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Author : Edward SMITH (M.D.)
Publisher : Unknown
Page : 534 pages
File Size : 41,9 Mb
Release : 1873
Category : Electronic
ISBN : BL:A0026619774
Author : Y. H. Hui
Publisher : CRC Press
Page : 1390 pages
File Size : 47,6 Mb
Release : 2014-12-16
Category : Technology & Engineering
ISBN : 9781466577695
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.
Author : George Dodd
Publisher : Unknown
Page : 568 pages
File Size : 45,6 Mb
Release : 1856
Category : Food supply
ISBN : OXFORD:590306436
Author : Jill Weisenberger
Publisher : BenBella Books
Page : 321 pages
File Size : 54,7 Mb
Release : 2023-05-02
Category : Health & Fitness
ISBN : 9781637743607
Prediabetes can be scary, but it's also an opportunity—an opportunity to "reset," improve your health, and get yourself in better shape than ever. Learning you have prediabetes is scary, but it comes with a silver lining: It means you've caught the condition just in time, before it's too late. Your best chance to reverse prediabetes starts now. Prediabetes: A Complete Guide, Second Edition reveals to you in detail what these actions are and empowers you to find the healthy eating and lifestyle changes that work best for you to help you achieve your health goals. This new, updated edition of the original, reader-approved guide includes even more proven tools to make healthy eating easier than ever—including simple tips for foolproof meal planning, plus even more tasty recipes and meal ideas to cover breakfast, lunch, dinner, and snack time. This comprehensive guide leads you through dozens of concrete steps you can take to reverse prediabetes, reduce the risk of developing type 2 diabetes and other lifestyle-related chronic diseases. You’ll learn to: Identify your risks for developing type 2 diabetes Set personalized and meaningful behavioral goals Eat for weight loss and greater insulin sensitivity Tweak your favorite recipes to include wholesome foods Start or improve upon an exercise plan Reduce sedentary time Organize and track your progress with tools included in the book Taking an individualized approach to your lifestyle “reset,” it allows you to choose your own path to wellness, and maintain a healthful lifestyle so that you can feel better than you have in years.
Author : Dennis R. Heldman,Carmen I. Moraru
Publisher : CRC Press
Page : 2001 pages
File Size : 54,8 Mb
Release : 2010-10-21
Category : Science
ISBN : 9781498711074
The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in
Author : J.F. Diehl
Publisher : CRC Press
Page : 480 pages
File Size : 49,8 Mb
Release : 1999-12-01
Category : Technology & Engineering
ISBN : 0585368791
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to untangle the conflicting claims asserted by the proponents and opponents of this modern method of food processing. Information is drawn from international scientific and political bodies. This edition: presents results from recent studies on the wholesomeness of irradiated foods; considers practical aspects of food irradiation, regulation, control and consumer acceptance; discusses developments in the identification of irradiated foods; and more.
Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
Page : 602 pages
File Size : 50,6 Mb
Release : 2008-05-28
Category : Technology & Engineering
ISBN : 9781420053265
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Author : Sarah Hendrickx,Jess Hendrickx
Publisher : Jessica Kingsley Publishers
Page : 370 pages
File Size : 53,9 Mb
Release : 2024-01-18
Category : Psychology
ISBN : 9781805010708
The difference that being female makes to the diagnosis, life and experiences of an autistic person is hugely significant. In this widely expanded second edition, Sarah Hendrickx combines the latest research with personal stories from girls and women on the autism spectrum to present a picture of their feelings, thoughts and experiences at each stage of their lives. Outlining the likely impact will be for autistic women and girls throughout their lifespan, Hendrickx surveys everything from diagnosis, childhood, education, adolescence, friendships and sexuality, to employment, pregnancy, parenting, and aging. With up-to-date content on masking, diagnosis later in life, and a new focus on trans and non-binary voices, as well as a deeper dive into specific health and wellbeing implications including menopause, PCOS, Hypermobility/Ehlers-Danlos, autistic burnout, and alexithymia, this is an invaluable companion for professionals, as well as a guiding light for autistic women to understand and interpret their own experience in context.
Author : Jose L. Tadeo
Publisher : CRC Press
Page : 380 pages
File Size : 53,5 Mb
Release : 2019-03-04
Category : Science
ISBN : 9781351047067
This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis. It contains up-to-date material including recent trends in sample preparation, general methods used for pesticide analysis and quality assurance aspects, and chromatographic and immunoassay methods. The rest of the book describes particular analytical methods used for the determination of pesticides in food and soil, water and air. In addition, the levels of these chemicals found in food, their regulatory aspects and the monitoring of pesticides in the environment are described.
Author : Peter Lund Simmonds
Publisher : London : E. & F.N. Spon
Page : 504 pages
File Size : 42,7 Mb
Release : 1885
Category : Animal feeding
ISBN : HARVARD:32044106198435
Author : Semih Otles
Publisher : CRC Press
Page : 537 pages
File Size : 50,9 Mb
Release : 2011-11-16
Category : Technology & Engineering
ISBN : 9781439815526
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
Author : NAG, A.
Publisher : PHI Learning Pvt. Ltd.
Page : 216 pages
File Size : 42,9 Mb
Release : 2015-11-16
Category : Technology & Engineering
ISBN : 9788120351189
The book, in its second edition, discusses the methodology usually adopted to determine different types of parameters necessary for the design, analysis and monitoring of various activities in agricultural and environmental engineering. With the advancement in the food science, the development of concepts for analysis, techniques and instrumentation has become essential for the field of food engineering. Thus, the text includes different experiments and instrumentation techniques for analysis of food and its preservation in an easy-to-follow style for the students, researchers, practicing engineers and food industrialists, besides agricultural and environmental engineering. The text also describes in detail modern instrumental techniques such as Chromatographic methods, IR, UV, NMR, Mass spectroscopy, Circular dichroism, Thermogravimetric analysis and gives many solved problems based on those instruments. The compact and concise book dealing with different analytical and instrumental techniques used in agriculture, environmental and food engineering is of immense value to undergraduate and postgraduate students in these disciplines as well as for the researchers. FEATURES OF THE NEW EDITION 1. Different experiments for analysis of food and its preservation have been incorporated for helping students of food engineering which reflects in the title of the book. 2. Different types of instrumental techniques such as NMR, Flame Photometry, Circular Dichroism and Thermogravimetric analysis have been added in the chapter on Instrumental Techniques so that the students and researchers of different branches are benefited from the book. 3. Solved problems have been provided to strengthen students’ skills in solving numerical problems.
Author : William Brinton
Publisher : Unknown
Page : 546 pages
File Size : 53,7 Mb
Release : 1861
Category : Dietetics
ISBN : UOM:39015036338534
Author : Hassall
Publisher : Unknown
Page : 812 pages
File Size : 43,9 Mb
Release : 1855
Category : Electronic
ISBN : UBBS:UBBS-00039910
Author : Anthony L. Pometto III,Ali Demirci
Publisher : John Wiley & Sons
Page : 310 pages
File Size : 53,7 Mb
Release : 2015-11-02
Category : Technology & Engineering
ISBN : 9781118864142
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find: The first comprehensive review of biofilm development by Campylobacter jejuni An up-date on the resistance of Listeria monocytogenes to sanitizing agents, which continues to be a major concern to the food industry An account of biofilms associated with various food groups such as dairy, meat, vegetables and fruit is of global concern A description of two novel methods to control biofilms in the food environment: bio-nanoparticle technology and bacteriophage Biofilms are not always a problem: sometimes they even desirable. In the human gut they are essential to our survival and provide access to some key nutrients from the food we consume. The authors provide up-date information on the use of biofilms for the production of value-added products via microbial fermentations. Biofilms cannot be ignored when addressing a foodborne outbreak. All the authors for each chapter are experts in their field of research. The Editors hope is that this second edition will provide the bases and understanding for much needed future research in the critical area of Biofilm in Food Environment.