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This pioneering book explains geology wholly in the context of wine, including how it works in vineyards and its possible effects on wine taste.

Maltman Alex: Vineyards, Rocks, and
Soils

Vineyards, Rocks, and Soils

The Wine Lover's Guide to Geology

<ul><li>Foreword</li> <li>Preface</li> <li>Acknowledgements</li> <li>Abbreviations and Conversions</li> <li>1. What are Vineyards Made Of?</li> <li>2. How Minerals Work</li> <li>3. The Minerals that Make Rocks and Soils</li> <li>4. Igneous Rocks</li> <li>5. Sediments and Sedimentary Rocks</li> <li>6. Metamorphic Rocks</li> <li>7. The Rocks Change Shape: Folds, Faults, and Joints</li> <li>8. The Lay of the Land</li> <li>9. Weathering, Soil, and the Minerals in Wine</li> <li>10. Soil, Water, Sunshine, and the Concept of Terroir</li> <li>11. Vineyards and the Mists of Geological Time</li> <li>12. Epilogue: So is Vineyard Geology Important for Wine Taste?</li> <li>Index</li> </ul>

Advances in Potato Chemistry and Technology, Third Edition is a comprehensive guide that explores the identification, analysis, and application of chemical components in potatoes for both food and non-food uses. This edition thoroughly revises and updates previous content, offering foundational science on potato components, structure, and functional components. The book further delves into the variety of potatoes, their storage conditions, and optimal processing methods. Editors Singh and Kaur have collaborated with global experts to provide insights into emerging areas, including genetic modification, health benefits, food security contributions, and waste utilization. Ideal for academic and industry food scientists, food chemists, and nutritionists, this book is also valuable for those involved in food security and advanced-level food science students. It includes information on the burgeoning field of genetic modification, the role of potatoes in human health, and their impact on food security. Additionally, the book addresses the reduction and utilization of potato waste, making it a vital resource for anyone interested in the multifaceted applications of potatoes.

Advances in Potato Chemistry and Technology

A Traveler's Memoir in 50 Wines

The Pleasure is All Wine

A Holistic Approach to Health

Berries and Nutrition

Applications of Starches in Food and Packaging

Native and Modified Starches for Food Applications, a volume in the "Applications of Starches in Food and Packaging" Series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. The book facilitates informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. The chapters cover the gelatinization process, texture modification, and sustainable utilization of starches, in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.

Native and Modified Starches for Food Applications

Biochemistry, Technology, and Applications

Extrusion Cooking for Food and Feed

Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

Single, Double, and Triple Starch Modifications

Nutritional Strategies and Sustainable Policies, brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world including Southeast Asia, the Middle East, South America, North America, and India. This book will be divided into four sections: section one discusses existing policies in specific geographical areas, section two presents critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, section three reviews predictive models on different nutrition categories for certain diseases and cancers and section four highlights international and regional policies related to nutrition in war affected countries.

Nutritional Strategies, Predictive Models, and Sustainable Policies

Little is known about honey's pleiotropic properties and medicinal potential. Honey Bioavailability: Understanding Nutritional Benefits and Therapeutic Potential, begins with an overview of sustainable apiculture practices, methods of honey harvesting and quality testing found around the globe, and moves into exploring how honey, as a functional food, can optimize health, enhance nutrition, and aid in healing certain diseases. With a special emphasis on medical-grade and the pharmacological importance of honey, readers of Honey Bioavailability: Understanding Nutritional Benefits and Therapeutic Potential, will gain insight to honey’s bioavailability and the benefits of its antimicrobial, antibacterial, antioxidant, anti-inflammatory, antiviral, anticancer, and antiaging properties. The book also highlights honey’s effectiveness in fighting certain respiratory diseases, viral infections such as Covid-19, diabetes, allergies, skin, periodontal diseases and more.

Understanding Nutritional Benefits and Therapeutic Potential

Honey Bioavailability

Principles of Fermentation Technology

The Bioprocessing of Millets

Active Food Packaging: Principles, Technologies and Innovations is a volume of the series Sustainable Food Packaging, and is a comprehensive guide to the latest developments in active packaging for food products . This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. The book also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology. With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

Principles, Technologies and Innovations

Active Food Packaging

Evaluating Oral Probiotics and Prebiotics

Vineyards, Rocks, and Soils

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