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Interviews | November 3, 2009

Sheila A.: IMG On Storytelling: The Powells.com Interview with Donald Miller

2 comments By Sheila A.

donaldmillerDonald Miller is a Christian writer, but the question that Miller asks with his latest memoir, A Million Miles in a Thousand Years, is applicable to... Continue »
  1. $13.99 Sale Hardcover add to wish list

    A Million Miles in a Thousand Years: What I Learned While Editing My Life

    Donald Miller
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25 Remote Warehouse Science Reference- Technology
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Other titles in the Food Science and Technology series:

  1. Biological and Bioenvironmental Heat and Mass Transfer
  2. Characterization of Cereals and Flours
  3. Computer Vision Technology for Food Quality Evaluation
  4. Engineering Properties of Foods, Third Edition
  5. Enzymes in Food Processing
  6. Fat Crystals Networks with DVD
  7. Fatty Acids in Foods and Their Health Implications, Third Edition
  8. Food Plant Design
  9. Food Polysaccharides, Second Edition
  10. Food Process Design Ent
  11. Food Protein Analysis
  12. Gluten-Free Cereal Products and Beverages
  13. Handbook of Flavor Characterization
  14. Handbook of Food and Beverage Fermentation Technology
  15. Handbook of Food Enzymology
  16. Handbook of Food Preservation
  17. Handbook of Frozen Foods
  18. Handbook of Vegetable Preservation and Processing
  19. Industrialization of Indigenous Fermented Foods, Second Edition,
  20. International Handbook of Foodborne Pathogens
  21. Introduction to Food Toxicology
  22. Lactic Acid Bacteria
  23. Microwaves in the Food Processing Industry
  24. Milk Proteins: From Expression to Food
  25. Novel Food Processing Technologies
  26. Postharvest Handling: A Systems Approach
  27. Postharvest Physiology and Pathology of Vegetables, Second Edition,
  28. Radionuclide Concentrations in Food and the Environment
  29. Sensory Evaluation Practices 3RD Edition
  30. Sensory-Directed Flavor Analysis
  31. Statistical Methods in Food & Consumer Research
  32. The Chemistry and Technology of Pectin
  33. Vitamin Analysis for the Health and Food Sciences, Second Edition
  34. Vitamin E
  35. Waste Management for the Food Industries
  36. What Can Nanotechnology Learn from Biotechnology?: Social and Ethical Lessons for Nanoscience from the Debate Over Agrifood Biotechnology and Gmos
  37. Wine Tasting: A Professional Handbook
  38. The Superior Project Manager
  39. Handbook of Functional Gastrointestinal Disorders
  40. Bismuth-Based High-Temperature Superconductors
  41. Misused Statistics 2ND Edition
  42. Numerical Solution of Markov Chains
  43. Therapeutic Applications of NSAIDS
  44. Aspartame
  45. Chronic Myelogenous Leukemia
  46. Consumer Testing and Evaluation of Personal Care Products Ces
  47. New Acrolides, Azalides, and Streptogramins in Clinical Practice Esign
  48. Practical Guide to Infrared Microspectroscopy
  49. Cell Adhesion in Bioprocessing and Biotechnology
  50. Food Texture
  51. Monoclonal Antibodies in Diagnostic Immunohistochemistry
  52. Omega-3 Fatty Acids in Health and Disease
  53. Seafood
  54. Food Processing Operations and Scale-Up
  55. Fish Quality Control by Computer Vision
  56. Arc Welding Automation Processing
  57. Acesulfame-K
  58. Clostridium Botulinum
  59. Reliability Improvement with Design of Experiment, Second Edition, Reserving Mappings
  60. Handbook of Debt Management
  61. Signal Transduction in Lung Cells
  62. Industrial Applications of Microemulsions
  63. Organizational Behavior and Public Management, Third Edition,
  64. Statistics, Textbooks and Monographs #68: Safety of Irradiated Foods, Second Edition,
  65. Synthesis of Porous Materials
  66. Handbook of Fruit Science and Technology
  67. Food Antioxidants (Monographs and Textbooks in Pure and Applied Mathematics)
  68. Powdered Detergents
  69. Freezing Effects on Food Quality
  70. Handbook of Indigenous Fermented Foods, Second Edition,
  71. Polymer-Surfactant Systems
  72. Algorithms for Computer-Aided Design of Multivariable Control Systems
  73. Handbook of Vegetable Science and Technology
  74. Polysaccharide Association Structures in Food
  75. Modern Digital Control Systems, Second Edition
  76. Spice Science and Technology Tion
  77. Listeria
  78. Statistics, Textbooks and Monographs #95: International Food Safety Handbook
  79. Fatty Acids in Foods and Their Health Implications, Second Edition,
  80. Fluorinated Surfactants and Repellents, Second Edition, Volume 3
  81. Safe Handling of Foods Finite Volume Methods
  82. Handbook of Cereal Science & Technology 2ND Edition
  83. Food Analysis by HPLC, Second Edition,
  84. Drug Residues in Foods
  85. Seafood and Freshwater Toxins
  86. Green Tea
  87. Transport Properties of Foods Ition,
  88. Alternative Sweeteners, Third Edition,
  89. Pharmacogenomics
  90. Handbook of Food Toxicology Ations
  91. Biology of Lung Cancer
  92. Physical Principles of Food Preservation, Second Edition,
  93. Food Emulsions, Fourth Edition,
  94. Genetic Variation in Taste Sensitivity
  95. Practical Guide to Industrial Boiler Systems
  96. An Introduction to Multicomplex Spates and Functions
  97. Surimi and Surimi Seafood, Second Edition
  98. Complex Geometry
  99. Thermal Food Processing: New Technologies and Quality Issues
  100. Advanced Technologies for Meat Processing
  101. High Altitude: An Exploration of Human Adaptation

Chromatographic Science Series #65: Analyzing Food for Nutrition Labeling and Hazardous Contaminants

by Ike J. Jeon

Chromatographic Science Series #65: Analyzing Food for Nutrition Labeling and Hazardous Contaminants Cover

Synopses & Reviews

Publisher Comments:

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.

Book News Annotation:

A practical guide to the various analytical procedures involved in both nutrition labeling and the identification and quantitation of hazardous contaminants in foods. Part I deals with the analytical methods that relate to nutrition labeling. The analyses for these nutrients cover all dietary components specified by the Food and Drug Administration and the Food Safety and Inspection Service. Also discussed are those nutrients considered optional by the agencies. Part II is devoted to the analysis of hazardous contaminants in food. While it doesn't cover all the potential contaminants that may occur in food, the common contaminants of interest to food manufacturers and regulatory personnel are discussed.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

ISBN:
9780824793494
Editor:
Jeon, Ike J.
Editor:
Ikins, William G.
Editor:
Jeon, Ike J.
Editor:
Ikins, William G.
Publisher:
Marcel Dekker
Location:
New York :
Subject:
Food Science
Subject:
Food
Subject:
Food contamination
Subject:
Food contamination -- Analysis.
Subject:
Food -- Analysis.
Subject:
Food -- Labeling.
Edition Description:
Paperback
Series:
Food Science and Technology
Series Volume:
65
Publication Date:
December 1994
Binding:
Hardcover
Language:
English
Illustrations:
Yes
Pages:
496
Dimensions:
9.28x6.08x1.17 in. 1.89 lbs.
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