Food and beverage technology Books

Book SynopsisFood Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.Table of ContentsThe Scope of Food Microbiology; Micro-organisms and Food Materials; Factors Affecting the Growth and Survival of Micro-organisms in Foods; The Microbiology of Food Preservation; Microbiology of Primary Food Commodities; Food Microbiology and Public Health; Bacterial Agents of Foodborne Illness; Non-bacterial Agents of Foodborne Illness; Fermented and Microbial Foods; Methods for the Microbiological Examination of Foods; Controlling the Microbiological Quality of Foods; Further Reading; Subject Index.

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Book SynopsisThis book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland’s whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016. Whisky Classified has revolutionized our appreciation of single malt whisky. David Wishart cuts through the confusing jargon often used to describe single malts and replaces it with an objective and easily applied guide to taste using his easy to understand system of flavour profiles. He identifies twelve dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. In this fully revised and updated edition, David Wishart has included all new UK and Irish producers of single malt whisky. The author has also updated the taste profiles for each selected malt to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, and the author also explains how to organize a whisky tasting.

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Book SynopsisPerfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.Recipes include: Seedy banana breakfast loaf, Tofu shakshuka, Satay cauliflower, Pulled jackfruit burgers, Mac n-no-cheese, Sweet potato shepherd''s pie, Chocolate lava slab and Lemon blueberry drizzle.

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Book SynopsisThe key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource. Trade Review Booklist- "The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package." ForeWord Reviews- "Somewhere between art and science, cheesemaking is not for the faint of heart. Caldwell begins her guide to the enterprise with a great deal of science. An extremely nuanced process becomes friendly through the author’s cheery advice and enthusiasm, then the book transitions into recipes that range from simple to quite advanced. A great guide for beginners and experts alike, Caldwell makes sense of the culture of cheese-making. Between recipes and advice, Caldwell gives credit to other experts in the field, pointing to relevant books, suppliers, and masters of the craft. The book also features a useful glossary of terms, an appendices with a troubleshooting guide, quick reference guide, and resources list. The layout is easy to read and well-organized; pictures illustrate what the end product should look like, a useful referent for those new to the process. More experienced cheesemakers will find ample difficulty to suit their study. Recipes start with the history of the cheese, then list ingredients, steps, and large-batch guidelines. From equipment to acidity, humidity to storage, Caldwell takes care to make sense of every step and each element. Throughout the process, she offers multiple options for further study and understanding, encouraging her readers to embrace the art, science, and community of cheesemaking. Caldwell’s comforting and impassioned talk of cheese will encourage any student willing to take on the adventure of cheesemaking. With its depth of information, this book will keep on giving as cheesemakers increase their mastery of the craft."Bookwatch Review- Home hobbyists and any serious about commercial artisans will find Mastering Artisan Cheesemaking the ultimate key to moving from very basic ideas to creating masterpiece cheeses. Recipe-based cheese-making books alone often fail to cover the science and art of small-scale cheese making for all skill levels: this book packs in some thirty basic recipes with profiles of cheesemakers from around the world, information on home-scale equipment and cheese aging, and more. The result is a powerful recommendation that goes far beyond recipes alone to delve into the art and science of cheesemaking.“Easy to understand and fun to read, Mastering Artisan Cheesemaking provides valuable information on every aspect of cheesemaking—an excellent resource for both cheese makers and cheese lovers.”—Sally Fallon Morell, President, The Weston A. Price Foundation, and cheesemaker "I am truly knocked out by this wonderful book. Mastering Artisan Cheesemaking is simply superb, and well-nigh flawless. Caldwell's voice comes through so clear, friendly, and free of clinicality. I have learned so much that I didn't realize I didn't know. In fact, the book is so good I'm a little embarrassed that I didn't even know how badly I needed it, and feel I am a vastly improved master cheesemonger for having been blessed with reading it."--Steven Jenkins, author of Cheese Primer"If only Mastering Artisan Cheesemaking had been available a decade or so ago--my cheese making adventures would have been a lot less stressful. Already I see this as the new go-to book for my workshop attendees. Gianaclis Caldwell presents her method of making cheese as an intuitive process, and broaches the truly formidable task of the science of cheese making in an understandable way that only someone that has learned in the classroom and worked in the cheese room can. The section on surface ripened cheese is especially good since these cheeses are more difficult to ripen. Go out and get this book, if you haven't already."--Jim Wallace, New England Cheesemaking Supply Company“Gianaclis Caldwell has poured her generous mind and heart into this book, and reveals the secret life of one of humanity’s most delicious foods. Mastering Artisan Cheesemaking is a wealth of in-depth information won by first-hand experience, yet it’s friendly and reassuring and skillfully unpacks the science and craft of cheesemaking for the interested hobbyist and the artisan alike. After reading it, I’m more fascinated by cheese than ever! My next project may well be a few little bloomy rinds. . . .”—Margo True, Food Editor, Sunset Magazine"Mastering Artisan Cheesemaking is the one book that tells you everything you need to know to become an award-winning cheese maker. Caldwell's practical and straightforward explanations make this entire book (along with its amusing anecdotes) a great pleasure to read. She makes it clear that artisan cheesemaking is a serious endeavor; but her light-hearted approach will remove the fear factor and inspire you to make a go of it anyway. And for everyone who just loves to eat fine artisan cheeses, this book will elevate your respect for all that goes into their creation. Among the recent bounty of books on cheese, this one is a must-have."--Max McCalman, author of Mastering Cheese"I am in awe! For anyone who has ever written a book or sweated over a cheese vat, you know that both require artistry, focus and discipline, dedication, time and more time, and perhaps a bit of creative insanity. Gianaclis Caldwell has either a twin or a clone! As an accomplished artisan enterprise in Southern Oregon, her cheeses from Pholia Farm are beautiful, luscious, and consistently at the top of the game. In her new book, she argues eloquently for the strong relationship between art and science, for deeper understanding and appreciation of milk, and the chemistry and alchemy of a cheese vat. With dozens of recipes, she guides us to create delicious, consistently top-quality cheeses. And as the landscape of American artisan cheese heads towards 1,000 small-scale producers, Mastering Artisan Cheesemaking offers each of them new insights, essential knowledge, and encouragement to experiment and succeed. I deeply admire and respect her ability, standards, and work ethic...now if I could just figure out how she did both!"--Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese "Mastering Artisan Cheesemaking is a must-have book for the aspiring cheesemaker or cheesemonger. Not only is it amazingly easy to use as a reference book - laying out cheese science in as clear and jargon-free a way as possible - it's also a fun time for the cheese obsessed reader. Why does that rind look like that? How does that cheese get that amazing flavor? I'll admit, this book helped clear up some misperceptions I have held for twenty years about the way certain cheeses are made. I've read this once, but I know I will be referring to it over and over again.--Gordon Edgar, author of Cheesemonger: A Life on the Wedge"Gianaclis Caldwell has combined her extensive knowledge as an award-winning cheesemaker with complementary information from a variety of sources to create a practical guide that will delight both aspiring and seasoned home-scale cheesemakers. Mastering Artisan Cheesemaking will be a valuable addition to any home cheesemaker's library."--Paul Kindstedt, author of Cheese and Culture and American Farmstead Cheese"Mastering Artisan Cheesemaking is a beautiful book, rich in theory and practice. Whether you want to deepen your appreciation and understanding for cheese, produce for your family, or bring artisanal cheeses to market, you won't be disappointed."--Shannon Hayes, author of Radical Homemakers and Long Way on a Little"Gianaclis Caldwell, a farmstead cheese maker of famously delicious cheeses, has--amazingly--revealed all her hard-earned secrets in this wonderful new book. Reading Mastering Artisan Cheesemaking is like taking an advanced cheese making class--not only do we learn how to make cheese at home, we learn the science behind the process, from flocculation to affinage. A must-read for anyone who wants to make cheeses at home."--Novella Carpenter, author of Farm City: The Education of an Urban Farmer “I have been waiting for a book like Mastering Artisan Cheesemaking for years. Gianaclis Caldwell’s detailed, thorough, and accurate guide is a godsend for both home cheesemakers just starting out as well as experienced professionals. Gianaclis has answered all of my tough questions in this remarkable tome; my only regret is that I needed this guide years ago when I was just starting out.”—Kurt Timmermeister, author of Growing a Farmer and commercial cheesemakerTable of ContentsPart I: the art and science of making cheese Ingredients for all cheese Concepts and processes for successful cheesemaking The fundamentals of acid development and monitoring during cheesemaking Aging cheese gracefully-the art of affiange Spicing it up: adding flavors to cheese Designing, equipping, and maintaining your home cheesemaking space Part II: recipes for success Getting to know the family Fresh, acid-coagualted cheese Brined cheeses, fresh and aged White mold, surface-ripened cheeses Washed rind surface-ripened cheeses Blue cheeses Stretched and kneaded pasta filata cheeses Semihard to hard cheeses Extra-hard grating cheeses

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Book SynopsisWine growers are converting to biodynamic viniculture in record numbers. Some of the world’s best wines are now biodynamic.At its heart, biodynamic viniculture is about understanding the nature of vines and their relationship to the environment. This beautifully illustrated and informative book will be of interest to current biodynamic wine growers and those considering converting to biodynamic methods. It includes: -- an introduction to the theory of biodynamic viniculture and the Goethean method of observation in relation to vines;-- practical articles on all aspects of wine growing, including biodiversity, pruning, treating and preventing disease; -- case studies of biodynamic vineyards from around the world.Biodynamic wine expert Jean-Michel Florin has gathered contributions from biodynamic viniculturists to create a beautiful, full-colour book which is both a celebration of sustainable wine growing and an invaluable guide to the future of wine cultivation.Table of ContentsIntroductionPart 1 - A Goethean Approach1. The Archetypal PlantJean-Michel FlorinFour steps of plant observationPlant growth: point, line and planeThe three types of metamorphosisThe rootThe creation of substanceFruit formationWoody plants2. The VineJean-Michel FlorinA woody climberThe grape louse plagueThe vine’s gestureCultivation and habitatA paradigm change: from controlling to accompanying the vinePart 2 - A New Impulse3. Pathogenesis: The Grape Louse Plague Georg Meissner4. Salutogenesis: Restoring the Vine to HealthGeorg MeissnerPart 3 - A Viticulture that Respects the Vine’s True Nature 5. The Agricultural Organism Jean-Michel Florin6. From Grapevine Monoculture to a Diverse VineyardWerner Michlits 7. Undersowing Vines in Organic ViticultureMatthias Wolff 8. Biodynamic Vineyards at WorkThe Zusslin Estate, Alsace, FranceJean-Michel Florin Château d’Esther, St Loubès, Bordeaux, FranceJean-Michel FlorinEco Terreno, Sonoma County, California, USARobert Izzo and Daphne AmoryLittorai Wines, Sonoma County, California, USATed LemonSeresin Estate, Marlborough, New Zealand Colin RossPart 4 - How to Make the Vine Stronger9.ManureJean-Michel FlorinThe biodynamic preparations10.Esca: a Grapevine Trunk Disease Florian Bassini11.Fungal DiseasesJean-Michel FlorinField horsetail (Equisetum arvense)Willow The stinging nettle (Urtica dioica)12. The Nature of SulfurMarc Follmer13. The Nature of CopperMarc Follmer 14. Pruning to Reflect the Vine’s NatureHans-Christian Zehnter15. Gentle Pruning to Prevent Wood Disease François Dal 16. The Vine Nursery: Training the Breeder’s EyeJean-Michel Florin 17. Regenerative GraftingFrançois Dal 18.Growing Points Jean-Michel Florin Part 5 - The Future of the Vine 19. Wine Gold Hans-Christian Zehnter 20. Developments in Apple Breeding: a Possibility for the VineNikolaus Bolliger 21.The Future of Wine: Working with a Creative TensionJean-Michel FlorinAcknowledgementsPicture Credits ContributorsBiodynamic AssociationsNotesFurther ReadingIndex

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Book SynopsisThe Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. Extracts from reviews of 2nd Edition: "...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." Bioscience Education, Volume 12, 2008, E J Wood. "...very well written and complete book for everyone who wants to learn more about chocolate and its production process." Crystallography Reviews, Volume 15, 2009 – Issue 4, pages 275-277, Henk Schenk. "The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." Chemistry World, for the Christmas BooksTable of ContentsThe History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Standard Product Manufacturing Processes; Modifying Chocolate’s Eating Properties: How Do They Make That? (Some Distinctive Products); Analytical Techniques; Legislation, Shelf Life and Packaging; Nutrition and Health; Experiments with Chocolate and Chocolate Products; Glossary; Subject Index

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Book SynopsisDespite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity. Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.Table of ContentsOlive Origins; The Beginning of a Grove: Planting the Trees; The Tree Through the Year; Season's End: Harvesting the Fruit; Processing: The Most Important Hour; Delivering Quality and Assuring Authenticity; Good Taste is Required; Health Effects: But is Olive Oil Good for You?; 1001 Uses for Olive Oil; Sustainability

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Book SynopsisWhen you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: Whipped Creamsicle Topping—a foam; Cherry Dream Cheese—a protein gle; Lemonade with Chameleon Eggs—an acid indicator; and more!

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Book SynopsisSince the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format. Despite the recession, new distillation capacity has been added at a record pace and new consumers in new markets have entered the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. An entirely new chapter discussing the management and utilization of co-products and recent developments in areas such as anaerobic digestion is included along with revisions and updates to most chapters. Written by acknowledged and experienced authorities of the subject, this book provide an up to date treatment of this fast developing area. Aimed at the popular market, it provides a leading text for students of distilling, industry practitioners, new craft distillers and whisky enthusiasts. Review of the 1st Edition 'The authors have clearly put much effort into this book... I enjoyed the book almost as much as I enjoy whisky. Fascinating stuff from cover to cover.' Ian W. Davies, Chromatographia, 2014, 77, 1733-1734 'Sometimes, you come across a book that's so comprehensive that it's worth shouting about....a fascinating book that can be engaged with on numerous levels, even if you aren't a student of distilling. Pop it on the shelf and consult it from time to time over the coming years. This might be the only whisky book you'll ever need.' http://malt-review.com/2014/08/01/book-review-the-science-and-commerce-of-whisky/Trade ReviewFirst we get detailed overviews of the five major whiskey nations (about 100 pages). In this case, these are Ireland, Canada (far too seldom considered), USA, Japan and of course Scotland. A selection that you can understand even as a German in the midst of a flourishing domestic whiskey industry. Especially since there is a nice chapter on “New Whiskey Countries” towards the end of the book. This is followed by about 100 pages about the production of whiskey. Some graphs with chemical formulas may not be obvious to everyone. But they are intended to supplement the text, and there are many other plates as well, x. B. a continuous still system or the distillation process n wash and spirit still. Even readers who have not studied natural sciences can understand the content of these chapters precisely and in understandable language. Each chapter ends with a “conclusion”. Ours reads like this: “The Science and Commerce of Whiskey” cannot be compared with any other whiskey book. With the large number of new publications, this is anything but a matter of course. Over the years you will come back to the book again and again. The solid binding and very good paper are helpful and pleasant. -- Frank Winter, Freelance Writer * Fachzeitschrift "Whisky-Botschafter" *Table of ContentsWhisky's Historical Development; Scotland; Crop-to-cask: Production of New Make Spirit; Wood Chemistry and the Maturation of Whisky; From Blend-to-Bottle; Co-products; Marketing and Brand Development; New Whisky Countries and the 'Craft' Distilling Phenomenon; Today's Global Whisky Market

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Book SynopsisBoozy ice lollies you can make at home.The sun is out,the mercury is finally hitting 30 degees what better way to toast the start of summer than with a frozen cocktail on a stick!With the onset of summer, the alcoholic ice-lolly trend is getting BIG. The adult popsicle market is one of the fastest-growing product areas in the ice cream market, with sales up 23% to 40m in the past year, according to Kantar Worldpanel.From high-end gourmet ice pops on the festival scene to mass-market popsicles that were a sell-out at Aldi, people's appetite for frozen booze is growing. Even Fortnum and Mason have produced their own alcoholic ice-lollies for the best people. But why go for shop-bought, when you can easily mix and freeze these drinks at home, and never spill a drop.This book provides 60 recipes for popsicles, slushies and ice-creamy frozen drinks, with stylish photography.

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Book Synopsis60 Vibrant and Versatile Vodka CocktailsVodka is the perfect spirit that can turn almost any combination of mixer, juice and garnish into a bold and boozy beverage. Clear in colour and crisp to taste, some of the most famous cocktails are vodka-based.From the punchy Moscow Mule and the pink-hued Cosmopolitan, to the sweet-smooth Espresso Martini and the Bloody Mary pick-me-up, this beautifully illustrated book shows off the best of vodka cocktails that are fun and easy to make.In Vodka Made Me Do It seasoned mixologist, writer and cocktail consultant Colleen Graham explains everything you need to know about this versatile spirit: how to make tasty vodka infusions, which mixers blend well and how to create flavourful cocktails for every occasion.Including twists on classic cocktails from bellinis and punches, to a whole host of delicious martinis you'll soon be saying; Sip sip hooray for vodka!'

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Book Synopsis60 spirit-free and stylish drink recipes for the mindful drinker, perfect for anyone wanting a break from booze as part of a healthier lifestyle.The low- and no-alcohol lifestyle is booming.Alcohol Not Included provides 60 stylish drink recipes for the mindful drinker. These delectable drinks are not mocktails' where regular cocktails are simply adapted to remove the alcohol, but modern alcohol-free drinks that are delicious and unique in their own right. Featuring non-alcoholic cocktails, long drinks and punches, this beautifully illustrated book will help you craft your ultimate spirit-free sipper whether that's the cooling Matcha Mojito, the brunch-perfect Cold Brew Coffee Sour or the festive spice of Winter Cup punch.Perfect for anyone living booze-free for health or wellness reasons or simply sober curious!

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Book Synopsis***"Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences. This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.Trade ReviewPacked with fascinating, well-researched information about everything from genetically modified vines to wine allergies, cork taint to micro-oxygenation. Goode is a rarity - a scientist who knows how to explain his subject in an approachable way. -- Tim Atkin MW * Observer *Stimulating and highly approachable. -- Anthony Rose * The Independent *This scholarly yet accessible work is an invaluable source for the technicalities of vineyard, winery and tasting. -- Joanna Simon * The Sunday Times *

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Book SynopsisThe West identifies four basic tastes—sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste—umami—has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.Trade ReviewThe book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs. -- Gordon Shepherd, Yale University, author of Neurogastronomy Mouritsen and StyrbA|k demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds, Umami will be referred to time and time again. -- Yukari Sakamoto, author of Food Sake Tokyo A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting. -- John Prescott, author of Taste Matters: Why We Like the Foods We Do In his earlier books Sushi and Seaweeds, Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami, writing with the chef Klavs StyrbA|k, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness. -- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen This book will be your go-to umami resource. The content is cleverly layered with molecular-level explanations of how we taste alongside rich cultural perspective and beautiful recipes. With its stunning graphics, this book is eye candy. -- Amy Rowat, founder of Science & Food Biophysicist Ole Mouritsen... seamlessly meshes science and gastronomy... Nature This book, representing the fruits of a longstanding collaboration between the scientist Ole G. Mouritsen and the Danish chef Klavs Styrbaek, is richly illustrated and packed with umami-rich recipes to try at home. It should be required reading for those catering for the airlines, since umami is one of the only tatste that holds up well in the air. Times Literary Supplement An engaging read... Umami is at once a scientific treatise, cultural history, unique collection of recipes, and handsome coffee-table--or for that matter, kitchen-table--book. -- Sandra J. Ackerman American ScientistTable of ContentsAcknowledgments Prologue: How it all began What exactly is taste, and why is it important? The basic tastes: From seven to four to five and possibly many more Why do we need to be able to taste our food? There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis Is there a taste map of the tongue? Why are some foods more palatable than others? A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes Glutamic acid, glutamate, and the glutamate ion Glutamic acid and glutamate in our food How does glutamate taste, and how little is required for us to taste it? The first four: Sour, sweet, salty, and bitter The physiology and biochemistry of taste The interplay between sweet and bitter Taste receptors: This is how they work When words fail us: Descriptions of tastes The fifth taste: What is umami? Science, soup, and the search for the fifth taste Glutamic acid and glutamate What is the meaning of the word umami? From laboratory to mass production How MSG is made A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substances It all starts with mother's milk Umami as a global presence Umami has won acceptance as a distinct taste And umami is still controversial... 1 + 1 = 8: Gustatory synergy Amazing interplay: Basal and synergistic umami Detecting umami synergy on the tongue and in the brain Japanese dashi: The textbook example of umami synergy The art of making Japanese dashi Nordic dashi Dashi closer to home-a Japanese soup with a Scandinavian twist Seaweeds enhance the umami in fish How to make smoked shrimp heads Many substances interact synergistically with umami A breakthrough discovery of yet another synergistic substance The interplay between glutamate and the four classic tastes A simple taste test: Umami vs. salt Umami-rich 'foie gras from the sea' Food pairing and umami Creating tastes synthetically Umami: Either as little or as much as you like Umami from the oceans: Seaweeds, fish, and shellfish Seaweeds and konbu: The mother lode of umami A world of konbu in Japan Fresh fish and shellfish Cooked fish and shellfish dishes and soups Umami and the art of killing a fish A traditional clambake: New England method, Danish ingredients Everyday umami in ancient Greece and Rome Fish sauces and fish pastes Modern garum Shellfish paste Oyster sauce Sushi and fermented fish Katsuobushi Catching katsuo to optimize umami Niboshi The hardest foodstuff in the world Kusaya Nordic variations: Horrible smells and heavenly tastes Fish roe Seven friends, The Compleat Angler, and a pike Umami from the land: Fungi and plants Umami from the plant kingdom Dried fungi Fermented soybeans Soy sauce Production of shoyu Miso Production of miso The Asian answer to cheese: Fermented soybean cakes Natto Black garlic Shojin ryori: An old tradition with a modern presence The enlightened kitchen Tomatoes Green tea Umami from land animals: Meat, eggs, and dairy products The animal kingdom delivers umami in spades Homo sapiens is a cook Preserving meats in the traditional ways Air-dried hams Salted beef: Pastrami and corned beef Bacon and sausages Dairy products Blue cheeses Aged, dried, and hard cheeses Eggs and mayonnaise Harry's creme from Harry's Bar Umami: The secret behind the humble soup stock Soup is umami Osmazome and The Physiology of Taste Amino acids in soup stocks A real find: A dashi bar The taste of a beef stock Ready-made umami Knorr and Maggi: European umami pioneers Making the most of umami MSG as a food additive Other commercial sources of umami Hydrolyzed protein Umami in a jar Yeast extract Nutritional yeast More sources of umami for vegans Ketchup Bagna cauda Worcestershire sauce Umami in a tube Twelve easy ways to add umami Quintessentially Danish: Brown gravy, medisterpolse, and beef patties Slow cooking: The secret of more umami Ratatouille and brandade This is why fast food tastes so good Green salads and raw vegetables Umami in dishes made with small fowl Cooked potatoes: Nothing could be simpler Rice and sake Beer Umami in sweets Mirin is a sweet rice wine with umami Umami and wellness Umami and MSG: Food without 'chemicals' Umami satisfies the appetite Why does umami make us feel full? The 'brain' in the stomach Umami for a sick and aging population Umami for life Epilogue: Umami has come to stay Technical and scientific details Umami and the first glutamate receptor Yet another receptor for umami Umami synergy The taste of amino acids Taste thresholds for umami Content of glutamate and 5'-ribonucleotides in different foods Bibliography Illustration credits Glossary Index The people behind the book Recipes Potato water dashi with smoked shrimp heads Monkfish liver au gratin with crabmeat and vegetables Pearled spelt, beets, and lobster Crab soup Clambake in a pot Patina de pisciculis Garum Quick-and-easy garum Smoked quick-and-easy garum Seriously old-fashioned sourdough rye bread Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms Deep-fried eggplants with miso (nasu dengaku) White asparagus in miso with oysters, cucumber oil, and small fish Grilled shojin kabayaki: 'fried eel' made from lotus root Baked monkfish liver with raspberries and peanuts Slow-roasted sauce with tomatoes, root vegetables, and herbs Fried mullet with baked grape tomatoes, marinated sago pearls, and black garlic Mushrooms, foie gras, and mushroom essence Parmesan biscuits with bacon and yeast flakes Harry's creme Chicken bouillon Green pea soup with scallops and seaweed Dressing with nutritional yeast Eggplant gratinee with garlic, anchovies, and nutritional yeast Oysters au gratin with a crust of nutritional yeast and smoked shrimp head powder Bagna cauda Old-fashioned Danish medisterpolse Beef patties, Danish style Chicken Marengo Cassoulet Beef estofado Sicilian ratatouille Brandade with air-dried ham and green peas Three-day pizza with umami-not really a 'fast food' Quail pate Risotto Oxtails braised in wheat beer Umami sorbet with maccha and tomato White chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast

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Book SynopsisSince the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory.This book is an essential purchase for all those involved in the manufacture,Trade Review'The fifth edition of this invaluable book continues to be the definitive work on all things to do with cocoa and chocolate... The level of detail is well judged, offering explanation, practical advice and plenty of technical and scientific detail in each chapter, but also providing cross references and an excellent bibliography at the end of each chapter to allow further investigation of topics. The writing style is lucid, drawing the reader into the subject and exciting interest and further reading. In addition to the text, there are many useful and interesting photographs, tables, drawings and charts which enhance the discussions and illustrate important points ... This is a book which justifies its place at the hand of anyone involved in cocoa and chocolate. There will be very few in the industry whose knowledge and experience are so comprehensive as not to find useful information between its covers.' Confectionery Production, November 2017Table of ContentsContributors, xxiv Preface, xxxv 1 Traditional chocolate making, 1Stephen T. Beckett 1.1 History, 1 1.2 Outline of the process, 2 1.3 Concept of the book, 7 References, 8 2 Cocoa beans: from tree to factory, 9Mark S. Fowler and Fabien Coutel 2.1 Introduction, 9 2.2 Growing cocoa, 10 2.3 Fermentation and drying, 20 2.4 The cocoa supply chain, 25 2.5 The cocoa value chain: long‐term perspectives and challenges, 31 2.6 Quality assessment of cocoa, 34 2.7 Types and origins of cocoa beans used in chocolate, 42 Conclusions, 47 References, 48 Appendix: Abbreviations, acronyms and organisations, 49 3 Production of cocoa mass, cocoa butter and cocoa powder, 50Henri J. Kamphuis, revised by Mark S. Fowler 3.1 Introduction, 50 3.2 Cleaning of cocoa beans, 50 3.3 Removal of shell, 52 3.4 Breaking and winnowing, 53 3.5 Alkalisation, 54 3.6 Bean and nib roasting, 54 3.7 Cocoa mass (cocoa liquor), 58 3.8 Cocoa butter, 62 3.9 Cocoa press cake and cocoa powder, 65 Conclusion, 69 Appendix: Manufacturers of cocoa processing equipment, 70 References and further reading, 70 4 Sugar and bulk sweeteners, 72Christof Krüger 4.1 Introduction, 72 4.2 The production of sugar, 72 4.3 Sugar qualities, 74 4.4 The storage of sugar, 75 4.5 Sugar grinding and the prevention of sugar dust explosions, 77 4.6 Amorphous sugar, 80 4.7 Other sugars and bulk sweeteners, 81 4.8 Physiological characteristics of sugars, bulk sweeteners and special polysaccharides, 89 4.9 The sweetening power of sugars and bulk sweeteners, 92 4.10 Other sensory properties of sugars and bulk sweeteners, 93 4.11 Solubilities and melting points of sugars and bulk sweeteners, 95 4.12 Maximum conching temperatures of chocolate masses with different bulk sweeteners, 95 4.13 Separate conching process for “no sugar added” chocolates, 97 4.14 Pre‐ and probiotic chocolates, 97 Conclusions, 98 References, 98 5 Ingredients from milk, 102Ulla P. Skytte and Kerry E. Kaylegian 5.1 Introduction, 102 5.2 Milk components, 103 5.3 Milk‐based ingredients for chocolate, 114 Conclusion, 131 References, 131 6 Chocolate Crumb, 135Martin A. Wells 6.1 Introduction and history, 135 6.2 Benefits of milk crumb, 136 6.3 Typical crumb recipes, 137 6.4 Flavour development in chocolate crumb, 137 6.5 Sugar crystallisation during crumb manufacture, 141 6.6 The structure of chocolate crumb, 142 6.7 Typical crumb processes and equipment, 145 6.8 Effect of the crumb process upon the crumb properties, 150 6.9 Changes to crumb during storage, 150 Conclusion, 151 References, 152 7 Properties of cocoa butter and vegetable fats, 153Geoff Talbot 7.1 Introduction, 153 7.2 Cocoa butter, 154 7.3 Cocoa butter equivalents, 162 7.4 Lauric cocoa butter substitutes, 176 7.5 Non‐lauric cocoa butter replacers, 179 7.6 Vegetable fats with specific properties, 181 Conclusion, 182 References and further reading, 183 8 Flavour development in cocoa and chocolate, 185Gottfried Ziegleder 8.1 Introduction, 185 8.2 Fermentation, 185 8.3 Drying, 190 8.4 Roasting, 193 8.5 Conching, 201 8.6 Dark chocolate and milk chocolate, 205 8.7 Flavour release in chocolate, 208 References, 209 9 Particle size reduction, 216Gregory R. Ziegler and Richard Hogg 9.1 Introduction, 216 9.2 Principles of fine grinding, 217 9.3 Grinding equipment, 220 9.4 Cocoa nib grinding, 224 9.5 Chocolate refining, 226 9.6 Particle size reduction and chocolate flow properties, 233 9.7 Particle size and sensory properties, 237 Conclusions, 238 References, 239 10 Conching, 241Stephen T. Beckett, Konstantinos Paggios and Ian Roberts 10.1 Introduction: the reason for conching, 241 10.2 The principles of conching, 242 10.3 The three phases of conching, 248 10.4 Conching machines, 251 Conclusion, 272 References and further reading, 273 11 Chocolate flow properties, 274Bettina Wolf 11.1 Introduction, 274 11.2 Non‐Newtonian flow, 275 11.3 Presentation of viscosity measurements, 278 11.4 Single point flow measurement, 279 11.5 Rotational viscometers, 282 11.6 Vibrational viscometers, 285 11.7 Oscillatory rheometers, 285 11.8 Sample preparation and measurement procedures, 286 11.9 Factors affecting the flow properties of chocolate, 289 11.10 Advanced methods to characterise chocolate flow behaviour, 295 Conclusions, 296 Acknowledgements, 296 References, 296 12 Bulk chocolate handling, 298John H. Walker 12.1 Introduction, 298 12.2 Viscosity and viscometry, 298 12.3 Pump sizes, 301 12.4 General criteria for choosing a pump, 301 12.5 Types of pump, 302 12.6 Pipeline pigging, 307 12.7 Storage of liquid chocolate, 308 12.8 Jacketed pipe work, 309 12.9 Valves, 311 12.10 Contamination removal, 312 Conclusions, 313 Acknowledgements, 313 13 Tempering, 314Erich J. Windhab 13.1 Introduction, 314 13.2 Physics of cocoa butter crystallisation, 315 13.3 Chocolate tempering technology, 316 13.4 Measurement of temper and its related characteristics, 318 13.5 Tempering processes, 323 13.6 Types of tempering machine, 331 13.7 Properties of CBCS tempered chocolate, 346 13.8 Other methods of tempering, 352 Conclusion, 352 Acknowledgements, 353 References and further reading, 353 Appendix: Machinery manufacturers, 355 14 Moulding, enrobing and cooling chocolate products, 356Michael P. Gray, revised and updated by Ángel Máñez-Cortell 14.1 Introduction, 356 14.2 Moulding, 356 14.3 Enrobing, 383 Conclusions, 398 Acknowledgements, 398 References and further reading, 398 15 Non‐conventional machines and processes, 400Dave J. Peters 15.1 Introduction, 400 15.2 Ultrasound, 400 15.3 High shear/low temperature crystalliser, 402 15.4 High pressure temperer, 404 15.5 Extrusion, 405 15.6 “Single shot” depositors, 413 15.7 Aeration of chocolate, 418 15.8 Cold forming technologies, 421 15.9 Paste conching, 428 Conclusions, 428 References, 429 16 Chocolate panning, 431Marcel Aebi, revised by Mark S. Fowler 16.1 Introduction, 431 16.2 Panning methods, 432 16.3 The process of chocolate panning, 434 16.4 Packaging and storage, 444 16.5 The panning department, 445 Conclusions and future developments, 449 References and further reading, 449 Appendix: Manufacturers of panning equipment, 449 17 Chocolate rework, 450Edward Minson and Randall Hofberger 17.1 Introduction, 450 17.2 Rework, 450 17.3 Constraints, 451 17.4 Economics, 453 Conclusions, 455 References, 455 18 Artisan chocolate making, 456Sophie Jewett 18.1 Introduction, 456 18.2 Chocolate trends in mature markets, 456 18.3 Selecting the right product lines to make, 458 18.4 Critical considerations, 464 18.5 Taking products to market, 469 18.6 Selecting the right chocolate, 473 18.7 Hand‐tempering techniques, 474 Conclusions, 478 Further reading, 478 19 Chocolate compounds and coatings, 479Stuart Dale 19.1 Introduction, 479 19.2 What are chocolate compounds and coatings?, 479 19.3 Manufacture of compounds and coatings, 482 19.4 How compounds are used, 485 19.5 Benefits of using chocolate compounds, 485 19.6 Trans fatty acids in chocolate compounds, 488 19.7 Environmental aspects, 489 19.8 Summary of the properties of compound coatings, 489 19.9 The future of compound coatings, 489 References and further reading, 491 20 Recipes, 492Edward G. Wohlmuth 20.1 Chocolate tastes in different countries, 492 20.2 The basic ingredients, 494 20.3 Conching to develop flavours, 495 20.4 Chocolate recipes, 496 Conclusions, 508 21 Sensory evaluation of chocolate and cocoa products, 509Meriel L. Harwood and John E. Hayes 21.1 Introduction, 509 21.2 Types of sensory tests, 510 21.3 Special considerations, 513 21.4 General considerations/good sensory testing practices, 517 Conclusions, 519 References, 519 22 Nutritional and health aspects of chocolate, 521Joshua D. Lambert 22.1 Introduction, 521 22.2 Macronutrients, 522 22.3 Vitamins and minerals, 523 22.4 Flavanols and proanthocyanidins, 523 22.5 Methylxanthines, 524 22.6 Cardiovascular disease, 524 22.7 Obesity and metabolic syndrome, 525 22.8 Inflammation, 526 22.9 Neuroprotective and cognitive effects, 527 Conclusions, 529 Acknowledgements, 529 References, 529 23 Quality control and shelf life, 532Marlene B. Stauffer 23.1 Introduction, 532 23.2 Finding the perfect bean, 532 23.3 Cocoa bean preparation on arrival, 535 23.4 Cocoa bean cleaning, 535 23.5 Roasting of cocoa beans, 537 23.6 Cocoa nib grinding, 539 23.7 Cocoa butter pressing, 541 23.8 Cocoa powder, 542 23.9 Chocolate manufacturing, 542 23.10 Specifications, 547 23.11 Tempering, 548 23.12 Shelf life of finished confections, 549 24 Instrumentation, 555Ulrich Loeser 24.1 Introduction, 555 24.2 Production measurement technology – in‐/on‐line, off‐line, 557 24.3 Laboratory analysis, 584 24.4 Summary of important analytical procedures in a typical quality assurance laboratory, 594 Conclusions, 595 Acknowledgements, 596 References and further reading, 596 25 Food safety in chocolate manufacture and processing, 598Faith Burndred and Liz Peace 25.1 Introduction, 598 25.2 The importance of food safety management in chocolate processing, 598 25.3 HACCP and prerequisite programmes, 599 25.4 Physical hazards, 599 25.5 Chemical hazards, 604 25.6 Microbiological hazards, 607 25.7 Allergen hazards, 614 Conclusions, 617 References, 617 26 Packaging, 620Carl E. Jones 26.1 Introduction, 620 26.2 Confectionery types, 620 26.3 Flow wrap machinery and sealing, 631 26.4 Materials, 633 26.5 Sustainability, 646 26.6 Portion control, 648 26.7 Quality control and environmental criteria, 651 References and further reading, 653 27 The global chocolate confectionery market, 654Jonathan Thomas 27.1 Background, 654 27.2 The global chocolate market, 656 27.3 Industry supply, 657 27.4 Global production and consumption of chocolate, 659 27.5 Reasons for eating confectionery, 662 27.6 The marketing of confectionery, 665 27.7 The regulatory position, 669 Conclusions, 672 References, 674 28 Legal aspects of chocolate manufacture, 675Richard Wood 28.1 Introduction, 675 28.2 International standards – the Codex Alimentarius, 675 28.3 European standards, 680 28.4 United States of America, 686 28.5 Canada, 689 28.6 BRIC markets, 690 28.7 Use of additives, 690 28.8 Labelling, 692 Conclusions, 693 Further reading, 694 29 Intellectual property: Protecting products and processes, 695Patrick J. Couzens 29.1 Introduction, 695 29.2 Patents, 695 29.3 Trade marks, 708 29.4 Designs, 711 29.5 Copyright, 712 29.6 Contracts and agreements, 713 29.7 Trade secrets, 715 29.8 Defensive publication, 717 29.9 Strategy, 717 29.10 Enforcement, 723 29.11 How to find help, 724 Conclusions, 725 References, 725 Appendix: Useful web addresses, 726 30 Future trends, 727Stephen T. Beckett 30.1 Past predictions, 727 30.2 Present position, 729 30.3 Possible future trends, 731 References, 732 Glossary, 734 Useful physical constants, 737 Index, 739

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Book SynopsisA fascinating exploration of beer, ancient and contemporary, and its role in shaping human societyBeer is and has always been more than an intoxicating beverage. Ancient beer produced in the Near East, Asia, Africa, Europe, and the Americas was a food that had a remarkable role in shaping the development of agriculture and some of the earliest state-level societies. Its invention 13,000 years ago was one of the fundamental motivations for the domestication of grains around the world. In early states, the control over the technological knowledge and resources to produce beer contributed to social hierarchies. Beer even likely provided the capital to motivate laborers to construct the ancient pyramids and other large-scale public works. The fermentation of beer also provided a healthy and safe alternative to the contaminated drinking water in early states and it continues to do so among rural Indigenous populations today. Beer is a social lubricant that brings people together and, in man

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Book SynopsisSince the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry’s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author’s personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field.Trade ReviewIn this second edition he deals, thoroughly, with the changes that have come about since the first edition in 2000, including dietary concerns and changes in legislation, labelling and technology. This is not a book that apologies for its subject matter, and it covers all aspects of an important industry producing a large range of products. -- John Emsley * Chemistry and Industry Issue 03 2019 *'Sweets for my sweet, sugar for my honey', so sang The Searchers pop group in 1963, and it seemed an innocent way of praising a loved one. Unthinkable today, of course, since sugar is regarded as something to be avoided at all costs, and now to be taxed when added to soft drinks. Sugar is seen as a major contributor to obesity and Type-2 diabetes, conditions which are becoming more prevalent. This is not the first time that sugar has come under attack. Almost 50 years ago, in 1972, John Yudkin's bestseller, 'Pure, white, and deadly', sugar was deemed the carbohydrate of which we consumed far too much in the UK, adding it in spoonfuls to the many cups of tea we drank every day. Sugar is still a major ingredient in sweets, and these are the subject of chemist William Edward's book, The Science of Sugar Confectionery. In this second edition he deals, thoroughly, with the changes that have come about since the first edition in 2000, including diertary concerns and changes in legislation, labelling and technology. This is not a book that apologises for its subject matter, and it covers all aspects of an important industry producing a large range of products. Edwards devotes a chapter that includes a section on dieting, calorie-counting and weight-loss regimes, which regard sweets as something to be avoided. Yet sweetness is a sensation that we are genetically disposed to like, even to crave. Many chemists work in the food-related industries, and a number of them will no doubt work for companies that produce sweets. They will be aware of ingredients, which have come under attack in recent years, such as colourants, flavours, and preservatives - and all are a possible threat to health. Edwards deals with them in detail and points out that more effort has been put into tackling these issues than ever went into formulating the traditional sweets in the first place. And not without success, as in the case of the ever popular Rowntree's Fruit Pastilles. These famous treats continue to be sold because its creators have been able to modify the ingredients to make them acceptable - at least for now. -- John Emsley * Chemistry and Industry Issue 03 2019 *Table of ContentsIntroduction; Basic Science; Nutrition; Ingredients; Emulsifiers, Colours and Flavours; Confectionery Plant; Sugar Glasses in the Chemistry of Boiled Sweets; Grained Sugar Products; Pan Coating; Toffees and Caramels; Gums, Gelled Products and Liquorice; Chewing Gum; Aerated Products; Sugar-free Confectionery; Lozenges; Tabletting; Experiments; The Future

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Book SynopsisEvery new tractor now contains built-in sensors that collect data and stream it to cloud-based infrastructure. Seed and chemical companies are using these data, and these agribusinesses are a form of big tech alongside firms like Google and Facebook.The Immaculate Conception of Data peeks behind the secretive legal agreements surrounding agricultural big data to trace how it is used and with what consequences. Agribusinesses are among the oldest oligopoly corporations in the world, and their concentration gives them an advantage over other food system actors. Kelly Bronson explores what happens when big data get caught up in pre-existing arrangements of power. Her richly ethnographic account details the work of corporate scientists, farmers using the data, and activist hackers building open-source data platforms. Actors working in private and public contexts have divergent views on whom new technology is for, how it should be developed, and what kinds of agriculture it Trade Review“In The Immaculate Conception of Data, Kelly Bronson plunges into an increasingly intricate web of precision farming, agribusiness, computerized models, data accumulation, and the current (d)evolution of modern food production. The ongoing attempt to marry traditional crop cultivation with computer science and artificial intelligence (AI) is a perplexing fusion of two very different worlds, which Bronson does an excellent job of critically analyzing. For anyone interested in gaining a critical perspective on the accelerated digitalization of the planet, as well as a better understanding of why farming is increasingly spoken of with a language and jargon that previously belonged to computer scientists and programmers, [this book] is an exceptional starting point.” Journal of Agriculture, Food Systems, and Community Development“The Immaculate Conception of Data shines in its ability to speak meaningfully to a variety of audiences from those interested in data privacy, the future of agriculture and science studies. The book also importantly reminds us that, despite their prominence, agricultural technologies and the data they collect are not immaculate. They are produced, trained and contained by agronomists and even activists. While I have been left contemplating these critical, nuanced arguments, I walked away with a practical point: Despite all the hype, data did not grow the wheat in my breakfast cereal.” Journal of Agrarian Change“Kelly Bronson’s concise and reader-friendly book constitutes a necessary warning about the risks of putting a blind faith in the promise of digitisation. Behind the book’s message lies a powerful futuristic imaginary that reproduces capitalism and its consequences—but also diminishes the critical reflectiveness of practitioners and scholars and compromises their emphasis on food justice. The prophetic, positivist aim to empower ‘raw data’ to shape reality serves economic interests eager to modify and capitalise on conventional farmers’ practices. Her call for politicising our perceptions of data is therefore salutary.” Sociologia Ruralis

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Book SynopsisA ground-breaking book by the world-leading expert in sensory science: Freakonomics for food''Popular science at its best'' - Daniel Levitin Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice?How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the ''off-the-plate'' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we''re tasting and influenceTrade ReviewTruly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons -- Heston Blumenthal, OBEHis delight in weird food facts is infectious...fascinating -- James McConnachie * Sunday Times *Not many people are as ready to realize the importance of the senses as Charles Spence -- Ferran Adria, El Bulli restaurant, SpainPopular science at its best. Insightful, entertainingly written and peppered throughout with facts you can use in the kitchen, in the classroom, or in the pub -- Daniel J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music'This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious -- Nick Curtis * Daily Telegraph *Spence allows people to appreciate the multisensory experience of eating * The New Yorker *The scientist changing the way we eat * Guardian *Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative -- Melanie Reid * Times *A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste * Sunday Times *If simply changing the name of a dish on a menu or the color of the plate on which it is served can dramatically alter our perception of taste and food quality, then everyone in the restaurant industry needs to read this and take a deeper look at the scientific secrets Professor Spence reveals in Gastrophysics -- Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don’t Know About What You’re Eating & What You Can Do About It'Wonderfully curious and thought-provoking . . . brilliant -- Bee Wilson * Guardian *Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights -- Nicola Davis * Observer *Revealing, very interesting and well worth understanding . . . highly enlightening -- Rose Prince * Spectator *Spence takes a jovial pleasure in puncturing our perceptions and showing that there's a lot more going on in our mouths than what we think we're tasting . . . Spence has given us much food for thought -- Julia Platt Leonard * Independent *A chatty whirl through the latest discoveries and their real-world applications -- Rachel Laudan * Wall Street Journal *I wanted to reach out and thank you for your absolutely brilliant book Gastrophysics. As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered. -- Sean S. Reiter, Chief Synthesist, Sean Reiter ConsultingIt can't fail to entertain, inform and ultimately dazzle -- Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Meal

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Book SynopsisAuthor Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.

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Book SynopsisIncluding additional recipes by Massimo Bottura (chef patron of 3 Michelin starred Osteria Francescana and listed in the top 5 of the World's 50 Best Restaurant Awards since 2010, winning the award in 2016) and Geert Van Hecke (chef of 3 Michelin starred De Karmeliet in Bruges), "Ham" explores the world-renowned European ham culture. A fascinating journey from the Spanish Pata Negra to the French Jambon de Bayonne and from the Italian Prosciutto di Parma to the German Schwarzwaldschinken and the Flemish Gandaham. Daeninck tells the full story from pig to ham, with meticulous attention to the specific production and maturation processes, as well as the differences in smell, texture, appearance and taste. What's more, he provides the reader with several delicious recipes, specifically tailored to each kind of ham.

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Book SynopsisHealthy Soils for Healthy Vines provides a clear understanding of vineyard soils and how to manage and improve soil health for best vineyard performance. It covers the inherent and dynamic properties of soil health, how to choose which soil properties to monitor, how to monitor soil and vine performance, and how vineyard management practices affect soil health, fruit composition and wine sensory characters. It also covers the basic tenets of sustainable winegrowing and their significance for business resilience in the face of a changing climate. This book will be of practical value to anyone growing grapevines, managing a vineyard or making wine, from the small individual grower to the large wine company employee. It will be of special interest to winegrowers employing organic, natural, or biodynamic methods of production, where the primary focus is on the biological health of the soil.Table of ContentsChapter 1: Introduction to the concept of soil health Chapter 2: Inherent factors of soil health Chapter 3: Dynamic factors of soil health Chapter 4: Assessing soil health Chapter 5: Viticultural practices and soil health Chapter 6: Soil and environmental influences on grapevine growth, fruit and wine characteristics Chapter 7: What does the future hold?

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Book SynopsisThis book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how hygiene and quality control can be improved. It avoids introducing completely new products or processes, but suggests low-cost modifications to traditional methods which can be and have been introduced successfully.

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Book SynopsisSimple Instructions and Superb Recipes from a Winemaking Legend With local breweries and wineries popping up everywhere, learning how to make wine is on everyone’s “to do” list. Utilize the guidance of home-winemaking legend Jack B. Keller, Jr. In the 1990s, Jack started one of the first (if not the first) wine blogs on the internet. His expertise, along with that of wine chemistry guru Daniel Pambianchi, is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine. The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do. After the fundamentals are covered, you’re given a variety of tested, proven, delicious recipes. More than just grape wines, you’ll learn how to make wine out of everything from juices and concentrates to foraged ingredients such as berries and roots. There are even recipes that utilize dandelions and other unexpected ingredients. With 65 options, you can expand your winemaking season indefinitely! Jack’s simple approach to the subject is perfect for beginners, but winemakers of every skill level will appreciate the wealth of information. So get this essential winemaking book, and get started. You’ll be sipping to your success in no time.Table of ContentsIntroduction Chapter 1: Essential Concepts Chapter 2: Equipment, Additives, and Supplies Chapter 3: Putting It All Together Chapter 4: Grape Wine Recipes Chapter 5: Soft Fruit and Berry Wine Recipes Chapter 6: Hard Fruit Wine Recipes Chapter 7: Root Wine Recipes Chapter 8: Flowers, Herbs, and Forage Wine Recipes Chapter 9: Wine Recipes for Concentrates Chapter 10: Juice Wine Recipes Appendices Index

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Book SynopsisThis interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the perspectives of microorganisms and humans, the authors incorporate concepts from the social and economic sciences as well as microbiology, providing synergies to learn about complex food systems as a whole, and each stage that can present an opportunity to reduce risk of microbial contamination. Microbial Food Safety: A Food Systems Approach explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety. Presented in full colour throughout, this book: - Is clearly organised into easy digestible and accessible contents - Includes key questions, summaries, further reading and a glossary to aid and focus reading - Contains information boxes and numerous examples to help you review and apply the concepts covered Written by authors renowned in the field and with extensive teaching experience, this book is essential reading for upper-level undergraduate and postgraduate students of food microbiology, food safety and food science, in addition to professionals working in these areas.Table of ContentsSection 1: Food Matrix Basics: Intrinsic and Extrinsic Factors that Affect Microorganisms in Food 1: Food 2: Ecological Concepts of Foods and Definition of Pre- and Post-Harvest 3: Intrinsic and Extrinsic Factors and Potentially Hazardous Foods 4: Humans and Microbes – Risk Analysis Section 2: Foodborne Pathogens 5: Foodborne Infections, Intoxications and Etiology 6: Gram Positive Bacteria 7: Gram Negative Bacteria 8: Eukaryotic Microorganisms of Concern in Food - Parasites and Molds 9: Viruses and Prions Section 3: How Social, Regulatory, and Economic Factors can Affect Risk Levels for Pathogenic Microorganisms in Food 10: Control Measures: The Case of PR/HACCP 11: Cost of Microbial Foodborne Outbreaks 12: Cost of Microbial Foodborne Outbreaks to Society 13: Cost and Benefits of Control Measures: Food Traceability 14: Impacts on Global Trade and Regulations

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Book SynopsisTake your coffee art to the next level with 50 spectacular-yet-simple latte art designs to impress family and friends. From the comfort of your own kitchen you can recreate great paintings, pour and etch stunning natural wonders, iconic buildings and fantastical creatures. No special equipment is needed and once you've mastered the basics a world of incredible coffee art awaits you.Coffee Art Masterclass includes next-level latte designs that everyone can achieve.Trade ReviewThese art designs in this book are very cool and the book will show you how to create perfect artwork on your coffee. * Barista Space *Dhan is skilled and swift * Cooking By The Book *Starting simple and getting more complicated, this book will be the perfect accompaniment to someone looking to expand their espresso art nerdery and show off to their friends. * The Roaster Pack *

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Book SynopsisThis book is dedicated to one of the most versatile and fascinating naturally occurring substances: Phenomenon of Lecithin – Science, Technology and Applications. The outstanding and versatile properties of phospholipids have been examined and described time and again in recent decades by many scientists. An update to the scientific basis is now necessary on account of the growing importance of lecithin. The publishing team centred around Waldemar Buxmann, Head of Technical Department at Sternchemie in Hamburg, has succeeded in engaging 24 notable international scientists and experts from eight countries for the book. Lecithins are mixtures of polar lipids (phospholipids) and are natural components of the cell membrane of animal and plant organisms, where they perform essential functions. The amphiphilic structure of the phospholipids gives them their unique emulsifying and dispersing properties. Besides the widespread plant-derived lecithins from soya beans, sunflower and rapeseed, lecithins from animal sources such as eggs, milk and marine life are on the rise. Their wide-ranging uses in food, animal feed, dietary supplements, pharmaceuticals, cosmetics and in the technology industry are unique. The printed work has 550 pages and is a comprehensive and up-to-date reference book for chemists, biologists, technologists, pharmacists and purchasers of lecithin. It is the result of many years of work and has been constantly updated. In addition to the fascinating 170-year history of lecithin, the global production and processing quantities in a wide range of industries are also explored for the first time. The theoretical principles – the chemical, physiological and physical properties of phospholipids – form the basis for the understanding of the book. The practical section examines the origins, production, processing and modification of lecithin as well as quality control, which is a very important part of the production process. The subsequent descriptions of the numerous applications for lecithin make up the core of the book. The authors are confident that the deeper insight into this incomparable substance will inspire young scientists and chemists to conduct further intensive research into phospholipids. Table of Contents1. Lecithin: Past - Present - Future2. Theoretical Principles3.Origin and Production of Lecithin4. Modification and Fractionation of Lecithin5. Quality Control and Legal Principles of Lecithin6. Application of Lecithin in Food7. Lecithin in the Feed Industry8. Other Fields of Application of LecithinAbout the editorsList of ContributersAbbreviationsIndex

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Book SynopsisWineries across the globe now regularly engage leading architects to create extraordinary, original constructions that complement the winemaking and tasting experiences. In Europe, world-renowned studios have rejuvenated winery and cellar-door architecture for some of the biggest names in the wine industry. Among almost 1,000 cellar doors situated across the many wine regions in Australia, the 40 projects featured in this book each demonstrate a uniqueness in their approach to their design visions, and serve to inform and illustrate the exciting new direction in Australian winery architecture. This book delves into how each wine destination and wine-tasting experience has been enhanced, where winemakers, owners, architects and designers provide personal insights, perspectives and individual stories. Find out what inspired their designs and how they worked together to create and celebrate the collaboration of wine and design.

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Book SynopsisFood Futures will radically alter your ideas about consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios. This book explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures. Follow the conceptualization of completely edible, ‘mini vegetable gardens’ with crispy plants and mushrooms, that become a full meal after being printed by a 3D printer. Engage in a quest for a new eating system in which we digest 100% of the nutrients we take in (instead of the current 75%) by breeding bacteria that are harvested into capsules (that also look, taste ánd smell good). Or get cooking yourself with the recipe for a healthy, typically Dutch ‘stroopwafel’ a recipe derived from her project STROOOP! in which she dives into the natural sweetness of root vegetables. Start exploring, cooking and fantasizing about what we are going to eat in the future.Trade Review"Food Futures is a book for our time, and for the years to come. It inspires us to explore the unexpected places innovation will take us if we combine the rigor of scientific inquiry with the reflective nature of art. Chlo 's work asks each of us to think beyond what we know today, to imagine what might be tomorrow. Food Futures chronicles her journey and offers a guide to future food design from the perspective of a visionary practitioner. This book is an important read for anyone interested in food innovation and food systems change." -- Rebecca Chesney

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Book SynopsisIn recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. The Professional Handbook of Cider Tasting includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also: - Covers a broad range of cider tasting techniques with associated technical explanations. - Provides data and research-driven information. - Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars. Including a summary of the current global cider styles, this is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.Table of Contents1: Introduction 2: Sensory Evaluation: The Physiological Basis 3: Sensory Evaluation: Effective Profiling 4: Types and Styles of Cider 5: Origins of Cider Quality Attributes 6: Pairing Cider with Food 7: Appendix

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Book SynopsisPerfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in vibrant and comforting vegetarian dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.Recipes include: French toast bake, Refried beans with avocado, Sri Lankan green bean curry, Beetroot gratin, Mexican baked eggs, Mushroom stroganoff, Slow cooked frittata, Miso aubergine noodles, Veggie Lasagne, Coconut rice pudding and Pineapple upside down cake.

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Book SynopsisOffering a scientific approach to nutrition, this book describes the function of nutritional requirements at the cellular and molecular level. It includes a discussion of relevant aspects of physiology, food chemistry, toxicology, pediatrics, and public health.Table of ContentsClassification of Biological Structures Digestion and Absorption Nutrients that Resist or Escape Digestion Regulation of Energy Metabolism Energy Requirement Lipids Protein Vitamins Inorganic Nutrients Appendix A: Nutrition Methodology B: Cloning and Dot Blots

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Book SynopsisSuitable for researchers involved in the field of alcohol-related harm at the whole body or cellular level, this book contains over 100 chapters that provide information of a range of topics that extend from the evolutionary aspects of alcohol consumption and the prevalence of alcohol misuse to programmed cell death.Trade Review"...an excellent addition to a reference library and to the field of addictionology. ...a great reference -- all you want to know in 2005 regarding alcohol and its medical consequences. ...I highly recommed it for researchers in the field and medical libraries." --DOODY'S (2005)Table of ContentsContributors Preface Foreword Volume One Part I: General Aspects of Alcohol Toxicity, Consumption, and Disease Evolutionary and Historical Aspects of Ethanol Ingestion Alcohol Metabolism: General Aspects Intake of Different Alcoholic Beverages and Life-style and Psychosocial Factors Genetic Aspects of Alcohol Metabolism: An Overview Predictors of Alcohol Consumption Binge Drinking: Patterns, Explanations, and Policy Breath and Blood Alcohol Effects of Food and Body Composition on Blood Alcohol Levels Disposal of Ethanol Carbon Atoms Effect of Alcohol on Water and Sodium Homeostasis Energy from Alcohol The Mediterranean Diet and the Contribution and Role of Alcohol The Role of Alcohol in Injury Deaths Death from Alcohol Poisoning Alcohol and the Workplace Alcohol Misuse in Adolescents: Epidemiology, Clinical Characteristics, Diagnosis, and Treatment Alcohol Misuse in Adolescents: Individual Differences, Prevention, Identification, and Intervention What is the Impact of Alcohol on Learning in University Students? The Relationship Between Alcohol Misuse and the Homelessness Alcohol and Sport Activities: Spectator’s Perspective Part II: Damage/Disease General Aspects of Pathology An Overview of Pathologies Occurring in Alcohol Abusers Gender Differences in Alcohol Pathology Psychological Effects of Alcohol Misuse The Effect of Alcohol on Quality of Life Alcohol and Road Accidents Trauma and Alcohol Clinical Implications of Alcohol Misuse for Surgery Fetal Alcohol Spectrum Disorder Nutritional Status in Alcoholics Alcohol and Body Composition Beneficial Components of White Wine Polyphenols and Alcohol: Complementary Mechanisms for the Protective Effects of Moderate Wine Consumption Overview of ALDH Polymorphism: Relation to Cardiovascular Effects of Alcohol Overview on the Effects of Amount and Type of Alcohol on Morbidity and Mortality Alcohol-related Mortality in Russia (ii) Organ Damage Epidemiology and Risk Factors Involved in Alcoholic Liver Disease Polymorphism and Alcoholic Liver Disease Liver Injury During Alcohol Use and Withdrawal Alcohol Consumption and Diabetes Mellitus Alcoholic Ketoacidosis Alcohol, Alcoholism and Effects on the Kidney and Kidney Disease Alcohol Intake and the Lower Urinary Tract Alcohol and Prostate Cancer Oral Health and Alcohol Volume 2 Alcohol and the Gastrointestinal Tract Alcohol, ALDH2 Genotypes and Intestinal Cancer Alcohol and Pancreatitis The Skin and Alcohol Alcohol, Blood Pressure and Hypertension Alcohol and Stroke Alcoholic Cardiomyopathy Epidemiologic Aspects of ALDH2 Genotypes and Cardiovascular Parameters Alcoholic Myopathy: Clinical Aspects Alcohol and the Eye: Friend or Foe Marchiafava–Bignami Disease in Alcoholism Peripheral Neuropathy (iii) Cells, Pathways, Interactions, Processes Defects in Methionine Metabolism: Its Role in Ethanol-induced Liver Injury Roles of Kupffer Cells in Alcoholic Liver Disease The Role of the Stellate Cell in Alcohol Mediated Tissue Injury The Role of T Lymphocytes in the Pathogenesis of Alcoholic Liver Disease Oxidative Stress in Alcoholic Liver Disease: Clinical Studies The Relationship between Alcohol-induced Apoptosis and Oxidative Stress in the Liver Alcohol and HIV Interactions in the Natural History and Treatment of HIV/AIDS Alcohol and Hepatitis Virus Interactions in Liver Pathology Moderate Alcohol and Fibrosis in Chronic Viral Hepatitis Ethanol–Taurine Interactions in the Brain: Mechanisms and Pathophysiological Implications The Effect of Ethanol on Ion Channels in the Brain: A New Look A Nitric Oxide Signaling Pathway Protects the Developing Brain against Alcohol-induced Neuronal Death Signaling Pathways in the Heart and Moderate Alcohol Intake Effects of Alcohol on Vascular Function Vascular and Biochemical Effects of Moderate Alcohol Consumption: Mechanisms of Protection Against Cardiovascular Disease Alcohol and Xenobiotics in Placenta Damage Molecular Mechanisms in Fetal Alcohol Syndrome: Shh-signaling The Process of Bacterial Translocation and Implications for Health in Alcoholics Alcohol, Altered Gut Permeability, and Endotoxins Hormonal Responses in Alcoholism Alcohol-induced Changes in the GH–IGF Axis Mechanisms in Prostate Damage by Alcohol Signaling Pathways in Human Breast Cells in Response to Alcohol: Mechanisms for Alcohol-induced Breast Cancer The Ubiquitin–Proteasome System in Alcohol-Induced Pathology Alcohol and Alkylating Agents DNA Damage Resulting from Alcohol Abuse with Special Reference to the Brain Purine Metabolism and the Influence of Alcoholic Beverages The Role of PKC Isozymes in Mediating Responses to Ethanol Ethanol Modulation of cAMP-dependent Protein Kinase Subunits Activity: Mechanisms and Functional Consequences Adhesion Molecules and Alcohol Consumption Glucose-regulated Stress Proteins (GRPs) and Alcohol Heat Shock Proteins and Alcohol Role of Oxidative Stress in Alcohol-Induced Mitochondrial Dysfunction Alcohol and Apoptosis Volume 3 Alcohol and Fatty Acid Ethyl Esters Modification of Proteins by Reactive Ethanol Metabolites: Adduct Structure, Functional and Pathological Consequences The Effect of Acetaldehyde on Plasma Autoantibodies in Alcohol-related Tissue Diseases Alcohol-induced Membrane Damage Alcohol Abuse and Eating Disorders The Relationship Between Obesity and Alcoholic Pathology Protein Deficiency and Alcohol: Interactions and Organ Effects Tryptophan Metabolism and Alcoholism Part III: Selective Methods Used in Alcohol Research Selective Methods Used in Alcohol Research: Screening in Primary Care – Methods and Approaches Psychometric Assessment of Alcohol Use Self-reported Intake of Alcohol: Methods and Approaches Use of the DSM-IV: Methods and Approaches The Alcohol-related Problems Survey: Developing and Testing a Screening Measure for Older Adults The Rapid Alcohol Problems Screen: Methods and Application Methods for Determining Blood Alcohol Concentration: Current and Retrospective Urinary Markers of Alcohol Consumption Methods for Measuring Genetic Variations in ADH and SLDH Loci: A Practical Approach Histological Localization of Alcohol Dehydrogenase: Methods, Approaches and Applications Assays for Alcohol and Aldehyde Dehydrogenase: Methods, Approaches and Applications Detecting ADH and ALDH Enzymes in Cells and Tissues using Western Blotting Use of Selectively Bred Alcohol-preferring Rats to Study Alcohol Abuse, Relapse and Craving Animal Models of Chronic Alcohol-Induced Liver Damage Acute Ethanol Dosing Regimens: Methods and Approaches Use of Isolated Cells in the Study of Ethanol-Induced Hepatotoxicity Animal Models of Fetal Alcohol Syndrome: Methods and Approaches Genetically Engineered Animals in Alcohol Research cDNA Arrays in Alcohol-Related Pathology: Methods and Approaches Practical Methods for Determining mRNA Levels in Alcohol-Exposed Tissues and Its Application to Experimental Pathology Diagnosis of Fetal Alcohol Syndrome: Measurement of the Facial Dysmorphology Nuclear Magnetic Resonance: Methods and Application to Alcohol Effects in the Liver Index

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