por
FAO.
Signatura topográfica preferida
XX(156165.1)
Fecha de publicación
2012
Formato:
Recursos electrónicos
Relevancia:
0.1581
por
Young, Sarah.
Signatura topográfica preferida
664.07
Fecha de publicación
2011
Resumen
Hands-on, inquiry-based, and relevant to every student?s life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6?12. This collection of 15 hands-on experiments?each of which includes a full set of both student and teacher pages?challenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and base
Formato:
Recursos electrónicos
Relevancia:
0.1270
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por
Europe, WHO Regional Office for.
Signatura topográfica preferida
363.1929094
Fecha de publicación
2011
Resumen
Antibiotics have revolutionized the treatment of infectious diseases. But their use and misuse have resulted in the development and spread of antibiotic resistance. This is now a significant health problem: each year in the European Union alone over 25 000 people die from infections caused by antibiotic-resistant bacteria. Antibiotic resistance is also a food safety problem: antibiotic use in food animals -for treatment disease prevention or growth promotion - allows resistant bacteria and resistance genes to spread from food animals to humans through the food-chain. This publication explores the options for prevention and containment of antibiotic resistance in the food-chain through national coordination and international cooperation including the regulation and reduction of antibiotic use in food animals training and capacity building surveillance of resistance trends and antibiotic usage promotion of knowledge and research and advocacy and communication to raise awareness of the issues. This publication is primarily intended for policy-makers and authorities working in the public health agriculture food production and veterinary sectors and offers them ways to take a holistic intersectoral multifaceted approach to this growing problem.
Formato:
Recursos electrónicos
Relevancia:
0.1231
por
Kumar, Deepak.
Signatura topográfica preferida
641.302
Fecha de publicación
2023
Formato:
Recursos electrónicos
Relevancia:
0.1195
por
Bratt, Les.
Signatura topográfica preferida
664
Fecha de publicación
2010
Resumen
Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations ha
Formato:
Recursos electrónicos
Relevancia:
0.1132
por
Davis, Jennifer J.
Signatura topográfica preferida
641.0130944
Fecha de publicación
2013
Resumen
In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Formato:
Recursos electrónicos
Relevancia:
0.1031
por
Nestle, Marion.
Signatura topográfica preferida
641.29999999999995
Fecha de publicación
2020
Resumen
"There is no one better to ask than Marion, who is the leading guide in intelligent, unbiased, independent advice on eating, and has been for decades."--Mark Bittman, author of How to Cook Everything Let's Ask Marion is a savvy and insightful question-and-answer collection that showcases the expertise of food politics powerhouse Marion Nestle in exchanges with environmental advocate Kerry Trueman. These informative essays show us how to advocate for food systems that are healthier for people and the planet, moving from the politics of personal dietary choices, to community food issues, and finally to matters that affect global food systems. Nestle has been thinking, writing, and teaching about food systems for decades, and her impact is unparalleled. Let's Ask Marion provides an accessible survey of her opinions and conclusions for anyone curious about the individual, social, and global politics of food..
Formato:
Recursos electrónicos
Relevancia:
0.0953
por
Bagchi, Debasis.
Signatura topográfica preferida
664.07
Fecha de publicación
2008
Resumen
Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations.Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals
Formato:
Recursos electrónicos
Relevancia:
0.0864
por
Organization, World Health.
Signatura topográfica preferida
615.954
Fecha de publicación
2008
Resumen
The investigation and control of foodborne disease outbreaks are multi-disciplinary tasks requiring skills in the areas of clinical medicine, epidemiology, laboratory medicine, food microbiology and chemistry, food safety and food control, and risk communication and management. Many outbreaks of foodborne disease are poorly investigated, if at all, because these skills are unavailable or because a field investigator is expected to master them all single-handedly without having been trained.These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks.While the book focuses on practical aspects of outbreak investigation and control, it also provides generic guidance that can be adapted to individual countries and local requirements. At the field level it will be valuable in initial epidemiological, environmental and laboratory investigations, in implementation of appropriate control measures, and in alerting investigators to the need to seek assistance for more complex situations. At national and regional levels, the guidelines will assist decision-makers in identifying and coordinating resources and in creating an environment appropriate for the successful management of foodborne disease outbreaks.
Formato:
Recursos electrónicos
Relevancia:
0.0816
10.
por
Hinson, Robert Ebo.
Signatura topográfica preferida
658.8120967
Fecha de publicación
2024
Resumen
This book consists of seven chapters beginning with an overview detailing the importance of customer service matters to Africa's development and ending with a discussion of the future directions for enhanced customer service delivery in Africa.
Formato:
Recursos electrónicos
Relevancia:
0.0776
por
Wright, David.
Signatura topográfica preferida
363.1926
Fecha de publicación
2015
Resumen
This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field History of muckraking in the food industry Case study on groundwater regulation Interviews with members of the beef industry and livestock market owners.
Formato:
Recursos electrónicos
Relevancia:
0.0618
por
Genç, İsmail Yüksel.
Signatura topográfica preferida
664.94
Fecha de publicación
2016
Formato:
Recursos electrónicos
Relevancia:
0.0583
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