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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.
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.
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
Fully revised and updated, this is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you are a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities -- accurately, clearly and simply. From ingredients and methods to recipes and equipment for brew-ing beer at home, the book is loaded with valuable information on brewing techniques and recipe formulation. A perennial best seller since the release of the 3rd edition in 2006, this is a must-have for every new and seasoned brewers library.
Provides an easy-to-read introduction to the area of polymer flooding to improve oil production The production and utilization of oil has transformed our world. However, dwindling reserves are forcing industry to manage resources more efficiently, while searching for alternative fuel sources that are sustainable and environmentally friendly. Polymer flooding is an enhanced oil recovery technique that improves sweep, reduces water production, and improves recovery in geological reservoirs. This book summarizes the key factors associated with polymers and polymer flooding--from the selection of the type of polymer through characterization techniques, to field design and implementation--and discusses the main issues to consider when deploying this technology to improve oil recovery from mature reservoirs. Essentials of Polymer Flooding Technique introduces the area of polymer flooding at a basic level for those new to petroleum production. It describes how polymers are used to improve efficiency of "chemical" floods (involving surfactants and alkaline solutions). The book also offers a concise view of several key polymer-flooding topics that can't be found elsewhere. These are in the areas of pilot project design, field project engineering (water quality, oxygen removal, polymer dissolution equipment, filtration, pumps and other equipment), produced water treatment, economics, and some of the important field case histories that appear in the last section. Provides an easy to read introduction to polymer flooding to improve oil production whilst presenting the underlying mechanisms Employs "In A Nutshell" key point summaries at the end of each chapter Includes important field case studies to aid researchers in addressing time- and financial-consumption in dealing with this issue Discusses field engineering strategies appropriate for professionals working in field operation projects Essentials of Polymer Flooding Technique is an enlightening book that will be of great interest to petroleum engineers, reservoir engineers, geoscientists, managers in petroleum industry, students in the petroleum industry, and researchers in chemical enhanced oil recovery methods.
Fundamentals of Momentum, Heat, and Mass Transfer, now in its sixth edition, continues to provide a unified treatment of momentum transfer (fluid mechanics), heat transfer, and mass transfer. This new edition has been updated to include more coverage of modern topics and new applications, such as macro- and micro-scale chemical reactors. Additionally, the sixth edition focuses on an explicit problem-solving methodology that is thoroughly and consistently implemented throughout the text. It is designed for undergraduates taking transport phenomena or transfer and rate process courses.
'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.
This textbook puts design at the center of introducing students to the course in mass and energy balances in chemical engineering. Employers and accreditations increasingly stress the importance of design in the engineering curriculum, and design-driven analysis will motivate students to dig deeply into the key concepts of the field. The second edition has been completely revised and updated. It introduces the central steps in design and three methods of analysis: mathematical modeling, graphical methods, and dimensional analysis. Students learn how to apply engineering skills, such as how to simplify calculations through assumptions and approximations; how to verify calculations, significant figures, spreadsheets, graphing (standard, semi-log and log-log); and how to use data maps, in the contexts of contemporary chemical processes such as the hydrogen economy, petrochemical and biochemical processes, polymers, semiconductors, and pharmaceuticals.
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.
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.
This third edition provides chemical engineers with process control techniques that are used in practice while offering detailed mathematical analysis. Numerous examples and simulations are used to illustrate key theoretical concepts. New exercises are integrated throughout several chapters to reinforce concepts. Up-to-date information is also included on real-time optimization and model predictive control to highlight the significant impact these techniques have on industrial practice. And chemical engineers will find two new chapters on biosystems control to gain the latest perspective in the field.
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.
Provides complete and undiluted knowledge on making inorganic polymers functional This comprehensive book reflects the state of the art in the field of inorganic polymers, based on research conducted by a number of internationally leading research groups working in this area. It covers the synthesis aspects of synthetic inorganic polymers and looks at multiple inorganic monomers as building blocks, which exhibit unprecedented electronic, redox, photo-emissive, magnetic, self-healing and catalytic properties. It also looks at the applications of inorganic polymers in areas such as optoelectronics, energy storage, industrial chemistry, and biology. Beginning with an overview of the use of smart inorganic polymers in daily life, Smart Inorganic Polymers: Synthesis, Properties and Emerging Applications in Materials and Life Sciences goes on to study the synthesis, properties, and applications of polymers incorporating different heteroelements such as boron, phosphorus, silicon, germanium, and tin. The book also examines inorganic polymers in flame-retardants, as functional materials, and in biology. -An excellent addition to the polymer scientists' and synthetic chemists' toolbox -Summarizes the state of the art on how to make and use functional inorganic polymers?from synthesis to applications -Edited by the coordinator of a highly funded European community research program (COST action) that focuses specifically on the exploration of inorganic polymers -Features contributions from top experts in the field Aimed at academics and industrial researchers in this field, Smart Inorganic Polymers: Synthesis, Properties and Emerging Applications in Materials and Life Sciences will also benefit scientists who want to get a better overview on the state-of-the-art of this rapidly advancing area.
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.
Comprehensive and accessible, Food Plant Sanitation presents
fundamental principles and applications that are essential for food
production 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. The book is unique from others
on the topic in that it features the perspectives of more than 30
food safety experts from government, academia, and the food
industry. These authorities cover nine major areas of interest:
This handbook seeks to facilitate the selection, design and operation of large-scale industrial crystallizers that process crystals with the proper size distribution, shape and purity sought - including cooling, evaporation, drowning-out reaction, melt, and related crystallization techniques. This new edition offers new results on direct-contact cooling crystallization. It lists the properties of over 170 organic and inorganic crystallization systems.
Plastics and rubber materials, or polymers, are increasingly the first choice of engineers when reliable, cost-effective performance and safety are essential. The volume of polymers used in the Western economy now exceeds that of metals, which requires today's engineering students to have a thorough grounding in the properties and applications of polymeric materials. The first chapters of Engineering with Polymers explain what polymers are, how they behave, and how articles are made from them. The authors then show how the standard engineering techniques of stress analysis, structures, fluid mechanics, heat transfer and design can be adopted or adapted to cover plastics and rubber materials. The book ends with chapters detailing interactions between processing and properties, and a description of a variety of approaches to designing plastics products, from practical advice to the use or further development of theoretical principles, backed up by examples and case studies. The book is aimed at mechanical engineering students and design engineers in industry and also at materials' and chemical engineers.
The science of pigments, hues, and dyes has a long and ancient history. From the 40000-years-old caves at Lascaux and the medieval cloth trade that enriched Europe to the synthetic chemistry of modern times, colour making has had a central place in our lives. This book surveys the history of dyes and pigments, the invention of new colours, and the industries that fuelled them. It explores colouring and dyeing methods through history and asks questions relating to this, such as: what were the colours of Ancient Egypt?; what did artists use to paint their magnificent frescoes?; where do indigo and ochre come from?; why is purple the colour of royalty?; what are pastels?; how many colours are their?; why do we dye our food?; who invented ink?; what are white and black made of?; and what is the symbolism of yellow? This comprehensive text offers information and insights into many colours ranging from cerise to heliotrope, and gamboge to periwinkle.
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