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Prepared Foods
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Book Synopsis Food Hygiene and Toxicology in Ready-to-Eat Foods by : Parthena Kotzekidou
Download or read book Food Hygiene and Toxicology in Ready-to-Eat Foods written by Parthena Kotzekidou and published by Academic Press. This book was released on 2016-04-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. - Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry - Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods - Describes potential harmful agents that may arise in foods during processing and packaging - Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more
Book Synopsis Convenience Foods and Home-prepared Foods by : Larry G. Traub
Download or read book Convenience Foods and Home-prepared Foods written by Larry G. Traub and published by . This book was released on 1979 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Reframing Convenience Food by : Peter Jackson
Download or read book Reframing Convenience Food written by Peter Jackson and published by Springer. This book was released on 2018-05-21 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme). Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.
Book Synopsis Strategic Directions in Supermarket Deli-Prepared Foods by : John W. Allen
Download or read book Strategic Directions in Supermarket Deli-Prepared Foods written by John W. Allen and published by DIANE Publishing. This book was released on 1992-09 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: 3Deli/prepared foods departments are one of the most dynamic in the food industry.2 Includes: managing the product mix; merchandising; sources, preparation and distribution; managing and staffing; suppliers, and strategic challenges.
Book Synopsis Procedures for Calculating Nutritive Values of Home-prepared Foods as Used in Agriculture Handbook No. 8, Composition of Foods: Raw, Processed, Prepared by : Annabel Laura Merrill
Download or read book Procedures for Calculating Nutritive Values of Home-prepared Foods as Used in Agriculture Handbook No. 8, Composition of Foods: Raw, Processed, Prepared written by Annabel Laura Merrill and published by . This book was released on 1966 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods by : Elsie Halstrom Dawson
Download or read book Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods written by Elsie Halstrom Dawson and published by . This book was released on 1950 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Whole30 written by Melissa Urban and published by Houghton Mifflin Harcourt. This book was released on 2015 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Millions of people visit Whole30.com every month and share their stories of weight loss and lifestyle makeovers. Hundreds of thousands of them have read It Starts With Food, which explains the science behind the program. At last, The Whole30 provides the step-by-step, recipe-by-recipe guidebook that will allow millions of people to experience the transformation of their entire life in just one month.
Book Synopsis Preparing Foods & Planning Menus by :
Download or read book Preparing Foods & Planning Menus written by and published by . This book was released on 1989 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Jemima Code by : Toni Tipton-Martin
Download or read book The Jemima Code written by Toni Tipton-Martin and published by University of Texas Press. This book was released on 2022-07-01 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Book Synopsis Convenience foods for the hotel, restaurant, and institutional market by : Harold Richard Linstrom
Download or read book Convenience foods for the hotel, restaurant, and institutional market written by Harold Richard Linstrom and published by . This book was released on 1976 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ontario Retail Sales Tax with Commentary by :
Download or read book Ontario Retail Sales Tax with Commentary written by and published by CCH Canadian Limited. This book was released on with total page 1064 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Production of Frozen Prepared Foods, 1954-55 by : Robert Bacon Reese
Download or read book Production of Frozen Prepared Foods, 1954-55 written by Robert Bacon Reese and published by . This book was released on 1957 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Family Freezer Meals by : Kelly McNelis
Download or read book Family Freezer Meals written by Kelly McNelis and published by . This book was released on 2019-01-08 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: FAMILY FREEZER MEALS is the ultimate cookbook to help you and your family eat healthy all year long. The book is packed with freezer cooker basics, best assembly methods, and the motivation to make freezer meals a staple in your life. With family-friendly recipes such as Cool Ranch Shredded Tacos, BBQ Maple Ribs, and Lentil Sloppy Joes, this book shows you how to stock your freezer with slow cooker meals that extend beyond slow cooker soups and stews. Plus, you'll get more for your money, less stress, and precious time back that you can spend with your family. Kelly is the wife, mother of five, and slow cooker addict behind Family Freezer Meals. She is committed to sharing healthy, simple, and budget-friendly recipes through the website's blog and freezer eCookbooks. Besides cooking and eating, Kelly loves spending time with her family, reading fiction, and running outside.
Download or read book National Food Review written by and published by . This book was released on 1980 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Franchise Times Guide to Selecting, Buying & Owning a Franchise by : Julie Bennett
Download or read book Franchise Times Guide to Selecting, Buying & Owning a Franchise written by Julie Bennett and published by Sterling Publishing Company. This book was released on 2008 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Buying a franchise can be a handy shortcut to the American dream of owning your own business. But there are dangerous pitfalls--and possible drawbacks to even the best franchise deals. Here, for every prospective franchisee, is authoritative advice from a trustworthy source. The experts of Franchise Times offer their picks of the top 200 franchises and 100 up-and-comers, complete with contact information, financial requirements, fees, and more. There are practical tips on everything from hiring and marketing to financing your franchise, leasing a retail space (or setting up a home office), and deciding if you should buy or run a franchise with your spouse. With anecdotes and advice from current franchisees and franchisors, this is a book every would-be entrepreneur should read before signing a contract.
Book Synopsis Examining Food and Nutrition by : Jenny Ridgwell
Download or read book Examining Food and Nutrition written by Jenny Ridgwell and published by Heinemann. This book was released on 1996 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text has been written to meet the requirements of the revised GCSE Home Economics: Food and Nutrition syllabuses, and introduces students to details of legislation concerning food and nutrition.
Book Synopsis Frozen Food Technology by : C.P. Mallett
Download or read book Frozen Food Technology written by C.P. Mallett and published by Springer Science & Business Media. This book was released on 1993 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
