22471Food plant engineering systems : 2nd ed.
Chapter 1: The system approach to lean manufacturing; Chapter 2: Measurements and numbers; Chapter 3: General calculations; Chapter 4; Properties of fluids; Chapter 5: Pumps; Chapter 6: Thermodynamics; Chapter 7: Electrical systems; Chapter 8: Heating systems for processing plants; Chapter 9: Steam generation; Chapter 10: Refrigeration and freezing; Chapter 11: Water and waste systems; Chapter 12: Materials handling; Chapter 13: Manufacturing plant design; Chapter 14: Environmental issues; Chapter 15: Safety.
22472Food safety : quality control and management
1. Analytical Approaches for measurement of food contaminants; 2. Quality control and risk assessment of food storage and packaging; 3. Chromatography coupled with tandem mass spectrometry application in the assessment of food contaminants and safety; 4. FT-IR analyses in food authentication: food safety and quality assurance; 5. Analysis of food additives using chromatographic techniques; 6. Aflatoxin detection in dairy products; 7. Analysis of heavy metals in seafoods; 8. Assessment of biological contaminants by using ELISA/PCR technique; 9. Intelligent point-of-care testing for food safety: mycotoxins; 10. Mycotoxin degradation methods in food; 11. Food irradiation for food safety; 12. Using inorganic nanoparticles for sustainable food safety and quality control; 13. Nanozymes in food safety: current applications and future challenges; 14. Innovations in food safety technology; 15. Food allergens: a potential health hazard and its management; 16. Assessment of food contaminants in meat and meat products.
22473Food science and technology : 2nd ed.
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.
22474Food styling : the art of preparing food for the camera
Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike.This is the only book of its kind on the market, shedding light on the art and craft of food styling. More than 300 full-color photos reveal the process of styling and the spectacular results, teaching and inspiring anyone interested in food and how it is presented in media.The book features a timeline of 60 years of food styling, a glossary of important terms, and a listing of vital styling resources. The only book the aspiring or professional food stylist will ever need, this exceptionally thorough resource covers challenges from flawless fried chicken to fluffy, cloudlike cake frostings-and everything in between.
22475Food webs : integration of patterns & dynamics
Food webs features material on the role of nutrients, detritus and microbes in Food webs; indirect effects in food webs, the interaction of productivity and consumption, linking cause and effect in Food webs, temporal and spatial scales of Food webs dynamics, applications of Food webs to pest management, fisheries and ecosystem stress
22476Foodie snob
Food-lovers will enjoy this fun and lighthearted look at their obsession with trendy food and restaurants. Food Snob is both be a send-up of foodies and an affirmation of certain aspects of the foodie way of life. While laughing at this satire of the habits, attitudes and lifestyle of foodies, foodies will laugh at themselves and also get solid advice and tips on the activity they love.
22477Foodservice cost control using Microsoft Excel for Windows
This text-workbook template package provides students with a working knowledge of foodservice cost control concepts. By integrating these concepts with spreadsheet applications, students are better able to understand cost control methods for foodservice operations.
22478Foodservice organizations : a managerial and systems approach : 7th ed.
Part 1: The foodservice systems model; Part 2: Transformation: Functional subsystems; Part 3: Transformation: Management functions and linking processes; Part 4: Outputs of the system.
22479Foodservice planning : layout, design, and equipment : 4th ed.
Part 1: Planning; Part 2: Functional areas of food facilities; Part 3: Supporting factors and physical conditions; Part 4: Equipment selection.
22480For the culture : the power behind what we buy, what we do, and who we want to be
Contents: Unpacking culture. Finding a congregation. Preaching the gospel. Making meaning. Missing the codes. The speed of culture. The implications of cultural production.