The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators. Publishing AG 1999, 2018 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.Printed on acid-free paper This book was designed to serve as an introductory text for courses in food chemistry as part of food science programs meeting the Institute of Food Technologists standards. The original concept for the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and handling. The basic principles of food chemistry remain the same, but much additional research carried out in recent years has expanded and in some cases refined our knowledge. As with the third edition we have refined and expanded the material in all chapters. Because of the rapidly growing interest we have added chapters on transgenic crops as well as a chapter on beer and wine production. We felt the transgenic crop chapter was important so that students have a basic understanding of the technology and how it has evolved over the last 10,000 years. The chapter on beer and wine production is included to help the students appreciate the science behind fermented beverages. This knowledge will be valuable because the opportunities for food scientists in those areas are growing exponentially. In the area of water as a food component, the issue of the glass transition has received much attention. This demonstrates the important role of water in food properties. Carbohydrates and lipids are of major sources of food energy and are of major interest for their functional and nutriti...
While millions in China have been advantaged by three decades of reform, impressive gains have also produced social dislocation. Groups that had been winners under socialism find themselves losers in the new order. Based on field research in nine cities across China, this fascinating study considers the fate of one such group - 35 million workers laid off from the state-owned sector. The book explains why these lay-offs occurred, how workers are coping with unemployment, what actions the state is taking to provide them with livelihoods and re-employment, and what happens when workers mobilize collectively to pursue redress of their substantial grievances. What happens to these people, the remnants of the socialist working class, will be critical in shaping post-socialist politics and society in China and beyond.
China has seen a surge of working class protests in recent years. Many of these have involved retirees. Pensioners are found to be particularly prone to take to the streets because their grievances are intense and are widely perceived to be legitimate, they are “biographically available,” and they often feel nostalgic for aspects of the Maoist past. Their actions also display elements of moral economic resistance. This article draws on the available literature as well as interviews with 30 workers, retirees, laid-off workers, managers and local officials in five cities.
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