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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General

The Social Psychology of Food (Paperback, Ed): Mark Conner, Christopher Armitage The Social Psychology of Food (Paperback, Ed)
Mark Conner, Christopher Armitage
R869 R810 Discovery Miles 8 100 Save R59 (7%) Ships in 10 - 15 working days

* How can we understand food choice?
* What factors influence dietary change and weight control?
* How does stress influence eating?
* In what ways are foods used to present ourselves to others?
Food is central to the lives of all, and has for centuries been celebrated in art, poetry and song. More recently, media interest has focused public attention on the food we eat, and its influence on physical health and mental well-being. However, it is only in the past couple of decades that social scientists and social psychologists in particular have paid significant attention to the important topic of food. The Social Psychology of Food reviews this research from the perspective of social psychology.
Key issues are addressed such as the role of various factors in food choice, the process of dietary change, the role of food in weight control and disorders of eating, stress and eating, food and self-presentation. Social psychological concepts are used as ways of explaining and understanding each of these domains of food research. The selective and in-depth coverage of the book is designed to demonstrate what social psychology has contibuted to the field, and to provide an essential text for students and researchers in psychology and trainee professionals in health.

Gruel, Bread, Ale and Fish - Changes in the Material Culture related to Food Production in the North Atlantic 800-1300 AD... Gruel, Bread, Ale and Fish - Changes in the Material Culture related to Food Production in the North Atlantic 800-1300 AD (Paperback)
Ditlev L Mahler
R805 R659 Discovery Miles 6 590 Save R146 (18%) Ships in 10 - 15 working days
Brewed in the North - A History of Labatt's (Hardcover): Matthew J. Bellamy Brewed in the North - A History of Labatt's (Hardcover)
Matthew J. Bellamy
R830 R742 Discovery Miles 7 420 Save R88 (11%) Ships in 7 - 11 working days

For decades, the name Labatt was synonymous with beer in Canada, but no longer. Brewed in the North traces the birth, growth, and demise of one of the nation's oldest and most successful breweries. Opening a window into Canada's complicated relationship with beer, Matthew Bellamy examines the strategic decisions taken by a long line of Labatt family members and professional managers from the 1840s, when John Kinder Labatt entered the business of brewing in the Upper Canadian town of London, to the globalization of the industry in the 1990s. Spotlighting the challenges involved as Labatt executives adjusted to external shocks - the advent of the railway, Prohibition, war, the Great Depression, new forms of competition, and free trade - Bellamy offers a case study of success and failure in business. Through Labatt's lively history from 1847 to 1995, this book explores the wider spirit of Canadian capitalism, the interplay between the state's moral economy and enterprise, and the difficulties of creating popular beer brands in a country that is regionally, linguistically, and culturally diverse. A comprehensive look at one of the industry's most iconic firms, Brewed in the North sheds light on what it takes to succeed in the business of Canadian brewing.

Food Chemistry Chemometrics (Hardcover): Gonzalo Delgado Food Chemistry Chemometrics (Hardcover)
Gonzalo Delgado
R4,546 R3,878 Discovery Miles 38 780 Save R668 (15%) Ships in 10 - 15 working days

Chemometrics is the chemical discipline that uses analytical techniques in combination with mathematical and statistical methods to obtain maximum information from chemical samples. The techniques used to measure physicochemical properties of the sample are selected depending of the given situation, and include spectroscopy, gas chromatography, mass spectrometry, etc. Data obtained is analyzed with methods of pattern recognition and multivariate calibration, thus extracting valuable information such as how ripe fruit is, the quality of olive oils, the origin of coffee beans, etc. Moreover, the presence of toxic substances, allergens or adulteration is uncovered. With increasing globalization, it is paramount that we ensure only the highest quality of food is traded between countries. Food Analysis and Chemometrics gives the reader the necessary background of the application of chemometrics in food. In the first chapters, the design and planning of experiments is explained, followed by the most widely used methods and the fundamentals of data analysis and calibration. The reader will learn how to choose the most suitable technique, obtain, process and analyze the samples, and how to interpret the results. This book is referenced with a wide selection of published research studies, and highlights practical situations in which chemometrics has been applied. The book is aimed at a diverse audience, including food quality and safety testing laboratories, food scientists from academic institutions, industry professionals, and governmental regulatory agencies. Readers will understand both the key principles of chemometric methods of modern food science and how to identify and apply the best technique in real situations.

Introduction to Food Engineering (Hardcover): Lary Nel B. Abao Introduction to Food Engineering (Hardcover)
Lary Nel B. Abao
R3,889 R3,325 Discovery Miles 33 250 Save R564 (15%) Ships in 10 - 15 working days

Food engineering is the application of engineering principles to the storage, processing and distribution of food materials and their bio-products. In today's world, food production is a significant issue and Food Engineers play an important role in addressing that. Food engineering applies engineering principles to food processing equipment. Food that is grown or processed must follow strict safety health and standards to ensure they are safe and that people do not get sick (or worse) from consuming produced food. In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production. Food Engineers control the health and safety of food production by designing and operating food processing plants. They also involve themselves in waste management and the genetic modification of foods. This Text will present a comprehensive overview of engineering principles and concepts to handle, store, process, package, and distribute food and related products. Readers will study the concepts of food refrigeration, freezing, thermal processing, drying, and other food operations.

Food Industry - Processes and Technologies (Hardcover): Lary Nel B. Abao Food Industry - Processes and Technologies (Hardcover)
Lary Nel B. Abao
R3,893 R3,329 Discovery Miles 33 290 Save R564 (14%) Ships in 10 - 15 working days

Food processing is any method used to turn fresh foods into food products. This can involve one or a combination of the following: washing, chopping, pasteurizing, freezing, fermenting, packaging and many more. Food processing also includes adding components to food, for example to extend shelf life, or adding vitamins and minerals to improve the nutritional quality of the food. Food Processing and Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Modern food processing technology developed in the 19th and 20th centuries was developed in a large part to serve military needs. In 1809 Nicolas Appert invented a hermetic bottling technique that would preserve food for French troops which ultimately contributed to the development of tinning, and subsequently canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1864, improved the quality of preserved foods and introduced the wine, beer, and milk preservation. The efficient use of resources is the growing concern for all involved in food production, processing, distribution and retailing. The unique features of the raw materials of the food processing industries such as seasonality, perishability and variability in conjunction with sophistication required for processing to maintain high quality standards, necessitates special attention towards focused availability of qualified technical manpower, effective technologies and efficient machinery. The food industries in the country need modernization to face the challenges of the globalization.

Food Safety & Quality Practices (Hardcover): Lary Nel B. Abao Food Safety & Quality Practices (Hardcover)
Lary Nel B. Abao
R3,893 R3,329 Discovery Miles 33 290 Save R564 (14%) Ships in 10 - 15 working days

Food plays as one of the indispensable part of people's life. Food is an essential prerequisite for life and as such the primary goal of eating and drinking is to enable the body to function normally. Access to good quality food has been man's endeavor from the earliest of human existence. We always look forward to the quality of food to assure its safety as its basic requirement. "Food safety" implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet. Unsafe food and water means that it has been exposed to dirt and germs, or may even be rotten, which can cause infections or diseases such as diarrhoea, meningitis, etc. These diseases can make people very sick or even be life threatening. When people are sick, they are weak and would have difficulty working or concentrating at school. Some of these infections also make it difficult for our bodies to absorb the nutrients they need to get healthy. Unsafe or stale foods also deteriorate and be of poor quality, which means they lose nutrients and so we do not get enough of what we need for a healthy diet. So unsafe food can also lead to poor nutrition. Foodborne illnesses are a burden on public health and contribute significantly to the cost of health care. A small percentage of these illnesses are the result of identified foodborne outbreaks, which happen when two or more cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks, along with analyses of data on the germs that make us sick and behaviors that contribute to food contamination, help us identify where we can make improvements in the country's food safety system. This system spans from growing the food on the farm through processing, packing, distribution, transportation, and storage, to preparing it to be eaten. Clean and safe food are very important to prevent germs from getting into foods and water. Such germs not only cause diseases, but they also destroy valuable nutrients in the food.

Essentials of Food Science and Nutrition (Hardcover): Rose Jean D. Capidlac Essentials of Food Science and Nutrition (Hardcover)
Rose Jean D. Capidlac
R3,894 R3,329 Discovery Miles 33 290 Save R565 (15%) Ships in 10 - 15 working days

Food Science is the multidisciplinary study of food and the application of knowledge thus gained to the development of food products and processes, the preservation and storage of foods, and the assurance of food safety and quality. Nutrition, nourishment, or aliment, is the supply of materials - food - required by organisms and cells to stay alive. In science and human medicine, nutrition is the science or practice of consuming and utilizing food. We know that the food we eat is digested and it is absorbed and utilized by the body. Food helps us in staying healthy. Our diet should be such that it meets our nutritional requirements and thus helps us in our health. Although food occupies the first position in the hierarchy of our needs, ignorance of many basic facts relating to food and nutrition is still widespread. All of us eat food every day - but have we ever paused to consider if our diet is balanced? In fact, do we even know what kinds and amounts of foods would make our diet balanced and lead us toward good health? Buying and cooking foodstuffs is a common experience for all of us. However, when purchasing, do we really know how to select the food items? Do we know the household ways of finding out whether the food item is adulterated? If the diet is not balanced, the result would be malnutrition and nutritional deficiency diseases. So, we find out the type of diet that should be eaten by a person who is suffering from a disease - from fever, diarrhea, and diabetes to hypertension. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry.

Food Additives - Analytical Methods (Hardcover): Nguyen Minh Nhut Food Additives - Analytical Methods (Hardcover)
Nguyen Minh Nhut
R4,285 R3,672 Discovery Miles 36 720 Save R613 (14%) Ships in 10 - 15 working days

Food additive is any substance added to food to enhance the food flavor, taste and appearance, to preserve the food or to improve the food nutritional value. For centuries, our ancestors used salt for meat and fish preservation, herbs for food flavoring, vinegar for vegetable pickling and sugar for fruit preservation. Nowadays, people enjoy a more flavorful, colorful, nutritious food, and the development of food additive technology makes that possible. There are thousands of ingredients that can be used as food additive. In fact, people also have concerns about the use of food additive, as some of them coming with unfamiliar name and complex chemical structures. In addition, there are certain group of people have allergies with specific food additive substance while the rest do not. Therefore, the analysis of food additive is an obligatory foundation of food manufacturers to ensure the safe use of food additive to consumers. In this book, we will discuss general aspects of food additive and the analytical methods for such compounds. Starting by presenting an overview of food additive and the intolerance value of them to people, the book will unveil the theory, parameters and practical methods for food additive analysis and regulations in food processing. Methods of food additive analysis will be the main theme of this book. Some of the most advanced technology in food additive analysis such as high pressure liquid chromatography (HPLC), high throughput screening program, voltametric techniques, mass spectrometry (MS) and more will be presented. Each of the method will contain protocol to a specific food additive group, pros and cons of that method compared against others that can be a great reference to any scientist and food producers. Advances on food technology have created hundreds of new food additive substances every year. The last part of this book will discuss about those compounds and their medical and nutritional value. On the other hands, diseases related to food additive consumption, such as autoimmune, will be also discussed.

Carrageenans - Sources & Extraction Methods, Molecular Structure, Bioactive Properties & Health Effects (Hardcover): Leonel... Carrageenans - Sources & Extraction Methods, Molecular Structure, Bioactive Properties & Health Effects (Hardcover)
Leonel Pereira
R5,341 R4,441 Discovery Miles 44 410 Save R900 (17%) Ships in 10 - 15 working days

This book aims to report on the status of one of the most important phycocolloids in the food industry (E407 - carrageenan). The natural resources (carrageenophytes) used in its production, methods of extraction, species with great potential, its marine cultivation on the world (Kappaphycus, Eucheuma, etc.), the new chemical analysis techniques of this colloid, the potential of the carrageenan as composing ingredient of nutritional value and therapeutic properties are some of the topics discussed within this book. The information set provided in this book comes from very recent scientific results obtained by research groups of several countries. This information set is useful not solely for the academic community (undergraduate or graduate students, staff and faculty personnel), but also to those individuals involved in the industrial, commercial and medical business of carrageenan. The contributing authors are renowned scientific leaders in the field. This feature associated with the new type of information provided in this book contributes significantly to the high-quality of this publication.

Mission in a Bottle - The Honest Guide to Doing Business Differently - and Succeeding (Hardcover): Seth Goldman, Barry J.... Mission in a Bottle - The Honest Guide to Doing Business Differently - and Succeeding (Hardcover)
Seth Goldman, Barry J. Nalebuff
R619 R564 Discovery Miles 5 640 Save R55 (9%) Ships in 7 - 11 working days

In an incredibly fun and accessible two-color graphic-book format, the cofounders of Honest Tea tell the engaging story of how they created and built a mission-driven business, offering a wealth of insights and advice to entrepreneurs, would-be entrepreneurs, and millions of Honest Tea drinkers about the challenges and hurdles of creating a successful business--and the importance of perseverance and creative problem-solving.
Seth Goldman and Barry Nalebuff began Honest Tea fifteen years ago with little more than a tea leaf of an idea and a passion to offer organic, freshly brewed, lightly sweetened bottled tea. Today Honest Tea is a rapidly expanding national brand sold in more than 100,0000 grocery stores, restaurants, convenience stores and drugstores across the country. The brand has flourished as American consumers move toward healthier and greener lifestyles.

Emerging Developments and Environmental Impacts of Ecological Chemistry (Hardcover): Gheorghe Duca, Ashok Vaseashta Emerging Developments and Environmental Impacts of Ecological Chemistry (Hardcover)
Gheorghe Duca, Ashok Vaseashta
R6,024 Discovery Miles 60 240 Ships in 7 - 11 working days

Pollution has been a developing problem for quite some time in the modern world, and it is no secret how these chemicals negatively affect the environment. With these contaminants penetrating the earth's water supply, affecting weather patterns, and threatening human health, it is critical to study the interaction between commercially produced chemicals and the overall ecosystem. Understanding the nature of these pollutants, the extent in which they are harmful to humans, and quantifying the total risks are a necessity in protecting the future of our world. Emerging Developments and Environmental Impacts of Ecological Chemistry is an essential reference source that discusses the process of chemical contributions and their behavior within the environment. Featuring research on topics such as organic pollution, biochemical technology, and food quality assurance, this book is ideally designed for environmental professionals, researchers, scientists, graduate students, academicians, and policymakers seeking coverage on the main concerns, approaches, and solutions of ecological chemistry in the environment.

The Nation's Capital Brewmaster - Christian Heurich and His Brewery, 1842-1956 (Paperback): Mark Elliott Benbow The Nation's Capital Brewmaster - Christian Heurich and His Brewery, 1842-1956 (Paperback)
Mark Elliott Benbow
R1,170 R1,039 Discovery Miles 10 390 Save R131 (11%) Ships in 10 - 15 working days

Christian Heurich (1842-1945) was not only Washington D.C.'s most successful brewer, he was the world's oldest, with 90 years' experience. He walked across central Europe learning his craft, survived a shipboard cholera epidemic, recovered from malaria and worked as a roustabout on a Caribbean banana boat-all before age 30. Heurich lived most of his life in Washington, becoming its largest private landowner and opening the city's largest brewery. He won a "beer war" against his rivals and his beers won medals at World's Fairs. He was trapped in Europe while on vacation at the start of both World Wars, once sleeping through an air raid, and was accused of being a German spy plotting to assassinate Woodrow Wilson. A notably odd episode: when they began to tear down his old brewery to build the Kennedy Center, the wrecking ball bounced off the walls. Drawing on family papers and photos, the author chronicles Heurich's life and the evolving beer industry before and after Prohibition.

Plunkett's Food Industry Almanac 2016 - Food Industry Market Research, Statistics, Trends & Leading Companies (Paperback):... Plunkett's Food Industry Almanac 2016 - Food Industry Market Research, Statistics, Trends & Leading Companies (Paperback)
Jack W Plunkett
R7,986 Discovery Miles 79 860 Ships in 10 - 15 working days

The food industry is among the most competitive and globally-linked of all business sectors. Plunkett's Food Industry Almanac will be your guide to the entire food business, from production, to distribution, to retailing. This exciting new book covers everything you need to know about the food, beverage and tobacco industry, including: Analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; retailers of all types, from convenience store operators to giant supermarket chains; emerging technologies including genetically-engineered (GM) foods; giant distributors such as Sysco; beverage companies such as Coca-Cola; wine, liquor and beer producers; tobacco, candy and gum; and much more. We discuss trends in food commodities demand, agricultural biotechnology, imports and exports, as well as growing demand in China and other emerging markets. This book includes statistical tables, industry contacts and indexes. The corporate section includes our proprietary, in-depth profiles of 450 leading companies, public and private, in all facets of the industry. Purchasers will find a form in the book enabling them to register for 1-year, 1-seat online access to tools at Plunkett Research Online, including the ability to view the market research/industry trends section and industry statistics. You have access, at no additional charge, to the very latest data posted to Plunkett Research Online. Online tools allow you to search and view selected companies, and then export selected company contact data, including executive names. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

Ensuring Food Safety in the European Union (Paperback): Marco Silano, Vittorio Silano Ensuring Food Safety in the European Union (Paperback)
Marco Silano, Vittorio Silano
R2,578 Discovery Miles 25 780 Ships in 10 - 15 working days

It's not easy to navigate through EU food laws, so this book provides a clear analysis of the relevant EU regulations, making it beneficial to food safety organizations and food industry professionals. Ensuring Food Safety in the European Union provides an overall detailed analysis of the many and complex initiatives implemented by the European Union Institutions since the European Commission adopted on 12 January 2000 the "White Paper on Food Safety" with the objective of defining the policies to improve the level of health protection for the consumers of Europe's food. Achieving the highest standards of food safety in Europe has been a key policy priority for the European Institutions during the past 20 years through the implementation between 2000 and 2019 of many initiatives anticipated in the mentioned White Paper concerning: (i) The establishment of the European Food Safety Authority; (ii) the adoption of new food safety legislations in many domains; and (iii) the adoption of consumer's mandatory and voluntary information regulations. Features Offers a clear and evolutive view of all relevant procedures and objectives to ensure food safety in European context Up to date presentation of EU relevant regulation and EFSA roles and activities Discusses the basic reasoning underlying the development and objectives of the current approach to food laws The book offers a review of all the available tools and their practical usefulness on food safety at European level and their possible integration. The interest of the European Institutions for food safety policies continues to be very high as shown by the adoption in September 2019 of the EU regulation 1381 to further reinforce and potentiate, among others, EFSA risk assessment. The main target of the book is the food business operators of large and medium enterprises and their consultants. Other interested parties are the authorities competent at national and regional and local level and university teaching professionals in charge of food safety and related courses.

Contemporary Issues in Food Supply Chain Management (Paperback): Jane Eastham, Luis de Aguiar, Simon Thelwell Contemporary Issues in Food Supply Chain Management (Paperback)
Jane Eastham, Luis de Aguiar, Simon Thelwell
R1,085 R903 Discovery Miles 9 030 Save R182 (17%) Ships in 4 - 8 working days

This vital new text offers a holistic view of the factors affecting the different tiers of sustainability, public health, poverty, security and production within the food supply chain. With contributions from international experts in the field, it takes particular emphasis on growing populations and the deployment of agricultural land for uses other than food production. There are a growing number of key issues now facing the food agri-food and food industries, particularly in the light of growing populations and the deployment of agricultural land for uses other than food production e.g. biofuel. Contemporary Issues in the Food Supply Chain is the first text to provide a holistic overview covering topics such as: food security, sustainable intensification, obesity and food poverty, the environmental impact of the food supply chain, social and political climates and health. The text is divided into 3 key areas as follows: * The supply chain - problems and dilemmas including traceability, integrity, the changing consumer and food definitions. * Sustainable sourcing of food including food resources and human evolution, CSR, food security and alternative food production * Case studies and new areas of research including rural land use; carbon footprint; managing pathogens; Brexit as an opportunity for nutrition related health in agricultural policy. A must have text for academics, researchers, practitioners, policy makers and students in the fields of food management, agricultural and associated business courses.

How to Sell - Recipes for Retail (Paperback): John Hoerner How to Sell - Recipes for Retail (Paperback)
John Hoerner 1
R283 R234 Discovery Miles 2 340 Save R49 (17%) Ships in 10 - 15 working days

Whether it's ideas or products, in our business or for someone else, we all need to be able to sell. This book guides us through invaluable tips from John Hoerner, who has over 50 years' experience as a retailer. Divided into chapters covering all aspects of retail, John's wisdom is summarised in short incisive quotes, including: advice on handling customers, stores, buyers, suppliers, stock management, marketing and PR, strategy, investment and people. How To Sell is an authoritative guide to becoming the best retailer you can be.

Plunkett's Food Industry Almanac 2020 (Paperback): Jack W Plunkett Plunkett's Food Industry Almanac 2020 (Paperback)
Jack W Plunkett
R10,077 Discovery Miles 100 770 Ships in 7 - 11 working days

The food industry is among the most competitive and globally-linked of all business sectors. Plunkett's Food Industry Almanac will be your guide to the entire food business, from production, to distribution, to retailing. This exciting new book covers everything you need to know about the food, beverage and tobacco industry, including: Analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; retailers of all types, from convenience store operators to giant supermarket chains; emerging technologies including genetically-engineered (GM) foods; giant distributors such as Sysco; beverage companies such as Coca-Cola; wine, liquor and beer producers; tobacco, candy and gum; and much more. We discuss trends in food commodities demand, agricultural biotechnology, imports and exports, as well as growing demand in China and other emerging markets. This book includes statistical tables, industry contacts and indexes. The corporate section includes our proprietary, in-depth profiles of 450 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

Learning Service Consumer Behavior (Paperback): Johnny,C.H. LOK Learning Service Consumer Behavior (Paperback)
Johnny,C.H. LOK
R1,592 R1,474 Discovery Miles 14 740 Save R118 (7%) Ships in 7 - 11 working days
The Craft Beer Revolution (Paperback): Steve Hindy The Craft Beer Revolution (Paperback)
Steve Hindy
R444 R279 Discovery Miles 2 790 Save R165 (37%) Ships in 10 - 15 working days

Over the past 40 years, the craft beer segment has exploded. In 1980, a handful of "microbrewery" pioneers launched a revolution that would challenge the dominance of the national brands, Budweiser, Coors, and Miller, and change the way Americans think about, and drink, beer. Today, there are more than 2700 craft breweries in the United States, with another 1,500 in the works. Their influence is spreading to Europe's great brewing nations, and to countries all over the globe. In The Craft Beer Revolution, Steve Hindy, co-founder of Brooklyn Brewery, tells the inside story of how a band of home brewers and microbrewers came together in one of America's great entrepreneurial triumphs. Citing hundreds of creative businesses like Samuel Adams, Deschutes Brewery, New Belgium, Dogfish Head, and Harpoon, he shows how their combined efforts have grabbed 10 percent of the US beer market - and how Budweiser, Miller, and Coors, all now owned by international conglomerates, are creating their own craft-style beers, the same way major food companies have acquired or created smaller organic labels to court credibility with a new generation of discerning eaters and drinkers. This is a timely and fascinating look at what America's new generation of entrepreneurs can learn from the intrepid pioneering brewers who are transforming the way Americans enjoy this wonderful, inexpensive, storied beverage: beer.

Quantitative Methods for Food Safety and Quality in the Vegetable Industry (Hardcover, 1st ed. 2018): Fernando Perez Rodriguez,... Quantitative Methods for Food Safety and Quality in the Vegetable Industry (Hardcover, 1st ed. 2018)
Fernando Perez Rodriguez, Panagiotis Skandamis, Vasilis Valdramidis
R4,207 R3,308 Discovery Miles 33 080 Save R899 (21%) Ships in 10 - 15 working days

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.

Stem Cell Research - The Ethical Issues (Paperback): Lori Gruen, Laura Grabel, Peter Singer Stem Cell Research - The Ethical Issues (Paperback)
Lori Gruen, Laura Grabel, Peter Singer
R573 R532 Discovery Miles 5 320 Save R41 (7%) Ships in 10 - 15 working days

The social and political climate surrounding human embryonic stem cell (hESC) research is constantly changing, as is the science, with new developments occurring at a regular pace. Rapid changes can exacerbate fears, and fears often contribute to sweeping pronouncements and prohibitions that may not, ultimately, withstand rational scrutiny. This collection of essays represent one of the most philosophically engaged and biologically informed discussions of the central ethical issues raised by stem cell research to date.
* Do blastocysts have moral status?
* Do stem cells themselves have a special status?
* Can "surplus" embryos respectfully be used for research?
* Should human-animal chimeras be created?
* Should women be paid for their eggs?
* What is the best mechanism for dealing with deep disagreements in a democratic society?
The carefully constructed arguments that seek to answer these questions should contribute to and encourage more rigorous public debate about the ethics of stem cell research.

New Developments in the Brewing Industry - The Role of Institutions and Ownership (Hardcover): Erik Strojer Madsen, Jens... New Developments in the Brewing Industry - The Role of Institutions and Ownership (Hardcover)
Erik Strojer Madsen, Jens Gammelgaard, Bersant Hobdari
R2,212 Discovery Miles 22 120 Ships in 7 - 11 working days

Institutions and ownership play a central role in the transformation and development of the beer market and brewing industry. Institutions set the external environment of the brewery through both formal requirements and informal acceptance of company operations by the public. On the other hand, owners and managers adapt to these external challenges while following their own strategic agenda. This book explores the implications of this dynamic for the breweries, discussing how changes in institutions have contributed to the restructuring of the industry and the ways in which breweries have responded, including a craft beer revolution with a surge in demand of special flowered hops, a globalization strategy from the macro breweries, outsourcing by contract brewing, and knowledge exchange for small sized breweries. Structured in two parts, with a focus on institutions (Part I) and ownership (Part II) respectively, this book examines the link between institutions and governance in one of the most dynamic and innovative industries.

Ethnopharmacological Investigation of Indian Spices (Hardcover): Neha Mishra Ethnopharmacological Investigation of Indian Spices (Hardcover)
Neha Mishra
R7,812 Discovery Miles 78 120 Ships in 7 - 11 working days

Though their usage greatly diminished at the dawn of the scientific area, Indian spices were traditional parts of healthcare for thousands of years. However, over the last decade, largely due to the growth in popularity of complementary and alternative medicine, spices have regained attention due to their physiological and functional benefits. By applying modern research methods to traditional remedies, it is possible to discover what made these spices such effective ailment treatments. Ethnopharmacological Investigation of Indian Spices is a collection of innovative research that analyzes the chemical properties and medical benefits of Indian spices in order to design new therapeutic drugs and for possible utility in the food industry. The book specifically examines the phytochemistry and biosynthetic pathway of active constituents of Indian spices. Highlighting a wide range of topics including pharmacology, antioxidant activity, and anti-cancer research, this book is ideally designed for pharmacologists, pharmacists, physicians, nutritionists, botanists, biotechnicians, biochemists, researchers, academicians, and students at the graduate and post-graduate levels interested in alternative healthcare.

From Demon to Darling - A Legal History of Wine in America (Hardcover, New): Richard Mendelson From Demon to Darling - A Legal History of Wine in America (Hardcover, New)
Richard Mendelson; Foreword by Margrit Biever Mondavi
R1,894 R1,413 Discovery Miles 14 130 Save R481 (25%) Ships in 10 - 15 working days

Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day - and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce.As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society - and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.

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