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New Food Product Development - Gordon W. Fuller - Bog - Taylor & Francis Inc - Plusbog.dk

New Food Product Development - Gordon W. Fuller - Bog - Taylor & Francis Inc - Plusbog.dk

About the Second Edition: "… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.… [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3 See what’s new in the Third Edition: - - Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing - Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint - Cohesive overview of all aspects of new food product development technologies and advances - In-depth review of techniques of new product development and simulated test markets - Expanded discussion of the problems specific to product development for the food service industry - With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

DKK 930.00
1

Introducing Food Science - Andrew D. Clarke - Bog - Taylor & Francis Inc - Plusbog.dk

Introducing Food Science - Andrew D. Clarke - Bog - Taylor & Francis Inc - Plusbog.dk

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back , Remember This!, and Looking Ahead , it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

DKK 902.00
1

Hobbs’ Food Poisoning and Food Hygiene, 8th Edition - - Bog - Taylor & Francis Inc - Plusbog.dk

Hobbs’ Food Poisoning and Food Hygiene, 8th Edition - - Bog - Taylor & Francis Inc - Plusbog.dk

Continuing in the tradition of seven previous editions, this book takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from "real-life" outbreaks. The book retains its longstanding clarity, while being thoroughly revised and its perspective broadened. For the first time, it includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today.

DKK 647.00
1

Food Microbiology Laboratory - Lynne Mclandsborough - Bog - Taylor & Francis Inc - Plusbog.dk

Food Microbiology Laboratory - Lynne Mclandsborough - Bog - Taylor & Francis Inc - Plusbog.dk

In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology courses at the University of Massachusetts, this manual provides students with hands-on experience with both traditional methods of enumerating microorganisms from food samples and "rapid methods" often used by industry. It covers topics such as E. coli, Staph, and Salmonella detection, as well as the thermal destruction of microorganisms, and using PCR to confirm Listeria monocytogenes. All parameters and dilutions presented in the text have been optimized to ensure the success of each exercise. An instructor''s manual is also available with qualifying course adoptions to assist in the planning, ordering, and preparation of materials. This valuable text features well-established laboratory exercises based upon methods published in the FDA Bacteriological Analytical Manual. It provides the backbone for any laboratory session and may be customized with test kits to reflect the emphasis and level of the class.

DKK 759.00
1

Pocket Dictionary of Food Safety - Jeffrey T. Solate - Bog - Taylor & Francis Inc - Plusbog.dk

Pocket Dictionary of Food Safety - Jeffrey T. Solate - Bog - Taylor & Francis Inc - Plusbog.dk

With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of these related areas. Practical, portable, and easy to use, Pocket Dictionary of Food Safety provides a collection of terms and definitions as well as an extensive list of biological organisms. The book delivers a comprehensive list of definitions that are commonly used in the food industry and in the testing of food products as well as in food service facilities and restaurants. Classifying and organizing food safety terms from various sources into alphabetical listings, the dictionary covers: - Food microbiology - Food chemistry - Food quality assurance - Foodborne incidents - Food regulations - Standards - Equipment - Although the author draws information from numerous disciplines, the book keeps its focus tightly on food safety, making it an excellent resource for students, educators, and anyone involved in the growing, handling, preparation, packaging, or serving of any food product as well as for anyone in biochemistry or biology educational programs inside and beyond the food industry. It makes an ideal companion to other technical and industry materials.

DKK 514.00
1

Food Safety and Inspection - Madeleine Smith - Bog - Taylor & Francis Inc - Plusbog.dk

Food Safety and Inspection - Madeleine Smith - Bog - Taylor & Francis Inc - Plusbog.dk

The process of food inspection relies on an inspector''s understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.

DKK 524.00
1

Healthy and Sustainable Food Systems - - Bog - Taylor & Francis Inc - Plusbog.dk

Healthy and Sustainable Food Systems - - Bog - Taylor & Francis Inc - Plusbog.dk

This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.

DKK 448.00
1

Food Microbiology - - Bog - Taylor & Francis Inc - Plusbog.dk

Food Microbiology - - Bog - Taylor & Francis Inc - Plusbog.dk

A broad overview of foodborne infectious diseases, this book covers recent outbreaks, highlighting the food sources and pathogens involved. It also examines foodborne infectious diseases in travelers that are not commonly seen in the United States, outbreak investigation, sources and vehicles of foodborne pathogens as well as diagnosis, treatment, and prevention of foodborne infectious diseases. The authors explore the relationship between antibiotic use in animal food and its effects on human health, and the use of "good bacteria" in food to promote health and treat disease.

DKK 993.00
1

Food and Agribusiness Marketing in Europe - Erdener Kaynak - Bog - Taylor & Francis Inc - Plusbog.dk

Food and Agribusiness Marketing in Europe - Erdener Kaynak - Bog - Taylor & Francis Inc - Plusbog.dk

This groundbreaking book is the first to provide state-of-the-art information on the current changes and developments in European food and agricultural marketing. Food and Agribusiness Marketing in Europe contains broad and up-to-date coverage of agricultural and food marketing by experts in a variety of European countries including Germany, Greece, Italy, the United Kingdom, France, Ireland, Belgium, the Netherlands, Spain, and Hungary. With chapters selected by the famous marketing specialist Matthew Meulenberg of The Netherlands, this enlightening book allows food and marketing professionals to gain new perspectives on the changing roles of food retailing and food industry in agricultural marketing and the structure of agriculture and food markets. This insightful book introduces readers to the common factors influencing European food marketing today including the stagnating volume of food demand, severe competition between suppliers of agricultural and food products, the overall shift in agricultural marketing towards more market-consumer orientation, and the resulting concern about product development, branding, and customer relationships. Major national differences in food and agricultural marketing in each country are also analyzed, in particular, the problems of implementing European Community legislation in the face of tremendous divergences among member countries in their needs, expectations, and priorities. Some of the other important topics covered in this in-depth book include: - European food consumption and consumers - food retailing in Europe - the impact of the Common Agricultural policy and other government policies on agricultural marketing - the conduct of agricultural marketing institutions and agribusinesses and their marketing performances - - agricultural and food marketing channels in European countries - Food and Agribusiness Marketing in Europe is the first resource available that provides essential information on the tremendous changes in food and agricultural marketing in Europe. It is an invaluable reference on European marketing for students and teachers of agricultural marketing, European-oriented agribusiness managers, and internationally oriented agriculture policymakers who need to develop an understanding of food marketing developments in this area of the world.

DKK 637.00
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Food In Global History - Raymond Grew - Bog - Taylor & Francis Inc - Plusbog.dk

Food In Global History - Raymond Grew - Bog - Taylor & Francis Inc - Plusbog.dk

Social scientists study food in many different ways. Historians have most often studied the history of specific foods; anthropologists have emphasized the role of food in religious rituals and group identities; sociologists have looked primarily at food as an indicator of social class and a factor in social ties; and nutritionists have focused on changing patterns of consumption and applied medical knowledge to study the effects of diet on public health. Other scholars have studied the economic and political connections surrounding commerce in food. Here these perspectives are brought together in a single volume.

DKK 542.00
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Introduction to Food Chemistry, Second Edition - Richard Owusu Apenten - Bog - Taylor & Francis Inc - Plusbog.dk

Introduction to Food Chemistry, Second Edition - Richard Owusu Apenten - Bog - Taylor & Francis Inc - Plusbog.dk

Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author''s review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession, including the USA, European Union, Australia, Asia, and elsewhere. The layout of the second edition is divided into 5 thematic parts. The new edition is fully referenced, with guidelines for recommended reading, focusing on the food chemistry developments published since 2000. The book contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters dealing with the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations for specific chapters, study questions, and advice to teachers of food chemistry.

DKK 647.00
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Fennema's Food Chemistry - - Bog - Taylor & Francis Inc - Plusbog.dk

Fennema's Food Chemistry - - Bog - Taylor & Francis Inc - Plusbog.dk

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5 th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

DKK 717.00
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The Clinical Evaluation of a Food Additives - - Bog - Taylor & Francis Inc - Plusbog.dk

The Clinical Evaluation of a Food Additives - - Bog - Taylor & Francis Inc - Plusbog.dk

This useful book reviews and analyzes the rigorous scientific, regulatory, and clinical testing and evaluation applied to the widely used food additive aspartame. In one compact volume you gain access to extensive information illustrating the increased recognition by regulatory agencies of the usefulness of human studies in evaluating new food additives. The Clinical Evaluation of a Food Additive: Assessment of Aspartame begins by describing the nuts and bolts of food additive safety evaluation in humans, including an insightful historical perspective of the development of good clinical practice guidelines. It provides the regulatory requirements for human research, as well as key elements for the design and conduct of human studies. The scientific and regulatory considerations of food additive safety are explored, including interesting descriptions of aspartame''s key animal safety studies. In addition, the book reviews the medical postmarketing surveillance system developed for identifying and evaluating reports of aspartame''s alleged adverse health effects. Through meticulous research and systematic clarity, The Clinical Evaluation of a Food Additive: Assessment of Aspartame provides work-saving, state-of-the-art examples to guide future testing and evaluation of tomorrow''s food additives.

DKK 864.00
1

Cross-National and Cross-Cultural Issues in Food Marketing - Erdener Kaynak - Bog - Taylor & Francis Inc - Plusbog.dk

Cross-National and Cross-Cultural Issues in Food Marketing - Erdener Kaynak - Bog - Taylor & Francis Inc - Plusbog.dk

Enhance your food marketing operation with this thorough and business-savvy book! Marketing and distribution related decisions and policies are now of paramount importance in the world of food marketing. This is due to the present state of economic crisis in much of the world and the cost efficiency issues that must be considered in countries at varying levels of economic development. Cross-National and Cross-Cultural Issues in Food Marketing examines food marketing systems from around the world to bring you an understanding of the opportunities and pitfalls in these areas. Cross-National and Cross-Cultural Issues in Food Marketing evaluates the present state and likely developments of food marketing systems in different countries. This book also provides conceptual frameworks for studying food marketing systems across countries and/or cultures. When studying food marketing systems from varying cultures, one must take into consideration the political, cultural, and environmental aspects of the countries involved. Cross-National and Cross-Cultural Issues in Food Marketing provides the information you need. In this book you can examine: - - the U.S. poultry export trade - - food market segmentation in Europe - - the yogurt market in the European Union (EU) - - the connection between agricultural exports and economic growth in Pakistan - - ethnic niche markets for import - - quality policies and consumer behavior in different countries . . . and more! - Cross-National and Cross-Cultural Issues in Food Marketing has the information you''ll need to be able to analyze, design,and manage effective food marketing systems in an increasingly global economy.

DKK 679.00
1

No Foreign Food - Richard Pillsbury - Bog - Taylor & Francis Inc - Plusbog.dk

No Foreign Food - Richard Pillsbury - Bog - Taylor & Francis Inc - Plusbog.dk

“Reading Richard Pillsbury’s remarkable No Foreign Food, like the grand opening of a new restaurant in one’s neighborhood, is an exciting and pleasurable event. He engagingly chronicles the amazing diversity of America’s food ways that are so central to our history and culture, but he also tells us why our eating habits are much more than mere gastronomic experiences.” Karl Raitz UNIVERSITY OF KENTUCKY “No Foreign Food is the only serious up-to-date treatment of American food habits that I know—a subject unaccountably neglected by most students of the American scene. In Pillsbury’s skillful hands, American food habits become more than just a set of cranky likes and dislikes, but instead a mirror to America’s larger culture. … It is an indispensable book for any serious student of the American scene.” Pierce Lewis PENNSYLVANIA STATE UNIVERSITY No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today’s restless melange of exotic foods? Why are Hoppin’ John, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.

DKK 532.00
1

Food Systems for Improved Human Nutrition - Palit Kataki - Bog - Taylor & Francis Inc - Plusbog.dk

Food Systems for Improved Human Nutrition - Palit Kataki - Bog - Taylor & Francis Inc - Plusbog.dk

Learn to produce crops with improved nutrition to alleviate malnourishment--using sustainable agriculture techniques! Utilizing complete food systems to improve nutrition has become a priority in the fight against malnutrition. This book examines all aspects of food systems, drawing on examples from various countries and geographical regions. Bringing together the most recent work of international experts, Food Systems for Improved Human Nutrition provides an important overview of the food systems approach. It also explores the extent of malnourishment in different areas; presents case studies from South Asia, China, India, Bangladesh, and East Africa; points to ways to improve food production and nutrient quality; and suggests directions for future research. Helpful charts and tables make the information in this well-referenced book easy to access and understand. Food Systems for Improved Human Nutrition brings you state-of-the-art information on: - the potential benefits of agroforestry systems - how to fortify food with micronutrients - how to design population-appropriate nutrition interventions - the ways that rapid economic change can affect human nutrition in a given area - biotech approaches to improve nutrition in rice and maize crops - crossbred cow technologies in the East African highlands - - and much more!

DKK 806.00
1

Wine, Food, and Tourism Marketing - C Michael Hall - Bog - Taylor & Francis Inc - Plusbog.dk

Wine, Food, and Tourism Marketing - C Michael Hall - Bog - Taylor & Francis Inc - Plusbog.dk

Get the advantage you need to compete in the worldwide food and wine tourism marketplace! Wine, Food, and Tourism Marketing is an overview of contemporary practices and trends in food and wine tourism marketing. International in scope, the book draws on studies from Canada, England, France, New Zealand, South Africa, and Scotland for analyses of contemporary practices and trends that help you develop, implement, and maintain strategic competitive advantages. The book looks at case studies of business operations, seasonality, destination image, and the development of business networks. Equally valuable as a professional resource for practitioners and as a textbook for upper-level and graduate students in tourism, hospitality, and wine and food studies, Wine, Food, and Tourism Marketing examines the importance of food and wine tourism to rural regional development. The book presents destination management planning and marketing initiatives for specific markets that can be easily adapted and applied to a wider range of wine tourism settings. Tourism marketing researchers and academics address vital issues such as the importance of collective marketing strategies, viticulture, design factors for online tourism information, and the use of food images in promotional material and positioning strategies. The book includes: - - a 2001 research study on French public sector management of wine tourism - - an examination of the cider industry in Somerset, England - - a look at the implications of non resident tourist markets on British Columbia’s emerging wine tourism industry - - an analysis of the types of food images used in French regional tourism brochures - - a national study of seasonality issues on wine tourism in New Zealand - - a look at post-apartheid tourism trends on South Africa’s Western Cape - - a survey of eight wineries on the Niagara Falls wine route with implications for marketing strategies - - a study of the use of local and regional food for destination marketing of South Africa - - a look at how food-related tourism in the United Kingdom is being promoted using the World Wide Web Wine, Food, and Tourism Marketing is an essential read for practitioners and educators involved in tourism and hospitality, marketing, food and wine studies, and rural regional development.

DKK 677.00
1

Math Concepts for Food Engineering - D.b. Hyslop - Bog - Taylor & Francis Inc - Plusbog.dk

Math Concepts for Food Engineering - D.b. Hyslop - Bog - Taylor & Francis Inc - Plusbog.dk

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering. New to the Second Edition · Straightforward explanations of basic balance and transport principles used in food engineering · Various exercises throughout that use spreadsheets, which are available on the publisher’s website · A chapter on mass transfer · A mathematical skills screening quiz · A simple units-conversion page This new edition is student tested What students have to say “... a must-have for any student in food science engineering ... teaches students how to think like an engineer. Each chapter provides meaningful applications ... shows students both the approach and the mathematical solution needed to solve example problems.” "This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems." Builds Mathematical Confidence This text helps assess the mathematical reasoning skills of food science and engineering students and offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class.

DKK 477.00
1

Building a Validity Argument for the Test of English as a Foreign Language - - Bog - Taylor & Francis Inc - Plusbog.dk

Building a Validity Argument for the Test of English as a Foreign Language - - Bog - Taylor & Francis Inc - Plusbog.dk

The Test of English as a Foreign Language ™ (TOEFL®) is used by more universities worldwide than any other test to assess English language proficiency for academic admission and placement decisions, and to guide English language instruction. This landmark volume provides a detailed description and analysis of Educational Testing Service’s research and development efforts to develop a major revision of the TOEFL® test. The result is a book that serves as a case study of test design drawing upon theory in the complex domain of English language proficiency while attempting to meet standards of educational measurement. Building a Validity Argument for the Test of English as a Foreign Language™ is distinctive in its attempt to develop a coherent story of the rationale for a test or its revision, explain the research and development process, and provide the results of the validation process. Through its treatment of one test, it expands on and tests principles and approaches to educational measurement, providing an in-depth, integrated perspective on the overall process of test revision. Moreover, because the conceptual foundation and history are presented alongside the empirical studies and validity argument, these sometimes disparate areas are presented in a way that demonstrates their connections – an approach which represents a departure from, or extension of, conventional materials on test revision. This volume is particularly relevant for professionals and graduate students in educational measurement, applied linguistics, and second language acquisition as well as anyone interested in assessment issues.

DKK 667.00
1

Fast Food, Fast Track - Jennifer Talwar - Bog - Taylor & Francis Inc - Plusbog.dk

Fast Food, Fast Track - Jennifer Talwar - Bog - Taylor & Francis Inc - Plusbog.dk

Praise for Fast Food, Fast Track "A fine ethnography with both theoretical and advocative significance, representing the best qualitative sociology." — Choice "Explores the intimate realities and behind-the-scenes exchanges of a multiethnic work force serving the typical American meal. Through a lively narrative and insightful stories, Jennifer Parker Talwar gives a full sense of what it''s like to live in both a global economy and a local culture." —Sharon Zukin, author of The Cultures of Cities No longer just pocket money for American teens, wages paid by multinational fast-food chains are going to a new generation of order-takers, burger-flippers, and basket-fryers—newly arrived immigrants hailing from China, the Caribbean, Latin America, and India, a colorful sea of faces has taken its place behind one of the most ubiquitous American business institutions—the fast-food counter. They have become a vital link between the growing service sector in our cities'' ethnic enclaves and the multi-billion dollar global fast-food industry. For four years, sociologist Jennifer Parker Talwar went behind the counter herself and listened to immigrant fast-food workers in New York City''s ethnic communities. They talked about balancing their low-paying jobs and monotonous daily reality with keeping the faith that these very jobs could be the first step on the path to the American Dream. In this original and compelling work of ethnography, Talwar shows that contrary to those arguing that the fast-food industry only represents an increasing homogenization of the American workforce, fast-food chains in immigrant communities must and do adapt to their surroundings.

DKK 532.00
1

Fundamental Food Microbiology - Bibek (university Of Wyoming Ray - Bog - Taylor & Francis Inc - Plusbog.dk

Fundamental Food Microbiology - Bibek (university Of Wyoming Ray - Bog - Taylor & Francis Inc - Plusbog.dk

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.

DKK 921.00
1