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A curious history of food and drink / Ian Crofton
London : Quercus, 2013.
258 pages. : illustrations
Ký hiệu phân loại (DDC): 641.09
Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) Ian Crofton makes use of original sources including journals, cookbooks and manuals to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
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A Kaizen approach to food safety : quality management in the value chain from wheat to bread / Victoria Hill
Cham : Springer, 2014
413 pages : illustrations
Ký hiệu phân loại (DDC): 664.06
This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lastly, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust
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Advances in biotechnology for food industry / Alina Maria Holban, Alexandru Mihai Grumezescu (editor)
London : Academic Press, 2018
510 pages. : illustrations ; cm.
Ký hiệu phân loại (DDC): 664.024
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities
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Analytical methods for agricultural contaminants / Andrew Cannavan ...[et al] (editor)
London : Academic Press, 2019
xvi, 184 pages. : illustrations ; 23 cm
Ký hiệu phân loại (DDC): 630.243
Analytical Methods for Agricultural Contaminants provides proven laboratory practices and methods necessary to control contaminants and residues in food and water. This reference provides insight into good laboratory practices and examples of methods used in individual specialist laboratories, thus enabling stakeholders in the agri-food industry to appreciate the importance of proven, reliable data and the associated quality assurance approaches for end product testing for toxic levels of contaminants and contaminant residues in food. The book offers standard operating procedures and tools for researchers, practitioners and students to confidently engage in using research methods with the aim to control contaminants. Users in a laboratory setting will find this to be a practical and useful reference on how to detect and control agricultural contaminants for a safe food supply.
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