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Signer R: How to Drink Natural Wine

How to Drink Natural Wine

Processing, Nutrition and Value Addition Principles of Underutilized African Foods

A Traveler's Memoir in 50 Wines

The Pleasure is All Wine

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.

Thermal and Chemical Operations

Food Process Engineering

Innovations in Postharvest Technology Series

Most tropical and subtropical fruits, as well as some temperate crops, are sensitive to chilling injuries. These crops are injured after a period of exposure to chilling temperatures below 10 to 15°C but above their freezing points. In the last decade progress has been made in understanding the biochemistry, physiology, and molecular basis of CI. This book will provide the detailed information on postharvest chilling injury such as symptoms, variation, causes, influencing factors, physiology, biochemistry and molecular basis. It also offers management practices through physical, chemical, hormonal, and other treatments.

Most tropical and subtropical fruits, as well as some temperate crops, are sensitive to chilling injuries. These crops are injured after a period of exposure to chilling temperatures below 10 to 15°C but above their freezing points. In the last decade progress has been made in understanding the biochemistry, physiology, and molecular basis of CI. This book will provide the detailed information on postharvest chilling injury such as symptoms, variation, causes, influencing factors, physiology, biochemistry and molecular basis. It also offers management practices through physical, chemical, hormonal, and other treatments.

Postharvest Chilling Injury of Fresh Produce

Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Expanded information is provided on farm-to-table food safety and international trade.

Over the years, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. This title covers food safety risk analysis, with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, and natural health products.

Principles and Practices, Second Edition

Food Quality Assurance

Functional Foods and Nutraceuticals

Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.

Seaweeds are a rich source of number of metabolites such as polyphenols, polysaccharides, fatty acids, proteins, peptides, which can be used as functional ingredients in many industrial applications such as functional food, nutraceuticals, pharmaceuticals and cosmeceuticals. While chromatographic and spectroscopic techniques have made bioactives analysis easier than before, their successful analysis depends on extraction techniques used. The book covers various emerging technologies for the extraction and characterization of bioactive compounds from seaweeds. The book provides in-depth information about the technique, its benefits and disadvantages, and potential industrial applications.

Extraction and Characterization Techniques

Seaweed Bioactives

Genomic and Precision Medicine in Clinical Practice

Nutrigenomics for Clinical Medicine and Personalized Healthcare presents an overview of the challenges associated with bringing personalized nutrition to mainstream dietary practices in healthcare. Broken into 18 chapters, the book addresses everything from the fundamental principles of nutrigenetics and nutrigenomics to the role of nutritional factors in various diseases and disorders and the ethical practices surrounding nutritional genomics. Compiled for nutrition researchers, nutritionists, health professionals, and graduate students studying related topics, this is sure to be a welcomed reference.

Nutrigenomics for Clinical Medicine and Personalized Healthcare

40 Recipes for Spritzes, Sparklers & Party Drinks

Prosecco Cocktails

This book is a celebration of chai, the healthy Ayurvedic drink that is not only woven into the fabric of life in India, but now rapidly growing in popularity and enjoyed across the world. The Book of Chai&nbsp;presents 65 delicious recipes for chai, including recipes using chai and dishes to accompany chai. As well as explaining the health benefits and different techniques for making chai, this book contains chais for different seasons, times of day and moods. There are chais to wake you up, chais to soothe you after a stressful day and chais to help you sleep. The Book of Chai&nbsp;also explores the fascinating history of the beverage and its role in Indian life and culture. Evocative 'chai stories' woven throughout bring to life the importance of this drink and the way it oils the wheels of Indian society

A guide to the iconic and ever-popular beverage, blending recipes with history and personal memoir

History, stories and more than 60 recipes

The Book of Chai

This new edition provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. This fully referenced text contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters on the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations, and study questions.

Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author's review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession, including the USA, European Union, Australia, Asia, and elsewhere. The layout of the second edition is divided into 5 thematic parts. The new edition is fully referenced, with guidelines for recommended reading, focusing on the food chemistry developments published since 2000. The book contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters dealing with the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations for specific chapters, study questions, and advice to teachers of food chemistry.

Introduction to Food Chemistry, Second Edition

Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources. Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.

Trait Improvement, Processing, Properties and Applications

Oilseeds and Fats

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds. Thoroughly revised and expanded by leading scientists, the third edition of this highly successful book promises to be an invaluable source of information.

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds. Thoroughly revised and expanded by leading scientists, the third edition of this highly successful book promises to be an invaluable source of information.

Methods of Analysis for Functional Foods and Nutraceuticals, Third Edition

How to Drink Natural Wine

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Bibliografische Angaben

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