Product Description
"This is a superb ethnographic work that can, and should, revolutionize a good deal of anthropology and the philosophy of science. . . . For anyone interested in Latin American traditional agriculture, it will be a 'must read.'"--Eugene Anderson, Professor of Anthropology, University of California, RiversideZapotec farmers in the northern sierra of Oaxaca, Mexico, are highly successful in providing their families with abundant, nutritious food in an ecologically sustainable fashion, although the premises that guide their agricultural practices would be considered erroneous by the standards of most agronomists and botanists in the United States and Europe. In this book, Roberto González convincingly argues that in fact Zapotec agricultural and dietary theories and practices constitute a valid local science, which has had a reciprocally beneficial relationship with European and United States farming and food systems since the sixteenth century.González bases his analysis upon direct participant observation in the farms and fields of a Zapotec village. By using the ethnographic fieldwork approach, he is able to describe and analyze the rich meanings that campesino families attach to their crops, lands, and animals. González also reviews the history of maize, sugarcane, and coffee cultivation in the Zapotec region to show how campesino farmers have intelligently and scientifically adapted their farming practices to local conditions over the course of centuries. By setting his ethnographic study of the Talea de Castro community within a historical world systems perspective, he also skillfully weighs the local impact of national and global currents ranging from Spanish colonialism to the 1910 Mexican Revolution to NAFTA. At the same time, he shows how, at the turn of the twenty-first century, the sustainable practices of "traditional" subsistence agriculture are beginning to replace the failed, unsustainable techniques of modern industrial farming in some parts of the United States and Europe. ... Read more

Product Description
A collection of science experiments and activities that can be done where food is served, exploring such topics as the senses, gravity, and water. ... Read more

Customer Reviews (1)

Great book for young experimenters
The book is great for young experimenters.Easy to follow instructions and clever writing get kids into the 'science is fun' mindset.The 'Food for thought' section that accompanies each activity explains the sciencebehind the activity clearly and with the right amount of detail for theintended audience.(Tested on my 10-year-old son).Each activityconcludes with a 'More to chew on' section that enables kids to relate whatthey've observed to other examples of the same principle.Many of theactivities focusing on static electricity, air pressure and buoyancy couldbe used for elementary school science fair projects.There is an awesomedemonstration of center of gravity.Other activities deal with sense oftouch, taste and smell.There are a couple of activities exploring optics. The scientific method and related concepts are introduced.Theillustrations are extremely helpful in diagramming the text.Older kids(and adults) will enjoy the reading for the subtle titles like 'Stop MakingCents' and 'A Salt and Gravity'. ... Read more

Product Description

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.

From reviews of the first edition

"Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Customer Reviews (8)

Food Chemistry Reviewed
Organization is the key! This book is so well organized that even a beginner can find and use the information. One must remember however that this is a book on chemistry as it applies to food. If one does not have a solid foundation in chmeistry then one will get lost easily in this book.

well written and lot of information!
I still use it as a reference book at times. The topics covered are well explained and organized which makes it easy to find what one needs to know.

You Need to Buy It
Up to now, it the only book that talks about food chemistry in details that I have found!

For a deep knowledge of what we eat
Books I've read before about food chemistry aren't so detailed and specific. This book is full of graphs, tables, chemical structures and very clear explanation of what are the components of a great number of foods and how their react to natural process as the fermentaton or in certain food treatments (cooking, freezing, ecc..). Chemical reactions are described in great details with reaction mechanism and intermediate products. Lot of fun while you sitting down at the table....or at the desk!

Excellent technical book on advanced food chemistry
Food Chemistry is an amazing book, BUT, be careful before you buy it. You DO have to have a fairly strong background in the fundamentals of structure, nomenclature, reactions and the like involved in organic chemistry and biochemistry. They show some great reactions and offer some pretty helpful tables and charts on chemical properties and reactivities of various foodtsuffs. The later chapters, such as dairy, meat/fish, fruits are extremely comprehensive. I will at one point be using this as a text book for an advanced food chemistry course. However, if you are just beginning to explore food chemistry I would suggest starting out with "On Food and Cooking," and work your way up to this AFTER you get a bachelor's in chemistry ... Read more

Product Description
In 1987, John Robbins published Diet for a New America, which was an early version of this book, and he started the food revolution. He continues to work tirelessly to promote conscious food choices more than 20 years later.

First published in 2001, The Food Revolution is still one of the most frequently cited and talked about books of the food-politics revolution. It was one of the very first books to discuss the negative health effects of eating genetically modified foods and animal products of all kinds, to expose the dangers inherent in our factory farming system, and to advocate a complete plant-based diet.

The book garnered endorsements by everyone from Paul Hawken to Neal Donald Walsch, Marianne Williamson to Julia Butterfly Hill. After ten years in print, The Food Revolution is timelier than ever--and a very compelling read. The 10th anniversary edition has an updated, new contemporary look and a new introduction by the author. ... Read more

Customer Reviews (132)

excellent
This is an excellent book. With statistics from around the world it shows you what the truth is about dairy, animal protein and diseases like osteoporosis. It also goes through the recent diet fads and with factual information points out what is incorrect. It talks about the specific politics behind food. Very important book.

Eye Opener
This book offers a wealth of information that is a must read. It's a 'well who knew' and 'ah ha' type of book...my husband and I both read it and we are both now vegans. If you knew my husband you would think I was making this up, but that is how much of an impact this book had on him(along with The China Study, another must read)!

The Food Revolution, by John Robbins
I found this book packed with the best and most up-to-date information about America's food sources, specifically the animal food industry in this country. Some of it is not for the faint of heart but it's real and must be told so the American public gets the truth about how the animals that we eat are being treated from birth to the table. It also disspells many myths about the quality of plant based foods and when I was half way through I decided I would become a vegetarian (and go organic when possible) and am loving the challenge involved in the change.I am also recommending a book called "The new Becoming Vegetarian" (Vesanti Melina & Brenda Davis). John Robbins writes a recommendation on the back of this book....."reading this book may be the most important thing you ever do" So Read the Food Revolution first and Becoming a Vegetarian too! It's a must! We ALL are responsible for our food sources and the planet on which we all are connected.

Interesting book, but should be called "How Your Vegetarian Diet Can Save The World"
I enjoyed this book. A lot. Especially the chapters about foodborne illness. I've read probably over 100 books by now about the food industry, diet, nutrition in this day and age of overprocessing and CAFOs. Everything by Marion Nestle, Michael Pollan, the classics: Fast Food Nation, Peter Singer's Animal Liberation, etc.

This would probably not be one of my top 5 or 10. The stories feel embellished, and though there are plenty of citations, I feel some of his statements could use them when they are absent. His stories seem embellished -- but don't get me wrong -- he is a VERY good storyteller and writer and has a great story to tell. He presents plenty of valid information and even delves further into debunking stupid diets like Atkins and Zone; he covers a lot of subjects in one book, from animals' rights to live and share this earth, to smoking cessation, to diet myths, to nutrition and industrial farming, people he's met along the way, etc. I won't take away from the fact that this is a very good book and filled with a ton of useful information.

There are some things I don't like, though. First, I feel that it should be made more obvious before a person buys this book that he is a vegetarian, and is very obviously preaching vegetarianism. It's important to understand that though he presents plenty of valid information about vegetarians versus meat eaters and their health, I feel that grass fed, pastured meat is left completely out of this book -- this is not the only one, either, as Marion Nestle more or less left pastured meat out of one of her books, What To Eat, and she is one of the foremost experts on nutrition. Perhaps it was the timing; pastured, grass-fed beef is up-and-coming and has been much easier to find in the past 5 or so years; when he wrote this it might not have been a viable option for your typical reader. However, it is now. And studies shown in this book profile meat eaters versus vegetarians, with meat eaters in more or less poor health; but when the only meat on the market is corn-fed meat filled with chemicals, of course those people in the study will be unhealthy.

It's also important to realize that you can find all the snippets and quotes you want to prove virtually any point you want to prove, anywhere, about anything. I think these quotes, which run through the book and continuously illustrate his point, may be interesting (or disgusting) to someone who is newly researching this industry, but I felt they were a waste of space.

In any event, this is great for a vegetarian, or someone looking to switch to vegetarianism; but it'd be nice if people could be told that there ARE other options, and it is possible to eat meat from happy, pastured cows who roam, eat grass, and get to keep their young -- the same is true with pigs, chickens, lamb and others. Industrially farmed meat is not the only meat on the market anymore, and because of this there are more options for people before they decide they must switch to vegetarianism. I am not saying I am against it; vegetarianism is a great way to go, but I for one enjoy meat 2 or 3 times a week, and purchase it pastured, grass fed, from real farms who do not inject, medicate, or harm their animals at any point up until slaughter.

All in all, this is one of the few books I've read that covers all the bases... except for pastured meat. I'd like to see an annotated version or something, but for now I would suggest reading Michael Pollan's "Omnivore's Dilemma" as a supplement to this.

Food and me and us
I love this book. In this book, Mr. John Robbins provides his insight about our plates and our health and our planet. Very insightful and inspirational! ... Read more

Product Description
A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content.

The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.

Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.

What's New in the Second Edition:

The author maintains a website with more information. ... Read more

Product Description
This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. ... Read more

Customer Reviews (4)

Food Chemistry
I got the books I ordered just in time. Also Amazon let me know every step what it was doing so I'll buy books or other things fromAmezon again.

Thorough text, poor index
This is an excellent reference book with a very poorly done index.Finding what you need often requires a bit of legwork.I've begun to note topic locations myself in the margins of the index.It drives me crazy.

Good book
I a great book for anyone that studies food technology or some related area, is a good reference and is well explain, and understable.

Excellent desk reference
This book provides an excellent reference for those in food science/engr related areas.Though it can be quite dull, it's very comprehensive, and provides much more material than it's closest competitor. ... Read more

Product Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered.

Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology. ... Read more

Product Description
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. ... Read more

Customer Reviews (2)

Awesome
The book was in brand new shape, other than for the "used" sticker on it I can't even tell it's been used and I got it at a good price compared to the bookstores. Delivery time was good too, it came right when I thought it would and I didn't have to sit around and wait for it.

'maduración
como se debe realizar la maduración en los platano ... Read more

Product Description
Science experiments covering elementary science for related grade levels.These texts stress the importance of forming theories, making careful observations, and drawing sound conclusions.All equipment can be found in any home or classroom. ... Read more

Customer Reviews (1)

Awesome Cover!
The book is great for getting kids interested in science, but what blew me away is the cover photograph.It really captures the essence of why science is fun. ... Read more

Product Description
A resource covering over 1,000 food ingredients, including natural ingredients, FDA-approved artificial ingredients and additives, and food processing compounds. Groups principal ingredients by function, describing the characteristics of each group. Also includes a list of approved foods of the European union. Previous edition: c1998. Softcover. DLC: Food--Composition--Dictionaries. ... Read more

Customer Reviews (3)

Excellent reference
Excellent reference for anyone working in the food industry or anyone who wants to understand the ingredients on their food labels.

Easy to read, items are listed alphabetically as you would expect from a dictionary, but another useful section of the book also includes informational overviews of food ingredient categories such as sweetners, colorings, emulsifiers,etc..

Definitely something I use and recommend.

Great reference
I work with food ingredients every day and this book is a standard, easy to use, quick reference.

One in a million
This book is what I am looking for all this while. I have tried seaching high and low in most of the bookstores in my hometown, but to no avail. I was tired. I am utmost glad Amazon.com has the perfect solution. This book not only enrich my knowledge, it also enhance my career in food industry, as I am in now! ... Read more

Product Description

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry.

Now in its 5^th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New features in this edition include:

• A new chapter on the concerns about biosecurity and food sanitation
• Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
• Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods

Customer Reviews (1)

Principles of Food Sanitation
I purchased multiple copies to hand out to folks in my company.It has been a very valuable resource to them in their jobs. ... Read more

Product Description

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Customer Reviews (1)

This book bites.
I bought this book due to a mutual love of food and science, but this piece of work really let me down on both ends of the equation.It's poorly written, seemingly for either the 4-8 yr-old demographic or maybe adults who have never ever encountered food in their entire lifetime.For example, a chapter on wine and chocolate should have been focused on the mutual health benefits of these two marvelous foods.Instead, we discover that both come from plants, and sensory attributes are affected by the climate!Groundbreaking stuff.When it should be swinging for the fences, this book opts to bunt time and time again. ... Read more

Product Description
Guiding nutritionists toward an understanding of the scientific principles underlying what they know about nutrition, this book helps them gain effective decision-making skills about nutritional choices. Unique Science Applied boxes answer the questions about how we learn what we know about the science of nutrition and why knowledge changes. Critical Thinking exercises included in each chapter allow them to learn the basics of how to think about a problem or situation creatively and critically. A case study is also included in each chapter that builds interest in the material. Each chapter then concludes with a postscript that solidifies the nutritionists’ understanding of the links between the science and application. ... Read more

Customer Reviews (1)

on time/good service
Great service. I was eligible for super-saver shipping, and received my book within the next 3 days. Wonderful experience. ... Read more

Product Description
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling?

In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.

Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours. ... Read more

Product Description
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed by the quantitative relationships that define the related processes, each chapter also includes solved examples and problems to evaluate reader comprehension.

Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.

WHY ADOPT THIS NEW EDITION?
* NEW CHAPTERS ON:
- Supplemental Processes
- Filtration
- Sedimentation
- Centrifugation
- Mixing
- Extrusion Processes for Foods
- Packaging Concepts
- Shelf Life of Foods
* EXPANDED INFORMATION ON:
- Transport of granular foods and powders
- Process controls and measurements
- Emerging technologies such as high pressure and pulsed
- Electric field Design of plate heat exchangers
- Impact of fouling in heat transfer processes
- Use of dimensional analysis in solving problems
* Author Web site with animated versions of figures
* Examples throughout each chapter, presented in "Given - Approach - Solution" format for clear presentation of key concepts
* End of Chapter Problems to assess comprehension
* List of Symbols
* "Advanced" level questions called out in a separate section
Key equations highlighted
* Written to follow the typical Food Engineering course, making it easily adaptable for each classroom ... Read more

Customer Reviews (2)

Best book for Food Engineering
I am a food technologist, currently pursuing masters degree in Food Science at Rutgers.
I have extensively used this book for my study and it covers most of the information in engineering field related to Food in great depth.
It is good book and should be at the desk of every food technologist.

Best Food Engineering book for college students
Great book and great value. Highly recommended for those interested in Food Engineering as well as in Food Science. ... Read more

Product Description

For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability are not always recognized, yet can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by considering chemical reactions that can negatively affect food quality, such as oxidative rancidity, and their measurement. It then reviews deterioration associated with physical changes, such as moisture loss, crystallization, and emulsion breakdown. From there, it examines likely effects on different foods and beverages, including bakery products, fruits and vegetables, ready-to-eat meals and wine.

Product Description
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes. ... Read more

Customer Reviews (1)

Teaching Tools
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of typical food processes found on modern food processing plants.The descriptive info provides students with background on the process andthe impact of the process on food quality.The quantitative descriptionhelps the students in understanding the ability of the process to achievedesired result and the consequences for the improper operation of theprocess. There are many examples were give to ensure that the studentsgains an knowledge between commodities and process. ... Read more

Product Description
The control of food safety in modern food processing reliesupon HACCP and other systems that identify hazards and defineprocesses tocontrol them. These demand a thorough understanding ofthe propertiesof microbial pathogens under all the conditions thatcould be foundin foods and the food processing environment.Detailed informationabout each of the main organisms responsible forcausing microbialfood poisoning is presented here in an accessibleand systematic way.An overview of key properties for each organismis followed by aseries of tables detailing the response of theorganism under a rangeof variable conditions. This information hasbeen prepared by theInternational Commission for the MicrobiologicalSpecifications ofFoods (ICMSF). ... Read more

Product Description
This is a new book on food process engineering which treats theprinciples of processing in a scientifically rigorous yet concisemanner, and which can be used as a lead in to more specialized textsfor higher study. It is equally relevant to those in the food industrywho desire a greater understanding of the principles of the foodprocesses with which they work. This text is written from aquantitative and mathematical perspective and is not simply adescriptive treatment of food processing. The aim is to give readersthe confidence to use mathematical and quantitative analyses of foodprocesses and most importantly there are a large number of workedexamples and problems with solutions. The mathematics necessary toread this book is limited to elementary differential and integralcalculus and the simplest kind of differential equation. This book is the result of over fifteen years of teaching foodengineering and food processing technology to students on a variety ofdiploma, first degree, and postgraduate courses. It is designed,inter alia, to:+ Emphasize theimportance of thermodynamics and heat transfer as key elements in foodprocessing;+ Stress the similarity of heat, mass, and momentumtransfer and make the fundamentals of these essential concepts readilyacceptable;+ Develop the theory of mass transfer, which isunder-used in studies of food processing, in a useful and readilyapplicable way;+ Widen the usual list of unit operations treatedin text books for undergraduates to include, for example, the use ofmembranes; and+ Introduce a proper treatment of thecharacterization of food solids and of solids processing and handling. ... Read more

Customer Reviews (1)

Excerpt of review from Journal of Texture Studies 34 (2003)
This is an excellent book for use in classroom for a senior level course in Food Process engineering.It is one of the few books that builds the foundation from basics to culminate in a fairly advanced treatise on several unit operations.

.....In summary, this is a welcome addition as a text book for food process engineering course for seniors and beginning graduate students.Several of the topics cover details and derivations that help the reader understand the basis of final equations commonly used in heat and mass transfer.The topic on solids processing is a great addition as most texts in food engineering do not offer any coverage in this area.
Mohan Rao ... Read more