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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles-and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
Solidarity Road tells the story of Jan Theron’s involvement in the Food and Canning Workers Union (FCWU) during apartheid South Africa. Part memoir, part history this fascinating tale will reveal what working conditions were like in the 1970’s. It outlines the very beginnings of the Congress of South African Trade Unions (COSATU).
Theron states, ‘Solidarity in a trade union does not simply mean standing by your members, or by organised workers. It means solidarity with your class. At the time, in 1976, the working class was fragmented. Working for a trade union was part of a project to unite a fragmented class, and to give it a voice. This was the historical project to which a number of people from a certain intellectual background were drawn. This would be our contribution to the struggle: what we did to end apartheid. It was a struggle for democracy, but democracy did not just mean everyone getting to vote every so often in national elections. People also had to eat.
The most obvious way in which the working class was then fragmented was in terms of race. The Union put its commitment to solidarity into practice by uniting workers of different races in factories manufacturing food. To do so it had to overcome divisions among workers created by the ways in which government had structured employment, in terms of the law, which the bosses were able to exploit. Nowadays ‘bosses’ seems like a dated term, yet this is the term workers used to refer to the people for whom they actually worked. It is also no less important today than it was then to differentiate between those who control the factories and mines and those who operate at their behest.
Chemical Engineering Design: SI Edition is one of the best-known and most widely used textbooks available for students of chemical engineering. The enduring hallmarks of this classic book are its scope and practical emphasis which make it particularly popular with instructors and students who appreciate its relevance and clarity. This new edition provides coverage of the latest aspects of process design, operations, safety, loss prevention, equipment selection, and much more, including updates on plant and equipment costs, regulations and technical standards.
This title presents a fascinating array of wineries focussing primarily on their architectural approach and photographed in the context of the awe inspiring backdrop of the winelands of the Western Cape in South Africa. In 2002 there were 202 wineries in SA in 2010 there are 585 farms producing wine, the industry is mushrooming. Wine making techniques change and technology evolves and with the introduction of new capital into this industry people are doing everything they can to capture a niche in the highly competitive
In this eye-opening expos , acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity--and human health threat--uncovering the ways we can make America's favorite meat safer again. What you eat matters--for your health, for the environment, and for future generations. In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken: from the farm where it's raised directly to your dinner table. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats--and not necessarily for the better. Rich with scientific, historical, and cultural insights, this spellbinding cautionary tale shines a light on one of America's favorite foods--and shows us the way to safer, healthier eating for ourselves and our children.
Country & Townhouse's Best Book for Christmas, 2018 A delectable anthology celebrating the finest writing on wine. In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine. Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhone in a chapter from his classic Adventures on the Wine Route. In an excerpt from Between Meals, long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form - and discovers a very good rose from just west of the Rhone. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity. Jewish-Czech writer and gourmet Joseph Wechsberg visits the medieval Chateau d'Yquem to sample different years of the "roi des vins" alongside a French connoisseur who had his first taste of wine at age four. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Benjamin Wallace and McInerney himself, this is an essential volume for any disciple of Bacchus.
This text attempts to lift the lid on the food industry. It is a topical and politically charged examination of an adulterated food supply chain and the governmental and European Community policies that maintain the status quo.
Forewords by Claes-Goran Granqvist, Uppsala University, Sweden," " and Neal F. Lane, Rice University, Texas
Nanomaterials inevitably have bright prospects, but even now they play an important role in many areas of industry. Some of these new materials are commercially available and are used in off the shelf products, others are important model systems for physicochemical and materials science research. However, research findings and application data are not compiled in a single work. The Springer Handbook of Nanomaterials collects description and data of materials which have dimensions on the nanoscale. The description of nanomaterials follows the interplay of structure, properties, processing and applications mainly in their solid phase. The chapters were arranged according to the classical materials-science classifications: carbon materials, metals, ceramics, composites, and biomaterials. For each part, materials structures represent different dimensionality; zero-dimensional clusters, nanoparticles and quantum dots, one-dimensional nanowires and nanotubes, and two-dimensional thin films and surfaces. Combinations cover for instance nanostructured and hybrid materials.
Almost 100 leading scientists from academia and the industry were selected to write the 32 chapters and collect the physical, chemical and mechanical data. The handbook was written and compiled for professionals and practitioners, materials scientists, physicists and chemists at universities, as well as in the fields of industrial research and production.
The Handbook is organized in seven parts. Part A: NanoCarbons. Part B: NanoMetals. Part C: NanoCeramics. Part D: NanoComposits. Part E: Nanoporous Materials. Part F: Organic and Biomaterilas. Part G: Applications and Impact.
The production of wine is described in detail from the creation of a vineyard, through the production of grapes and their subsequent processing and quality control, to the bottling of the finished wine. It explains why the choice of land is important in establishing a new vineyard, and how vines and soil interact and thus create the traditional links between region and grape variety. The main part of the book is devoted to the incredibly complex series of operations that constitute the transformation of grape juice into wine. All of this is done without recourse to the knowledge of advanced chemistry. Chemical formulae and equations are kept to the basic minimum that is necessary to explain the changes that occur during these processes. This third edition includes extended chapters on the production of the main categories of wine: red, pink, white, sparkling, sweet and fortified. This section of the book is of particular interest for those who are not studying for exams, but are merely dedicated amateurs who want to know more about how their favourite wine is produced. There is a chapter devoted to the faults and problems that can occur with wine, giving an explanation of the causes and remedies for each. With quality assurance playing a large role in modern food production, this chapter has been extended to include a large section on Hazard Analysis and Critical Control Points (HACCP) in the production of wine. This process is poorly understood, so the author has included a model HACCP system that can be applied to any winery in the world. The chapter on European wine regulations has been brought up-to-date and the final chapter gives a brief but pertinent description of the correct way to taste wine, thus enabling the drinker to get the maximum enjoyment from each bottle. As Hugh Johnson states in the Foreword: "David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old." Re-printed in 2012 and 2014.
While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf. Topics discussed in the new edition include: Revised taxonomy due to improved insights in genetics and new molecular biological techniques New discoveries related to the mechanisms of lactic acid bacterial metabolism and function An improved mechanistic understanding of probiotic functioning Applications in food and feed preparation Health properties of lactic acid bacteria The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation play a major role in the initiation and progression of a host of disease states, ranging from cancer to posttraumatic stress disorder. In varying doses, micronutrients, including antioxidants, B vitamins, and minerals have shown to help ameliorate these effects. However, clinical studies using isolated micronutrients to combat these illnesses have proven that such limited therapy has produced inconsistent results. Assembling a plethora of rational and scientific evidence, Micronutrients in Health and Disease makes the case that the use of not one but multiple micronutrients working together synergistically in combination with a low-fat, high-fiber diet can prove successful in the prevention and management of these chronic conditions. Following an overview of basic facts about micronutrients, oxidative stress, inflammation, the immune system, and the results of various clinical studies, the book explores the use of micronutrients in prevention and improvement of standard therapy in a number of disease states, including: * Coronary artery disease * Diabetes * Cancer * Alzheimer's disease * Parkinson's disease * Hearing disorders * Posttraumatic stress disorder * Traumatic brain injury * HIV/AIDS * Adverse effects of radiation * Arthritis Steeped in research and heavily referenced, this volume concludes with a list of common myths and misconceptions about micronutrient use and a chart with dietary reference intakes (DRIs) of all the major products, making this a solid resource for those seeking to promote healthy aging and prevent and manage disease.
Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew.
With a range of equipment and guidance now readily available, home-brewing is more accessible than ever. However, while the actual concept behind making beer is simple – add water to barley to create and extract sugar, add hops while boiling, cool, then feed to yeast – the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practice is being able to spot the signs of trouble and know how to respond.
Whether the reader is a first-timer trying out a new hobby or an old hand looking to produce a finely crafted artisan ale, The Home-brewer’s Problem Solver provides the information needed to nip problems in the bud and to avoid them in the fi rst place. It contains 100 common home-brew snags and setbacks, spelling out the underlying causes and offering practical solutions. Each key stage of the brewing process is tackled with accompanying photographs, practical tips and useful insights.
Contents: The basics, Ingredients, Mashing/steeping, Boiling, Fermentation, Packaging, Equipment, Finished beer.
Reviews all known antifoam mechanisms, and discusses the appropriate practical approaches for solving foam control problems in a variety of industrial contexts. These range from crude oil production to detergent formulation.
This textbook presents key theoretical approaches to understanding issues of sustainability and environmental management, perfectly bridging the gap between engineering and environmental science. It begins with the fundamentals of environmental modelling and toxicology, which are then used to discuss qualitative and quantitative risk assessment methods, and environmental assessments of product design. It discusses how business and government can work towards sustainability, focusing on managerial and legal tools, before considering ethics and how decisions on environmental management can be made. Students will learn quantitative methods while also gaining an understanding of qualitative, legal, and ethical aspects of sustainability. Practical applications are included throughout, and there are study questions at the end of each chapter. PowerPoint slides and jpegs of all the figures in the book are provided online. This is the perfect textbook on environmental studies for engineering and applied science students.
This indispensable guide will equip the reader with a thorough understanding of the field of foaming chemistry. Assuming only basic theoretical background knowledge, the book provides a straightforward introduction to the principles and properties of foams and foaming surfactants. It discusses the key ideas that underpin why foaming occurs, how it can be avoided and how different degrees of antifoaming can be achieved, and covers the latest test methods, including laboratory and industrial developed techniques. Detailing a variety of different kinds of foams, from wet detergents and food foams, to polymeric, material and metal foams, it connects theory to real-world applications and recent developments in foam research. Combining academic and industrial viewpoints, this book is the definitive stand-alone resource for researchers, students and industrialists working on foam technology, colloidal systems in the field of chemical engineering, fluid mechanics, physical chemistry, and applied physics.
Felder's Elementary Principles of Chemical Processes prepares students to formulate and solve material and energy balances in chemical process systems and lays the foundation for subsequent courses in chemical engineering. The text provides a realistic, informative, and positive introduction to the practice of chemical engineering. This classic text has provided generations of aspiring chemical engineers with a solid foundation in the discipline - engineering problem analysis, material balances and energy balances. Richard Felder is a recognized global leader in the field of engineering education and this text embodies a lifetime of study and practice in effective teaching techniques. The text is in use at more than 4 out of 5 chemical engineering programs in the US.
The Study Guide is designed as a teaching aid to be used in conjunction with the book Alive and Well at the End of the Day: The Supervisor's Guide to Managing Safety in Operations, written by Paul D. Balmert. The book is designed to teach front-line supervisors of workers in a wide range of industries how to help and guide their employees to understand the risks involved in the various aspects of their work, and how to cope with those risks and to plan and execute their jobs in ways that can help eliminate accidents. Created by the highly experienced training specialists of Balmert Consulting, the Study Guide utilizes training best practices to help affix the principals of Alive and Well at the End of the Day: The Supervisor's Guide to Managing Safety in Operations in the minds of the reader. The use of strategically-crafted questions both at the beginning and end of each review session allows the reader to work with the material and become more familiar with it. The book was developed in response to multiple requests from readers of Alive and Well at the End of the Day: The Supervisor's Guide to Managing Safety in Operations who enthusiastic about the messages and ideas in the book wanted to find ways to make it become part of their operation s safety culture and practices. For more information on Alive and Well at the End of the Day: The Supervisor's Guide to Managing Safety in Operations visit: http://www.wiley.com/WileyCDA/WileyTitle/productCd-047046707X.html
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a "must -read" for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
The 4th edition of this successful reference book contains an updated selection of the most frequently used assays for reliably detecting the pharmacological effects of potential drugs. Effects covered include cardiovascular, analgesic, endocrine, psychotropic, respiratory, renal and immunomodulatory activities. Each of the more than 1,000 assays comprises a detailed protocol outlining the purpose and rationale of the method, a critical assessment of the results and their pharmacological and clinical relevance. In addition, animal models of rare diseases are described. For this 4th edition, all existing chapters have been revised and completely updated. A large number of assays were added. Sections that have been specifically enlarged include - Pharmacological assays in thrombosis and haemostasis, - Antidiabetic activity (includes completely new chapters such as Biochemical Methods in Diabetology), - Anti-atherosclerotic activity. New chapters are added such as Auditory Pharmacology, Oncology Activity, Stem Cells, Omics, Personalized Medicine, etc.
Statistical Thermodynamics: An Engineering Approach covers in a practical, readily understandable manner the underlying meaning of entropy, temperature and other thermodynamic concepts, the foundations of quantum mechanics, and the physical basis of gas, liquid and solid phase properties. It presents simply the relationship between macroscopic and microscopic thermodynamics. In addition, the molecular basis of transport phenomena and chemical kinetics are explored, as are basic concepts in spectroscopy. Modern computational tools for solving thermodynamic problems are explored, and the student is assured that he or she will gain knowledge of practical usefulness. This essential text is suitable for mechanical or aerospace engineering graduate students who have a strong background in engineering thermodynamics, those entering advanced fields such as combustion, high temperature gas dynamics, environmental sciences, or materials processing, and those who wish to build a background for understanding advanced experimental diagnostic techniques in these or similar fields.
Of great importance to scholars, collectors, dealers, and others interested in the history of ceramics, the decorative arts, and industrial culture, Syracuse China examines the birth, growth, and remarkable resilience over more than a century of one of America's major manufacturers of ceramic tableware. Drawing on the company's archives and historical collection of ware, the authors explore not only the history of its products but also the people who designed, made, decorated, sold, and used them.
Syracuse China was the pioneer manufacturer of a distinctively American type of vitrified fine china, as well as the first American "rolled edge" shapes which revolutionized hotel and restaurant dining. The company was also a great leader in labor relations and marketing within its industry.
Cleota Reed and Stan Skoczen's lively account of this
fascinating chapter in the history of American material culture
spans the Victorian age to the present. Collectors and enthusiasts
will find the following features invaluable:
Welding Skills, Processes and Practices is THE textbook to support Welding and Fabrication courses and is an ideal training tool to support assessment practice and to underpin concepts and theory. The textbook has been specifically designed to align the major awarding body qualifications in welding and metal fabrication at level 1 and 2 and the comprehensive coverage crosses from techniques and design and testing right down to interpersonal skills, health and safety and customer care.
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