Author: Publisher:
ISBN:
Category : Trademarks
Languages : en
Pages : 912
Book Description
Official Gazette of the United States Patent and Trademark Office
Author: The ... Restaurant and Foodservice Market Research Handbook
Author: Cumulative List of Organizations Described in Section 170 (c) of the Internal Revenue Code of 1954
Author: United States. Internal Revenue ServicePublisher:
ISBN:
Category : Charitable uses, trusts, and foundations
Languages : en
Pages : 180
Book Description
Food Processing Technologies
Author: Amit K. JaiswalPublisher: CRC Press
ISBN: 1315355108
Category : Technology & Engineering
Languages : en
Pages : 560
Book Description
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Food Science: An Ecological Approach
Author: Sari EdelsteinPublisher: Jones & Bartlett Learning
ISBN: 1284157156
Category : Health & Fitness
Languages : en
Pages : 678
Book Description
Food Science: An Ecological Approach presents the field of food science—the study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing—in a fresh, approachable manner that places it in the context of the world in which we live today.
Indianapolis Monthly
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 276
Book Description
Indianapolis Monthly is the Circle City’s essential chronicle and guide, an indispensable authority on what’s new and what’s news. Through coverage of politics, crime, dining, style, business, sports, and arts and entertainment, each issue offers compelling narrative stories and lively, urbane coverage of Indy’s cultural landscape.
Statistical Abstract of the United States
Author: A Recipe for Gentrification
Author: Alison Hope AlkonPublisher: NYU Press
ISBN: 1479878235
Category : Social Science
Languages : en
Pages : 249
Book Description
Honorable Mention, 2021 Edited Collection Book Award, given by the Association for the Study of Food and Society How gentrification uproots the urban food landscape, and what activists are doing to resist it From hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. A Recipe for Gentrification explores this widespread phenomenon, showing the ways in which food and gentrification are deeply—and, at times, controversially—intertwined. Contributors provide an inside look at gentrification in different cities, from major hubs like New York and Los Angeles to smaller cities like Cleveland and Durham. They examine a wide range of food enterprises—including grocery stores, restaurants, community gardens, and farmers’ markets—to provide up-to-date perspectives on why gentrification takes place, and how communities use food to push back against displacement. Ultimately, they unpack the consequences for vulnerable people and neighborhoods. A Recipe for Gentrification highlights how the everyday practices of growing, purchasing and eating food reflect the rapid—and contentious—changes taking place in American cities in the twenty-first century.
The Advertising Red Books
Author: Cumulative List of Organizations Described in Section 170 (c) of the Internal Revenue Code of 1986
Author: Publisher:
ISBN:
Category : Charitable uses, trusts, and foundations
Languages : en
Pages : 132
Book Description