Stephanie Clark – författare

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry.

The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry.

The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

In Compelling God, Stephanie Clark examines the relationship between prayer, gift giving, the self, and community in Anglo-Saxon England. Clark’s analysis of the works of Bede, Ælfric, and Alfred utilizes anthropologic and economic theories of exchange in order to reveal the ritualized, gift-giving relationship with God that Anglo-Saxon prayer espoused. Anglo-Saxon prayer therefore should be considered not merely within the usual context of contemplation, rumination, and meditation but also within the context of gift exchange, offering, and sacrifice. Compelling God allows us to see how practices of prayer were at the centre of social connections through which Anglo-Saxons conceptualized a sense of their own personal and communal identity.

While prayer is generally understood as "communion with God" modern forms of spirituality prefer "communion" that is non-petitionary and wordless. This preference has unduly influenced modern scholarship on historic methods of prayer particularly concerning Anglo-Saxon spirituality.

In Compelling God, Stephanie Clark examines the relationship between prayer, gift giving, the self, and community in Anglo-Saxon England. Clark’s analysis of the works of Bede, Ælfric, and Alfred utilizes anthropologic and economic theories of exchange in order to reveal the ritualized, gift-giving relationship with God that Anglo-Saxon prayer espoused. Anglo-Saxon prayer therefore should be considered not merely within the usual context of contemplation, rumination, and meditation but also within the context of gift exchange, offering, and sacrifice. Compelling God allows us to see how practices of prayer were at the centre of social connections through which Anglo-Saxons conceptualized a sense of their own personal and communal identity.

The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.