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Author: Derrick Barnes
Publisher: Agate Publishing
ISBN: 1572848081
Category : Juvenile Fiction
Languages : en
Pages : 34
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Book Description
Named one of the best books of 2017 by NPR, the Huffington Post, Publishers Weekly, Kirkus Reviews, the Los Angeles Times, the Boston Globe, the Horn Book Magazine, the News & Observer, BookPage, Chicago Public Library, and more The barbershop is where the magic happens. Boys go in as lumps of clay and, with princely robes draped around their shoulders, a dab of cool shaving cream on their foreheads, and a slow, steady cut, they become royalty. That crisp yet subtle line makes boys sharper, more visible, more aware of every great thing that could happen to them when they look good: lesser grades turn into As; girls take notice; even a mother’s hug gets a little tighter. Everyone notices. A fresh cut makes boys fly. This rhythmic, read-aloud title is an unbridled celebration of the self-esteem, confidence, and swagger boys feel when they leave the barber’s chair—a tradition that places on their heads a figurative crown, beaming with jewels, that confirms their brilliance and worth and helps them not only love and accept themselves but also take a giant step toward caring how they present themselves to the world. The fresh cuts. That’s where it all begins. Crown: An Ode to the Fresh Cut is a high-spirited, engaging salute to the beautiful, raw, assured humanity of black boys and how they see themselves when they approve of their reflections in the mirror.
Author: Derrick Barnes
Publisher: Agate Publishing
ISBN: 1572848081
Category : Juvenile Fiction
Languages : en
Pages : 34
Get Book Here
Book Description
Named one of the best books of 2017 by NPR, the Huffington Post, Publishers Weekly, Kirkus Reviews, the Los Angeles Times, the Boston Globe, the Horn Book Magazine, the News & Observer, BookPage, Chicago Public Library, and more The barbershop is where the magic happens. Boys go in as lumps of clay and, with princely robes draped around their shoulders, a dab of cool shaving cream on their foreheads, and a slow, steady cut, they become royalty. That crisp yet subtle line makes boys sharper, more visible, more aware of every great thing that could happen to them when they look good: lesser grades turn into As; girls take notice; even a mother’s hug gets a little tighter. Everyone notices. A fresh cut makes boys fly. This rhythmic, read-aloud title is an unbridled celebration of the self-esteem, confidence, and swagger boys feel when they leave the barber’s chair—a tradition that places on their heads a figurative crown, beaming with jewels, that confirms their brilliance and worth and helps them not only love and accept themselves but also take a giant step toward caring how they present themselves to the world. The fresh cuts. That’s where it all begins. Crown: An Ode to the Fresh Cut is a high-spirited, engaging salute to the beautiful, raw, assured humanity of black boys and how they see themselves when they approve of their reflections in the mirror.
Author: Mohammed Wasim Siddiqui
Publisher: Academic Press
ISBN: 0128165391
Category : Medical
Languages : en
Pages : 402
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Book Description
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author: Liz Schwartz
Publisher: ZDP Media Group, Inc.
ISBN: 9781891497070
Category : Flowers in art
Languages : en
Pages : 112
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Book Description
Presents step-by-step instruction for creating floral quilts using the foundation piecing method.
Author: Maria Isabel Gil
Publisher: Academic Press
ISBN: 012804621X
Category : Technology & Engineering
Languages : en
Pages : 684
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Book Description
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. - Provides guidelines and recommendations of CA/MAP for the fresh produce industry - Illustrates the benefits and defects caused by CA/MA in full color - Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions - Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables
Author: Sue Spargo
Publisher:
ISBN: 9780999390214
Category :
Languages : en
Pages :
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Book Description
'Fresh Cut' Quilt Pattern Book by Sue Spargo
Author: Olga Martin-Belloso
Publisher: CRC Press
ISBN: 1420071238
Category : Technology & Engineering
Languages : en
Pages : 424
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Book Description
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
Author: Sandie Shores
Publisher: Chicago Review Press
ISBN: 9781883052362
Category : Herb farming
Languages : en
Pages : 0
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Book Description
A love of gardening isn't enough to turn a pastime into a profitable business. You need to create a business plan, find a market niche, scout a location, and make the transition from growing small patches of land to full-blown crops. Don't be intimidated, though -- Sandie Shores offers her years of experience to guide you toward success. In this revised edition of Growing and Selling Fresh-Cut Herbs, Sandie takes you through the process of starting up your own business. If you have an entrepreneurial spirit and a love for growing, learn from an expert and start your business up right. Let Growing and Selling Fresh-Cut Herbs be your guide to high-quality crops and an unparalleled reputation. You and your customers will be glad you did! Book jacket.
Author: Debbie Mumm
Publisher: Leisure Arts
ISBN: 1609000226
Category : Crafts & Hobbies
Languages : en
Pages : 114
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Book Description
"25 quilts & crafts fun quilt techniques and color concepts" --Cover.
Author: Sunil Pareek
Publisher: CRC Press
ISBN: 1315353091
Category : Technology & Engineering
Languages : en
Pages : 827
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Book Description
Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.
Author: Guido Rux
Publisher: Cuvillier Verlag
ISBN: 3736965648
Category : Science
Languages : en
Pages : 170
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Book Description
Fresh-cut apples show a short shelf life. Microbial loads, rapid tissue browning, and loss of texture and flavour limit their customers’ acceptability. Therefore, postharvest storage in sugar-syrup or suitable fruit juice solutions are common practices to extend shelf life. However, knowledge on the effects of these applications on the produce are sketchy. Nevertheless, adequate and gentle sanitation is essential, and short-term hot-water treatment (sHWT) may be an effective method to reduce microbial contaminations. For fruit salad production, however, sHWT needs to be optimised. Objective of this thesis was the evaluation of the effects of complete immersion of fresh-cut apple slices in sugar solution or orange juice on quality attributes and physiology. This thesis analysed the potential synergistic interactive effects caused by sugar syrup immersion of apple slices and reduced O2 availability on the emissions of volatile organic compounds. In addition, the potential implications of sHWT in the temperature range of 55–65 °C on quality attributes, fruit aroma and product physiology of immersed fresh-cut apple slices were investigated. Frisch geschnittene Äpfel haben eine kurze Haltbarkeit. Mikrobielles Wachstum, schnelle Gewebebräunung und der Verlust von Textur und Geschmack schränken die Akzeptanz des Kunden ein. Daher ist die Lagerung nach der Ernte in Zuckersirup oder geeigneten Fruchtsaftlösungen eine gängige Praxis, um die Haltbarkeit zu verlängern. Die Kenntnisse über die Auswirkungen dieser Anwendungen auf die Erzeugnisse sind jedoch lückenhaft. Zudem kann eine Kurzzeit-Heißwasserbehandlung (sHWT) eine wirksame Methode zur Verringerung mikrobieller Kontaminationen sein. Für die Obstsalatherstellung muss die sHWT jedoch optimiert werden. Ziel dieser Arbeit war die Bewertung des vollständigen Eintauchens von frisch geschnittenen Apfelscheiben in Zuckerlösung oder Orangensaft in Bezug auf Produktqualität und -physiologie. Es wurden die potenziellen synergistischen Wechselwirkungen zwischen dem Eintauchen der Apfelscheiben in Zuckersirup und der reduzierten Sauerstoffverfügbarkeit auf die Emission flüchtiger organischer Verbindungen untersucht. Darüber hinaus wurden die potenziellen Auswirkungen einer sHWT im Temperaturbereich von 55-65 °C auf die Qualitätsmerkmale, das Fruchtaroma und die Produktphysiologie von eingetauchten, frisch geschnittenen Apfelscheiben untersucht.
