An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between.
Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course.
Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample.
Hidden among the simple lists of ingredients and directions for everyday foods are surprising stories. In Baking as Biography, Diane Tye considers her mother's recipe collection, reading between the lines of the aging index cards to provide a candid and nuanced portrait of one woman's life as mother, minister's wife, and participant in local Maritime women's networks.
This eye-opening book answers provocative questions about what changes are needed, who is advocating the changes, what parties are opposing these changes (and why), and what a new food system would look like.
Food has significant societal, historical and religious roles, in addition to nutritional value. It represents cultures and customs, provides opportunities for sharing, giving and social interaction and offers nutrition, pleasure and satisfaction. Technically, all foods are functional, as they fulfill a basic human need and provide nutritive value.
Producing flavorful and appealing kosher desserts has been a challenge in Jewish households throughout the ages. Without access to butter, cream, milk, cheese, yogurt, or other dairy products, creating a tasty and memorable dessert for family and friends requires more than simple substitutions and compromises.
A collection of twenty-five true, eye opening, educational, and entertaining short stories about some of our worst food nightmares in and out of a retail food service environment. Highlighting the problems while offering solutions, this book is a must read for today's consumer.
Covers topics like economic conditions, corporate strategies, management theory, management techniques, business trends, and more. Access over 1000 full text journals and over 400 full text trade publications. Search by NAICS code, type of document (e.g. case study), location, industry classification, and more. Permitted Uses: License Info
This is the world's definitive scholarly business database, providing the leading collection of bibliographic and full text content. As part of the comprehensive coverage offered by this database, indexing and abstracts for the most important scholarly business journals back as far as 1886 are included. In addition to the searchable cited references provided for more than 1,200 journals, Business Source Complete contains detailed author profiles for the 20,000 most-cited authors in the database. Permitted Uses: License Info
Primarily U.S. centered this collection includes 250 major cooking and nutrition magazines. Coverage includes thousands of searchable recipes, restaurant reviews, and industry information. This collection contains over 4,000,000 articles between the years 1980 to present. Permitted Uses: License Info
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