Edition: 3rd
Publication date: 1948
Review Commercial fruit and vegetable products;: A textbook for student, investigator, and manufacturer (McGraw-Hill publications in the agricultural sciences) / McGraw-Hill Book Co:
Publication date: 1920
Review A little preserving book for a little girl / Page Co:
Publication date: 2004-09-01
Review Principles of Fruit Preservation / Biotech Books,India:
Edition: 1
Publication date: 2004-05-05
Dewey code: 664.001579
List Price: $69.95
Price: $34.00
Review Testing of Genetically Modified Organisms in Foods / CRC:Examine several methods of testing for genetically modified organisms and the reasons behind their strict regulation! Testing of Genetically Modified Organisms in Foods is the first study of the screening methods and tools utilized for determining the presence of genetically modified organisms (GMOs) in food products. Leading experts in science, medicine, and government agencies examine the significant research and clinical developments in bio-engineered agriculture to bring you an accurate risk assessment of GMOs in relation to human consumption, economics, and the environment. This book focuses on three high-profile biotechnological commercial aspects of GMO inclusion in the world market: insect resistance, herbicide tolerance, and virus resistance. It also identifies new GM food crops that are in the laboratory and may soon be on your table. Testing of Genetically Modified Organisms in Foods looks at GMOs from the perspectives of both sides of the globe—the European Union and the United States Department of Agriculture—who each have their own set of rules and opinions regarding safety issues and marketing of bioengineered food products. This book looks at the government standards of scientific testing for GMOs, and several chapters specifically analyze current screening methods. This book also explores the impact of GMOs on farming, agricultural economy, pesticide control, and world famine. Testing of Genetically Modified Organisms in Foods brings you current information on: the risks and benefits of agricultural biotechnology—to people and the environment the regulations and protocols of testing for GMOs that have been adopted by European and United States agencies scientific techniques that test for GMOs, including certified reference materials (CRMs) and matrix-based, protein-based, and DNA-based methods of testing the limitations of today’s GMO screening methods and the benefits of alternatives that may be used in the future the long-term risks associated with gene flow of GMOs to other plants, specifically focusing on liabilities, regulatory climates, and intellectual property rights Testing of Genetically Modified Organisms in Foods is generously enhanced with figures, tables, and graphs as well as references at the end of every chapter. The commercialization of agricultural biotechnology makes this text essential for scientists, planners, and students of food, agriculture and environmental science. Government officials and activists will find this book invaluable in debating current issues of agricultural biotechnology and food safety.
Publication date: 2008-11-30
Dewey code: 664.0282
List Price: $29.00
Price: $29.00
Review Canning Technology Recent Advances through Optimization and Modelling Techniques / Nova Science Publishers:Canned foods are a significant component of the diet of most people in both developed and developing countries, offering a wider choice of nutritious, good quality foods in a convenient form all year. During canning, both desirable and undesirable changes occur in nutritional and sensory properties of foods, resulting from heat treatment employed for the destruction of microorganisms to achieve the desired commercial sterility. The extent of thermal processing, in terms of both temperature and duration of the treatment, is dependent upon the chemical and physical composition of the product, the canning medium and the conditions of storage, determining the product quality in terms of its sensory properties and nutrient content. This book reviews the major principles and operations used during food canning, identifies the nutritional and sensory changes occurring during the process and their effect on the quality of canned foods. In addition, it explains the use of response surface methodology (RSM) as modelling and optimisation techniques used in the canning industry in recent times to manipulate canning processes to maintain the nutritional and sensory qualities of canned foods, using two recent studies where RSM was used to study the effect of pre-canning processes including blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration on moisture, minerals, leached solids, phytates, tannins and hardness (texture) of cowpeas (Vigna unguiculata) and bambara groundnut (Voandzei subterranea). Regression models were developed to predict the pre-canning parameters that yield the best quality products, with minimal effects on the nutritional and textural properties of the products. The optimal conditions found to achieve the optimum quality of the canned cowpeas were blanching time of 5 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0. 5 percent and for the bambara groundnut; blanching time of 8 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0. 5 percent. The combination of blanching, soaking and [(NaPO3)6] salt were modelled using RSM to retain the nutritional (mineral) content of products while reducing the anti-nutritional factors and the hardness of the canned products with acceptable quality characteristics, indicating that as recent advances in canning technology, modelling techniques could be used to control canning operations while retaining desirable product quality characteristics.
Authors
- Eddy VanDamme
- Sarah R. Labensky
- Klaus G. Tenbergen
- Pricilla Martel
- Software Sierra
Dewey code: 641.815
List Price: $102.00
Price: $68.99
Review On Baking: A Textbook of Baking and Pastry Fundamentals / Prentice Hall:For courses in Introduction to Baking and Baking and Pastry Fundamentals. Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.
Authors
- Rosemary Hume
- Muriel Downes
Publication date: 1971-01
Review The Cordon Bleu Book of Jams, Preserves and Pickles / Chatto and Windus:
Publication date: 1926
Review How to buy and sell canned foods, / "The Canning trade", the journal of the canning industry:
Creator: Hugh Fearnley-Whittingstall
Publication date: 2004-08-26
Dewey code: 641
Price: $51.65
Review Preserved / Kyle Cathie:Why preserve? Because preserving makes food taste great, is cheaper than shop-bought versions and ultimately because it is addictive - once you begin, you will soon discover a reluctance to return to inferior, mass produced food. This book is a panoramic introduction to a world that will consume and seduce you. Full of practical information, it covers all the main techniques of food preservation with accessible instructions and a light-hearted manner. Johnny and Nick show you how to dry meat and herbs, salt fish and cure ham. They teach you how to build a smokehouse and then smoke your own salmon, how to make sausages, pickle eggs and infuse oils, preserve with sugar, bottle fruit in alcohol and can your own produce. This volume also reflects the international nature of these techniques, exploring the biltong of South Africa, Asian kim chee and the herbes de Provence as well as British classics such as kippers, marmalade and sloe gin. Accompanying the techniques are over 100 recipes that will help you to bring out the best of your preserved food - what to do with your damson jam, home-made chorizo or smoked oysters? There are also entertaining tales about the history of preserving, including the story of the American World War II pilots who made ice cream by tying cartons of the mixture to the tails of their planes. Preserving is like an alchemy. It is about transforming food. Creating individual food that you will enjoy not only because it tastes so good, but because you have crafted it, tailored it to your own palate and then waited for it. [+]But above all, preserving is fun.
Authors
- Catherine Plagemann
- M. F. K. Fisher
Dewey code: 641.852
Price: $9.95
Review Fine Preserving: Jams and Jellies, Pickles and Relishes, Conserves and Chutneys and Brandied Fruits for City and Country Cooks / Aris Books:
Authors
- Dennis R. Heldman
- R. Paul Singh
Publication date: 2001-07-01
Dewey code: 664
List Price: $93.95
Price: $54.95
Review Introduction to Food Engineering, Third Edition (Food Science and Technology International Series) (Food Science and Technology) / Academic Press:Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Publication date: 1961
Review Philippine foods, their processing and manufacture / Philippine education company:
Publication date: 1981-03
Price: $14.95
Review Home Food Systems: Rodale's Catalog of Methods and Tools for Producing, Processing, and Preserving Naturally Good Foods / Rodale Press:
Publication date: 1984
Review So Easy to Preserve / Cooperative Extension Service UGA:
Publication date: 1899
Review Preserving and pickling / D. Appleton:
Edition: 1
Publication date: 2002-03-05
Dewey code: 659.2933819
List Price: $72.95
Price: $36.32
Review Dealing with Consumer Uncertainty / Springer:The current practice of communication in the nutritional economy often produces significant uncertainty in a large fraction of the population. Efficient and comprehensive publicity by entrepreneurs on the industrial production of foodstuffs needs a new concept for communication between producers, processors, wholesalers, retailers, and end users. Without overgeneralizing, the author explains what makes the consumers uncertain and which consequences this uncertainty has for their nutritional behavior. The main aim of this book is the empirical explanation of the connection between the uncertainty concerning the health value of industrially produced foodstuffs and the behavior of consumers in relation to information. It shows how consumers currently perceive the publicity activities of the food industry and what their needs are as far as information is concerned. The practical consequences derived from the empirical results are comprehensibly described.
Edition: 12th Rev
Publication date: 1987-01
Dewey code: 641
Price: $50.00
Review Complete Course in Canning / Cti Pubns:
Authors
- Steve Labensky
- Sarah Labensky
- Alan M. Hause
- Sarah R. Labensky
Publication date: 2003-07-08
Dewey code: 641.5
List Price: $49.95
Price: $50.00
Review On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition) / Prentice Hall:A virtual encyclopedia of culinary arts, On Cooking spotlights more than 600 delectable recipes-from soups to meats to desserts-presented by 30 of the world's greatest chefs. Richly illustrated with more than 1,250 full-color photographs, the book also features special "heart healthy" recipes, international cooking, and more. On Cooking is a celebration of the culinary arts that will benefit anyone considering cooking as a profession, as well as serious amateur cooks who want to improve their skills-particularly in butchering and charcuterie. Wolfgang Puck, Mark Miller, and Alfred Portale are just 3 of the 30 chefs who share with us their combined wisdom and know-how. This mighty encyclopedia covers a wealth of subjects, including nutrition, food safety, and standardizing a recipe. The book does assume a fair amount of culinary knowledge and expertise when it comes to proper textures, cooking times, and accurately judging "doneness. " There are recipes for more than 700 dishes, including classics such as Turnedos Rossini and Crabcakes Benedict-as well as the basics for making great sauces, stocks, soups, pastry, and so forth. New-style cooking also features prominently, with a delicious recipe for Duck Prosciutto with Fresh Mango being a fine example. On Cooking: Techniques from Expert Chefs is quite an achievement.
Publication date: 2000-04
Dewey code: 641
Price: $16.95
Review Cookin' With Home Storage / Gold Leaf Pr:This best-selling cookbook is full of delicious recipes all made from your personal home storage.
Authors
- Nancy Kinsinger
- Lydia Kinsinger
Review Tested Recipes From the Somerset Co. Amish (Somerset County, Pennsylvania) / Self-Published:An Amish cookbook from Somerset County, Pennsylvania, publication date unknown, typed up on a typewriter, photocopied (?), and bound in sea-green wraps. Compiled by Nancy and Lydia Kinsinger, published Mr. & Mrs. Roy S. Kinsinger. Includes recipes for canning chicken, mince meat quick bread, "refrigerator ice cream," and other local recipes. Scarce. 67 pp.
| Models & Brands:
Commercial fruit and vegetable products;: A textbook for student, investigator, and manufacturer (McGraw-Hill publications in the agricultural sciences), A little preserving book for a little girl, Principles of Fruit Preservation, Testing of Genetically Modified Organisms in Foods, Canning Technology Recent Advances through Optimization and Modelling Techniques, On Baking: A Textbook of Baking and Pastry Fundamentals, The Cordon Bleu Book of Jams, Preserves and Pickles, How to buy and sell canned foods,, Preserved, Fine Preserving: Jams and Jellies, Pickles and Relishes, Conserves and Chutneys and Brandied Fruits for City and Country Cooks, Introduction to Food Engineering, Third Edition (Food Science and Technology International Series) (Food Science and Technology), Philippine foods, their processing and manufacture, Home Food Systems: Rodale's Catalog of Methods and Tools for Producing, Processing, and Preserving Naturally Good Foods, So Easy to Preserve, Preserving and pickling, Dealing with Consumer Uncertainty, Complete Course in Canning, On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition), Cookin' With Home Storage, Tested Recipes From the Somerset Co. Amish (Somerset County, Pennsylvania)Top headlines: GM to return two leased jets amid criticism: General Motors Corp will return two of its leased corporate jets amid intense criticism in Washington this week on the luxury travel arrangements of its chief executive. ›18:41 Obama: Warming must be tackled now: President-elect Barack Obama on Tuesday delivered a surprise message to a climate change summit convened by California Gov. Arnold Schwarzenegger, vowing to take action once in office. ›23:41 17 Nov, Mon It's a boy for Ashlee Simpson, Pete Wentz: Ashlee Simpson-Wentz and Pete Wentz are the proud parents of a baby boy, and theyre celebrating with some Bronx cheer. 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