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Edible Films and Coatings for Food Applications
Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
The Culture of Nature
In this celebrated work, Alexander Wilson examines environments built over the past fifty years, as humans have continued to discover, exploit, protect, restore, and sometimes re-enchant a natural world in convulsion. Extensively illustrated.
Oradour
A True and Wholly Engrossing Tale of High Finance and Treachery in Which the Secret of a Wartime Tragedy is Revealed Through a Contemporary Drama. On 10th June 1944, four days after the Allied invasion of Normandy, the inhabitants of a remote village in South West France were rounded up by a company of SS soldiers and all but a handful were shot or burnt to death - 642 in total. The atrocity and its particularly disturbing details have never been adequately explained until now. In 1982 Robin Mackness met the one man left alive who held the knowledge which made terrible sense of the massacre. Five further years of thorough investigations convinced the author that he had discovered the true secret of Oradour. It cost him twenty-one months in prison and much else besides.
Introduction to Food Engineering
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Massacre at Oradour-sur-Glane
The massacre at Oradour-sur-Glane on June 10, 1944, is recognized yearly throughout France with the same profundity as the attacks on Pearl Harbor and the Twin Towers in the United States. The Oradour Massacre is taught in school in France and the anniversary is commemorated every year. Today, Oradour is a destination for people interested in one of the most horrific events in French history. Each year, the devastated village attracts over 300,000 visitors worldwide. On June 8, 1944, 15,000 men and 209 tanks and self-propelled guns of the Das Reich 2 Panzer Division rolled out of Montauban in southern France and began an ordered 450-mile march that ended at Normandy more than two weeks later. While in Montauban, a battalion from Das Reich surrounded Oradour-sur-Glane, massacred 642 men, women, and children, and razed the village to the ground. Das Reich became one of the most dreadful legends in the history of France and World War II. This is the story of the Oradour massacre and its real cause: how two SS officers—a general and a major—“acquired” one million dollars’ worth of gold ingots while encamped at nearby Montauban, and how that led to the massacre in 1944.
Emerging Technologies for Food Processing
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Biosensing Technologies for the Detection of Pathogens
Rapid multiplex detection of pathogens in the environment and in our food is a key factor for the prevention and effective treatment of infectious diseases. Biosensing technologies combining the high selectivity of biomolecular recognition and the sensitivity of modern signal detection platforms are a prospective option for automated analyses. They allow rapid detection of single molecules as well as cellular substances. This book, including 12 chapters from 50 authors, introduces the principles of identification of specific pathogen biomarkers along with different biosensor-based technologies applied for pathogen detection.
Degas
Katalog towarzyszący wystawom w: Galeries Nationales du Grand Palais w Paryżu, 9 luty - 16 maj 1988; National Galery of Canada w Ottawie, 16 czerwiec - 28 sierpień 1988; Metropolitan Museum of Art w Nowym Jorku, 27 wrzesień - 8 styczeń 1989.
Food Irradiation Technologies
This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma and electron beam irradiation for the preservation of food.
