Download Food Ebook, Epub, Textbook, quickly and easily or read onlineFood full books anytime and anywhere. Click GET BOOK button and get unlimited access by create free account.

Basic Food Preparation Third Edition by Department Of Food And Nutrition

Title Basic Food Preparation Third Edition
Author Department Of Food And Nutrition
Publisher Orient Blackswan
Release 2001
Category
Total Pages 357
ISBN 9788125023005
Language English, Spanish, and French
GET BOOK

Book Summary:

Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.

Food Choice And The Consumer by David W. Marshall

Title Food Choice And The Consumer
Author David W. Marshall
Publisher Springer Science & Business Media
Release 1995-12-31
Category Reference
Total Pages 332
ISBN 9780751402346
Language English, Spanish, and French
GET BOOK

Book Summary:

The provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors.

Title The Doctors Book of Food Remedies
Author Selene Yeager
Publisher Rodale
Release 2008-05-27
Category Health & Fitness
Total Pages 720
ISBN 1594866635
Language English, Spanish, and French
GET BOOK

Book Summary:

Hundreds of tips to help you boost immunity, fight fatigue, ease arthritis, and protect your health.

Food Fraud by John M. Ryan

Title Food Fraud
Author John M. Ryan
Publisher Academic Press
Release 2015-10-19
Category Science
Total Pages 104
ISBN 0128033983
Language English, Spanish, and French
GET BOOK

Book Summary:

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry. Includes new FDA rules based on the Food Safety Modernization Act (FSMA) regarding “intentional adulteration and “economically motivated adulteration Presents a review of the latest food detection testing technologies Provides examples of import controls over illegal replacements

Title Food and Nutrition
Author
Publisher
Release 1980-04
Category Food
Total Pages
ISBN
Language English, Spanish, and French
GET BOOK

Book Summary:

Title Food Security in the High North
Author Kamrul Hossain
Publisher Routledge
Release 2020-09-09
Category Science
Total Pages 336
ISBN 1000095274
Language English, Spanish, and French
GET BOOK

Book Summary:

This book explores the challenges facing food security, sustainability, sovereignty, and supply chains in the Arctic, with a specific focus on Indigenous Peoples. Offering multidisciplinary insights and with a particular focus on populations in the European High North region, the book highlights the importance of accessible and sustainable traditional foods for the dietary needs of local and Indigenous Peoples. It focuses on foods and natural products that are unique to this region and considers how they play a significant role towards food security and sovereignty. The book captures the tremendous complexity facing populations here as they strive to maintain sustainable food systems – both subsistent and commercial – and regain sovereignty over traditional food production policies. A range of issues are explored including food contamination risks, due to increasing human activities in the region, such as mining, to changing livelihoods and gender roles in the maintenance of traditional food security and sovereignty. The book also considers processing methods that combine indigenous and traditional knowledge to convert the traditional foods, that are harvested and hunted, into local foods. This book offers a broader understanding of food security and sovereignty and will be of interest to academics, scholars and policy makers working in food studies; geography and environmental studies; agricultural studies; sociology; anthropology; political science; health studies and biology.

The State of Food and Agriculture 1996 by Food and Agriculture Organization of the United Nations

Title The State of Food and Agriculture 1996
Author Food and Agriculture Organization of the United Nations
Publisher Food & Agriculture Org.
Release 1996
Category Technology & Engineering
Total Pages 330
ISBN 9789251038581
Language English, Spanish, and French
GET BOOK

Book Summary:

Get Started in Food Writing by Kerstin Rodgers

Title Get Started in Food Writing
Author Kerstin Rodgers
Publisher Hachette UK
Release 2015-06-18
Category Health & Fitness
Total Pages 256
ISBN 1473600383
Language English, Spanish, and French
GET BOOK

Book Summary:

LEARN HOW TO WRITE BEAUTIFULLY ABOUT FOOD AND BUILD AN AUDIENCE. Are you thinking of starting a food blog, or have you always wanted to promote and distribute your own recipes? Would you like to be the next Nigel Slater or Jay Rayner? This is an engaging, enlightening and utterly indispensable guideto how to write about food. From sharing family recipes to starting a supper club, promoting the latest gastronomical trend or advertising your amazing diet tips, this book gives friendly, clear and readable guidance from one of the UK's most popular bloggers. It includes tips on great food photography and strategies for building your brand and securing TV appearances or regular press commissions. Contemporary, connected and compelling, this is all you need to become a high profile food writer with your own online community and upward trajectory. ABOUT THE SERIES The Teach Yourself Creative Writing series helps aspiring authors tell their story. Covering a range of genres from science fiction and romantic novels, to illustrated children's books and comedy, this series is packed with advice, exercises and tips for unlocking creativity and improving your writing. And because we know how daunting the blank page can be, we set up the Just Write online community at tyjustwrite, for budding authors and successful writers to connect and share.

Title Fundamental Food Microbiology Fifth Edition
Author Bibek Ray
Publisher CRC Press
Release 2013-11-26
Category Technology & Engineering
Total Pages 663
ISBN 1466564431
Language English, Spanish, and French
GET BOOK

Book Summary:

The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Title National Food Review
Author
Publisher
Release 1982
Category Food industry and trade
Total Pages
ISBN
Language English, Spanish, and French
GET BOOK

Book Summary:

LEAVE A COMMENT