Designing Foods
Designing Foods

Author: National Research Council

Publisher: National Academies Press

Published: 1988-02-01

Total Pages: 384

ISBN-13: 0309037956

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This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

The Rye Baker: Classic Breads from Europe and America
The Rye Baker: Classic Breads from Europe and America

Author: Stanley Ginsberg

Publisher: W. W. Norton & Company

Published: 2016-09-27

Total Pages: 521

ISBN-13: 0393245225

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“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

Grain Marketing
Grain Marketing

Author: Gail L. Cramer

Publisher: CRC Press

Published: 2023-06-13

Total Pages: 0

ISBN-13: 9780367157371

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Grain Marketing explores the basic principles and concepts of grain marketing and analyzes the futures and options markets, agricultural policy, grain pricing, and grain marketing structures in the United States, Canada, and the European Community. This text helps students understand the world grain system, trains them to use futures and options, and explains how grain is marketed locally and internationally. The world grain industry affects our daily lives in ways both large and small. It influences what we consume for breakfast, lunch, and dinner and provides at least 40 percent of the world's food supply. The U.S. and world grain industry affects our income, our investments, and global politics. As world population and therefore global demand for grain grows, the volume handled by the U.S. grain industry will continue to expand, demanding not only improvement in crop yields but also continued efforts to compete in increasingly sophisticated international markets. This newly revised, fully updated text provides a practical, comprehensive overview of grain marketing that is useful to both the upper-level undergraduate studying agricultural marketing and the professional working in the industry. Grain Marketing blends several approaches to the study of commodity marketing, combining the institutional, functional, market structure, and analytical and behavioral systems approach to grain marketing. The book includes basic background information for newcomers to the subject of agricultural marketing as well as more rigorous treatment of advanced subjects. The books overall plan allows the student to follow the movement of the major grains, corn, wheat, and soybeans from farm production to final consumption. Along the way, it provides a detailed description of the worldwide system, encompassing local and multinational corporations, state agencies and boards, national trade and agricultural policies, and the cash and futures markets that serve this industry.

Grain Quality Evaluation of World Rices
Grain Quality Evaluation of World Rices

Author: Bienvenido O. Juliano

Publisher: Int. Rice Res. Inst.

Published: 1993

Total Pages: 218

ISBN-13: 9712200396

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Introduction; Materials and methods; Results and discussion; Asia; North, Central, and South America; South America; Europe; Africa; Oryza glaberrima and other wild rices; General disucssion and conclusions; Institutions and organizations supplying rice samples; Sources of 1990 grain quality information in national programs; Cross reference index of variety names; Acronyms of rice varieties/lines.

USDA Egg-Grading Manual
USDA Egg-Grading Manual

Author: United States Department of Agriculture

Publisher:

Published: 2020-08-04

Total Pages: 56

ISBN-13:

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United States Department of Agriculture (USDA) Egg-Grading Manual Agricultural Marketing Service Agricultural Handbook Number 75 This manual is an aid in teaching both beginning and experienced egg graders the correct interpretation and application of the U.S. standards, grades, and weight classes for eggs. It can serve as a guide in short courses or grading schools when supplemented with lectures, group discussions, and demonstrations. This manual should also prove useful to those teaching or working in the production, processing, and marketing of eggs. Although some of the material in this manual is not directly related to the actual grading function, knowledge of it will help graders do a better job in handling eggs and in maintaining egg quality. Such information will give graders a better understanding of their job, and will aid them in acquiring the knowledge necessary to do their jobs well. This manual provides graders with an understanding of egg marketing, the purpose of grading, production and processing practices, and Federal-State grading programs. An in-depth description of USDA's egg grading and certification programs is provided for use by processors, marketers, volume food buyers, and retailers to enhance their procurement and quality control activities. Content: I. Introduction II. Production and Maintenance of Egg Quality III. Structure, Composition, and Formation of the Egg IV. Grading V. Quality Factors VI. U.S. Standards, Grades, and Weight Classes for Shell Eggs VII. Determining Interior Quality by Hand Candling. VIII. Determining Interior Quality by the Breakout Method IX. Egg Grading and Certification Services X. Official Grade Labeling and Identification XI. Certification to Specific Purchase Requirements XII. Plant Sanitation and Good Manufacturing Practices (PSGMP) Program XIII. Legislation Affecting Grading and Marketing of Eggs XIV. Egg Quality Schools and Training Sessions XV. Resource Materials Available. Notice: Full version, All Chapters included. This publication is available (Electronic version) in the official website of the U.S. Department of Agriculture. Disclaimer: "The use or appearance of U.S. Department of Agriculture (USDA), text, images or logos, Seals on this version does not imply or constitute endorsement of the distribution service."

Architectural Woodwork Standards
Architectural Woodwork Standards

Author: Architectural Woodwork Manufacturers Association of Canada

Publisher: Ingram

Published: 2009-09-01

Total Pages: 632

ISBN-13: 9780615289885

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Published by the Architecural Woodwork Institue, the Woodwork Institute and the Architectural Woodwork Manufacturers Association of Canada, The Architectural Woodwork Standards is the architectural woodwork industry's comprehensive standard for quality, construction methods, finishing and installation of fine architectural woodwork. On October 1, 2009, the new AWS book replaces the AWI-AWMAC Quality Standards Illustrated and the WI Manual of Millwork as the industry standards.