In the last few years, researchers around the world have increasingly reported the importance of acid-alkaline balance. The Acid-Alkaline Food Guide was designed as an easy-to-follow guide to the most common foods that influence your body's pH level. Now in its Second Edition, this bestseller has been expanded to include many more domestic and international foods. Updated information also explores (and refutes) the myths about pH balance and diet, and guides the reader to supplements that can help the body achieve a healthy pH level.
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.
"Food For Saints," is a collection of Christian poems, inspired by God, for the edification and encouragement of Christians. These poems are witty, funny and a "little" preachy, but they are written for understanding in plain language... They are poems that rhyme. These select poems covers a wide range of topics as the author challenges believers in Christ to greater faithfulness in their Christian walk. A rich array of poems that encourage Christians to be steadfast and obedient while following the "True Way of Life," taught by Christ. Poems include topics on biblical teachings, spiritual formation, stories of Bible characters, how to survive spiritual warfare, as well as numerous teachings of God's Grace, Mercy, Goodness and Love.
Molly Corbett can't stand seeing her childhood pal Alex Gibson destroy himself. He's gone from straight-A student to rebel without a cause. With so much at stake, some serious interference is called for--or at least Micromanaging Molly thinks so. Alex needs to get back on the path to the Ivy League. But the harder Molly pushes Alex, the harder he pushes back. Alex has a secret. Well, two secrets. Number one: He has terminal melanoma. With six months to live, Alex hasn't got a second to waste. And hanging around hospitals when his friends think he's cutting school definitely counts as wasted time. Instead, he's going to drop out, surf, drive fast cars...and finally put secret number two out there. He's in love with Molly and he's going to tell her before it's too late.
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy.<br><p>In <i>Microbiology and Technology of Fermented Foods</i>, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods:<br>• Cultured Dairy Products<br>• Cheese<br>• Meat Fermentation<br>• Fermented Vegetables<br>• Bread Fermentation<br>• Beer Fermentation<br>• Wine Fermentation<br>• Vinegar Fermentation<br>• Fermentation of Foods in the Orient<br><p>Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, <i>Microbiology and Technology of Fermented Foods</i> will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
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