Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.
The CIMA Official Study Text contains the theory you need to learn to pass. It covers all areas of the syllabus and includes practical materials that put the theory into context. Each chapter begins with learning objectives mapped to the exam and contains worked examples and questions so you can test your learning. Exam standard questions are included to ensure you are fully prepared. It is suitable for all methods of study. The succinct bullet point style is complemented by supplementary reading for those students who need more detail on certain topics.
Explore the rich stories, symbolism, and traditions that come wrapped up in the food on our plates - food that not only feeds our bodies but also makes up our culture. In The Story of Food; An Illustrated History of Everything We Eat our millennia-old relationship with nearly 200 foods - from nuts and seeds to noodles and meat - is sumptuously illustrated, with tales from all over the world.Food is the cornerstone of daily life, culture, and even religion. Staples like bread, rice, and salt are part of our culinary history, used in many ways all over the world. The Story of Food tells the extraordinary stories behind the foods we eat: from salt to sushi and rice to ravioli. It reveals, for example, that Pope Clement XIV was assassinated with poisoned drinking chocolate and tells the story of how coffee went being from a banned substance in some European countries to become the world's favourite hot drink.A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. It explains how foods have become a part of our culture from their origins to how they are eaten and their place in world cuisine.The Story of Food is packed glorious images to create a feast for the eyes, while the stories intrigue, surprise, and enthrall. This is essential reference for every foodie.
Bonus DVD содержит: It All Starts With A Dream - Documentary FilmBeethoven For AllI. The Genius Of BeethovenII. How It All BeganIII. Far Away: So CloseIV. The Sound Of FreedomV. On The RoadVI. From There We Can Go OnVII. Tearing Down WallsVIII. Ode To Joy IX. It All Starts With A DreamPicture Format: NTSC 16x9 Format: DVD-5Time: 57 mins. Color Mode: Color Region Code: 0 (All)Language And Audio Content: English / LPCM Stereo 2.0 / DTS 5.1 Surround Subtitles: English, French, German, Spanish, Portuguese
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.
Mary Lennox was horrid. Selfish and spoilt, she was sent to stay with her hunchback uncle in Yorkshire. She hated it. But when she finds the way into a secret garden and begins to tend it, a change comes over her and her life. She meets and befriends a local boy, the talented Dickon, and comes across her sickly cousin Colin who had been kept hidden from her. Between them, the three children work astonishing magic in themselves and those around them. "The Secret Garden" is one of the best-loved stories of all time.