The preserved remains of other human beings hold a special fascination for the living. Earthly Remains explores the history and science behind such phenomena as: the bodies of Abraham Lincoln, Lenin, Eva Peron and other famous politicians, embalmed and displayed for political ends; bog bodies, including the famous Lindow Man - how and why did they meet their fate?; mummies from ancient Egypt and even earlier examples from South America; frozen corpses, such as the 5,000-year-old Tyrolean Ice Man; bodies preserved in outline form, including those of Pompeii and Sutton Hoo; and cryonics, embalming and other modern preservation techniques. Illustrated with the images of many of the cases discussed, Earthly Remains is a book that will appeal to everyone's sense of mystery in the history and origins of our ancestors.

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration. Taking Julia Child as her inspiration, Preservation: The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.

Nature’s Diplomats explores the development of science-based and internationally conceived nature protection in its foundational years before the 1960s, the decade when it launched from obscurity onto the global stage. Raf De Bont studies a movement while it was still in the making and its groups were still rather small, revealing the geographies of the early international preservationist groups, their social composition, self-perception, ethos, and predilections, their ideals and strategies, and the natures they sought to preserve. By examining international efforts to protect migratory birds, the threatened European bison, and the mountain gorilla in the interior of the Belgian Congo, Nature’s Diplomats sheds new light on the launch of major international organizations for nature protection in the aftermath of World War II. Additionally, it covers how the rise of ecological science, the advent of the Cold War, and looming decolonization forced a rethinking of approach and rhetoric; and how old ideas and practices lingered on. It provides much-needed historical context for present-day convictions about and approaches to the preservation of species and the conservation of natural resources, the involvement of local communities in conservation projects, the fate of extinct species and vanished habitats, and the management of global nature.

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. - Explains how essential oils can be used to improve safety, flavor, and function - Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils - Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information - Examines traditional and evidence-based uses - Includes methods and examples of investigation and application

Technology transfer has played an increasingly important role in historic preservation during the latter half of the twentieth century, a situation attested to by the undertaking of an important congressional study in 1986 that assessed the role of federal agencies in the field. In this book leading researchers update the earlier findings and contribute state-of-the-art reviews and evaluations of technological progress in their areas of expertise.

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

This book, while focusing on current preservation challenges posed by the Aga, or Mariana crow, also reflects the larger issues and challenges of biodiversity conservation in all oceanic island ecosystems. It evaluates causes for the continuing decline of the Aga, which exists on only the two southernmost islands in the Mariana archipelago, Guam and Rota, and reviews actions to halt or reverse the decrease. This book reminds us of the importance and challenge of preserving the unique environmental heritage of islands of the Mariana archipelago, the need for increased knowledge to restore and maintain native species and habitats, and the compelling and lasting value of extensive public education to stimulate environmentally informed public policy development.