22461Food and drink in antiquity : readings from the Graeco-Roman World : a sourcebook
Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to introductory courses on the history of food and drink, as well as those offerings with a strong sociological or anthropological approach this volume provides an unparalleled compilation of essential source material. Each thematic chapter consists of an introduction along with a bibliography of suggested readings.
22462Food chemistry : a laboratory manual : 2nd ed.
Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide.
22463Food cures : breakthrough nutritional prescriptions for everything from colds to cancer
Did you know that fish oil is emerging as a real treatment for depression? That foods rich in antioxidants can help fight asthma? That coffee and cinnamon can actually lower blood sugar in people with diabetes? Here you'll find detailed food prescriptions, based on the latest research, for more than 57 common health problems, including colds and Crohn's disease, hay fever and high cholesterol, memory loss and menopause. Plus dozens of practical suggestions for getting more of the foods that can help prevent disease, and simple recipes for immune-boosting smoothies, healing teas, and more.
22464Food microbiology : fundamentals and frontiers : 5th ed.
Commodity-oriented discussion of types of microbial food spoilage and approaches for their control. The major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques. State-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens. Beneficial microbes used in food fermentations and to promote human and animal health. Updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment.
22465Food network magazine : cook like a star
With 65 funn recipes. Sides you'll make all summer. New ways to grill chicken.
22466Food network magazine : easy summer desserts
Contents: Fruit pies, cobblers & crumbles. Cakes, cupcakes & shorycakes. Ice cream treats. Homemade ice cream & toppings. Grilled desserts.
22467Food network pasta cookbook : 110 fast, fresh dinners
Contents: Before you grill. Grilling techniques. Other ways to cook outdoors. Cleaning and maintenance. Additional resources.
22468Food packaging : principles and practice : 3rd ed.
Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.
22469Food packaging and shelf life : a practical guide
Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.
22470Food plant design
Chapter 1: Economic and technical context of food plant design; Chapter 2: Mathematical modeling of food processing systems and food plant simulation; Chapter 3: Documentation of food plant design; Chapter 4: Processing system alternatives: Process synthesis; Chapter 5: Food processing system alternatives analysis; Chapter 6: Experimentation in pilot plant; Chapter 7: Materials for construction of food equipment; Chapter 8: Hygienic design of processing systems; Chapter 9: Food processing plant design considerations.