasteringNutrition includes single-sign-on access to MyDietAnalysis software to give students the tools to track their diet and activity and run reports on various macro- and micro-nutrients consumption.Learn more. NOTE: You are purchasing a standalone product; Mastering(tm) Nutrition does not come packaged with this content. Students, if interested in purchasing this title with Mastering Nutrition, ask your instructor to confirm the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the loose-leaf version of the text and Mastering Nutrition, search for: 0134774337 / 9780134774336 Nutrition: From Science to You, Books a la Carte Plus Mastering Nutrition with MyDietAnalysis with Pearson eText -- Access Card Package, 4/e Package consists of: 0134745906 / 9780134745909 Nutrition: From Science to You, Books a la Carte Edition, 4/e 0134710738 / 9780134710730 Mastering Nutrition with MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for Nutrition: From Science to You