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Download or read book Candyfreak written by Steve Almond and published by Algonquin Books. This book was released on 2004-01-01 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: A self-proclaimed candy fanatic and lifelong chocoholic traces the history of some of the much-loved candies from his youth, describing the business practices and creative candy-making techniques of some of the small companies.
Book Synopsis Food Packaging Technology by : Richard Coles
Download or read book Food Packaging Technology written by Richard Coles and published by CRC Press. This book was released on 2003-08-15 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.
Book Synopsis On Food and Cooking by : Harold McGee
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Download or read book Salt Sugar Fat written by Michael Moss and published by Signal. This book was released on 2013-02-26 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
Book Synopsis History of Ancient Woodbury, Connecticut by : William Cothren
Download or read book History of Ancient Woodbury, Connecticut written by William Cothren and published by . This book was released on 1854 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sugar Confectionery and Chocolate Manufacture by : R. Lees
Download or read book Sugar Confectionery and Chocolate Manufacture written by R. Lees and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required. The various check lists and charts, showing the more likely faults and how to eliminate them, reflect the fact that art still plays no small part in this industry. To help users all over the world, whatever units they employ, most for mulations are given in parts by weight, but tables of conversion factors are provided at the end of the book. There also will be found a collection of other general reference data in tabular form; while the Glossary explains a number of technical terms, many of them peculiar to the industry.
Book Synopsis Tom Brown's Field Guide to Wilderness Survival by : Tom Brown, Jr.
Download or read book Tom Brown's Field Guide to Wilderness Survival written by Tom Brown, Jr. and published by Penguin. This book was released on 1987-04-15 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fully illustrated wilderness survival guide perfect for seasoned and novice outdoors enthusiasts alike. Here, in one essential volume, are the basics of wilderness survival. The most ancient and important skills, preserved for generations, are presented in a simple, easy-to-use format with clear illustrations and instructions. A complete must-have companion to the great outdoors. • How to build natural shelters in plains, woods, or deserts • How to get safe drinking water from plants, trees, the sun, or Earth Herself • How to make fire without matches and maintain it in any weather • How to find, stalk, kill, and prepare animals for food • The "big four" edible plants, and hundreds of others useful for both nutrition and medicine TOM BROWN'S FIELD GUIDES: America's most popular nature reference books, Tom Brown's bestselling field guides are specially designed for both beginners and experienced explorers. Fully illustrated and comprehensive, each volume includes practical information, time-tested nature skills, and exciting new ways to rediscover the earth around us.
Book Synopsis Food Processing Technology by : P.J. Fellows
Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Download or read book Marshmallows written by Eileen Talanian and published by Gibbs Smith. This book was released on 2008-01-02 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Need s’more ideas on what to do with this luscious ingredient? Find over 100 recipes—plus directions on how to make your own marshmallows! No girl or boy scout has had marshmallows like these! Marshmallows takes the classic favorite to a mouthwatering new level. Featuring over 100 recipes for making your own marshmallows and treats to go with them, the book presents creations ranging from the family favorite S'Mores to the uniquely delicious Blood Orange and Rosemary and Zinfandel Fluff. There's even a recipe for a champagne marshmallow wedding cake! Marshmallows also supplies readers with helpful sections on ingredients, equipment, tips and techniques, a history of the marshmallow, and much more. Includes photos
Book Synopsis Caxton's Book by : William Henry Rhodes
Download or read book Caxton's Book written by William Henry Rhodes and published by . This book was released on 1876 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Poultry Meat Processing and Quality by : G Mead
Download or read book Poultry Meat Processing and Quality written by G Mead and published by Elsevier. This book was released on 2004-06-01 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
Book Synopsis The Red Dragon & the West Wind by : Tom Sloper
Download or read book The Red Dragon & the West Wind written by Tom Sloper and published by Harper Collins. This book was released on 2009-04-10 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Red Dragon & The West Wind is the perfect introduction to this ancient game of strategy and subterfuge, covering all aspects of the two most common varieties, American and Chinese, along with an overview of other global approaches. The book begins with the history and origin and moves on to the rules of play and ways to win and avoid essential errors as well as the etiquette to follow. With everything from clear instructions on dealing, building, and distributing tiles to a look at the history and future of the game, this is the essential book for anyone who wants to have fun–and win–while playing mah–jongg.
Book Synopsis The Seven Sisters of Sleep. Popular History of the Seven Prevailing Narcotics of the World by : Mordecai Cubitt Cooke
Download or read book The Seven Sisters of Sleep. Popular History of the Seven Prevailing Narcotics of the World written by Mordecai Cubitt Cooke and published by . This book was released on 1860 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis How Emotions Are Made by : Lisa Feldman Barrett
Download or read book How Emotions Are Made written by Lisa Feldman Barrett and published by HarperCollins. This book was released on 2017-03-07 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preeminent psychologist Lisa Barrett lays out how the brain constructs emotions in a way that could revolutionize psychology, health care, the legal system, and our understanding of the human mind. “Fascinating . . . A thought-provoking journey into emotion science.”—The Wall Street Journal “A singular book, remarkable for the freshness of its ideas and the boldness and clarity with which they are presented.”—Scientific American “A brilliant and original book on the science of emotion, by the deepest thinker about this topic since Darwin.”—Daniel Gilbert, best-selling author of Stumbling on Happiness The science of emotion is in the midst of a revolution on par with the discovery of relativity in physics and natural selection in biology. Leading the charge is psychologist and neuroscientist Lisa Feldman Barrett, whose research overturns the long-standing belief that emotions are automatic, universal, and hardwired in different brain regions. Instead, Barrett shows, we construct each instance of emotion through a unique interplay of brain, body, and culture. A lucid report from the cutting edge of emotion science, How Emotions Are Made reveals the profound real-world consequences of this breakthrough for everything from neuroscience and medicine to the legal system and even national security, laying bare the immense implications of our latest and most intimate scientific revolution.
Book Synopsis The Poetry of John Tyndall by : Roland Jackson
Download or read book The Poetry of John Tyndall written by Roland Jackson and published by UCL Press. This book was released on 2020-10-12 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: John Tyndall (1822–1893) is best known as a leading natural philosopher and trenchant public intellectual of the Victorian age. He discovered the physical basis of the greenhouse effect, explained why the sky is blue, and spoke and wrote controversially on the relationship between science and religion. Few people were aware that he also wrote poetry. The Poetry of John Tyndall contains his 76 extant poems, the majority of which have not been transcribed or published before, and are succinctly annotated in a style similar to that used for the letters published in The Correspondence of John Tyndall.The poems are complemented by an extended introduction, which was written by the three editors together as a multidisciplinary analysis. The essay aims to facilitate readings by a range of people interested in the history of Victorian science and of Victorian science and literature. It explores what the poems can tell us about Tyndall’s self-fashioning, his values and beliefs, and the role of poetry for him and his circle. More broadly, the essay addresses the relationship between the scientific and poetic imaginations, and wider questions of the nature and purpose of poetry in relation to science and religion in the nineteenth century.
Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Book Synopsis Permanent Exhibit by : Matthew Vollmer
Download or read book Permanent Exhibit written by Matthew Vollmer and published by American Reader. This book was released on 2018 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brief collage-style essays that explore the ephemeral and fractured nature of life in the digital age.
