The Chemical Examination of Water, Sewage, Foods
The Chemical Examination of Water, Sewage, Foods

Author: J. E. Purvis

Publisher: CUP Archive

Published: 2018-02-20

Total Pages: 392

ISBN-13:

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Excerpt from The Chemical Examination of Water, Sewage, Foods: And Other Substances The books included in the Series present in a useful and handy form the knowledge now available in many branches of the subject. They are written by experts, and the authors are occupied, or have been occupied, either in investigations connected with the various themes or in their application and administration. They include the latest scientific and practical information offered in a manner which is not too technical. The bibliographies contain references to the literature of each subject which will ensure their utility to the Specialist. It has been the desire of the editors to arrange that the books should appeal to various classes of readers and it is hoped that they will be useful to the medical profession at home and abroad, to bacteriologists and laboratory students, to municipal engineers and architects, to medical officers of health and sanitary in spectors and to teachers and administrators. Many of the volumes Will contain material Which will be suggestive and instructive to members of Public Health and Hygiene Committees and it is intended that they shall seek to influence the large body of educated and intelligent public opinion interested in the problems of public health. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Hocak Teaching Materials, Volume 1
Hocak Teaching Materials, Volume 1

Author: Johannes Helmbrecht

Publisher: SUNY Press

Published: 2010-02-01

Total Pages: 491

ISBN-13: 1438433387

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Comprehensive bilingual dictionary of the Hoc?k language. The most comprehensive dictionary of the Hoc?k language (formerly known as Winnebago) to date, this bidirectional Hoc?k-English/English-Hoc?k dictionary contains approximately 4,000 entries. Hoc?k is a highly endangered North American Indian language spoken by less than two hundred people in different parts of Wisconsin and Nebraska. This dictionary and volume 2 of the Hoc?k Teaching Materials are the outcome of a large project on the documentation of the Hoc?k language, which was carried out in close cooperation with the Hoc?k Language Division, a tribal institution for the stabilization and revitalization of the Hoc?k language in Mauston, Wisconsin. The volume contains a lengthy introduction to the basics of the phonology, orthography, and morphology of the Hoc?k language, written in a learner-friendly, easy-to-access style, explaining linguistic terms so that it can be used by nonlinguists. The individual lexical entries of the words are organized according to the standards of modern lexicography, containing all necessary phonetic, grammatical, and semantic information for the use of the Hoc?k words. In addition, every word is provided with about three Hoc?k example sentences in order to demonstrate the typical use of the words in different contexts. Also of interest are a frequency list of all words in the dictionary counted on the basis of a large corpus of Hoc?k texts, and a thesaurus of all Hoc?k words in the dictionary. A valuable source of information on the Hoc?k language and culture, this work will appeal to linguists in general, and specialists in Native American languages, as well as anthropologists and all learners of the Hoc?k language. “Collaboration between the Ho-Chunk Nation and University of Erfurt linguists yielded this and a second volume intended to teach the nation’s language. The need is urgent: a people of 6,500 contains but 200 native speakers This is an important acquisition for reference collections supporting Native American studies and linguistics study.” ? CHOICE

Canned
Canned

Author: Anna Zeide

Publisher: Univ of California Press

Published: 2018-03-06

Total Pages: 281

ISBN-13: 0520964756

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2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

Handbook of Fermented Food and Beverage Technology Two Volume Set
Handbook of Fermented Food and Beverage Technology Two Volume Set

Author: Y. H. Hui

Publisher: CRC Press

Published: 2012-05-21

Total Pages: 1636

ISBN-13: 1482260700

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Mastering the Art of French Cooking, Volume 1
Mastering the Art of French Cooking, Volume 1

Author: Julia Child

Publisher: Knopf

Published: 2011-10-05

Total Pages: 857

ISBN-13: 0307958175

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NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

Kirk-Othmer Food and Feed Technology, 2 Volume Set
Kirk-Othmer Food and Feed Technology, 2 Volume Set

Author: Wiley

Publisher: John Wiley & Sons

Published: 2007-12-14

Total Pages: 1786

ISBN-13: 047017448X

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This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

Handbook of Food Process Design, 2 Volume Set
Handbook of Food Process Design, 2 Volume Set

Author: Jasim Ahmed

Publisher: John Wiley & Sons

Published: 2012-05-21

Total Pages: 1543

ISBN-13: 144433011X

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In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Microbiology and Technology of Fermented Foods
Microbiology and Technology of Fermented Foods

Author: Robert W. Hutkins

Publisher: John Wiley & Sons

Published: 2008-02-28

Total Pages: 488

ISBN-13: 047027624X

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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Inside the California Food Revolution
Inside the California Food Revolution

Author: Joyce Goldstein

Publisher: Univ of California Press

Published: 2013-09-06

Total Pages: 361

ISBN-13: 0520956702

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In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Rosen's Emergency Medicine - Concepts and Clinical Practice, 2-Volume Set,Expert Consult Premium Edition - Enhanced Online Features and Print,7
Rosen's Emergency Medicine - Concepts and Clinical Practice, 2-Volume Set,Expert Consult Premium Edition - Enhanced Online Features and Print,7

Author: James Adams

Publisher: Elsevier Health Sciences

Published: 2010-01-01

Total Pages: 3163

ISBN-13: 0323054722

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This reference places the latest information at users' fingertips, and a more streamlined format makes it easy to find the exact information quickly and conveniently. Includes access to a companion Web site for additional resources.