Cooking Innovations 6 Pack

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Cooking Innovations 6 Pack

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Author :
language : en
Publisher: Teacher Created Materials
Release Date : 2019-05-15

Cooking Innovations 6 Pack written by and has been published by Teacher Created Materials this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-15 with Juvenile Nonfiction categories.

To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you may think! Learn about the innovations and technology behind great cooking with this informative book! Created in collaboration with the Smithsonian Institution, this title builds students' literacy skills while fostering curiosity, creativity, and innovation through real-world examples. Features include: A hands-on STEAM challenge guides students through each step of the engineering design process and is ideal for makerspace activities; Content that highlights every component of STEAM: science, technology, engineering, the arts, and mathematics; Dynamic images and text features enhance the reading experience and build visual literacy; Make career connections with career advice from Smithsonian employees working in STEAM fields. This 6-Pack includes six copies of this title and a lesson plan that addresses literacy and engineering objectives.

Cooking Innovations Guided Reading 6 Pack

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Author :
language : en
Publisher: Teacher Created Materials
Release Date : 2019-07-01

Cooking Innovations Guided Reading 6 Pack written by and has been published by Teacher Created Materials this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-01 with Juvenile Nonfiction categories.

To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you may think! Learn about the innovations and technology behind great cooking with this informative book! Created in collaboration with the Smithsonian Institution, this title builds students' literacy skills while fostering curiosity, creativity, and innovation through real-world examples. Features include: A hands-on STEAM challenge guides students through each step of the engineering design process and is ideal for makerspace activities; Content that highlights every component of STEAM: science, technology, engineering, the arts, and mathematics; Dynamic images and text features enhance the reading experience and build visual literacy; Make career connections with career advice from Smithsonian employees working in STEAM fields. This 6-Pack includes six copies of this title and a lesson plan that specifically supports guided reading instruction.

Tech World 20th Century Inventions 6 Pack

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Author :
language : en
Publisher: Teacher Created Materials
Release Date : 2017-07-03

Tech World 20th Century Inventions 6 Pack written by and has been published by Teacher Created Materials this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-03 with Juvenile Nonfiction categories.

During the 20th century, many things were invented that made people's lives easier. Vacuum cleaners and washing machines made doing chores easier. Vaccines and penicillin improved public health. Radio and telephones helped communication, and airplanes and automobiles transformed transportation. Featuring TIME For Kids content, this nonfiction reader details the history of 20th century inventions, and discusses their importance to the modern world. This high-interest title includes detailed photos and sidebars, stimulating facts, historical timelines, and clear, informational text to engage students as they build their critical literacy skills. The books include text features such as a table of contents, glossary, and an index to increase understanding and improve academic vocabulary. The Reader's Guide and Try It! sections provide extensive language-development activities that will prompt critical thinking. Aligned with state and national standards, this text prepares students for college and career. This 6-Pack includes six copies of this title and a lesson plan.

Examining Food Technology

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Author : Anne Barnett
language : en
Publisher: Heinemann
Release Date : 1996

Examining Food Technology written by Anne Barnett and has been published by Heinemann this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Juvenile Nonfiction categories.

A textbook written especially for the GCSE syllabuses in Food Technology. Coverage is provided of all the required skills, knowledge and understanding, and a corresponding tutor's resource pack is also available.

Handbook Of Food Preservation

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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2020-06-10

Handbook Of Food Preservation written by M. Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-10 with Technology & Engineering categories.

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Chemical Deterioration And Physical Instability Of Food And Beverages

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Author : Leif H Skibsted
language : en
Publisher: Elsevier
Release Date : 2010-04-23

Chemical Deterioration And Physical Instability Of Food And Beverages written by Leif H Skibsted and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-23 with Technology & Engineering categories.

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Tech World 20th Century Inventions Guided Reading 6 Pack

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Author :
language : en
Publisher: Teacher Created Materials
Release Date : 2019-11-01

Tech World 20th Century Inventions Guided Reading 6 Pack written by and has been published by Teacher Created Materials this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-01 with Juvenile Nonfiction categories.

Differential Scanning Calorimetry

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Author : Emma Chiavaro
language : en
Publisher: CRC Press
Release Date : 2014-12-02

Differential Scanning Calorimetry written by Emma Chiavaro and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-02 with Technology & Engineering categories.

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three major s

Innovations In Food Packaging

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Author : Jung H. Han
language : en
Publisher: Elsevier
Release Date : 2005-07-20

Innovations In Food Packaging written by Jung H. Han and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-20 with Technology & Engineering categories.

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

Root Tuber And Banana Food System Innovations

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Author : Graham Thiele
language : en
Publisher: Springer Nature
Release Date : 2022

Root Tuber And Banana Food System Innovations written by Graham Thiele and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Agricultural genome mapping categories.

This open access book describes recent innovations in food systems based on root, tuber and banana crops in developing countries. These innovations respond to many of the challenges facing these vital crops, linked to their vegetative seed and bulky and perishable produce. The innovations create value, food, jobs and new sources of income while improving the wellbeing and quality of life of their users. Women are often key players in the production, processing and marketing of roots, tubers and bananas, so successful innovation needs to consider gender. These crops and their value chains have long been neglected by research and development, hence this book contributes to filling in the gap. The book features many outcomes of the CGIAR Research Program in Roots, Tubers and Banana (RTB), which operated from 2012-21, encompassing many tropical countries, academic and industry partners, multiple crops, and major initiatives. It describes the successful innovation model developed by RTB that brings together diverse partners and organizations, to create value for the end users and to generate positive economic and social outcomes. RTB has accelerated the scaling of innovations to reach many end users cost effectively. Though most of the book's examples and insights are from Africa, they can be applied worldwide. The book will be useful for decision makers designing policies to scale up agricultural solutions, for researchers and extension specialists seeking practical ideas, and for scholars of innovation.