Creator: Gustavo V. Barbosa-Canovas
Publication date: 2000-06-07
Dewey code: 664
List Price: $179.95
Price: $143.96
Review Trends in Food Engineering / CRC:Trends in Food Engineering presents a wide vision of the state-of-the-art in food engineering, with an emphasis on topics vital to the food industry today. The book is divided into three sections. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes the latest developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Authors
- David W. Stanley
- José Miguel Aguilera
Publication date: 1990-07-31
Dewey code: 664.07
List Price: $175.00
Price: $140.00
Review Microstructural Principles of Food Processing Engineering / Springer:An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
Creator: R. Miller
Edition: 1
Publication date: 2001-06-28
Dewey code: 664.00154135
List Price: $168.00
Price: $134.40
Review Food Colloids: Fundamentals of Formulation (Special Publication (Royal Society of Chemistry (Great Britain))) / Royal Society of Chemistry:"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Publication date: 1997-12-23
Dewey code: 664.3
List Price: $119.95
Price: $144.65
Review Fats and Oils: Formulating and Processing for Applications / CRC Press:This book provides a comprehensive guide and reference to all fats and oils used as commercial food products today. It covers in detail raw material sources, processing methods, formulation, quality control, and finished products. All product types are examined including the many different types of shortenings, margarines and liquid oils and their applications. A special section provides a guide to problem solving in processing and products. Numerous schematics illustrate processes. Extensive reference data is provided in tables and graphs. This is a major resource for all those involved in fats and oils research, formulation, production and applications.
Edition: 1
Publication date: 2007-04-16
Dewey code: 664.0015118
List Price: $179.95
Price: $135.00
Review Food Processing Operations Modeling: Design And Analysis / Taylor & Francis:A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case studies with over 350 numerical and computational equations and solutions.
Edition: 1
Publication date: 1998-10-31
Dewey code: 664
List Price: $189.00
Price: $140.30
Review Hydrocolloid Applications: Gum Technology in the Food and Other Industries / Springer:This book offers a comprehensive introduction to the technological applications of these fascinating materials. The first part of the book serves as an introduction covering sources, structures, properties and food uses. The second part includes a comprehensive description of gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.
Authors
- C.M.D. Man
- Adrian A. Jones
Publication date: 2000-01-15
Dewey code: 641.4
List Price: $215.00
Price: $143.88
Review Shelf Life Evaluation of Foods / Springer:The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Creator: Diana Behsnilian
Edition: 1
Publication date: 2001-06-01
Dewey code: 664.0284
List Price: $179.95
Price: $143.96
Review Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries / CRC:This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.
Publication date: 1986-08
Dewey code: 641.4
Price: $9.98
Review The Complete Book of Preserving / Gallery Books:
Creator: Kiyotaka Sato
Edition: 1
Publication date: 2001-07-20
Dewey code: 547.77
List Price: $209.95
Price: $142.52
Review Crystallization Processes in Fats and Lipid Systems / CRC:An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.
Creator: Marc Le Maguer
Edition: 1
Publication date: 2002-02-27
Dewey code: 612.39
List Price: $169.95
Price: $135.96
Review Functional Foods: Biochemical and Processing Aspects, Volume 2 / CRC:This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S. , Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. [+]This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.
Authors
- George D. Saravacos
- Athanasios E. Kostaropoulos
Publication date: 2003-01-31
Dewey code: 664.00284
List Price: $170.00
Price: $143.19
Review Handbook of Food Processing Equipment (Food Engineering Series) / Springer:This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.
Authors
- Hugh Cornell
- Albert W. Hoveling
Publication date: 1998-01-05
Dewey code: 633.11
List Price: $169.95
Price: $140.19
Review Wheat: Chemistry and Utilization / CRC:This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' PrefaceWheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e. g. , the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. [+]Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour. and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch. ContentsEach chapter ends with a section of references. 1. The Wheat Kernel - Introduction - The Structure of the Wheat Kernel - Wheat Production - Wheat Quality - Wheat Utilization - Dietary Considerations and Food Value of Wheat - The Lipids of Wheat - The Enzymes of Wheat - The Pigments of Wheat - Comparison of Wheat with Other Cereals - Animal Feeds 2. The Milling of Wheat - Introduction - Cleaning and Conditioning - Milling Techniques - Yields of Wheat Flour and By-products - Composition of Wheat Flour and Its By-products - Flour Quality - Air Classification of Flour - Utilization of Flour and Its By-products in the Baking Industry 3. The Wet-milling of Wheat Flour - Introduction - Types of Processes - Refining of Starch by Centrifugal Methods - Particle Size Analysis of Starch - Minor Constituents - Further Purification of Commercial Wheat Starch 4. The Composition, Properties and Uses of Wheat Starch - Introduction - Composition of Wheat Starch - Properties and Reactivity of Starch - Gelatinization of Starch in Hot Water - Retrogradation of Starch Gels - Rheology of Starch Gels - Pregelatinized Starch - Industrial Starch Quality - Industrial Uses of Wheat Starch 5. Starch Syrups - Introduction - Syrups from Acidic Hydrolysis - Purification of Syrups - Syrup Additives - Syrups from Enzymic Hydrolysis - Uses of Starch Syrups - Analysis and Tests on Starch Syrups 6. Chemically Modified Wheat Starches and Their Uses - Introduction - Starches in the Paper-making Industry - Thin-boiling Starches - Starch-based Adhesives - Starch Ethers - Starch Esters - Oxidized Starches - Starch Xanthates - Cationic Starches - Modification of Starch by the Use of Additives 7. Amino Acids, Peptides and Proteins - Introduction - Amino Acids - Simple Peptides - Polypeptides/Proteins - Protein Synthesis - Reactions of Proteins - Reactions Used for Determination of Protein Structure - Isolation of Proteins - Determination of Protein Content - Determination of Protein Structure 8. Wheat Proteins - Introduction - Endosperm Proteins - Separation of Proteins - Functional Properties of Proteins and the Wheat-Gluten Complex - Uses of Dry Vital Gluten - Bioactive Components of Wheat - The Maillard Reaction - Microbiological Control of Processing - The Future for Wheat 9. Wheat on the World Wide Web (WWW) - Introduction - The Basic Requirements for the WWW - Searching for Journal and Bibliographic References; Uncover Data Base - The HTTP Protocol and Home Pages - Search Engines on the WWW - The Altavista Search: Results - The Future of Information on the WWW Index69 Figures, 17 Tables -The AuthorsDr. Cornell received his M. Sc. from the University of Melbourne and his Ph. D. from the Royal Children's Hospital, Melbourne. His faculty positions have included those of Senior Lecturer and Associate Professor in the Department of Applied Chemistry at the Royal Melbourne Institute of Technology, and Visiting Professor at the University of Zurich, Karolinska Institute (Sweden) and the Technical University, Munich. More than forty of his papers have been published in journals, and he has made more than forty invited conference presentations. Dr. Hoveling received his Ph. D. from Flinders University of South Australia. He has been on the faculty of the Royal Melbourne Institute of Technology, in the Department of Applied Chemistry, for more than twenty-five years, first as a Lecturer and now as Senior Lecturer. Two areas of his specialization are analytical techniques and chemical information systems. -ISBN: 1 -56676 -348 -7 Year: 1998 Number of pages: 426 Dimensions: 6 " x 9" Cover type: hardcover Price: $104. 95.
Edition: 2nd
Publication date: 1989-11-30
Dewey code: 664
List Price: $199.00
Price: $134.95
Review Cold and Chilled Storage Technology / Springer:The first edition of this book firmly established itself as one of the bibles for the industry and this thoroughly revised new edition continues to provide a comprehensive survey of the design, construction and operation of cold stores and their relevance to the distribution chain. Revisions include coverage of CFC issues, the wider use of ammonia, low charge systems, compact heat exchanges and secondary refrigerants, and more detail on the technologies and practicalities of specific aspects of cold storage depots - from the handling of road vehicles to the design of facilities. This book is for food technologists and plant engineers/designers involved in the technology of cold storage.
Creator: K. Turnbull
Edition: 1
Publication date: 2001-02-15
Dewey code: 664.755
List Price: $179.99
Price: $139.06
Review Pasta Technology / Wiley-Blackwell:Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Edition: 1st
Publication date: 2001-02-28
Dewey code: 660.28448
List Price: $181.00
Price: $144.80
Review Fermentation and Food Safety / Springer:Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.
Publication date: 1997-01
Dewey code: 363
List Price: $131.00
Price: $131.00
Review Fish Processing Technology / Aspen Publishers:The first edition of this unique book combined an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This fully revised and updated edition continues to provide coverage of modern aspects of traditional processes, and highly practical descriptions of important new areas. All the chapters which have been kept from the first edition have been brought up-to-date, and there are four new chapters on: methods of identifying fish species; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modeling in fish transportation. Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.
Edition: 1
Publication date: 1997-07-31
Dewey code: 664.028
List Price: $225.00
Price: $225.00
Review Thermal Processing of Packaged Foods (Food Engineering Series) / Springer:Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. New features in this edition include: The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials. The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material. New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques. The implications of newer models for microbial destruction. Revised techniques for process evaluation using computer models, including CD software. The development of process schedules for quality optimization in newer packaging materials. Important new aspects of methods of retort control. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Creator: Vijay K. Juneja
Edition: 1
Publication date: 2002-12-03
Dewey code: 664.001579
List Price: $179.95
Price: $143.96
Review Microbial Safety of Minimally Processed Foods / CRC:While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.
Authors
- Gustavo V. Barbosa-Canovas
- Albert Ibarz
Publication date: 2002-10-29
Dewey code: 664
List Price: $189.95
Price: $158.52
Review Unit Operations in Food Engineering (Food Preservation Technology) / CRC:In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.
| Models & Brands:
Trends in Food Engineering, Microstructural Principles of Food Processing Engineering, Food Colloids: Fundamentals of Formulation (Special Publication (Royal Society of Chemistry (Great Britain))), Fats and Oils: Formulating and Processing for Applications, Food Processing Operations Modeling: Design And Analysis, Hydrocolloid Applications: Gum Technology in the Food and Other Industries, Shelf Life Evaluation of Foods, Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries, The Complete Book of Preserving, Crystallization Processes in Fats and Lipid Systems, Functional Foods: Biochemical and Processing Aspects, Volume 2, Handbook of Food Processing Equipment (Food Engineering Series), Wheat: Chemistry and Utilization, Cold and Chilled Storage Technology, Pasta Technology, Fermentation and Food Safety, Fish Processing Technology, Thermal Processing of Packaged Foods (Food Engineering Series), Microbial Safety of Minimally Processed Foods, Unit Operations in Food Engineering (Food Preservation Technology)Top headlines: World's largest cruise liner launched in Finland: Finnish shipbuilders say the world's largest cruise liner has been launched into water for the first time. ›19:16 Technology Review: 2007 Ford Expedition: Ford's full-size SUV is big on conveniences and standard features. ›07:00 19 Oct, Fri Video: View from the war zone: Nov. 20: NBC's Richard Engel offers a first-hand account of what American troops are facing in Afghanistan.(Nightly News) ›00:00 Obama team springs leaks: Barack Obama was famously able to impose discipline and control over his presidential campaign, but it didn't take long for him to discover that running a transition is something quite different. ›15:15 Deflation poses new economic threat: Strapped consumers are rejoicing at falling prices. But some economists warn of the growing risk of a ruinous downward price spiral called deflation. Here's what's at stake. ›17:10 First Read: Obama considering Mabus for cabinet: Former Mississippi Gov. Ray Mabus is being considered for multiple positions in the Obama administration, including secretary of education, energy and ambassador to the United Nations. ›17:55 Rosie ODonnell laughs off Walters comments: I do not know what Star Jones and Debbie Matenopoulos did, but oooooh, lady she is pissed off! ODonnell said on a clip on her Web site. ›15:02 Gas prices dip below $2 as oil prices waver: The average price for gasoline tumbled below $2 a gallon, its lowest point in more than three years, yet the global economic contrast between then and now could not be more stark. ›17:51 Why Democrats gave Big Three a reprieve: A look at the political reasoning behind the decision by Senate Majority Leader Harry Reid and House Speaker Nancy Pelosi to give the Big Three auto makers another shot at a $25 billion loan. ›21:49 20 Nov, Thu 5 keys: ›16:27 Hal Steinbrenner: Offer to CC will have time limit: CC Sabathia will have a deadline to accept the New York Yankees' contract proposal."We've made him an offer. It's not going to be there forever," Hal Steinbrenner said Thursday after he was approved as the team's new controlling owner during a meeting at Major League Baseball headquarters.New York offered a six-year contract to the pitcher last Friday, the first day teams were allowed to start talking money with free agents. The proposal exceeds Johan Santana's $137. ›14:19 Video: Alarms go off on Wall St.: Nov. 20: There was more wreckage on Wall Street Thursday as stocks took another nosedive and jobless claims reached a 16-year high. CNBC's Trish Regan reports.(Nightly News) ›23:41 20 Nov, Thu Immunity idol? That's no immunity idol!: Once again, a fake hidden immunity idol was played, and once again, the gullible person who played it went home. ›02:36 Stocks waver after steep two-day sell-off: Wall Street moved cautiously higher Friday, with investors taking a breather from the heavy selling of recent days. ›18:23 Obama team gets 200,000 resumes, and counting: An Obama transition official has told NBC News that they've received more than 200,000 work applications through the official transition web site. ›08:55 Bush signs bill providing extra jobless benefits: President George W. Bush on Friday ensured that millions of laid-off workers will keep getting their unemployment checks as the year-end holidays approach. ›16:48 Citigroups options dwindle; shares plunge: Citigroups options are dwindling along with its stock price as the credit landscape deteriorates and fears escalate about future loan losses at the company. ›17:55 Neb. lawmakers OK 'safe haven' age limit: Nebraska lawmakers gave final approval Friday to adding a 30-day age limit to the state's "safe haven" law. ›16:28 2007 Tokyo Motor Show: Cars Makers Should Greenlight: The concept cars that we think should become production models. ›07:00 31 Oct, Wed Bush signs bill providing extra jobless benefits: President George W. Bush on Friday ensured that millions of laid-off workers will keep getting their unemployment checks as the year-end holidays approach. ›16:48 NBC: Obama to nominate Clinton for State: Transition and Democratic officials say the junior senator from New York will be nominated for secretary of state sometime after Thanksgiving, barring unforeseen issues. ›12:51 Teen charged with immigrant's murder: The killing of an Ecuadorean immigrant by seven high school students was part of a spree in which the teenagers tormented other immigrants while armed with knives and BB guns, prosecutors said. ›15:44 Video: Congress drives hard bargain for Big Three: Nov. 20: Congress gave the big three automakers a December deadline to deliver a plan proving their viability before any bailout is considered. CNBC Phil LeBeau reports.(Nightly News) ›23:46 20 Nov, Thu NYT: Obama fund-raiser quells Cabinet rumors: NYT: The business holdings and connections that made Penny Pritzker a key to the Obama presidential campaigns fundraising may have kept her from a job as commerce secretary. ›03:14 |
