Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential...
Business leaders need bold strategies to stay relevant and win. In "Big Think Strategy", Schmitt shows how to bring bold thinking into your business by sourcing big ideas and executing them creatively. With the tools in this book, any leader can overcome institutionalized 'small think' - the inertia, the narrow-mindedness,...
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization...
Edited by world-renowned experts in the field, Food Allergy covers pediatric and adult adverse reactions to foods and food additives in one comprehensive volume. Designed to be a practical, readable reference for use in the hospital or private practice setting, the text is organized into five sections covering basic and clinical...
In the ‘good old days’ before food labelling, sell-by dates and competitive brand promotion, you placed yourself at the mercy of your local village store manager. After the painful wait for the previous customer to bid his farewells and finally let attention turn your way, you placed your trust in the nice old guy who...
THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who...
Carbohydrates are major components of foods, accounting for more
than 90% of the dry matter of fruits and vegetables and providing for
70-80% of human caloric intake worldwide (BeMiller and Huber 2008).
Thus, from a quantitative perspective alone, carbohydrates warrant the
attention of food chemists. From the standpoint of food...
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health...
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes...
In a devastating exposé in the tradition of Silent Spring and Fast Food Nation, investigative journalist Randall Fitzgerald warns how thousands of man-made chemicals in our food, water, medicine, and environment are making humans the most polluted species on the planet. A century ago in 1906, when Congress enacted the...
From the doctor whose “extraordinary practice is at the vanguard of a revolutionary way to deliver medical care” (O, The Oprah Magazine), an easy program to restore energy and health.
Do you feel unusually exhausted?
Do you have trouble sleeping?
Does your digestion bother you?
Do...