Sensual yet pre-eminently functional, food is of intrinsic interest to us all. It was a necessity and pleasure in ancient times as well, although the ingredients used often varied from what would appeal to modern tastes.
Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.
This good-looking little book presents how to enjoy the best of Italian food, understand what is offered, and order in an Italian restaurant or street market. Complementing the Blue Guides classic Italian cultural guidebook range as preparation for and accompaniment to any visit to Italy, it offers comprehensive coverage from pizza and gelato to rare regional delicacies and fine wine, along with separate sections on such subjects as seasonal food, Mediterranean fish, Italian wines and aperitifs, and star chefs. A phrasebook-divided into 'what it means' (Italian into English, including a glossary) and 'how to ask for' (English into Italian)-will make up most of the book. Supplemented with historical information on, for example, Roman banquets or Renaissance food, plus stylish black-and-white line drawings, this guide is suitable as a gift as well as a handy reference book for the traveler's on-site use. Assembled by the Blue Guides authors and editorial team, with many years of cumulative experience visiting and eating well throughout the length and breadth of Italy.
The Barefoot Fisherman teaches kids how to fish. It explains the secrets to catching more and larger fish. It also touches on things kids are interested in such as raising worms, catching grasshoppers, and trapping crawdads. The book helps beginners dive into fish and lures, fishing tools, soft lures and top-water lures, spinners and flies. It explores fishing techniques for both freshwater and some saltwater fish for beginners. The saltwater fish are the cool ones; sharks, salmon. Freshwater fish include trout, sunfish, bass, catfish, walleye, musky, carp, steelhead, also sturgeon. There is safety advice. The Barefoot Fisherman offers suggestions on lure and bait selection. It discusses tackle box's. It looks at freshwater lakes and rivers and touches on surf fishing in the ocean. This book is for kids so it stays away from boat fishing. Learn to tie a clinch knot, use a bobber or when split shot is appropriate. Chapters include; Fishing is fun, Reels rods and line, Tackle, Warm and cold water, Approach to water, Bait-fishing, Lures, Sunfish, Bass, Catfish, Walleye, Trout, Fly fishing, Tying flies, The Ocean, Lunkers, Other fish- sturgeon peacock bass, piranha, musky, sharks, salmon, steelhead, carp, Epilogue This is not a fishing book for Dummies; it is a fishing book for kids, or a fishing book for beginners, or a fishing guide book for kids. It covers fishing equipment, fishing essentials for beginners, fishing basics, it would make a great gift book for kids or a gift book for juveniles. These light hearted fishing stories make fishing easy and fishing should be fun. Other books that Barefoot Fisherman readers enjoy include; The Dangerous Book for Boys by Conn Iggulden), Hal Iggulden), The Boy's Book of... adventure by Michele Lecreux, The Boys' Book Of Survival (How To Survive Anything, Anywhere)by Guy Campbell, Survivor Kid: A... by Denise Long
Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.