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Under Surveillance
Never before has so much been known about so many. CCTV cameras, TSA scanners, NSA databases, big data marketers, predator drones, "stop and frisk" tactics, Facebook algorithms, hidden spyware, and even old-fashioned nosy neighbors—surveillance has become so ubiquitous that we take its presence for granted. While many types of surveillance are pitched as ways to make us safer, almost no one has examined the unintended consequences of living under constant scrutiny and how it changes the way we think and feel about the world. In Under Surveillance, Randolph Lewis offers a highly original look at the emotional, ethical, and aesthetic challenges of living with surveillance in America since 9/...
Food Processing
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental a...
The Cosmos and the Creative Imagination
The essays in this book respond to Anna-Teresa Tymieniecka’s recent call to explore the relationship between the evolution of the universe and the process of self-individuation in the ontopoietic unfolding of life. The essays approach the sensory manifold in a number of ways. They show that theories of modern science become a strategy for the phenomenological study of works of art, and vice versa. Works of phenomenology and of the arts examine how individual spontaneity connects with the design(s) of the logos – of the whole and of the particulars – while the design(s) rest not on some human concept, but on life itself. Life’s pliable matrices allow us to consider the expansiveness of contemporary science, and to help create a contemporary phenomenological sense of cosmos.
An Introduction to Archaeological Chemistry
Archaeological chemistry is a subject of great importance to the study and methodology of archaeology. This comprehensive text covers the subject with a full range of case studies, materials, and research methods. With twenty years of experience teaching the subject, the authors offer straightforward coverage of archaeological chemistry, a subject that can be intimidating for many archaeologists who do not already have a background in the hard sciences. With clear explanations and informative illustrations, the authors have created a highly approachable text, which will help readers overcome that intimidation. Topics covered included: Materials (rock, pottery, bone, charcoal, soils, metals, and others), Instruments (microscopes, NAA, spectrometers, mass spectrometers, GC/MS, XRF & XRD, Case Studies (Provinience, Sediments, Diet Reconstruction, Past Human Movement, Organic Residues). The detailed coverage and clear language will make this useful as an introduction to the study of archaeological chemistry, as well as a useful resource for years after that introduction.
Alternatives to Conventional Food Processing 2nd Edition
This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.
Fundamentals of Food Biotechnology
Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundame...
Speaking for Others
From Booker T. Washington to a neighbor who speaks up at a city council meeting, many of the people who represent us were never elected. Wendy Salkin provides the first systematic analysis of the ubiquitous phenomenon of informal political representation, a practice of immense political value that raises serious ethical concerns.
High Pressure Processing of Food
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Enhancing Extraction Processes in the Food Industry
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a
