This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials. This book should be of interest to those involved in agriculture, meat production and food science/technology.
"Food For Saints," is a collection of Christian poems, inspired by God, for the edification and encouragement of Christians. These poems are witty, funny and a "little" preachy, but they are written for understanding in plain language... They are poems that rhyme. These select poems covers a wide range of topics as the author challenges believers in Christ to greater faithfulness in their Christian walk. A rich array of poems that encourage Christians to be steadfast and obedient while following the "True Way of Life," taught by Christ. Poems include topics on biblical teachings, spiritual formation, stories of Bible characters, how to survive spiritual warfare, as well as numerous teachings of God's Grace, Mercy, Goodness and Love.
Sirtfood Diet. A Beginners Guide & Recipe Book on Sirtfoods & Their Amazing BenefitsAre you looking to lose weight and feel great without the need for fasting and all the nasty side effects fasting produces? Are you fed up with dieting and losing lean muscle in the process?THEN THIS BOOK IS FOR YOUDiscover the amazing new approach to dieting with the Sirtfood diet. A diet that avoids unnecessary fasting and activates your skinny gene by the consumption of certain foods called Sirtfoods!Yes that's right, by eating food you can lose weight and feel great!! In this book, you will find out how you can eat certain foods to activate your bodies own weight loss system with amazing effects.The sirtfood diet can be practiced by anyone - it is not a costly diet, and nor is it time consuming or especially difficult to prepare.This book will introduce you to the Sirtfood diet and includes recipes to help you on your way to changing the way your body processes food forever!So what are you waiting for, buy your copy now and get lean, happy, and healthyThe Sirtfood diet is a fantastic weight-loss solution. However it also promotes overall bodily health, combats disease, cancer, and helps you to live longer. To add to this impressive list of benefits is the overall ease and viability of the diet. Instead of promoting harsh calorie deficits and awkward diet restrictions, the essence of the Sirtfood diet is about including healthy, regular foods in a balanced way. This essential guide breaks down into easy to follow steps, showing you exactly what you will need to know to Lose Weight and Feel Fantastic
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The field of food studies has been growing rapidly over the last thirty years and has exploded since the turn of the century. Scholars from an array of disciplines have trained fresh theoretical and methodological approaches onto new dimensions of the human relationship to food. This anthology capitalizes on this particular cultural moment to bring to the fore recent scholarship from some new and established voices and that have been pushing the limits of the field into ever more fascinating and innovative directions. It integrates understandings of the intertwining of race, class, gender, region, sexuality and ethnic/national identity in the human experience of food and explores how this intertwining is manifest in extraordinary forms of food production and consumption, in mass media performances of cooking and eating, in redefinitions of foodways throughout Diasporas, in identities around food, and in food activism. Most important, this bewildering array of new academic insights into food and culture as well as the wealth of new "food trends" and "food issues" around the world cries out for original ways to frame, organize, and help "teach" these new developments. Here are the right Editors to help write original, teachable, foundational essays and otherwise organize this disparate, exciting new material into a coherent whole.
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