¿A quién no le gustan los finales felices, los cuentos de princesas, de héroes y villanos en los que los valientes héroes luchan por el amor de la dama enfrentándose a terroríficos peligros? Esos finales de cuento de hadas, con un caballero de brillante armadura que batalla en defensa del honor y la justicia, que rescata a su amada de un matrimonio concertado o de una existencia inocua. Pues bien, aunque pensemos en dragones, ogros, justas medievales, rebosantes banquetes de comida con bufones incluidos, las historias de amor no han cambiado tanto desde hace siglos. En la actualidad nos comunicamos por Facebook, Twitter o Whatsapp en vez de por carta o paloma mensajera. Nadie nos impide estar con la persona que elegimos aunque a veces nuestros padres se opongan a la relación, el amor ya no encierra esa aura romántica de damiselas y caballeros, surge espontáneamente como consecuencia de las relaciones sociales en una discoteca, en un bar o cómo en el caso de nuestra protagonista, por la foto de un calendario. Esta historia contiene la esencia de una novela de amor, la dama doliente que sufre mil y una calamidades, el caballero de rubia cabellera y profundos ojos azules, las brujas malvadas y un sinfín de situaciones que pondrán a prueba el amor entre los enamorados. En esta historia no existe un hada madrina sino más bien cuatro diablillos, que se convertirán sin ellos pretenderlo en amigos inseparables y solucionarán los problemas que una atípica familia del siglo veintiuno puede tener.
Marine Lipids 2017
Author: Rosário Domingues, Ricardo Calado, Pedro Domingues
This book is a printed edition of the Special Issue "Marine Lipids 2017" that was published in Marine Drugs
The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to food supplements for human use, is organized on the basis of raw materials utilized in their production, as well as on the basis of target groups for which they are intended.
Author: Kristberg Kristbergsson, Jorge Oliveira
This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.
Dictionary of Food
Author: Charles Sinclair
Publisher: A&C Black
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Handbook of Food Processing
Author: Theodoros Varzakas, Constantina Tzia
Publisher: CRC Press
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.
Author: Naomi Duguid
Publisher: Artisan Books
Shares information on the culture of Burma and contains Burmese recipes, including hearty pork and vegetable soup, peanut and rice porridge, and fried rice with shallots.
Author: Erich Segal
Follows six Harvard Medical School students from the crucible of Harvard Med's training, through demanding internships and residencies, to the loves, triumphs, testings--and for some, tragedies--that confront them as doctors
The Chef's Companion
Author: Elizabeth Riely
Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy.
Nanotechnology in Food Products:
Author: Food Forum, Food and Nutrition Board, Institute of Medicine
Publisher: National Academies Press
In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.
This book is an attempts to provide an overview of the food contaminant, aflatoxin, with adverse effects on human and animal health. Aflatoxins are one of the food contaminants of greatest concern in food safety and was identified decades back. Still, it is prevailing today not only in developing countries but also in developed countries. The first reason is that aflatoxin is a a toxin produced by Aspergillus species (mainly Aspergillus flavus and Aspergillus parasiticus), the fungus with one of the most diverse range of substratum adaptability for growth and is ubiquitously found in a variety of food commodities such as, cereals, nuts, spices and herbs. The second reason is that the main route of exposure is through the diet, and this toxin can cause disease, even if the meat of an animal is consumed, which was fed on aflatoxin contaminated feed. Depending upon the type of exposure, humans can develop acute aflatoxicosis or chronic alfatoxicosis, which is essentially long-term aflatoxin exposure and is linked to the development of hepatocellular carcinoma. On the other hand, acute aflatoxicosis is characterized by one time high dose of aflatoxin contaminated diet, causing hemorrhagic necrosis of the liver, bile duct proliferation, edema and lethargy, which subsequently damages the liver and further leads to death. In this book we have discussed the topics aflatoxin biosynthesis, aflatoxin contamination in foods and feeds, aflatoxicosis in human and animals. It is an attempt to understand and manage the occurrence of human and animal exposure to aflatoxin.
The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. International Cuisine features: A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability and how locally grown foods enhance cuisines Coverage of history, geography, and people alongside recipes and cooking techniques Detailed ingredients lists and culinary glossaries for each country or region discussed Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines. The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years. Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.
Witch School Second Degree
Author: Don Lewis-Highcorrell
Publisher: Llewellyn Worldwide
The three-volume Witch School teaching series will prepare you for initiation into all three degrees of Correllian Wicca, one of the largest and fastest-growing Wiccan traditions in the world. As an additional bonus, WitchSchool.com offers many optional interactive features to enhance your textbook learning experience. The Witch's Journey Venture further on your journey into the magical life of a Witch. The twelve lessons of the Witch School's Second Degree, designed to be completed in the traditional "year and a day" format, build on the skills and knowledge you gained in the First Degree training program. Each lesson has four sections: an in-depth lesson, magical exercises, a spell, and a glossary. You'll round out your magical education and be ready choose your specialty within the Wiccan arts when you master the following advanced tools and techniques: Tarot • Physiognomy • Astrology • Magical Alphabets Numerology • Death, Spirits, and Spirit Guides • Sex Magic Magical Calendars • Advanced Chakra and Energy Work Ley Lines • The Ba Gua • Group Dynamics Completion of the twelve lessons in this book makes you eligible for initiation into the Second Degree of Correllian Nativist Wicca.
Author: John Alexander-Williams, Miles Irving