Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms.
The agricultural food system needs to provide access to enough healthy and affordable food for the growing population and mitigate its impact on the planet for future generations.
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing.
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing.
Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.
Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.
Handfestes Weinwissen, unterhaltsam präsentiertCarsten Henn ist weitgereist in der Welt des Weins, in seinem Keller stapeln sich die Flaschen, und er gilt als eine der besten Weinnasen Deutschlands.
The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels.
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability.
"e;Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications.
It is extraordinary enough that one small area in north-eastern France, on the northern edge of Europe's wine-growing regions, should be capable of producing the finest sparkling wine in the world, one of the few worth discussing as a wine and not merely as a sparkling beverage.
Wine has been made commercially in Canada since the mid-1800s but Canadian wine has only really begun to register with professionals and consumers outside the country in the last few decades, as quality has dramatically improved.
Great Britain is a premium wine-producing region, with around 650 vineyards in England and Wales covering some 2,750 hectares and producing sparkling and still wines.
New Zealand's wine industry has grown rapidly over the last thirty years, with the world's wine drinkers falling particularly hard for the Marlborough region's distinctive Sauvignon Blancs.
This book offers a complete coverage of microbial refinery for exopolysaccharides (EPS) production, including genetic improvements, production techniques, biotechnological applications in food, cosmetics, health and environment sector, economic perspectives, and commercialization of EPS products.
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security.
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry.
The wines of Chablis builds on Rosemary George's pioneering books on the region, The wines of Chablis and the Yonne and The wines of Chablis and the Grand Auxerrois, and brings the story of Chablis completely up to date.
Wine has been considered a luxury product since the time of the ancient Egyptians, and today is coveted by collectors and wine enthusiasts from around the world.
Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail.
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry.
Wines are generally defined in one of three ways: by their country or region of origin, by their colour (red, white, pink) or by their style (still, sparkling, fortified).
