In the last few years, researchers around the world have increasingly reported the importance of acid-alkaline balance. The Acid-Alkaline Food Guide was designed as an easy-to-follow guide to the most common foods that influence your body's pH level. Now in its Second Edition, this bestseller has been expanded to include many more domestic and international foods. Updated information also explores (and refutes) the myths about pH balance and diet, and guides the reader to supplements that can help the body achieve a healthy pH level.
Plastics are now being used on a large scale for the packaging of fatty and aqueous foodstuffs and beverages, both alcoholic and non-alcoholic. This is evident for all to see on the supermarket shelves, margarine is packed in polystyrene tubs, beer is packed in PVC bottles and meats and bacon in shrink-wrap film. Foods are also increasingly being shipped in bulk, in plastic containers. Additionally, there is the area of use of plastics utensils, containers and processing equipment in the home and during bulk preparation of food in producing factories, at home and in restaurants and canteens. Thus it is likely that some transfer of polymer additives will occur - adventitious impurities such as monomers, oligomers, catalyst remnants and residual polymerisation solvents and low molecular weight polymer fractions - from the plastic into the packaged material with the consequent risk of a toxic hazard to the consumer.The actual hazard arising to the consumer from any extractable material is a function of two properties, namely, the intrinsic toxicity of the extracted material as evaluated in animal feeding trials (not dealt with in this book) and the amount of extracted from the polymer which enters the packed commodity under service conditions, that is, during packaging operations and during the shelf life of the packaged commodity at the time of the consumption. This book covers all aspects of the migration of additives into food and gives detailed information on the analytical determination of the additives in various plastics. It will be of interest to those engaged in the implementation of packaging legislation, including management, analytical chemists and the manufacturers of foods, beverages, pharmaceuticals and cosmetics and also scientific and toxicologists in the packaging industry.
You have a great idea for a new vegetarian restaurant in a safe location - what would you call the restaurant?
Answer: "Out of Ham's Way".
Laughing all the way to the bank with food in your mouth serves up a host of hilarious food puns and rather odd food-related business ideas.
From "Donor Kebab: A kebab takeaway that gives all proceeds to charity" to "Mussel Power:A gym that offers clients a free bowl of mussles after a session", this book offers entertainment for you and the family.
Theft can be one of the hardest challenges a bar or restaurant manager faces. Theft is hard to detect, hard to stop, and unfortunately very common in the restaurant industry. It is by no means impossible for trusted employees to steal hundreds and hundreds of dollars each night. This can eat into revenue and profit. This can limit the ability of a business to grow and expand. At the very bottom of it all, this is just wrong. Often, a manager surrounded by thieves, will not even know they are there, slowly lining their pockets. They just don't even know they are there, let alone how to stop them. From my experience in the corporate world, the techniques in this book are rarely if ever taught, but they are desperately needed by many managers. In this book, I will explain exactly how employees can steal from you and I will teach you how to put a stop to it.
A superb educational resource for students of food science and technology<br> <br> Food Chemistry: A Laboratory Manual is a valuable source of ideas and guidance for students enrolled in food chemistry laboratory courses required as part of an Institute of Food Technologists-approved program in food science and technology. Based on Professor Dennis D. Miller's popular food chemistry course at Cornell University, it is appropriate for courses offered at both the undergraduate and graduate levels. From buffer systems to enzymatic browning, chemical leavening to meat tenderizers, it covers all topics generally addressed in contemporary food chemistry courses. Chapters feature:<br> * A concise review of important chemical principles<br> * Chemical structures and equations<br> * An experiment illustrating several key aspects of the topic under discussion<br> * A list of apparatus, instruments, reagents, and other materials required to perform the experiment<br> * Illustrated, step-by-step instructions on how to perform the experiment<br> * Data analysis tips and spreadsheet information (where appropriate)<br> * Extensive problem sets to help reinforce key concepts and processes covered<br> * Useful formulas, equations, and calculations<br> * Extensive references to supplementary readings<br> <br> Companion Web site: Access this site by visiting www.wiley.com/<br> <br> The Food Chemistry: A Laboratory Manual companion Web site features:<br> * Valuable supplemental material<br> * References from the Manual<br> * Links to other food chemistry sites<br> * Study questions and answers<br> * Lab report templates
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