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Unit Operations in Food Processing
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Fundamentals of Food Reaction Technology
Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set w...
Food Product Development
Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product developme...
The Body of the Conquistador
This fascinating history explores the dynamic relationship between overseas colonisation in Spanish America and the bodily experience of eating.
Creating New Foods
The book is an introduction to food product development for product developers starting in the food industry, and for undergraduate students in an introductory product development course. It is an interactive book to be used in conjunction with a product development project; it is assumed that the reader is either starting a product development project and will be involved until the launching of the product or is studying a completed product development project. The book leads the reader through the PD project.
Essentials of Strength Training and Conditioning
In this revised and expanded second edition of Essentials of Strength Training and Conditioning, now with over 300 color photographs, leading exercise science professionals explore the scientific principles, concepts, and theories of strength training and conditioning as well as their practical applications to athletic performance. Students, coaches, strength and conditioning specialists, personal trainers, athletic trainers, and other sport science professionals will find state-of-the-art, comprehensive information on structure and function of body systems, training adaptations, testing and evaluation,exercise techniques, program design (aerobic and anaerobic) and training facility organiza...
Beginning Again
A practical and spiritual guide to find God during times of health crisis or chronic disease. In 1995 Mary Earle was hospitalized with acute pancreatitis. When she was able to return home, she still faced a long recovery. She had to stay in bed most of the time, and eating was difficult some days. The busy life she had always known was gone, and she had to begin again. Like others who suffer from serious or chronic conditions, Mary Earle found that living with illness can require major adjustments in life. Using St. Benedict's ancient Rule--his way of ordering the life and days of religious communities--Beginning Again teaches readers how to discern a rule of life that helps them with change...
Aaron Douglas
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Food Process Engineering
The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modifi...
Sylvia Earle
Describes the life of this groundbreaking marine biologist and diver, from her childhood in New Jersey and Florida to her deep sea explorations of the 1980s and 1990s.
