This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials. This book should be of interest to those involved in agriculture, meat production and food science/technology.
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to—<UL><LI>cost-effectively design an operation<LI>properly select and efficiently maintain equipment<LI>successfully plan and accurately evaluate foodservice layouts<LI>plan fast-food facilities and bakeshops<LI>cut costs through more efficient energy planning.</UL>Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer. Chapters in part one review developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends. With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.
The Condemned Breakfast Ate A Hungry Man is a nonsense story written in 2015 and ahead of the following year's US presidential elections. The story revolves around the happenings of a group of English people, who in the seventeenth century were forward thinkers and logical minds, calling themselves Logists. Their trials and tribulations over time are captured in this account as they rapidly catch up with the twenty first century and its perils.
Non-thermal (cold) plasmas at atmospheric pressure have recently found many breakthrough applications in biology, medicine, and food security. Plasmas can efficiently kill bacteria, yeasts, moulds, spores, biofilms and other hazardous microorganisms, including potential bio-terrorism agents. They can be employed for bio-decontamination and sterilization of surfaces, medical instruments, water, air, food, even of living tissues without causing their damage. Direct or indirect plasma interaction with living cells of microorganisms or even humans enables novel bio-medical applications, e.g. treatment of skin diseases and ulcers. Plasma-enhanced blood coagulation coupled with its antiseptic properties proved success in wound healing and opens new possibilities in surgery, emergency medicine and military applications. Plasma treatment allows cell manipulations, their removal and targeted transfer into the injured area, which can accelerate wound healing. Plasma induced apoptosis (programmed cell death) of tumor cells brings forth a great potential for cancer treatment. Besides, plasma enables painless treatment of dental caries, root canal disinfection, and other dentistry applications.
Great Eats Articles
Great Eats Books