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Handbook of Food Analytical Chemistry, Volume 1
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Quick and Easy Low Sugar Recipes
Quick and Easy Low Sugar Recipes offers simple sugar-free, low-carb, gluten-free recipes that crush sugar cravings and carb addiction.
Tastes We Live By
Taste is considered one of the lowest sensory modalities, and the most difficult to express in language. Recently, an increasing body of research in perception language and in Food Studies has been sparkling new interest and new perspectives on the importance of this sense. Merging anthropology, evolutionary physiology and philosophy, this book investigates the language of Taste in English, and its relationship with our embodied minds. In the first part of the book, the author explores the semantic dimensions of Taste terms with a usage-based approach. With the application of experimental protocols, Bagli enquires their possible organization in a radial network and calculates the Salience in...
Food Analysis
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.
Low Sugar, So Simple
"Get sugar off your plate for good with 100 recipes free of sugar and sugar pretenders that sabotage your diet and your health!" -- page 4 of cover.
A Liberal Theory of Property
Property law should expand opportunities for individual and collective self-determination and restrict options of interpersonal domination.
The Complete Book of 1930s Broadway Musicals
Despite the stock market crash of October 1929, thousands of theatregoers still flocked to the Great White Way throughout the country’s darkest years. In keeping with the Depression and the events leading up to World War II, 1930s Broadway was distinguished by numerous political revues and musicals, including three by George Gershwin (Strike Up the Band, Of Thee I Sing, and Let ’Em Eat Cake). The decade also saw the last musicals by Gershwin, Jerome Kern, and Vincent Youmans; found Richard Rodgers and Lorenz Hart in full flower; and introduced both Kurt Weill and Harold Arlen’s music to Broadway. In The Complete Book of 1930s Broadway Musicals, Dan Dietz examines in detail every musica...
Food Analysis
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Canadian Almanac and Directory 2021
The Canadian Almanac & Directory is the most complete source of Canadian information available - cultural, professional and financial institutions, legislative, governmental, judicial and educational organizations. Canada's authoritative sourcebook for almost 160 years, the Canadian Almanac & Directory gives you access to almost 100,000 names and addresses of contacts throughout the network of Canadian institutions.
