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Ozone Technology for Food Processing and Preservation (Synthesis Lectures on Chemical Engineering and Biochemical Engineering)

Ozone is a powerful disinfectant with many applications. This book describes the unique advantages of using ozone technology for food decontamination. Food contamination, especially microbial contamination of fresh produce, is a serious concern in many parts of the world. Ozone decontamination can contribute to food safety and quality retention while avoiding the concerns associated with the use of pesticides. The book begins with an introduction about ozone properties and ozone technology followed by a detailed description of applications of ozone for preservation of grain, fruits, and vegetables, as well as meat and seafood. Possible effects on product quality and shelf life are discussed, and potential research directions for the future are also suggested.

Milk and Dairy Foods: Nutrition, Processing and Healthy Aging

Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers the milk processing and manufacturing process of value-added dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods.The text discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods.Key Features Emphasizes that eating whole and low-fat dairy products is not linked to an increased risk of cardiovascular diseases Focuses the processing techniques of high-quality value-added products Covers various kinds of dairy foods, their production, nutritive values, and health attributes Includes quality control and the chemotherapeutic value of different dairy foods including South Asian traditional dairy foods Reviews a range of dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods Discusses dairy food innovations from production to nutritional and health attributes Illustrates more than 200 key concepts Highlights the role of the dairying in supporting the achievement of the UN sustainable development goals Each chapter includes learning objectives as well as a bubble box for the convenience of readers Each chapter contains value-added dairy items/issues with the latest information that is crucial for students, professionals, and readers This book is meant for undergraduate and postgraduate students in food science, dairy science, nutrition, microbiology, medical, veterinary, biotechnology & allied disciplines, and those involved in formulating and producing dairy foods.

Statistical Aspects of Community Health and Nutrition

This book provides a detailed view of public nutrition and health. It discusses the various statistical tools and their appropriate application in public health and nutrition research, surveys, evaluation and program designing. The subject matter of this book covers a range of topics including statistical issues pertaining to measurement of hunger and food security, hunger mapping, diseases in community clusters, randomized response technique for sensitive characteristics, small area estimation and gender disparity.Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)

Potatoes Postharvest

A wider understanding of potato postharvest practices is needed to improve working relations between growers, agronomists, pathologists and crop store managers. Providing a comprehensive examination of international potato production, this book identifies which storage systems suit particular climatic zones, as well as considering interactions between crop microclimate, dehydration, crop cooling, condensation and disease development. Potatoes Postharvest will guide the reader through the activities following harvest from store loading, store management, and grading to packaging and dispatch.

Murder with Collard Greens and Hot Sauce (A Mahalia Watkins Mystery #3)

Mahalia’s Sweet Tea boasts the most flavorful soul food in all of Prince George’s County, Maryland. But as events at the beauty industry’s leading trade show turn ugly, owner Halia Watkins needs to bite into an unsavory new item on the menu—murder! When the chicest hair convention of the year gets cooking in town, so does business at Mahalia’s Sweet Tea. Halia can barely handle the influx of customers looking to satisfy their appetites after spending the day surrounded by outrageous runway styles. As buzz builds around beauty mogul and pop culture icon Monique Dupree, collard greens start moving out of the kitchen faster than models strutting down the catwalk . . . But the glitz fades the moment Monique is found shot to death. Turns out, the glamorous entrepreneur’s vanity empire was stained by bitter rivalries, explosive affairs, and backstabbers scheming for fame and fortune. With more suspects than ingredients listed on a bottle of deep conditioner, Halia and her cousin Wavonne rush to discover who pulled the trigger—before the conniving culprit dishes another deadly surprise . . .

Cha-No-Yu

"Cha-No-Yu, The Japanese Tea Ceremony is abundantly illustrated with drawings of tea ceremony figure and utensils, tearoom architecture and garden design , floor and ground plans and numerous other features of Cha-No-Yu, including a number of photographic plates which picture famous tea bowls, teahouses, and gardens... the most comprehensive and detailed work on the subject in English."--Seahawk, JapanThis disciplined estheticism, as expressed in architecture, garden design, flower arrangement, pottery, painting, and other arts intimately related with the Cha-No-Yu, forms the focus of attention in the first part of this book. The second part, entitled "Tea Masters," presents a series of stories illustrating the tea experiences of representative men of all types during the Muromachi, Momoyama, and Tokugawa periods. The book is abundantly illustrated with drawings of tea-ceremony furniture and utensils, tearoom architecture and garden design, floor and ground plans, and numerous other features of the Cha-No-Yu. A number of photographic plates picture famous tea bowls, teahouses, and gardens.

The Japanese Tea Ceremony

First published in 1933 as Cha-No-Yu, or The Japanese Tea Ceremony, this classic remains the gold standard for books on the five-centuries-old tea ceremony, which is itself "an epitome of Japanese civilization."The Japanese Tea Ceremony is a fascinating exploration of one of Japan's greatest arts and details the importance of the tea ceremony's history and traditions, its historical tea masters and its physical manifestations.

Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide

The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.

Bread and Respect: The Italians of Louisiana

Approximately 70,000 Italian immigrants arrived in the Port of New Orleans between 1898 and 1929. They brought with them a yearning, a hunger for the things they valued: bread, respect, fortune, security, beauty, justice, and drama. Impoverished conditions in Sicily lead its people to respond to Louisiana planterspleas for workers, and the transported Sicilians were then able start new lives, rising quickly to become leaders in their communities. This is bread. There were few opportunities for land ownership in Sicily and overcrowding in the urban slums into which immigrants in other parts of the country came. In Louisiana, these immigrants largely settled in rural areas, and before long, Italian Americans became the "food kingpins" of the state. This is respect. Together, they form the basis of this history of interwoven influences, clashes between the old world and the new, and that which makes America the great nation it is: the longing of its citizens to be independent. Using vignettes, family histories, and census as well as other historical records, A. V. Margavio and Jerome J. Salomone examine how Italian culture shaped the lives of the immigrants to Louisiana and, in turn, how experiences in Louisiana modified the Old World values and culture the Italians brought with them. There are hundreds of thousands of Italian Americans living in Louisiana today. A. V. Margavio is a professor of sociology at the University of New Orleans. Jerome J. Salomone is a professor of sociology and scholar in residence at Southeastern Louisiana University.

The Thumb on the Scale or the Supermarket Shell Game

The Heartbreak Bakery

Teenage baker Syd sends ripples of heartbreak through Austin’s queer community when a batch of post-being-dumped brownies turns out to be magical—and makes everyone who eats them break up. <p><p> “What’s done is done.” Unless, of course, it was done by my brownies. Then it’s getting undone. <p><p> Syd (no pronouns, please) has always dealt with big, hard-to-talk-about things by baking. Being dumped is no different, except now Syd is baking at the Proud Muffin, a queer bakery and community space in Austin. And everyone who eats Syd’s breakup brownies . . . breaks up. Even Vin and Alec, who own the Proud Muffin. And their breakup might take the bakery down with it. Being dumped is one thing; causing ripples of queer heartbreak through the community is another. But the cute bike delivery person, Harley (he or they, check the pronoun pin, it’s probably on the messenger bag), believes Syd about the magic baking. And Harley believes Syd’s magical baking can fix things, too—one recipe at a time.

Conservation Agriculture in India: A Paradigm Shift for Sustainable Production (Earthscan Food and Agriculture)

This book examines the current situation, levels of adoption, management practices, and the future outlook of conservation agriculture in India, and also in other tropical and subtropical regions of the world. While conservation agriculture is proposed as an important means to combat climate change, improve crop productivity and food affordability, and to protect the environment, the adoption of conservation agriculture in India, and south-east Asia more broadly, has been slow. This volume reflects on the current status of conservation agriculture in India, asking why adoption has been slow and putting forward strategies to improve its uptake. The chapters cover the various aspects of crop management such as soil, water, nutrients, weeds, crop residues, machinery, and energy, in a range of environments, including irrigated and rainfed regions. The impact of climate change and the economic considerations behind the adoption of conservation agriculture are also discussed. The volume concludes by discussing the future outlook for conservation agriculture in India, in particular drawing out parallels with other tropical and subtropical regions of the world. This book will be of great interest to students and scholars of conservation agriculture, sustainable agriculture, crop and soil management, and environmental and natural resource management.

Textbook of Nutrition in Health and Disease

This textbook offers a concise, yet comprehensive account of human nutrition, food and nutrition-related health problems, based on the curricula of top universities around the globe. Nutrition is a multidisciplinary science, and as such, the book discusses various aspects of physiology, biochemistry, pathology, immunology, medicine, food science, and other fields related to nutrition, it focuses on the role of nutrition in the maintenance of health. The various chapters explore highly relevant issues, such as, addiction-related health problems, lifestyle-related disorders, social health problems and poor-maintenance of food hygiene and food safety. It also addresses the role of nutritional therapies for mental disorders, and includes an integrated perspective on cognition, oxidative stress and nutritional interventions in aging. Other topics include, the role of gut microbiota on human health, nutraceuticals as therapeutic agents and ketogenic diets. It also highlights malnutrition (protein energy malnutrition, starvation, malabsorption syndrome, eating disorders and overnutrition/obesity) and adipose tissue as an active endocrine organ. Moreover, it examines key concepts concerning the role of vitamins in the citric acid cycle (gluconeogenesis, ketogenesis, oxidative deamination and transamination) and precursors of coenzymes, as well as calorigenic hormones, appetite-stimulating/appetite-inhibiting hormones, anabolic and catabolic hormones affecting protein metabolism, and lipogenetic/lipolytic hormones.

Outliving Heart Disease: The 10 New Rules for Prevention and Treatment

In the last decade, the rules for "outliving" heart disease—living well with your heart until you die of some other cause—have changed dramatically.Dr. Richard Stein, the director of Preventive Cardiology at Beth Israel Hospital in New York City, cuts through the constant stream of new reports and often-contradictory information about preventing and treating heart disease with his 10 new rules:Rule No. 1: Be Alert to Symptoms that Signal Imminent Heart AttackRule No. 2: Know Your Risk for Having a Heart Attack in the Next 10 YearsRule No. 3: Take a StatinRule No. 4: Exercise! It's a Proactive Way to Reduce Heart Disease and Heart Attack RiskRule No. 5: Eat Well: Diet Guidelines for Heart HealthRule No. 6: Understand the Mind-Body ConnectionRule No. 7: Explore Alternative TreatmentsRule No. 8: Keep Up with the Latest Tests and TreatmentsRule No. 9: Understand the Connections to Your Gender and Your HeritageRule No. 10: Partner with Your Doctor to Reach Your Heart-Health GoalsIn plain English, Outliving Heart Disease explains: Vascular changes that take place as you age—and how they affect your heart • The specific risk factors affecting women, African-Americans, and other groups • The latest research on statins—those miracle drugs that have revolutionized the prevention and treatment of heart disease • How to create a heart-healthy diet and cardiovascular exercise program • How depression, anxiety, and stress impact the heart, and what you can do about it.Updated with the most current therapies and diagnostic techniques, this is the guide for every man and woman to prevent and treat heart disease.

Meet Me at the Bamboo Table: Everyday Meals Everywhere

In our ever-more-globalized world, how better to connect than with food, and who better to connect than a chowhound communications professor? Crofts concocts a multimedia feast of photos, "sketchnotes,” and vignettes, inviting us to everything from Thanksgiving in Germany to a Lunar New Year dumpling party in Seattle. The result is a truly beautiful meditation on how food nourishes community.

Lycopene and Tomatoes in Human Nutrition and Health

Lycopene is a potent antioxidant carotenoid found in fruits and vegetables; particularly high amounts exist in red tomatoes. It is not an essential nutrient for humans, but can be a potential therapeutic agent for preventing several human diseases. Since the publication of the previous book on lycopene, extensive advances have been made with respect to the role of lycopene and tomatoes in human health. Whereas the initial focus of research was on cancer, Lycopene and Tomatoes in Human Nutrition and Health represents the next major step in documenting advances in understanding the chemistry, bioavailability, metabolism; mechanisms of action of lycopene; and its role in preventing human diseases other than cancer as discussed in the various chapters of the book. The book includes chapters that discuss genetic polymorphisms; and lycopene’s relationship to cardiovascular diseases, cardiometabolic diseases, bone health, and other health disorders including male infertility, skin diseases, respiratory disorders and neurodegenerative diseases. The book includes information addressing regulatory aspects of natural health products and, in particular lycopene, presenting industrial insights. The contents of the book are selected carefully to provide the readers with the most current information available on lycopene and tomato bioactives.

The Luck of the Loch Ness Monster: A Tale of Picky Eating (Into Reading, Trade Book #7)

NIMAC-sourced textbook. Once upon a time, on a long, slow trip to Scotland, a little girl named Katerina-Elizabeth tossed her oatmeal overboard—again, and again, and again. She was a picky eater, and oatmeal was her least favorite food. And once upon a time, a small worm, no bigger than a piece of thread, swam alongside an ocean liner bound for Scotland and ate bowl after bowl of tossed oatmeal. He had never tasted anything as wonderful as oatmeal in his whole life. A. W. Flaherty and Scott Magoon unravel the Loch Ness legend in this whimsical picture book for the picky (and not-so-picky) eater in all of us

Green for Life

Everyone knows they need to eat more fruits and vegetables, but consuming even the minimum FDA-recommended five servings a day can be challenging. In Green for Life, raw foods pioneer Victoria Boutenko presents an overlooked powerhouse of nutrition in this equation: greens. For their bounty of minerals and nutrients, greens exceed other vegetables in value. Green for Life details the immense health benefits of greens and suggests an easy way to consume them in sufficient quantities: the green smoothie. This quick, simple drink benefits everyone, regardless of lifestyle, diet, or environment. Green smoothies eliminate toxins, correct nutritional deficiencies, and are delicious as well.Green for Life includes the latest information on the abundance of protein in greens, the benefits of fiber, the role of greens in homeostasis, the significance of stomach acid, how greens make the body more alkaline, the healing power of chlorophyll, and more. Also included are the results of a pilot study demonstrating the effectiveness of adding just one quart of green smoothies a day to one's diet, without changing anything else in dietary intake. Green smoothie testimonials and recipes give readers confidence and motivation in exploring green smoothies for themselves. This updated edition offers important new research on the role that omega-3 and omega-6 fatty acids play in metabolic health and includes nutritional data on select green smoothies and updated findings on organic versus conventional produce. Offering more in-depth nutritional and experiential information than Boutenko's recently released Green Smoothie Revolution, Green for Life makes an ideal companion piece to its recipe-rich successor.From the Trade Paperback edition.

Prison Recipes and Prison Cookbooks (Routledge Frontiers of Criminal Justice)

Prison Recipes and Prison Cookbooks provides an innovative exploration of U.S.-based prison cookbooks using a narrative criminological approach.The book relies on the voices of prison cookbook authors to argue that cookbook narratives are a form of communication with the free world. Further, the book undertakes thematic analyses of prison cookery and narratives to illuminate the intersections of incarceration with abolition, gender, literacy, and dehumanization. The reader is introduced to the power and symbolism of cell made food, as well as the agency and resourcefulness of those who cook, bake, and write about food behind bars.Prison Recipes and Prison Cookbooks is of interest to instructors of courses covering the sociology of food, criminology, human geography, and anthropology. The book is also appropriate for prison and probation services, health organizations, and anyone engaged in the criminal-legal system, abolition movements, or social reform.

The Unofficial Strawberry Shortcake Cookbook: From Blueberry's Berry Versatile Muffins to Orange Blossom Layer Cake, 75 Recipes from the World of Strawberry Shortcake! (Unofficial Cookbook)

Bake and devour the delicious desserts featured in and inspired by the world of Strawberry Shortcake with this unofficial cookbook that&’s perfect for fans new and old.There&’s nothing sweeter than childhood nostalgia, except maybe a freshly baked cake! In The Unofficial Strawberry Shortcake Cookbook, longtime food and entertainment journalist A.K. Whitney highlights the iconic characters in the Strawberry Shortcake franchise and their berry sweet world. This nostalgia-laden baking book features recipes inspired by and featured in Strawberry Shortcake&’s own Strawberry universe. With recipes perfect for entertaining and other grown-up twists, this book is adult friendly as well as being perfect for younger fans. Reminisce about your time in Strawberryland with desserts, trivia, and nods to the sweetest fandom around!

A. Wong – The Cookbook: Extraordinary dim sum, exceptional street food & unexpected Chinese dishes from Sichuan to Yunnan

In his first book, critically acclaimed chef Andrew Wong introduces us to extraordinary, exceptional and unexpected dishes from across China.

The Whole Body Reset: Your Weight-Loss Plan for a Flat Belly, Optimum Health & a Body You'll Love at Midlife and Beyond

Stop—and even reverse!—age-related weight gain and muscle loss with the first-ever weight-loss plan specifically designed to shrink your belly, extend your life, and create your healthiest self at mid-life and beyond.You don&’t have to gain weight as you age. That&’s the simple yet revolutionary promise of The Whole Body Reset, which uncovers why standard diet and exercise advice stops working for us as we approach midlife—and reveals how simple changes to the way we eat can halt, and even reverse, age-related weight gain and muscle loss. The Whole Body Reset presents stunning new evidence about the power of &“protein timing&” for people at midlife—research that blows away current government guidelines, refutes the myth of slowing metabolisms and &“inevitable&” weight gain, and changes the way people in their mid-forties and older should think about food. The Whole Body Reset explains in simple, inspiring terms exactly how our bodies change with age, and how eating to accommodate those changes can make us respond to exercise as if we were twenty to thirty years younger. Developed by AARP, tested by a panel of more than 100 AARP employees, and approved by an international board of doctors, nutritionists, and fitness experts, The Whole Body Reset doesn&’t use diet phases, eating windows, calorie restriction, or other trendy gimmicks. Its six simple secrets and scores of recipes are easy to follow, designed for real people living in the real world. A dining guide even shows how to follow this program in popular restaurants from McDonald&’s to Starbucks to Olive Garden. And best of all: It works!

The Family Classics Diabetes Cookbook

The Family Classics Diabetes Cookbook is a collection of the best 150 recipes from the American Diabetes Association's Diabetes Forecast magazine, now collected into one convenient, gorgeous edition.The recipes are simple, quick, and filled with fresh ingredients. Many have been developed by Robyn Webb, a well-known and award-winning nutritionist who has written many other American Diabetes Association cookbooks, including the bestselling Diabetic Meals in 30 Minutes-Or Less! and American Diabetes Association The Diabetes Comfort Food Cookbook. All of the recipes meet the American Diabetes Association's nutrition guidelines, ensuring that they're a perfect match for nearly any diabetes meal plan. In addition, every recipe has complete nutrition information and diabetic exchanges.Also included is a "How To" section that teaches some of the basics of cooking. Recipes contain "Simple Tips," which give readers ideas about how to keep things easy in the kitchen while still bringing exceptional taste to the table.Recipes include: Cajun Spiced Pork Tenderloin, Filet Mignon with Red Wine, Roast Beef with Horseradish Sauce, Pappardelle with Pesto, Pasta with Roasted Asparagus, Stir-Fried Shrimp with Snow Peas, Chicken Pot Pie with Phyllo, Biscuit and Hamburger Pie, and more.

Friday Night Cocktails: 52 Drinks to Welcome Your Weekend

Friday Night Cocktails invites readers to welcome their weekend with open arms... and a Negroni Sbagliato.Friday Night Cocktails is for anyone interested in a well-made, non-fussy, homemade mixed drink. The 52 cocktails (plus numerous variations) are made with common ingredients that readers can easily keep on-hand. Including old stand-bys (e.g., Gin & Tonic) as well as new takes on the standards (e.g., Blood Orange Margarita), the book&’s message is &“Try something new, but be mindful of the tried-and-true.&” With 50+ stunning images, Friday Night Cocktails closes the door on the week and welcomes the weekend. And what better way to do that than with a chilled cocktail?

Recettes: délicieuses recettes pour toute la journée

Des recettes à la poêle en fonte rien que pour vous La poêle en fonte fait enfin son grand retour. La fonte a toujours été bien connue pour sa versatilité et sa capacité à retenir à la chaleur : en grill, en fonte ou sur une flamme ouverte, il est étonnant que si peu de gens l'utilisent. Certains livres se targueront d'avoir été passés de génération en génération pendant plus d'un siècle. Très bien, et peut-être qu'un conciliabule de grands-mères s'est réuni dans le but d'écrire un almanach de la poêle en fonte pour en ressuciter l'usage. Mais honnêtement, ici nous voulons simplement manger de la bonne cuisine. Qu'y a-t-il de si différent avec la cuisine à la poêle en fonte ? Pour commencer, il y a ce sentiment de nostalgie à utiliser les mêmes ustensiles que ceux de vos parents ou grands-parents, et des recettes familiales qui ont bercé votre enfance. La saveur n'en est aussi que meilleure car la fonte retient les arômes de vos plats et les distille dans vos recettes d'une façon unique et inégalée. Nettoyer votre poêle n'est d'ailleurs pas aussi difficile qu'on a pu vous laisser croire. Un simple lavage à l'eau chaude pendant que la poêle est encore chaude est d'une efficacité étonnante, sans besoin d'utiliser de savon. Prenez cependant garde à ne pas laisser votre poêle remplie d'eau.