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Handbook of Meat Processing
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Product...
The New Alchemists
Fifteen years after the first genetically modified (GM) seeds and food, only four GM plants have achieved significant market positions: corn, cotton, rapeseed and soybeans. Most of the other new constructs have caused unsolved problems or are only at the project stage, demonstrating the complexity of the task facing biotech companies. Doubts are also emerging about the real economic and agronomic benefits of genetically modified organisms. Little is known about their potential for upsetting environmental biodiversity in an irreversible way. Worries about their impact on human health have not been dispelled but have increased with the evident incapacity of current international standards to e...
Biological Confinement of Genetically Engineered Organisms
Genetically engineered organisms (GEOs) have been under development for more than 20 years while GE crops have been grown commercially during the last decade. During this time, a number of questions have cropped up concerning the potential consequences that certain GEOs might have on natural or managed ecosystems and human health. Interest in developing methods to confine some GEOs and their transgenes to specifically designated release settings has increased and the success of these efforts could facilitate the continued growth and development of this technology. Biological Confinement of Genetically Engineered Organisms examines biological methods that may be used with genetically engineer...
Painting and Reality
A classic study of the art of painting and its relationship to reality In this book, Étienne Gilson puts forward a bold interpretation of the kind of reality depicted in paintings and its relation to the natural order. Drawing on insights from the writings of great painters—from Leonardo, Reynolds, and Constable to Mondrian and Klee—Gilson shows how painting is foreign to the order of language and knowledge. Painting, he argues, seeks to add new beings to nature, not to represent those that already exist. For this reason, we must distinguish it from another art, that of picturing, which seeks to produce images of actual or possible beings. Though pictures play an important part in human life, they do not belong in the art of painting. Through this distinction, Gilson sheds new light on the evolution of modern painting. A magisterial work of scholarship by an acclaimed historian of philosophy, Painting and Reality features paintings from both classical and modern schools, and includes extended selections from the writings of Reynolds, Delacroix, Gris, Gill, and Ozenfant.
Learning to Sell Sex(ism)
This book presents the first in-depth exploration into the gendered attitudes and worldviews of advertising students. Offering a significant contribution to other cultural sociological works concerning the cultural and creative industries, Learning to Sell Sex(ism) adds further weight to the argument that it is imperative that we look closely at the people who create media texts in order to better account for and challenge sexist media content. In this study, such media creators are the advertising industry’s next generation of practitioners and creatives. Involving a mix of in-depth questionnaires, qualitative surveys, interviews with students, observational data, as well as an examinatio...
Yearbook
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Food Authenticity and Traceability
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal fe...
