Your cart is empty
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.
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
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.
This book describes the latest developments of lanthanum zirconate based thermal barrier coatings. The physical, thermal, and mechanical properties of lanthanum zirconate powder and coatings are critically evaluated. Processing and characterizations of lanthanum zirconate powder and coatings under various conditions are also examined. Theoretical studies on the powder and coating's properties are presented as well. Finally, future research directions of lanthanum zirconate as the next generation thermal barrier applications are proposed. Discusses fundamental mechanisms, processing, and applications of advanced coating materials; Addresses modeling methods of thermal barrier coatings focusing on surface and interface properties; A review suitable for industrial, academic and government researchers.
The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported - even dominated - by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.
Elementary Principles of Chemical Processes, 4th Edition Student International Version 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.
A savory account of how the pursuit of delicious foods shaped human evolution Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. They consider the role that flavor may have played in the invention of the first tools, the extinction of giant mammals, the evolution of the world's most delicious and fatty fruits, the creation of beer, and our own sociality. Along the way, you will learn about the taste receptors you didn't even know you had, the best way to ferment a mastodon, the relationship between Paleolithic art and cheese, and much more. Blending irresistible storytelling with the latest science, Delicious is a deep history of flavor that will transform the way you think about human evolution and the gustatory pleasures of the foods we eat.
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.
The fastest, easiest, most comprehensive way to learn Adobe Photoshop Classroom in a Book (R), the best-selling series of hands-on software training workbooks, offers what no other book or training program does -- an official training series from Adobe, developed with the support of Adobe product experts. Adobe Photoshop Classroom in a Book (2021 release) contains 15 lessons that cover the basics and beyond, providing countless tips and techniques to help you become more productive with the program. You can follow the book from start to finish or choose only those lessons that interest you. Purchasing this book includes valuable online extras. Follow the instructions in the book's "Getting Started" section to unlock access to: Downloadable lesson files you need to work through the projects in the book Web Edition containing the complete text of the book, interactive quizzes, and videos that walk you through the lessons step by step What you need to use this book: Adobe Photoshop (2021 release) software, for either Windows or macOS. (Software not included.) Note: Classroom in a Book does not replace the documentation, support, updates, or any other benefits of being a registered owner of Adobe Photoshop software.
This volume deals mainly with the specialized aspect of toxins and drug discovery. Man has been using natural resources especially plants to treat diseases from very early times in history of mankind. Although many drugs derived from plants and microbes have been discovered and being used in clinical practice, not many drugs have been developed from venoms and toxins although many laboratories worldwide are actively working on it. This volume describe some of the recent developments in this research area, such as snake venoms, conotoxins , bioinformatics in drug discovery from peptide toxins.
Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, " Montana Beer: A Guide to Breweries in Big Sky Country" tells the story of the brewers and breweries that make the Treasure State's brew so special.
A modern take on fermentation and drink-making from the founders of Fruktstereo
Fascinated by the growing trend in natural wines, Karl and Mikael began to produce their own cider using 100% hand-picked fruit from the farms and villages outside Malmo, Sweden. Their aim is to make modern, natural drinks using only the naturally occurring yeast of the fruit, without any additives or preservatives.
In Cider Revolution, authors Karl and Mikael seek to pass on their passion for cider and inspire others to taste, appreciate, and try their hand at making their own batch from home. As well as passing on the understanding of the cider-making processes, there are recipes for pears, cherries, plums, rhubarb, and berries, and notes on tasting cider, so that it can be appreciated in much the same way as any fine wine.
This volume presents novel and innovative contributions in the domain specific to nanocomposites, specifically on aspects both related and relevant to the following: * science at the nanoscale level * innovations and advances in processing * characterization, quantification, and analysis * mechanical property evaluation and rationalization * failure analysis * technological applications at the nanoscale level The collection brings together a range of developments in areas spanning basic science, processing, analysis, characterization, mechanical property evaluation, and failure analysis rationalization of composite materials.
This collection emphasizes the advances of powder and ceramic materials in fundamental research, technology development, and industrial applications. Ceramic materials science covers the science and technology of creating objects from inorganic, nonmetallic materials, and includes design, synthesis, and fabrication of ceramics, glasses, advanced concretes, and ceramic-metal composites.
*** "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences. This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.
This textbook provides an introduction to changes that occur in solids such as ceramics, mainly at high temperatures, which are diffusion controlled, as well as presenting research data. Such changes are related to the kinetics of various reactions such as precipitation, oxidation and phase transformations, but are also related to some mechanical changes, such as creep. The book is composed of two parts, beginning with a look at the basics of diffusion according to Fick's Laws. Solutions of Fick's second law for constant D, diffusion in grain boundaries and dislocations are presented along with a look at the atomistic approach for the random motion of atoms. In the second part, the author discusses diffusion in several technologically important ceramics. The ceramics selected are monolithic single phase ones, including: A12O3, SiC, MgO, ZrO2 and Si3N4. Of these, three refer to oxide ceramics (alumina, magnesia and zirconia). Carbide based ceramics are represented by the technologically very important Si-carbide and nitride based ceramics are represented by Si-nitride which has been important in high temperature ceramics and gas turbine applications. The author presents a clear, concise and relatively comprehensive treatment of diffusion in ceramics for use by those at an advanced undergraduate level and beyond. It supports understanding of the basic behavior of materials and how to relate observed physical properties to microscopic understanding. The book also provides researchers with a handy collation of data relating to diffusion in ceramics and supports a fundamental understanding of atomic movements.
Discover the subject of optimization in a new light with this modern and unique treatment. Includes a thorough exposition of applications and algorithms in sufficient detail for practical use, while providing you with all the necessary background in a self-contained manner. Features a deeper consideration of optimal control, global optimization, optimization under uncertainty, multiobjective optimization, mixed-integer programming and model predictive control. Presents a complete coverage of formulations and instances in modelling where optimization can be applied for quantitative decision-making. As a thorough grounding to the subject, covering everything from basic to advanced concepts and addressing real-life problems faced by modern industry, this is a perfect tool for advanced undergraduate and graduate courses in chemical and biochemical engineering.
Based on the author's forty years of teaching experience, this unique textbook covers both basic and advanced concepts of optimization theory and methods for process systems engineers. Topics covered include continuous, discrete and logic optimization (linear, nonlinear, mixed-integer and generalized disjunctive programming), optimization under uncertainty (stochastic programming and flexibility analysis), and decomposition techniques (Lagrangean and Benders decomposition). Assuming only a basic background in calculus and linear algebra, it enables easy understanding of mathematical reasoning, and numerous examples throughout illustrate key concepts and algorithms. End-of-chapter exercises involving theoretical derivations and small numerical problems, as well as in modeling systems like GAMS, enhance understanding and help put knowledge into practice. Accompanied by two appendices containing web links to modeling systems and models related to applications in PSE, this is an essential text for single-semester, graduate courses in process systems engineering in departments of chemical engineering.
Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in vibrant and comforting vegetarian dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.
Recipes include: French toast bake, Refried beans with avocado, Sri Lankan green bean curry, Beetroot gratin, Mexican baked eggs, Mushroom stroganoff, Slow cooked frittata, Miso aubergine noodles, Veggie Lasagne, Coconut rice pudding and Pineapple upside down cake.
In the spring of 1996, when numerous reports of bovine spongioform encephalopathy, popularly known as "mad cow disease," coincided with an outbreak of a similar neuropathological disease in humans, a panic spread across Britain, Europe, and subsequently to the United States. Described as "the biggest crisis the European Union ever had," the mad cow controversy raised important issues about the ways in which risks to the public heath are assessed, disseminated, and controlled. Was the "epidemic" merely a failure of management, the lessons of which could be incorporated into a new strategy for dealing with public anxiety? Was it an isolated case of poor decision-making in a highly volatile economic sector, or was it the kind of nightmare that could face any government responsible for public safety? And what role did the media play in exacerbating an already spiraling crisis?
Divided into four major sections-"Scientific/Historical Perspectives"; "Politics as Health"; "Understanding the Crisis"; and "Lessons and Possibilities" - Mad Cow Crisis assembles the perspectives of a range of experts on this strange and frightening phenomenon, with a view to helping us comprehend how and why such crises occur. Both a careful consideration of how we interpret risk and uncertainty and a step-by-step guide to managing public fear, this important book will interest anyone concerned with public health, communication, science, economics, and medicine.
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:
Uniquely focusing on dynamic modeling, this volume incorporates metabolic regulation as a survival mechanism for cells, by driving metabolism through optimal investment of its resources for control of enzyme synthesis and activity. Consequently, the models have a proven record of describing various uptake patterns of mixed carbon substrates that have become significant in modern applications of biomass for the production of bioenergy. The models accurately describe dynamic behavior of microbes in nutrient environments with mixtures of complementary substrates, such as carbon and nitrogen. Modeling of large metabolic networks (including prospects for extension to genome scale) is enabled by lumped hybrid cybernetic models with an unparalleled capacity to predict dynamic behavior of knockout strains. This is an invaluable, must-have reference for bio-researchers and practicing engineers.
This book covers the most up-to-date photoaffinity labeling method to tackle the key loop module involved in the binding process of a bioactive small molecule to its host protein. The book introduces rational points for preparing powerful photoaffinity probes, keys for the efficient analysis of labeled products, and recent successful applications for protein probing. Regarding drug design, the unique topics of the book are the special consideration of the crosslinking potential of recent probes and their application of important receptor proteins . This book presents emerging technologies of photoaffinity labeling to readers who are working in the fields of proteomics, molecular recognition, and drug discovery and development.
You may like...
Handbook of Electroporation
Damijan Miklavcic Hardcover R38,670 Discovery Miles 386 700
Mineral Containing Proteins - Roles in…
Guanghua Zhao Hardcover R2,955 Discovery Miles 29 550
Characterization of Minerals, Metals…
Jian Li, Mingming Zhang, … Hardcover R7,473 Discovery Miles 74 730
Understanding Process Dynamics and…
Costas Kravaris, Ioannis K. Kookos Hardcover R2,283 Discovery Miles 22 830
Jean-Michel Merillon, Kishan Gopal Ramawat Hardcover R7,979 Discovery Miles 79 790
The History of Cyclodextrins
Gregorio Crini, Sophie Fourmentin, … Hardcover R3,000 Discovery Miles 30 000
Medicinal Plants - Recent Advances in…
Hsin-Sheng Tsay, Lie-Fen Shyur, … Hardcover R5,740 Discovery Miles 57 400
Omega-3 Fatty Acids - Keys to…
Mahabaleshwar V. Hegde, Anand Arvind Zanwar, … Hardcover R4,576 Discovery Miles 45 760
Biohydrogen Production: Sustainability…
Anoop Singh, Dheeraj Rathore Hardcover R4,785 Discovery Miles 47 850
Agricultural Proteomics Volume 2…
Ghasem Hosseini Salekdeh Hardcover R5,250 Discovery Miles 52 500