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Strategies to Improve the Quality of Foods
Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and...
The Bridge of Deaths
On August 15th 1939, at the brink of World War II, an English plane crashed and sunk in Danish waters. Five deaths were reported: two Standard Oil of New Jersey employees, a German Corporate Lawyer, an English member of Parliament, and a crew member for the airline. Here is a conceivable version of the events.
Music and Identity in Venezuela
Venezuelan music has remained largely unnoticed in the academic English literature. Boasting a tremendous wealth of traditions, it displays influences from the Spanish, indigenous, and enslaved African communities that populated the territory from the “conquest” on and offers a tremendous diversity of genres and styles that vary by region, occasion, time, and sometimes ethnic influences. This book presents critical discussions of some of these traditions in connection with the issue of identity. The discussions capture country and city life, illustrate foundational myths, bring secular traditions closer to Christianity, explore surviving cultural strategies, et cetera. They also analyze the interface between Venezuelan identity and European classical music. The book displays diversity of perspectives in terms of (a) subject matter, as it includes traditional and concert musics; (b) disciplines on which the inquiries are grounded, as it includes essays by scholars and artists from musicology, performance, composition, history, cultural history, and education; and (c) epistemological approaches, as it includes critical, historical, and ethnographic research.
Official Gazette
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Pork
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods us...
Functional Meat Products
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and m...
Oil Field Production Geology
"This book was written for students, new professionals in oil companies, and for anyone with an interest in reservoir geology. It explains the background to production geology in the context of oil field subsurface operations. It also gives practical guidelines as to how a production geologist can analyze the reservoir geology and fluid flow characteristics of an oil field with the aim of improving hydrocarbon recovery. Advice is given on how to search for the remaining oil volumes in a producing field, where these pockets are typically found, and then how to plan wells to target these volumes."--Publisher's description.
