Yousef and Carlstrom’s Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques–media preparation, aseptic techniques, dilution, plating, etc.–followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments. <p> The first of the Manual’s four sections reviews basic microbiology techniques; the second contains exercises to evaluate the microbiota of various foods and enumerate indicator microorganisms. Both of the first two sections emphasize conventional cultural techniques. The third section focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural, biochemical, immunoassay, and genetic methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria and their bacteriocins. This comprehensive text also: <p> - Focuses on detection and analysis of food-bourne pathogenic microorganisms like Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella<br> - Includes color photographs on a companion Web site in order to show students what their own petri plates or microscope slides should look like:  <a href="http://class.fst.ohio-state.edu/fst636/fst636.htm">http://class.fst.ohio-state.edu/fst636/fst636.htm</a><br> - Explains techniques in an accessible manner, using flow charts and drawings<br> - Employs a "building block" approach throughout, with each new chapter building upon skills from the previous chapter
A diet consisting completely of raw food may be unrealistic for the majority of us, but increasing your intake is a step in the right direction. Some is better than none. The 'five a day' portions of fruit and vegetables suggested by many experts is a great start to eating more raw food but you need to decide what to eat effortlessly, so you don't find yourself struggling on apple number five by the end of the day. The real key is making the recipes you try out tasty, so that your meal doesn't become a chore to make and eat. Just make sure that what you eat is what you want to eat, and not what you think you ought to eat.
For more than fifteen hundred years Yupik and proto-Yupik Eskimo peoples have lived at the site of the Alaskan village of Gambell on St. Lawrence Island. Their history is a record of family and kin, and of the interrelationship between those who live in Gambell and the spiritual world on which they depend; it is a history dominated by an abiding desire for community survival.
Relying on oral history blended with ethnography and ethnohistory, Carol Zane Jolles views the contemporary Yupik people in terms of the enduring beliefs and values that have contributed to the community's survival and adaptability. She draws on extensive interviews with villagers, archival records, and scholarly studies, as well as on her own ten years of fieldwork in Gambell to demonstrate the central importance of three aspects of Yupik life: religious beliefs, devotion to a subsistence life way, and family and clan ties. Jolles documents the life and livelihood of this modern community of marine mammal hunters and explores the ways in which religion is woven into the lives of community members, paying particular attention to the roles of women. Her account conveys a powerful sense of the lasting bonds between those who live in Gambell and their spiritual world, both past and present.
There's lots of doodles to do!
For the first time, engineering for the packaging industry - and for the biggest packaging user, food processing - is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential of the industry.
Packaging draws on nearly every aspect of science, technology, business, social science, and engineering.Ã¿ Rather than present a traditionally linear view of these topics, the author takes a "Packaging Cycle" approach by guiding readers through the life of the package from raw materials and conversion, operations, distribution, retail, all the way to recycling or disposal by the consumer. Ã¿Food and Package Engineering includes many essential topics usually not addressed in other food engineering or packaging texts, including:
ÃºÃ¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿ Raw materials production and conversion
ÃºÃ¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿ Inventory management and production scheduling
ÃºÃ¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿ Regulations, security and food safety
ÃºÃ¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿Ã¿ Recycling and landfill issues
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