Thursday, December 25, 2008

Elementary Food Science or Protective Security Law

Elementary Food Science

Author: Ernest R Vieira

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.



Table of Contents:
Preface
Acknowledgements
Pt. IInterrelated Food Science Topics
Ch. 1Why Food Science?3
Ch. 2Composition and Nutritional Value of Foods11
Ch. 3Microbial Activity47
Ch. 4Food Safety and Sanitation68
Ch. 5Quality and Sensory Evaluation of Foods92
Ch. 6Regulatory Agencies100
Ch. 7Food Labels109
Ch. 8Enzyme Reactions123
Ch. 9Chemical Reactions130
Pt. IIFood Processing Methods
Ch. 10Thermal Processing139
Ch. 11Drying160
Ch. 12Low-Temperature Preservation169
Ch. 13Food Additives183
Pt. IIIHandling and Processing of Foods
Ch. 14Meat209
Ch. 15Dairy Products224
Ch. 16Poultry and Eggs245
Ch. 17Fish and Shellfish256
Ch. 18Cereal Grains283
Ch. 19Bakery Products295
Ch. 20Fruits and Vegetables302
Ch. 21Sugars and Starches324
Ch. 22Fats and Oils337
Pt. IVFood Science and the Culinary Arts
Ch. 23Equipment Used in Food Preparation349
Ch. 24Food Preparation - An Important Application of Basic Chemistry and Physics358
Pt. VFood Science Laboratory Exercises
Laboratory Safety Recommendations377
Cleaning and Sanitizing Procedures381
Manual Cleaning and Sanitizing Policy382
Acidity in Foods383
Salt (Sodium Chloride) in Foods385
Microorganisms in Food388
Sensory Evaluation of Food390
Thermal Processing of a Low-Acid Product392
Production of Wine and Beer395
Production of Sauerkraut398
Production of Hot Dogs400
Production of Surimi402
Production of Yogurt404
Appendix407
Suggested Readings409
Index413

See also:

Protective Security Law

Author: David W Arnold

'Protective Security Law', Second Edition is a text on the legal rights available to security officers, corporations, partnerships and individually owned businesses for the protection of their property from thievery by employees, customers, and others. It was prepared primarily for non-lawyers, but it also presents thoroughly documented coverage of the entire legal spectrum for corporate counsel and individual lawyers who must advise clients regarding security operations.

In addition to its practical application, 'Protective Security Law', Second Edition is a text that is highly suitable for instructional purposes in junior colleges and other educational institutions offering courses relating to protective security. It is valuable in police training schools, because it presents a uniquely simplified treatment of the law regarding police powers of arrest, search and seizure, interrogation and other aspects of law enforcement. This reference is an invaluable source of information on the legal rights and responsibilities of security personnel and merchants regarding thievery and other intrusions upon their lawful interest. An appendix contains statutory provisions from all 50 states and the District of Columbia regarding protective issues of particular concern to merchants and security personnel.

An invaluable source of information on the legal rights and responsibilities of security personnel.
Presents a uniquely simplified treatment of the law regarding police powers.
Highly suitable for instructional purposes in junior colleges and other educational institutions offering courses relating to protective security.

Booknews

Explains the legal rights available to security officers, corporations, partnerships, and individually owned businesses for the protection of their property from theft by employees, customers, and others. The language is for non-lawyers, but the information is thorough enough to be useful for corporate counsel and private lawyers advising clients about security operations. Annotation c. Book News, Inc., Portland, OR (booknews.com)



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