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Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
"Ocean of Sound" begins in 1889 at the Paris Exposition when Debussy first heard Javanese music performed. A culture absorbed in perfume, light and ambient sound developed in response to the intangibility of 20th century communications. David Toop traces the evolution of this culture, through Erik Satie to the Velvet Undergound; Miles Davis to Jimi Hendrix. David Toop, who lives in London, is a writer, musician and recording artist. His other books are "Rap Attack 3 "and "Exotica,"
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
The book describes the main marine and coastal biological systems of Passamaquoddy Bay and adjacent waters and the oceanographic and meteorological characteristics of the area. Subject areas begin with meteorolgy and oceanography. The second group covers the intertidal systems with chapters on rocky intertidal shores, rock pools, coarse sedimentary shores and salt marshes. The third general section covers hard and sedimentary sublittoral habitats. Following chapters discuss pelagic systems under the headings fishes, phytoplankton, larger zooplankton, and microzooplankton. Three chapters deal with the birds, amphibians and reptiles, and marine mammals. Finally coastal vegetation is described.
This invaluable resource provides a detailed guide to the Indian place names of New England, alongside their meanings and significance. Edited by Charles Huden and published by the Museum of the American Indian, this book sheds light on the cultural heritage of the region's indigenous peoples. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
As European colonies in Asia and Africa became independent nations, as the United States engaged in war in Southeast Asia and in covert operations in South America, anthropologists questioned their interactions with their subjects and worried about the political consequences of government-supported research. By 1970, some spoke of anthropology as “the child of Western imperialism” and as “scientific colonialism.” Ironically, as the link between anthropology and colonialism became more widely accepted within the discipline, serious interest in examining the history of anthropology in colonial contexts diminished. This volume is an effort to initiate a critical historical consideration of the varying “colonial situations” in which (and out of which) ethnographic knowledge essential to anthropology has been produced. The essays comment on ethnographic work from the middle of the nineteenth century to nearly the end of the twentieth, in regions from Oceania through southeast Asia, the Andaman Islands, and southern Africa to North and South America. The “colonial situations” also cover a broad range, from first contact through the establishment of colonial power, from District Officer administrations through white settler regimes, from internal colonialism to international mandates, from early “pacification” to wars of colonial liberation, from the expropriation of land to the defense of ecology. The motivations and responses of the anthropologists discussed are equally varied: the romantic resistance of Maclay and the complicity of Kubary in early colonialism; Malinowski’s salesmanship of academic anthropology; Speck’s advocacy of Indian land rights; Schneider’s grappling with the ambiguities of rapport; and Turner’s facilitation of Kaiapo cinematic activism. “Provides fresh insights for those who care about the history of science in general and that of anthropology in particular, and a valuable reference for professionals and graduate students.”—Choice “Among the most distinguished publications in anthropology, as well as in the history of social sciences.”—George Marcus, Anthropologica
"“Chinese people should consume Chinese products!” This slogan was the catchphrase of a movement in early twentieth-century China that sought to link consumption and nationalism by instilling a concept of China as a modern “nation” with its own “national products.” From fashions in clothing to food additives, from museums to department stores, from product fairs to advertising, this movement influenced all aspects of China’s burgeoning consumer culture. Anti-imperialist boycotts, commemorations of national humiliations, exhibitions of Chinese products, the vilification of treasonous consumers, and the promotion of Chinese captains of industry helped enforce nationalistic consumption and spread the message—patriotic Chinese bought goods made of Chinese materials by Chinese workers in factories owned and run by Chinese. In China Made, Karl Gerth argues that two key forces shaping the modern world—nationalism and consumerism—developed in tandem in China. Early in the twentieth century, nationalism branded every commodity as either “Chinese” or “foreign,” and consumer culture became the place where the notion of nationality was articulated, institutionalized, and practiced. Based on Chinese, Japanese, and English-language archives, magazines, newspapers, and books, this first exploration of the historical ties between nationalism and consumerism reinterprets fundamental aspects of modern Chinese history and suggests ways of discerning such ties in all modern nations."