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The Science of Cheese
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
The Science of Chocolate
Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There...
Crossing the Quality Chasm
Second in a series of publications from the Institute of Medicine's Quality of Health Care in America project Today's health care providers have more research findings and more technology available to them than ever before. Yet recent reports have raised serious doubts about the quality of health care in America. Crossing the Quality Chasm makes an urgent call for fundamental change to close the quality gap. This book recommends a sweeping redesign of the American health care system and provides overarching principles for specific direction for policymakers, health care leaders, clinicians, regulators, purchasers, and others. In this comprehensive volume the committee offers: A set of perfor...
Fundamentals of Nursing: Concepts and Competencies for Practice
Providing a big-picture approach to nursing practice, Fundamentals of Nursing: Concepts and Competencies for Practice, 9th Edition instills the foundational knowledge and clinical skills to help your students think critically and achieve positive outcomes throughout the nursing curriculum and in today’s fast-paced clinical settings. This revision immerses students in a proven nursing framework that clarifies key capabilities — from promoting health, to differentiating between normal function and dysfunction, to the use of scientific rationales and the approved nursing process — and includes new Unfolding Patient Stories and Critical Thinking Using QSEN Competencies. NCLEX®-style review questions online and within the book further equip students for the challenges ahead.
Understanding Food Systems
Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and th...
The Cornell Widow
None
Encyclopedia of Junk Food and Fast Food
Eating junk food and fast food is a great all-American passion. American kids and grownups love their candy bars, Big Macs and supersized fries, Doritos, Twinkies, and Good Humor ice cream bars. The disastrous health effects from the enormous appetite for these processed fat- and sugar-loaded foods are well publicized now. This was particularly dramatically evidenced by Super Size Me (2004), filmmaker Morgan Spurlock's 30-day all-McDonald's diet in which his liver suffered the same poisoning as if he had been on an extended alcohol binge. Through increased globalization, American popular food culture is being increasingly emulated elsewhere in the world, such as China, with the potential for...
Food Biochemistry and Food Processing
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food ...
Art for the Nation
Exhibition includes approximately 2% of the acquisitions made during the 1990s.
Practical Guide to Emergency Ultrasound
This 2nd edition of the Practical Guide to Emergency Ultrasound addresses your need for a practical, comprehensive, how-to book on ultrasound techniques in the emergency department, including new and expanded applications. Organized in an easy-to-navigate problem-based and symptom-based approach, chapters cover many uses for ultrasound in the ED and proper ultrasound technique. Over 900 images, many in full color, illustrate key concepts and diagnoses, including the use of echocardiography in the ED and newer applications for imaging ocular, musculoskeletal injuries and the use of ultrasound in the management of undifferentiated hypotension and dyspnea.
