This is the story of a father, as seen through the prism of a daughter’s memories of him. The personal story is offset against a greater political context and the destructive impact of nationalism on individuals and their families. It is a tale of survival, resilience and humanity. The book covers the time that the father, Dragan, spent in a World War II concentration camp set up by the separatist Independent State of Croatia, a Nazi-supported puppet state run by Croatian ultra-nationalists. The camp and the atrocities perpetrated there are still highly contentious issues in contemporary Croatia, Serbia and especially in Bosnia and Hercegovina. The absence of reconciliation over the events in the camp was one of the contributing factors in the disintegration of Yugoslavia in the 1990s, the subsequent Balkan wars and the continued instability of the region today. The memoir contains the manuscript left by Dragan, in conversation with his daughter Sibel, the author. It is indeed, a deeply personal learning experience about a part of her father that she never knew.
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.
This is the story of a father, as seen through the prism of a daughter’s memories of him. The personal story is offset against a greater political context and the destructive impact of nationalism on individuals and their families. It is a tale of survival, resilience and humanity. The book covers the time that the father, Dragan, spent in a World War II concentration camp set up by the separatist Independent State of Croatia, a Nazi-supported puppet state run by Croatian ultra-nationalists. The camp and the atrocities perpetrated there are still highly contentious issues in contemporary Croatia, Serbia and especially in Bosnia and Hercegovina. The absence of reconciliation over the events in the camp was one of the contributing factors in the disintegration of Yugoslavia in the 1990s, the subsequent Balkan wars and the continued instability of the region today. The memoir contains the manuscript left by Dragan, in conversation with his daughter Sibel, the author. It is indeed, a deeply personal learning experience about a part of her father that she never knew.
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.
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