{"title":"Food and beverage technology Books","description":"","products":[{"product_id":"vodka-made-me-do-it-9780008530372","title":"Vodka Made Me Do It","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e60 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!'","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":47832534679895,"sku":"9780008530372","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780008530372.jpg?v=1710334959"},{"product_id":"the-missing-ingredient-9780141982816","title":"The Missing Ingredient","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e''Brilliant and original ... From slow feasts to fast food, Linford  shows that, no matter what we are cooking, time is of the essence'' - Bee  Wilson, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSunday Times\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003eThe Missing Ingredient\u003c\/i\u003e  is about what makes good food, and the first book to consider the  intrinsic yet often forgotten role of time in creating the flavours and  textures we love.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWritten through a series of encounters with  ingredients, producers, cooks, shopkeepers and chefs, exploring  everything from the brief period in which sugar caramelises, or the days  required in the crucial process of fermentation, to the months of slow  ripening and close attention that make a great cheddar, or the years  needed for certain wines to reach their peak, Jenny Linford shows how,  time and again, time itself is the invisible ingredient. From the  patience and dedication of many food producers in fields and storehouses  around the world to the rapid reactions required of any home cook at  the hob, this book allows us to better understand our culinary lives.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eBrilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' -- Bee Wilson * Sunday Times *\u003cbr\u003eA compelling book...Time is the unacknowledged genie of the kitchen. \u003ci\u003eThe Missing Ingredient\u003c\/i\u003e considers the meanings that go beyond quantitative measures -- Darra Goldstein * TLS *\u003cbr\u003eThoughtful, lively  and original.  No one has approached food in regard to time before -- Jill Norman, Food and Wine Writer\u003cbr\u003eInteresting...clever...revelatory -- Rachel Cooke * Guardian *\u003cbr\u003eThoughtful and engaging * Waitrose Weekend *\u003cbr\u003eBeautifully written and highly original. Jenny Linford scrutinises time-honoured food production methods and cookery techniques through the often ignored lens of time. A gently informative, almost lyrical volume for our impatient times -- Joanna Blythman, author of Shopped: The Shocking Power Of British Supermarkets\u003cbr\u003eJenny Linford has created something quite remarkable: a treatise on the single most vital and most overlooked element of food and cooking that's as page-turning as a thriller. It's hard to believe nobody has tackled the concept of 'time' before, and Jenny has done it more than justice. A glorious, essential addition to every food lover's book shelves. -- Marina O’Loughlin, restaurant critic","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732502032727,"sku":"9780141982816","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780141982816.jpg?v=1719997163"},{"product_id":"the-science-and-craft-of-artisanal-food-9780190936587","title":"The Science and Craft of Artisanal Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eYou are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e1. Marketing Artisanal Products 2. Beer: Artfully Scientific on Every Level 3. Artist Winemaker 4. Artisanal Chocolate 5. Artisanal Coffee 6. Artisanal Cheese 7. The Chemistry and Flavor of Artisanal Honey 8. Industrial and Artisanal Olive Oil 9. Artisanal Fruits and Vegetables","brand":"Oxford University Press Inc","offers":[{"title":"Default Title","offer_id":48732550627671,"sku":"9780190936587","price":999.99,"currency_code":"GBP","in_stock":false}]},{"product_id":"gastrophysics-the-new-science-of-eating-9780241977743","title":"Gastrophysics The New Science of Eating","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eA ground-breaking book by the world-leading expert in sensory science: \u003ci\u003eFreakonomics\u003c\/i\u003e for food\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''Popular science at its best'' - Daniel Levitin\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Why do we consume 35% more food when eating with one more person, and 75% more when with three? \u003cbr\u003e\u003cbr\u003eWhy are 27% of drinks bought on aeroplanes tomato juice?\u003cbr\u003e\u003cbr\u003eHow 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?\u003cbr\u003e\u003cbr\u003e These are just some of the ingredients of \u003ci\u003eGastrophysics\u003c\/i\u003e, 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 influence\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eTruly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons -- Heston Blumenthal, OBE\u003cbr\u003eHis delight in weird food facts is infectious...\u003cb\u003efascinating\u003c\/b\u003e -- James McConnachie * Sunday Times *\u003cbr\u003eNot many people are as ready to realize the importance of the senses as Charles Spence -- Ferran Adria, El Bulli restaurant, Spain\u003cbr\u003e\u003cb\u003ePopular science at its best\u003c\/b\u003e. 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'\u003cbr\u003eThis is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. \u003ci\u003eG\u003c\/i\u003e\u003ci\u003eastrophysics\u003c\/i\u003e is \u003cb\u003epacked with such tasty factual morsels that could be served up at dinner parties\u003c\/b\u003e. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious -- Nick Curtis * Daily Telegraph *\u003cbr\u003eSpence allows people to appreciate the multisensory experience of eating * The New Yorker *\u003cbr\u003eThe scientist changing the way we eat * Guardian *\u003cbr\u003eSpence romps around such factoids in the style of a \u003ci\u003eBlue Peter \u003c\/i\u003epresenter . . . \u003cb\u003efascinating and provocative\u003c\/b\u003e -- Melanie Reid * Times *\u003cbr\u003eA fascinating look at the science of food and how our perception is shaped by all our senses, not just taste * Sunday Times *\u003cbr\u003eIf 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 \u003cb\u003eeveryone in the restaurant industry needs to read this\u003c\/b\u003e and take a deeper look at the scientific secrets Professor Spence reveals in \u003ci\u003eGastrophysics\u003c\/i\u003e -- Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don’t Know About What You’re Eating \u0026amp; What You Can Do About It'\u003cbr\u003e\u003cb\u003eWonderfully curious and thought-provoking\u003c\/b\u003e . . . brilliant -- Bee Wilson * Guardian *\u003cbr\u003eSpence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights -- Nicola Davis * Observer *\u003cbr\u003eRevealing, very interesting and well worth understanding . . . \u003cb\u003ehighly enlightening\u003c\/b\u003e -- Rose Prince * Spectator *\u003cbr\u003eSpence 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 . . . \u003cb\u003eSpence has given us much food for thought\u003c\/b\u003e -- Julia Platt Leonard * Independent *\u003cbr\u003eA chatty whirl through the latest discoveries and their real-world applications -- Rachel Laudan * Wall Street Journal *\u003cbr\u003eI wanted to reach out and thank you for your \u003cb\u003eabsolutely brilliant\u003c\/b\u003e book \u003ci\u003eGastrophysics\u003c\/i\u003e. 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 Consulting\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIt can't fail to entertain, inform and ultimately dazzle\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e -- Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Meal","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48733422551383,"sku":"9780241977743","price":10.44,"currency_code":"GBP","in_stock":true}]},{"product_id":"vegan-slow-cooker-over-70-delicious-recipes-for-stressfree-meals-9780600636953","title":"Vegan Slow Cooker Over 70 delicious recipes for","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePerfect 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. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.\u003cbr\u003e\u003cbr\u003eRecipes 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.\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48735857508695,"sku":"9780600636953","price":11.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780600636953.jpg?v=1723810374"},{"product_id":"vegetarian-slow-cooker-over-70-delicious-recipes-for-stressfree-meals-9780600636946","title":"Vegetarian Slow Cooker Over 70 delicious recipes","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePerfect 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.\u003c\/b\u003e With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eRecipes 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.\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48735858393431,"sku":"9780600636946","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780600636946.jpg?v=1723810374"},{"product_id":"food-science-an-ecological-approach-an-ecological-approach-9781284122305","title":"Food Science An Ecological Approach  An","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"Jones and Bartlett Publishers, Inc","offers":[{"title":"Default Title","offer_id":48738504933719,"sku":"9781284122305","price":156.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781284122305.jpg?v=1723812097"},{"product_id":"food-safety-management-9781461462040","title":"Food Safety Management","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eIntroduction.-The Food Safety Management Team.-The Food SafetyManagement Program.- Systems.- Education and Training.- Facilities and Capabilities.- Execution and Verification.- Gap Analysis.- Influence and Resources.- Partnerships with Public Health Officials.- Index.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction.- The Food Safety Management Team.- The Food Safety Management Program.- Systems.- Education and Training.- Facilities and Capabilities.- Execution and Verification.- Gap Analysis.- Influence and Resources.- Partnerships with Public Health Officials.- Index.","brand":"Springer-Verlag New York Inc.","offers":[{"title":"Default Title","offer_id":48739349332311,"sku":"9781461462040","price":85.49,"currency_code":"GBP","in_stock":true}]},{"product_id":"make-your-own-beer-a-guide-to-all-things-beer-and-how-to-brew-it-yourself-9781526769978","title":"Make Your Own Beer: A Guide to All Things Beer","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe primary aim is to create an accessible and practical guide to home brewing, covering all aspects of the process. The intended outcome is that somebody following the guide, would be able to brew a number of different style of beers of good quality and take pleasure from both the process and the end product.  Practically, the book will also offer some introductory, but very useful, information on other issues that are relevant to the home brewer; equipment and the cost versus benefit of different types, beer styles and flavours and an understanding of key, quality ingredients.  The photography will fit this approach in that images will be useful and show helpful details but also be professionally shot and be more than just functional; they will be good to look at.  The style of the book will be engaging and personal, in that it is intended to guide the reader through the process as something enjoyable, rather than approach it in a purely step by step approach. It is also intended to be light-hearted and, above all, readable and so could be enjoyed by someone actually brewing beer or someone who just wants an interesting way into the topic.","brand":"Pen \u0026 Sword Books Ltd","offers":[{"title":"Default Title","offer_id":48740007870807,"sku":"9781526769978","price":13.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781526769978.jpg?v=1720053641"},{"product_id":"everything-you-need-to-know-about-whisky-but-are-too-afraid-to-ask-9781529108750","title":"Everything You Need to Know About Whisky: (But","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eDemystify the world of whisky.\u003cbr\u003e\u003cbr\u003eWhisky experts Nick Morgan and The Whisky Exchange open the lid on the whisky industry, revealing what makes one of the world's simplest spirits just so popular. \u003ci\u003eEverything You Need to Know About Whisky \u003c\/i\u003ewill answer all of your burning questions; from what makes the perfect scotch and how to drink it like a pro to an exploration of distilleries around the world and their fascinating (often scandalous) histories. \u003cbr\u003e\u003cbr\u003eThis indispensable guide is filled with insider tips on finding your new favourite bottle and brewing up the very best whisky based cocktails - essential reading for all whisky fans, novices and experts alike.\u003c\/p\u003e","brand":"Ebury Publishing","offers":[{"title":"Default Title","offer_id":48740123771223,"sku":"9781529108750","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781529108750.jpg?v=1720053938"},{"product_id":"the-vegetable-pathosystem-ecology-disease-mechanism-and-management-9781771887763","title":"The Vegetable Pathosystem: Ecology, Disease Mechanism, and Management","description":"\u003cp\u003eVariability in vegetable pathogens is a critical issue, particularly in changing environments, as it presents challenges to accurate diagnoses and proper management. 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As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eChemistry in Your Kitchen is without a doubt a delicious book. Hartings serves up a marvellous mix of recipes and chemical explanations that can really whet your appetite. His writing is engaging, and he uses storytelling as the vehicle to explore various foods. There are molecular diagrams and reaction explanations throughout. If you are a chemistry teacher and enjoy the kitchen, then this book is for you. -- Lyle Sadavoy (retired), Toronto, Ontario * Chem 13 News, October 2018, Page 13 *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePart I. Breakfast: Coffee; Bacon; Eggs; Pancakes; Part II. Lunch: Jelly; Macaroni and Cheese; Bread; Vinaigrette; Part III. 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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.   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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. \u003cbr\u003e\u003cbr\u003e This third edition of \u003ci\u003eWine Science \u003c\/i\u003eincludes 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.\u003cbr\u003e\u003cbr\u003e Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. 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Goode is a rarity - a scientist who knows how to explain his subject in an approachable way. -- Tim Atkin MW * Observer *\u003cbr\u003eStimulating and highly approachable. -- Anthony Rose * The Independent *\u003cbr\u003eThis scholarly yet accessible work is an invaluable source for the technicalities of vineyard, winery and tasting. -- Joanna Simon * The Sunday Times *","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48741260034391,"sku":"9781784727116","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781784727116.jpg?v=1720057055"},{"product_id":"the-science-of-sugar-confectionery-9781788011334","title":"The Science of Sugar Confectionery","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSince 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eIn 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 *\u003cbr\u003e'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 *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction; 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","brand":"Royal Society of Chemistry","offers":[{"title":"Default Title","offer_id":48741568545111,"sku":"9781788011334","price":27.54,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781788011334.jpg?v=1720057996"},{"product_id":"the-science-of-chocolate-9781788012355","title":"The Science of Chocolate","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe 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 Books\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eThe 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","brand":"Royal Society of Chemistry","offers":[{"title":"Default Title","offer_id":48741568610647,"sku":"9781788012355","price":25.64,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781788012355.jpg?v=1720057996"},{"product_id":"food-the-chemistry-of-its-components-9781839168147","title":"Food: The Chemistry of its Components","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSince 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food’s nutritional value.   The book features a ‘Special Topics’ section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours.   Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues.     Extracts from reviews of previous editions: “A superb book to have by your side when you read your daily newspaper.” New Scientist. “… filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.” The Chemical Educator. “This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse.” School Science Review. “Especially noteworthy are the author’s simple observations on foods that are familiar to us all …” Comprehensive Reviews in Food Science and Safety.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eSugars;Polysaccharides;Lipids;Proteins;Colours;Flavours;Vitamins;Preservatives;Undesirables;Minerals;Enzymes;Water","brand":"Royal Society of Chemistry","offers":[{"title":"Default Title","offer_id":48741985321303,"sku":"9781839168147","price":40.84,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781839168147.jpg?v=1720059565"},{"product_id":"mccance-and-widdowsons-the-composition-of-foods-seventh-summary-edition-9781849736367","title":"McCance and Widdowson's The Composition of Foods:","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMcCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included.    This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes.   Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"I find this book hypnotically wonderful.\"   \"...it is hugely valuable if you have a professional interest in nutrition. The nutritionist's bible...\" -- Brian Clegg * Popular Science *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eForeword; Acknowledgements; Introduction; Tables; Additional tables; Appendices","brand":"Royal Society of Chemistry","offers":[{"title":"Default Title","offer_id":48742296584535,"sku":"9781849736367","price":56.52,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781849736367.jpg?v=1720060819"},{"product_id":"chocolate-as-medicine-a-quest-over-the-centuries-9781849734110","title":"Chocolate as Medicine: A Quest over the Centuries","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe Mesoamerican population who lived near the indigenous cultivation sites of the \"Chocolate Tree\" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims stemming from Europe and the United States which have attracted considerable biomedical attention. This book, for the first time, describes the centuries-long quest to uncover chocolate's potential health benefits. The authors explore variations in the types of evidence used to support chocolate's use as medicine as well as note the ongoing tension over categorizing chocolate as food or medicine, and more recently, as functional food or nutraceutical. The authors, Wilson an historian of science and medicine, and Hurst an analytical chemist in the chocolate industry, bring their collective insights to bear upon the development of ideas and practices surrounding the use of chocolate as medicine. Chocolate's use in this manner is explored first among the Mesoamerican peoples, then as it is transported to Europe, and back into Colonial North America. The authors then focus upon more recent bioscience experimental undertakings which have been aimed to ascertain both long-standing and novel suggestions as to chocolate's efficacy as a medicinal and a nutritional substance. Chocolate\/s reputation as the most craved food boosts this book's appeal to food and biomedical scientists, cacao researchers, ethnobotanists, historians, folklorists, and healers of all types as well as to the general reading audience.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"The authors of Chocolate as Medicine start their dissertation from this definition, tracing the history of chocolate as medicine and providing very interesting glimpses into it's current use.  The book summarises the best evidence available from science to support and confirm the health benefits of chocolate.\"  \"Recent studies have now provided the evidence to a century's established use of chocolate as medicine and this enjoyable book reconstructs this path, providing an inter-disciplinary approach, thanks to the complementary skills of the two authors.\" -- Reviewed by Donatella Lippi * Chemistry World, July 2013, Volume 10, number 07 *\u003cbr\u003e\"The title alone of Chocolate in Medicine, a Quest over the Centuries by P.K. Wilson and W.J. Hurst would make it irresistible and it is indeed immensely readable.\" \"chocolate is clearly an important ingredient of the Royal Society of Chemistry: so successful was their Science of Chocolate (2000) that a revised edition was called for in 2008 and articles in their journal, Food and Function, have such titles as 'Oral processing of two milk chocolate samples'. If this had been included in the O-level practical classes perhaps I should have continued with chemistry.\" -- Peter Hawkes * Ultramicroscopy 137 (2014) 72–92 *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eChocolate as Medicine: Seeking 'Evidence' throughout History; Chocolate in Pre-Columbian Mesoamerican Culture; Cacao Transported to Europe as Medicine; Expanding Chocolate's use as Medicine; Chocolate and Nutritional Health: Industrial Era through WWII; Modern Chocolate Science and Human Health; Epilogue: Prognosticating Chocolate's Future as Medicine; Appendix 1: Disorders and Diseases which Chocolate (Cacao) Products have Reputedly Improved Throughout History; Appendix 2: 18th Century General Recipe for \"Health Chocolate\"; Index","brand":"Royal Society of Chemistry","offers":[{"title":"Default Title","offer_id":48742296650071,"sku":"9781849734110","price":28.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781849734110.jpg?v=1720060821"},{"product_id":"brewing-9781849736022","title":"Brewing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eIt is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"\"\"... a fascinating read ... delightful ...\"\"\"\u003cbr\u003e\"\"\"... a superb introduction to the science and practice of brewing beer.\"\"\"\u003cbr\u003e\"\"\"It is written in an easy-to-read descriptive style and there is a good mix of the historical and scientific aspects.  The well-constructed diagrams and charts aid understanding along the way.\"\"\"\u003cbr\u003e\"\"\"... a very readable text ... can certainly be recommended to students, in particular for its treatment of fermentation and microbiology ...\"\"\"\u003cbr\u003e\"\"\"... a concise and extremely informative volume ... which will appeal to individuals within the brewing and food industries, students of food, chemical or biological sciences, and all beer-lovers!\"\"\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eHistorical Material; Barley and Malt; Hops;The Brewhouse; Fermentation;Beer post-fermentation; The Brewery Laboratory; Subject Index.","brand":"Royal Society of Chemistry","offers":[{"title":"Default Title","offer_id":48742296682839,"sku":"9781849736022","price":26.59,"currency_code":"GBP","in_stock":true}]},{"product_id":"camras-home-brewing-problem-solver-9781852493479","title":"Camra's Home-Brewing Problem Solver","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eReal ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practise is being able to spot the signs of trouble and know how to respond. CAMRA's Home-Brewing Problem Solver provides the information you need to nip problems in the bud - and, better still, to avoid them in the first place.","brand":"CAMRA Books","offers":[{"title":"Default Title","offer_id":48742319325527,"sku":"9781852493479","price":12.34,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781852493479.jpg?v=1720060913"},{"product_id":"fruit-oils-chemistry-and-functionality-9783030124755","title":"Fruit Oils: Chemistry and Functionality","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003ci\u003eFruit Oils: Chemistry and Functionality\u003c\/i\u003e presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of \u003ci\u003eomega\u003c\/i\u003e-9, \u003ci\u003eomega\u003c\/i\u003e-6 and \u003ci\u003eomega\u003c\/i\u003e-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. \u003c\/p\u003e\u003cp\u003eThe oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. \u003c\/p\u003e\u003cp\u003eAlthough there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. \u003ci\u003eFruit Oils: Chemistry and Functionality\u003c\/i\u003e aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.         \u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e            \u003c\/p\u003e  \u003cp\u003e            \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIntroduction to fruit oils: chemistry and functionality\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eOlive (\u003cem\u003eOlea europaea\u003c\/em\u003e) Oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e \u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003ePalm (\u003ci\u003eElaeis guineensis\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eCranberry (\u003ci\u003eVaccinium macrocarpon\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eArgan (\u003ci\u003eArgania spinosa\u003c\/i\u003e L.) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eSea Buckthorn (\u003cem\u003eHippophaë rhamnoides\u003c\/em\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eAvocado (\u003ci\u003ePersea americana\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eGoldenberry (\u003ci\u003ePhysalis peruviana\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eCactus (\u003ci\u003eO. ficus-indica\u003c\/i\u003e) pear oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003ePumpkin (\u003ci\u003eCucurbita pepo\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eCoriander (\u003ci\u003eCoriandrum sativum\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eHazelnut (\u003ci\u003eCorylus avellana\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eAlmond (\u003ci\u003ePrunus dulcis\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003ePistachio (\u003ci\u003ePistacia vera\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eWalnut (\u003ci\u003eJuglans regia\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eChestnut (\u003ci\u003eCastanea sativa)\u003c\/i\u003e oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003ePassion (\u003ci\u003ePassiflora edulis\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eGac (\u003ci\u003eMomordica cochinchinensis\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003ePomegranate (\u003ci\u003ePunica granatum\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eGrape (\u003cem\u003eVitis vinifera\u003c\/em\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eApple (\u003ci\u003eMalus pumila\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eWatermelon (\u003ci\u003eCitrullus lanatus\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eAmla (\u003ci\u003ePhyllanthus emblica\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eBuriti (\u003ci\u003eMauritia flexuosa\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eBael (\u003ci\u003eAegle marmelos\u003c\/i\u003e )oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eSandalwood (\u003ci\u003eSantalum album\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eCoconut (\u003ci\u003eCocos nucifera\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eCitrus oils\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eKiwifruit (\u003ci\u003eActinidia deliciosa\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eGuava (\u003ci\u003ePsidium guajava\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eDate palm (\u003ci\u003ePhoenix dactylifera\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eApricot (\u003ci\u003ePrunus armeniac\u003c\/i\u003ea) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eMangongo\/manketti  (\u003ci\u003eSchinziophyton rautanenii\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003ePapaya (\u003ci\u003eCarica papaya\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eCelastrus paniculatus\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003e\u003cb\u003eoil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eSemecarpus anacardium\u003c\/i\u003e oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003ekachnar (\u003ci\u003eBauhinia purpurea\u003c\/i\u003e) oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cp\u003e\u003cb\u003eButtercup tree [\u003ci\u003eMadhuca\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e  \u003cb\u003e\u003ci\u003elongifolia\u003c\/i\u003e (Koenig)] oil\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e","brand":"Springer Nature Switzerland AG","offers":[{"title":"Default Title","offer_id":48743024099671,"sku":"9783030124755","price":75.99,"currency_code":"GBP","in_stock":true}]},{"product_id":"nanotechnology-in-agriculture-and-food-science-9783527339891","title":"Nanotechnology in Agriculture and Food Science","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eA comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications.\u003cbr\u003e Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eSeries Editor Preface VII\u003c\/p\u003e \u003cp\u003eAbout the Series Editor IX\u003c\/p\u003e \u003cp\u003eForeword XXI\u003c\/p\u003e \u003cp\u003eIntroduction XXV\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One Basic Elements of Nanofunctional Agriculture and Food Science 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Nanotechnologies for Agriculture and Foods: Past and Future 3\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCecilia Bartolucci\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences 13\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Nanoscience: Relevance for Agriculture and the Food Sector 15\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eShahin Roohinejad and Ralf Greiner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 15\u003c\/p\u003e \u003cp\u003e2.2 Fundamental of Nanoscience 16\u003c\/p\u003e \u003cp\u003e2.3 Applications of Nanotechnology in the Agriculture Sector 18\u003c\/p\u003e \u003cp\u003e2.4 Applications of Nanotechnology in the Food Sector 23\u003c\/p\u003e \u003cp\u003e2.5 Challenges of Using Nanotechnology in Agriculture and Food Sectors 27\u003c\/p\u003e \u003cp\u003e2.6 Conclusions 28\u003c\/p\u003e \u003cp\u003eAcknowledgment 28\u003c\/p\u003e \u003cp\u003eReferences 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Naturally Occurring Nanostructures in Food 33\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSaïd Bouhallab, Christelle Lopez, and Monique A.V. Axelos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 33\u003c\/p\u003e \u003cp\u003e3.2 Protein-based Nanostructures 34\u003c\/p\u003e \u003cp\u003e3.3 Lipid-Based Nanostructures 44\u003c\/p\u003e \u003cp\u003e3.4 Concluding Remarks and Future Prospects 46\u003c\/p\u003e \u003cp\u003eReferences 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Artificial Nanostructures in Food 49\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJared K. Raynes, Sally L. Gras, John A. Carver, and Juliet A. Gerrard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 49\u003c\/p\u003e \u003cp\u003e4.2 Types and Uses of Artificial Organic Nanostructures Found in Food 52\u003c\/p\u003e \u003cp\u003e4.3 Conclusion 62\u003c\/p\u003e \u003cp\u003eReferences 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Engineered Inorganic Nanoparticles in Food 69\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMarie-Hélène Ropers and Hélène Terrisse\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 69\u003c\/p\u003e \u003cp\u003e5.2 Engineered Inorganic Materials Containing Nanoparticles 69\u003c\/p\u003e \u003cp\u003e5.3 Characterization of Engineered Inorganic Nanomaterials 78\u003c\/p\u003e \u003cp\u003e5.4 Conclusion and Perspectives 81\u003c\/p\u003e \u003cp\u003eReferences 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Nanostructure Characterization Using Synchrotron Radiation and Neutrons 87\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFrancois Boué\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 87\u003c\/p\u003e \u003cp\u003e6.2 Principles 89\u003c\/p\u003e \u003cp\u003e6.3 The Basic Information from a SAS Profile 93\u003c\/p\u003e \u003cp\u003e6.4 A Few Examples: From Soft Matter to Agrofood 100\u003c\/p\u003e \u003cp\u003e6.5 Other Scattering Techniques 106\u003c\/p\u003e \u003cp\u003e6.6 Recommendation and Practical: A Checklist for Scattering 107\u003c\/p\u003e \u003cp\u003e6.7 Summary and Conclusion 110\u003c\/p\u003e \u003cp\u003eReferences 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two Opportunities, Innovations, and New Applications in Agriculture and Food Systems 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Nanomaterials in Plant Protection 115\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAngelo Mazzaglia, Elena Fortunati, Josè Maria Kenny, Luigi Torre, and Giorgio Mariano Balestra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 115\u003c\/p\u003e \u003cp\u003e7.2 Nanotechnology and Agricultural Sector 117\u003c\/p\u003e \u003cp\u003e7.3 Applications of Nanomaterials against Plant Pathogens and Pests 125\u003c\/p\u003e \u003cp\u003e7.4 Conclusions 129\u003c\/p\u003e \u003cp\u003eReferences 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Nanoparticle-Based Delivery Systems for Nutraceuticals: Trojan Horse Hydrogel Beads 135\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBenjamin Zeeb and David Julian McClements\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 135\u003c\/p\u003e \u003cp\u003e8.2 Overview of Nanoparticles-Based Colloidal Delivery Systems 136\u003c\/p\u003e \u003cp\u003e8.3 Designing Particle Characteristics 138\u003c\/p\u003e \u003cp\u003e8.4 Trojan Horse Nanoparticle Delivery Systems 140\u003c\/p\u003e \u003cp\u003e8.5 Case Study: Alginate Hydrogel Beads as Trojan Horse Nanoparticle Delivery Systems for Curcumin 146\u003c\/p\u003e \u003cp\u003e8.6 Conclusions 149\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Bottom-Up Approaches in the Design of Soft Foods for the Elderly 153\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJosé Miguel Aguilera and Dong June Park\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Foods and the Elderly 153\u003c\/p\u003e \u003cp\u003e9.2 Rational Design of Soft and Nutritious Gel Particles 155\u003c\/p\u003e \u003cp\u003e9.3 Technological Alternatives for the Design of TM Foods 160\u003c\/p\u003e \u003cp\u003e9.4 Conclusions 162\u003c\/p\u003e \u003cp\u003eAcknowledgments 163\u003c\/p\u003e \u003cp\u003eReferences 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Barrier Nanomaterials and Nanocomposites for Food Packaging 167\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJose M. Lagaron, Luis Cabedo, and Maria J. Fabra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 167\u003c\/p\u003e \u003cp\u003e10.2 Nanocomposites 168\u003c\/p\u003e \u003cp\u003e10.3 Nanostructured Layers 172\u003c\/p\u003e \u003cp\u003e10.4 Conclusion and Future Prospects 174\u003c\/p\u003e \u003cp\u003eReferences 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Nanotechnologies for Active and Intelligent Food Packaging: Opportunities and Risks 177\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNathalie Gontard, Stéphane Peyron, Jose M. Lagaron, Yolanda Echegoyen, and Carole Guillaume\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction and Definitions 177\u003c\/p\u003e \u003cp\u003e11.2 Nanomaterials in Active Packaging for Food Preservation 178\u003c\/p\u003e \u003cp\u003e11.3 Nanotechnology for Intelligent Packaging as Food Freshness and Safety Monitoring Solution 181\u003c\/p\u003e \u003cp\u003e11.4 Potential Safety Issues and Current Legislation 187\u003c\/p\u003e \u003cp\u003e11.5 Conclusions and Perspectives 190\u003c\/p\u003e \u003cp\u003eReferences 191\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Overview of Inorganic Nanoparticles for Food Science Applications 197\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eXavier Le Guével\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 197\u003c\/p\u003e \u003cp\u003e12.2 Food Packaging, Processing, and Storage 197\u003c\/p\u003e \u003cp\u003e12.3 Supplements\/Additives 199\u003c\/p\u003e \u003cp\u003e12.4 Food Analysis 200\u003c\/p\u003e \u003cp\u003e12.5 Conclusion and Perspective 202\u003c\/p\u003e \u003cp\u003eAcknowledgment 203\u003c\/p\u003e \u003cp\u003eReferences 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Nanotechnology for Synthetic Biology: Crossroads Throughout Spatial Confinement 209\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDenis Pompon, Luis F. Garcia-Alles, and Gilles Truan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Convergence Between Nanotechnologies and Synthetic Biology 209\u003c\/p\u003e \u003cp\u003e13.2 Spatially Constrained Functional Coupling in Biosystems 210\u003c\/p\u003e \u003cp\u003e13.3 Functional Coupling Through Scaffold-Independent Structures 211\u003c\/p\u003e \u003cp\u003e13.4 Spatial Confinement Mediated by Natural and Synthetic Scaffolds 213\u003c\/p\u003e \u003cp\u003e13.5 Encapsulated Biosystems Involving Natural or Engineered Nanocompartments 216\u003c\/p\u003e \u003cp\u003e13.6 Synthetically Designed Structures for Protein Coupling and Organization 225\u003c\/p\u003e \u003cp\u003e13.7 Future Directions 226\u003c\/p\u003e \u003cp\u003eReferences 227\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Modeling and Simulation of Bacterial Biofilm Treatment with Applications to Food Science 235\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJia Zhao, Tianyu Zhang, and Qi Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 235\u003c\/p\u003e \u003cp\u003e14.2 Review of Biofilm Models 237\u003c\/p\u003e \u003cp\u003e14.3 Biofilm Dynamics Near Antimicrobial Surfaces 244\u003c\/p\u003e \u003cp\u003e14.4 Antimicrobial Treatment of Biofilms by Targeted Drug Release 246\u003c\/p\u003e \u003cp\u003e14.5 Models for Intercellular and Surface Delivery by Nanoparticles 248\u003c\/p\u003e \u003cp\u003e14.6 Conclusion 250\u003c\/p\u003e \u003cp\u003eAcknowledgments 251\u003c\/p\u003e \u003cp\u003eReferences 251\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three Technical Challenges of Nanoscale Detection Systems 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Smart Systems for Food Quality and Safety 259\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMark Bücking, Andreas Hengse, Heinrich Grüger, and Henning Schulte\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 259\u003c\/p\u003e \u003cp\u003e15.2 Overview 260\u003c\/p\u003e \u003cp\u003e15.3 Roadmapping of Microsystem Technologies Toward Food Applications 261\u003c\/p\u003e \u003cp\u003e15.4 Microsystem Technology Areas 266\u003c\/p\u003e \u003cp\u003eReferences 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Nanoelectronics: Technological Opportunities for the Management of the Food Chain 277\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKris Van De Voorde, Steven Van Campenhout, Veerle De Graef, Bart De Ketelaere, and Steven Vermeir\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Technological Needs and Trends in the Food Industry 277\u003c\/p\u003e \u003cp\u003e16.2 Cooperation Model to Stimulate “The Introduction of New Nanoelectronics-Based Technologies in Food Industry”: An Engine for Innovation and Bridging the Gap 279\u003c\/p\u003e \u003cp\u003e16.3 Existing Technologies That Can Be Used in a Wide Range of Applications: The Present 282\u003c\/p\u003e \u003cp\u003e16.4 New Technology Developments: The Future 285\u003c\/p\u003e \u003cp\u003eReferences 295\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Four Nanotechnology: Toxicology Aspects and Regulatory Issues 297\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Quality and Safety of Nanofood 299\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eOluwatosin Ademola Ijabadeniyi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 299\u003c\/p\u003e \u003cp\u003e17.2 Current and Future Application of Nanotechnology in the Food Industry 300\u003c\/p\u003e \u003cp\u003e17.3 Food Quality and Food Safety 304\u003c\/p\u003e \u003cp\u003e17.4 How Safe is Nanofood? 304\u003c\/p\u003e \u003cp\u003e17.5 The Need for Risk Assessment 306\u003c\/p\u003e \u003cp\u003e17.6 Regulations for Food Nanotechnology 306\u003c\/p\u003e \u003cp\u003e17.7 Conclusion 307\u003c\/p\u003e \u003cp\u003eReferences 307\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Interaction between Ingested-Engineered Nanomaterials and the Gastrointestinal Tract: In Vitro Toxicology Aspects 311\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLaurie Laloux, Madeleine Polet, and Yves-Jacques Schneider\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 311\u003c\/p\u003e \u003cp\u003e18.2 Influence of the Gastrointestinal Tract on the Ingested Nanomaterials Characteristics 314\u003c\/p\u003e \u003cp\u003e18.3 In Vitro Models of the Intestinal Barrier 318\u003c\/p\u003e \u003cp\u003e18.4 Cytotoxicity Assessment and Application to Silver Nanoparticles 320\u003c\/p\u003e \u003cp\u003e18.5 Conclusion 323\u003c\/p\u003e \u003cp\u003eReferences 324\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Life Cycle of Nanoparticles in the Environment 333\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJean-Yves Bottero, Mark R. Wiesner, Jérôme Labille, Melanie Auffan, Vladimir Vidal, and Catherine Santaella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 333\u003c\/p\u003e \u003cp\u003e19.2 Transport and Bioaccumulation by Plants 334\u003c\/p\u003e \u003cp\u003e19.3 Indirect Agricultural Application of NMs through Biowastes 336\u003c\/p\u003e \u003cp\u003e19.4 Transformations of NPs in Soils after Application 339\u003c\/p\u003e \u003cp\u003e19.5 Conclusion 342\u003c\/p\u003e \u003cp\u003eAcknowledgments 343\u003c\/p\u003e \u003cp\u003eReferences 343\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Five Governance of Nanotechnology and Societal Dimensions 347\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 The Politics of Governance: Nanotechnology and the Transformations of Science Policy 349\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBrice Laurent\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 An Issue of Governance 349\u003c\/p\u003e \u003cp\u003e20.2 Operationalizing the Governance of Nanotechnology 352\u003c\/p\u003e \u003cp\u003e20.3 The Constitutional Project of Governance 356\u003c\/p\u003e \u003cp\u003eReferences 360\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Potential Economic Impact of Engineered Nanomaterials in Agriculture and the Food Sector 363\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eElke Walz, Volker Gräf, and Ralf Greiner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 363\u003c\/p\u003e \u003cp\u003e21.2 Potential and Possible Applications of Nanomaterials in the Food Sector and Agriculture 364\u003c\/p\u003e \u003cp\u003e21.3 Nanotechnology: Market Research and Forecasts 366\u003c\/p\u003e \u003cp\u003e21.4 Critical Considerations and Remarks Concerning Market Reports and Forecasts 367\u003c\/p\u003e \u003cp\u003e21.5 Obstacles Regarding Commercialization of Nanotechnologies in Food and Agriculture 370\u003c\/p\u003e \u003cp\u003e21.6 Conclusion 372\u003c\/p\u003e \u003cp\u003eReferences 372\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Conclusions 377\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMonique A.V. Axelos and Marcel Van de Voorde\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 381\u003c\/p\u003e","brand":"Wiley-VCH Verlag GmbH","offers":[{"title":"Default Title","offer_id":48743119520087,"sku":"9783527339891","price":138.56,"currency_code":"GBP","in_stock":false}]},{"product_id":"bakery-and-confectionery-products-processing-quality-assessment-packging-and-storage-techniques-9788119002887","title":"Bakery and Confectionery Products:","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"New India Publishing Agency","offers":[{"title":"Default Title","offer_id":48743197245783,"sku":"9788119002887","price":78.38,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9788119002887.jpg?v=1720064539"},{"product_id":"introduction-to-brewing-and-fermentation-science-essential-knowledge-for-those-dedicated-to-brewing-better-beer-9789811225314","title":"Introduction To Brewing And Fermentation Science:","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eWritten as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.","brand":"World Scientific Publishing Co Pte Ltd","offers":[{"title":"Default Title","offer_id":48743278117207,"sku":"9789811225314","price":63.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9789811225314.jpg?v=1720064893"},{"product_id":"essentials-of-food-chemistry-9789811606090","title":"Essentials of Food Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThis book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction.Water.- Proteins.- Carbohydrates.- Lipids.- Vitamins.- Minerals.- Enzyme.- Pigments.- Food Flavor Substances.- Food additives.- Harmful Constituents.","brand":"Springer Verlag, Singapore","offers":[{"title":"Default Title","offer_id":48743290175831,"sku":"9789811606090","price":67.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9789811606090.jpg?v=1720064946"},{"product_id":"with-alcohol-anything-is-popsicle-9780008382353","title":"With Alcohol Anything is Popsicle","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eBoozy 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.","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":48863964234071,"sku":"9780008382353","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780008382353.jpg?v=1722269797"},{"product_id":"alcohol-not-included-9780008434229","title":"Alcohol Not Included","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e60 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!","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":48863979012439,"sku":"9780008434229","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780008434229.jpg?v=1722269851"},{"product_id":"notebynote-cooking-the-future-of-food-arts-and-traditions-of-the-table-perspectives-on-culinary-history-9780231164870","title":"NotebyNote Cooking The Future of Food Arts and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe visionary food chemist surveys a vast new world of flavor.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eIf anyone is going to change the way we cook, it will be him. -- Heston Blumenthal, as quoted in the Observer Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Once again, Herve This makes a compelling case for the science of deliciousness with his latest book, breaking ingredients down into their constituent compounds. Sometimes controversial yet always thought-provoking, such 'note by note' deconstructing of dishes in the pursuit of flavor challenges culinary convention-food for thought on the future of cooking, of interest to both professional chefs and home cooks alike. -- Michael Laiskonis, creative director of the Institute of Culinary Education No matter what level home cook or professional chef you are, Herve This's detailed, scientific approach to the kitchen provides a fascinating perspective on the chemistry of cooking. These notes are useful for chefs and cooks of all levels and an entertaining and practical guide that every chef would benefit from reading. -- Chef Daniel Boulud This... explores the science behind shape, consistency, odor and color, giving readers the knowledge to create their own magnum opus in the kitchen. Discover Keen cooks...will devour the latest work by molecular gastronomist Herve This. New Scientist This writes the way he speaks - with subtle irony, whim and humour, and each of his books, apart from being scientifically revealing, is an almost taste-able and invariably delicious literary delight. Engineering and Technology Inspiring. Chemistry World Valuable for readers interested in how the food system may evolve in the future. Choice\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eA Note on the Translation Tables, Figures, and Color Plates Introduction: Why the Need for Note-by-Note Cooking Should Be Obvious 1. Shape  Polyhedrons  Nonpolyhedral Solids  The Fable of the Man with the Golden Brain 2. Consistency  A Woeful Misunderstanding  The Relation Between Consistency and Flavor  Not Everything Has to Be Soft  Thinking in Physical Terms  Additives  Contrasting Consistencies 3. Taste  Misdirection and Misperception  The Impossible Description of Unknown Tastes  Sapid Compounds  Mineral Salts  Organic and Mineral Acids  Amino Acids and Their Derivatives  Sugars  Alcohols and Polyols  Intense Sweeteners  Flavoring Agents  Bitterants  Matrix Effects  A New Basic Taste 4. Odor  Manipulating Odorant Compounds  Methods of Extraction and Processing  Natural, Same as Natural, Artificial  Volatility, Threshold Perception, Toxic Risk  A Lexicon of Basic Culinary Odors  Odorant Compounds  On the Properties of Odorigenic Extracts and Compositions  Trigeminal Sensations 5. Color  The Eye Precedes the Palate  Legally Approved Coloring Agents  Natural Versus Artificial Redux 6. Artistic Choice and Culinary Nomenclature  Substance and Form  The Construction of Flavors  Naming Dishes  The First Generation of Note-by-Note Menus 7. Nutrition, Toxicology, Market Dynamics, Public Interest  The Mixed Blessings of Abundance  A World of Plenty, Filled with Danger  Selection and Supply of Compounds  Political Considerations Appendix: A Few Recipes Index","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":48864254230871,"sku":"9780231164870","price":13.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780231164870.jpg?v=1722271089"},{"product_id":"umami-9780231168915","title":"Umami","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThe 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 \u0026amp; 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 Scientist\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eAcknowledgments 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","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":48864254722391,"sku":"9780231168915","price":28.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780231168915.jpg?v=1722271091"},{"product_id":"distilled-9780300255157","title":"Distilled","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAn imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“\u003ci\u003eDistilled\u003c\/i\u003e masterfully separates rigorous academic inquiries into the origins and rituals of global spirit production from the staid dialectic of trade media with witty, conversational chapters that make nuanced technical information more approachable and enjoyable.”—Jim Meehan, author of \u003ci\u003eMeehan’s Bartender Manual\u003c\/i\u003e and \u003ci\u003eThe PDT Cocktail Book\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“As a ‘natural’ follow-up to the authors’ \u003ci\u003eA Natural History of Wine\u003c\/i\u003e, this sequel on spirits will prove equally informative and engaging and serve as a unique reference work for a range of spirits worldwide.”—Patrick E. McGovern, author of \u003ci\u003eAncient Brews: Rediscovered and Re-created\u003c\/i\u003e and \u003ci\u003eAncient Wine: The Search for the Origins of Viniculture\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“To anyone who has ever asked—or been asked—for a recommendation for a book on whiskey, rum, gin, or any other spirit, look no further. The answer has never been easier: Rob Desalle and Ian Tattersall’s \u003ci\u003eDistilled\u003c\/i\u003e is all you need.”—Nicolas Palazzi, PM Spirits\u003cbr\u003e\u003cbr\u003e“A chemical and cultural history of distilling that is concise and readable. \u003ci\u003eDistilled\u003c\/i\u003e offers intriguing viewpoints on tasting that are sure to form new perceptions for even the most seasoned professional.”—Frank Caiafa, author of \u003ci\u003eThe Waldorf Astoria Bar Book\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e","brand":"Yale University Press","offers":[{"title":"Default Title","offer_id":48864349323607,"sku":"9780300255157","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780300255157.jpg?v=1722271532"},{"product_id":"inventing-wine-9780393347074","title":"Inventing Wine","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMeticulously researched historylook[s] at how wine and Western civilization grew up together. Dave McIntyre, Washington Post\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Fascinating.\" -- Eric Asimov - New York Times\u003cbr\u003e\"Lukacs, well aware that his subject is often clouded with pretense, writes with an eye for pungent detail.\" -- The New Yorker\u003cbr\u003e\"Thoughtful and provocative, this book shows that the history of wine is as complex as the history of human society.\" -- Esther Mobley - Wine Enthusiast\u003cbr\u003e\"Rather than an eternal cultural verity, wine is the product of innovative discontinuities, according to this flavorful history.... [Lukacs’s] absorbing treatise shows just how much the grape’s bounty owes to human ingenuity and imagination.\" -- Publishers Weekly\u003cbr\u003e\"Just when it seemed that there was nothing new to be said about wine, Paul Lukacs tells an intriguing and original tale that is thoroughly enjoyable reading.\" -- Mark Kurlansky, author of Birdseye: The Adventures of a Curious Man and Salt: A World History\u003cbr\u003e\"Noted American oenophile Lukacs tells the story of wine over eight millenniums and around the globe. Themes of interest to oenophiles, from wine’s longtime disrepute in North America to England’s love affair with Bordeaux, and fascinating details—for instance, the unearthing of 26 casks of wine in King Tut’s tomb—heighten the pleasure of this engrossing narrative. A richly readable and authoritative addition to the literature of wine.\" -- Kirkus Reviews\u003cbr\u003e\"In highly readable prose, Lukacs tells the story of winemaking’s worldwide history, recounting such ever-fascinating stories as the discovery of champagne and the creation of phenomenally unctuous and costly wines from what appear to be overripe, rotten grapes.\" -- Booklist","brand":"WW Norton \u0026 Co","offers":[{"title":"Default Title","offer_id":48864546259287,"sku":"9780393347074","price":12.34,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780393347074.jpg?v=1722272411"},{"product_id":"food-science-and-technology-9780470673423","title":"Food Science and Technology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eEdited by a world-renowned food scientist with a long career in industry and academia, the revised and updated second edition of  Food Science and Technology covers all the core modules of food science and technology degree programs internationally.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eContributors vii\u003c\/p\u003e \u003cp\u003eAbout the Companion Website ix\u003c\/p\u003e \u003cp\u003e1 Introduction 1\u003cbr\u003e \u003ci\u003eGeoffrey Campbell-Platt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Food Chemistry 5\u003cbr\u003e \u003ci\u003eRichard A. Frazier\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Food Analysis 31\u003cbr\u003e \u003ci\u003eHeinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Food Biochemistry 75\u003cbr\u003e \u003ci\u003eBrian C. Bryksa and Rickey Y. Yada\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Food Biotechnology 105\u003cbr\u003e \u003ci\u003eCherl-Ho Lee and Hyun-Jin Park\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Food Microbiology 137\u003cbr\u003e \u003ci\u003eTim Aldsworth, Christine E.R. Dodd and Will Waites\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Numerical Procedures 193\u003cbr\u003e \u003ci\u003eR. Paul Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Food Physics 211\u003cbr\u003e \u003ci\u003eKeshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Food Processing 227\u003cbr\u003e \u003ci\u003eYugang Shi, Jianshe Chen and Andrew Rosenthal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Food Engineering 271\u003cbr\u003e \u003ci\u003eR. Paul Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Food Packaging 303\u003cbr\u003e \u003ci\u003eGordon L. Robertson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Nutrition 325\u003cbr\u003e \u003ci\u003eC. Jeya Henry and Lis Ahlström\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Sensory Evaluation 351\u003cbr\u003e \u003ci\u003eHerbert Stone and Rebecca N. Bleibaum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Statistical Analysis 375\u003cbr\u003e \u003ci\u003eHerbert Stone and Rebecca N. Bleibaum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Quality Assurance and Legislation 391\u003cbr\u003e \u003ci\u003eDavid Jukes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Regulatory Toxicology 437\u003cbr\u003e \u003ci\u003eGerald C. Moy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Food Business Management: Principles and Practice 453\u003cbr\u003e \u003ci\u003eMichael Bourlakis, David B. Grant and Paul Weightman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Food Marketing 473\u003cbr\u003e \u003ci\u003eTakahide Yamaguchi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Product Development 487\u003cbr\u003e \u003ci\u003eRay Winger\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Information Technology 503\u003cbr\u003e \u003ci\u003eJeremy D. Selman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Communication and Transferable Skills 519\u003cbr\u003e \u003ci\u003eJeremy D. Selman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 535\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":48864636600663,"sku":"9780470673423","price":64.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470673423.jpg?v=1722272835"},{"product_id":"pez-collectibles-schiffer-book-for-collectors-9780764310959","title":"PEZ Collectibles Schiffer Book for Collectors","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"Schiffer Publishing Ltd","offers":[{"title":"Default Title","offer_id":48865823850839,"sku":"9780764310959","price":17.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780764310959.jpg?v=1722275745"},{"product_id":"basic-butchering-of-livestock-game-9780882663913","title":"Basic Butchering of Livestock  Game","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You'll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48866151203159,"sku":"9780882663913","price":14.24,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780882663913.jpg?v=1722277293"},{"product_id":"the-art-of-beef-cutting-9781118029572","title":"The Art of Beef Cutting","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAn ideal training tool that   sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003evii FOREWORD  \u003cp\u003e1 INTRODUCTION\u003c\/p\u003e \u003cp\u003e5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS\u003c\/p\u003e \u003cp\u003e19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS\u003c\/p\u003e \u003cp\u003e27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES\u003c\/p\u003e \u003cp\u003e49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND\u003c\/p\u003e \u003cp\u003e53 CHUCK\u003c\/p\u003e \u003cp\u003e71 RIB\u003c\/p\u003e \u003cp\u003e83 LOIN\u003c\/p\u003e \u003cp\u003e99 SIRLOIN\u003c\/p\u003e \u003cp\u003e113 ROUND\u003c\/p\u003e \u003cp\u003e131 BRISKET, SHANK, PLATE, AND FLANK\u003c\/p\u003e \u003cp\u003e147 CHAPTER FIVE: EXPLORING GROUND BEEF\u003c\/p\u003e \u003cp\u003e157 CHAPTER SIX: CUTTING FOR PROFIT\u003c\/p\u003e \u003cp\u003e169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING\u003c\/p\u003e \u003cp\u003e181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES\u003c\/p\u003e \u003cp\u003e191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS\u003c\/p\u003e \u003cp\u003e217 GENERAL INDEX\u003c\/p\u003e \u003cp\u003e230 PRIMAL, SUBPRIMAL, CUTS INDEX\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":48866364358999,"sku":"9781118029572","price":39.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118029572.jpg?v=1722278298"},{"product_id":"the-perfect-meal-9781118490822","title":"The Perfect Meal","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\"This book is in a class by itself.  If you thought taste was located on your tongue, then this unique book will disabuse you of that notion and reveal how both eating and cooking are extraordinarily rich multisensory experiences.\" (\u003ci\u003eNew York Journal of Books\u003c\/i\u003e, 1 November 2014)\u003c\/p\u003e \u003cp\u003e\"Their exhaustive analyses of everything from plate size to flavour incongruities are laced with details such as cutlery's evolution from Victorian marrow scoops and chocolate muddlers to today's textured spoons and 'aromatic forks.'\" (\u003ci\u003eNature\u003c\/i\u003e, 30 October 2014)\u003c\/p\u003e \u003cp\u003e\"\u003ci\u003eThe Perfect Meal\u003c\/i\u003e can't fail to entertain, inform and ultimately to dazzle.\"\u003cbr\u003e—\u003cb\u003eHeston Blumenthal, chef and owner of The Fat Duck\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"Not many people are as ready to realise the importance of the senses, not only in cooking but in eating, as Charles Spence and Betina Piqueras-Fiszman ...This book demonstrates beyond doubt that gastronomy is the most complex creative discipline that exists.\"\u003cbr\u003e—\u003cb\u003eFerran Adrià, elBullifoundation\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"Focusing on the brain's interpretation of our eating experience, pioneers Spence and Piqueras-Fiszman acknowledge the interdisciplinary nature of gastronomy, rendering a complex area of study both digestible and applicable.\"\u003cbr\u003e—\u003cb\u003eBen Reade, Gastronome and Head of Culinary Research and Development at Nordic Food Lab\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"\u003ci\u003eThe Perfect Meal\u003c\/i\u003e goes beyond the exotic ingredients and creative insights of the chef and into the realm of the diner’s psychology. Using an accessible writing style that neither talks down to the reader nor dumbs down the science, the authors take us into the relatively unexplored world of the dining context: the \u003ci\u003egastrophysics\u003c\/i\u003e of the visual, acoustic, tactile – not to mention taste and smell – influences that we are exposed to in every dining experience.This is a new approach to thinking about dining that will appeal to and inform anyone who has ever been convinced to buy a cookbook by its illustrations or who persists, despite failure, to try to get a booking at \u003ci\u003eThe Fat Duck\u003c\/i\u003e.\"\u003cbr\u003e—\u003cb\u003eJohn Prescott, Ph.D, author of \u003ci\u003eTaste Matters: Why We Eat the Foods We Do\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"Nowadays a great many chefs are realising that science also has a place at the table; that a dining experience is made up of far more than just good food. By understanding how we use our senses to interact with and appreciate food we may be able to further enhance our guests' dining experiences. This book looks at many topics which will become increasingly relevant to both chefs and our food culture as a whole in the coming years.\" — Jozef Youseff, chef and author of \u003ci\u003eMolecular Gastronomy at Home (www.kitchen-theory.com)\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\"...packed with insights that are fascinating to anyone in possession of an appetite.\"\u003cbr\u003e—\u003cb\u003eAmy Fleming, \u003ci\u003eThe Guardian\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"One thing is for sure, after reading this book eating out will never be the same again....\"\u003cbr\u003e—\u003ci\u003e\u003cb\u003eThe Oxford Martin Programme on the Future of Food\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eForeword xiii\u003c\/p\u003e \u003cp\u003ePreface xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introducing the Perfect Meal 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 A brief history of culinary movements 2\u003c\/p\u003e \u003cp\u003e1.2.1 Nouvelle Cuisine 2\u003c\/p\u003e \u003cp\u003e1.2.2 The rise of molecular gastronomy 3\u003c\/p\u003e \u003cp\u003e1.2.3 Molecular gastronomy or modernist cuisine? 5\u003c\/p\u003e \u003cp\u003e1.2.4 On the rise of the celebrity chef 7\u003c\/p\u003e \u003cp\u003e1.3 The search for novelty and surprise 8\u003c\/p\u003e \u003cp\u003e1.3.1 The taste of expectation 10\u003c\/p\u003e \u003cp\u003e1.3.2 Food as theatre: the multisensory experience economy meets cuisine 11\u003c\/p\u003e \u003cp\u003e1.4 The brain on flavour 12\u003c\/p\u003e \u003cp\u003e1.4.1 Neurogastronomy 12\u003c\/p\u003e \u003cp\u003e1.4.2 Do neurogastronomists make great-tasting food? 14\u003c\/p\u003e \u003cp\u003e1.5 Food and the perception of everything else 16\u003c\/p\u003e \u003cp\u003e1.6 Gastrophysics: the new science of the table 18\u003c\/p\u003e \u003cp\u003e1.7 Food perception is fundamentally multisensory 21\u003c\/p\u003e \u003cp\u003e1.8 Isn’t modernist cuisine only for the lucky few? 22\u003c\/p\u003e \u003cp\u003e1.9 Amuse bouche 25\u003c\/p\u003e \u003cp\u003eReferences 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Let the Show Commence: On the Start of the Perfect Meal 37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 37\u003c\/p\u003e \u003cp\u003e2.1.1 Mood food 38\u003c\/p\u003e \u003cp\u003e2.2 On the social aspects of dining 42\u003c\/p\u003e \u003cp\u003e2.2.1 Waiting staff 42\u003c\/p\u003e \u003cp\u003e2.2.2 The company 44\u003c\/p\u003e \u003cp\u003e2.3 On the design of the menu 47\u003c\/p\u003e \u003cp\u003e2.3.1 Scanning the menu: ‘Oysters, steak frites, field greens, oysters…’ 48\u003c\/p\u003e \u003cp\u003e2.3.2 ‘This dessert is literally calling me’ 50\u003c\/p\u003e \u003cp\u003e2.3.3 Images on the menu 52\u003c\/p\u003e \u003cp\u003e2.3.4 On a diet? Does nutritional information help? 54\u003c\/p\u003e \u003cp\u003e2.3.5 Price and behaviour 55\u003c\/p\u003e \u003cp\u003e2.3.6 On the format of the menu 59\u003c\/p\u003e \u003cp\u003e2.4 Conclusions 62\u003c\/p\u003e \u003cp\u003eReferences 62\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Tastes Great, But What do We Call It? The Art and Science of Food Description 71\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 71\u003c\/p\u003e \u003cp\u003e3.2 Snail porridge 73\u003c\/p\u003e \u003cp\u003e3.3 Can labelling enhance the taste and\/or flavour of food? 77\u003c\/p\u003e \u003cp\u003e3.4 Interim summary 81\u003c\/p\u003e \u003cp\u003e3.5 On the neuroscience of naming food 81\u003c\/p\u003e \u003cp\u003e3.6 Naming names 84\u003c\/p\u003e \u003cp\u003e3.7 Does food labelling influence the perceived ethnicity of a dish? 85\u003c\/p\u003e \u003cp\u003e3.8 Natural and organic labels 87\u003c\/p\u003e \u003cp\u003e3.9 Health\/ingredient labels 88\u003c\/p\u003e \u003cp\u003e3.10 Local labels 90\u003c\/p\u003e \u003cp\u003e3.11 Descriptive food labelling 91\u003c\/p\u003e \u003cp\u003e3.12 Labelling culinary techniques 92\u003c\/p\u003e \u003cp\u003e3.13 Surprise! 95\u003c\/p\u003e \u003cp\u003e3.14 Expectations and reactions 96\u003c\/p\u003e \u003cp\u003e3.15 Conclusions 98\u003c\/p\u003e \u003cp\u003eReferences 100\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Plating and Plateware: On the Multisensory Presentation of Food 109\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 109\u003c\/p\u003e \u003cp\u003e4.2 A potted history of food presentation 111\u003c\/p\u003e \u003cp\u003e4.3 The plate: the essential element of our everyday meal 115\u003c\/p\u003e \u003cp\u003e4.3.1 On the colour of the plate 115\u003c\/p\u003e \u003cp\u003e4.3.2 The shape of the plate 119\u003c\/p\u003e \u003cp\u003e4.3.3 The size of the plate 121\u003c\/p\u003e \u003cp\u003e4.3.4 On the haptic aspects of the plateware 122\u003c\/p\u003e \u003cp\u003e4.4 Interim summary 128\u003c\/p\u003e \u003cp\u003e4.5 The plate that is not a plate 128\u003c\/p\u003e \u003cp\u003e4.5.1 Reaching new heights 129\u003c\/p\u003e \u003cp\u003e4.5.2 On the smell and sound of the plateware 130\u003c\/p\u003e \u003cp\u003e4.5.3 Camouflage 132\u003c\/p\u003e \u003cp\u003e4.5.4 Improvised plateware 133\u003c\/p\u003e \u003cp\u003e4.5.5 Purpose-made plateware 134\u003c\/p\u003e \u003cp\u003e4.6 On the multiple contributions of the visual appearance of a dish 135\u003c\/p\u003e \u003cp\u003e4.6.1 On the importance of harmony on the plate 136\u003c\/p\u003e \u003cp\u003e4.7 Individual diner responses to the visual presentation of food 141\u003c\/p\u003e \u003cp\u003e4.8 Conclusions 143\u003c\/p\u003e \u003cp\u003eReferences 143\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Getting Your Hands on the Food: Cutlery 151\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 151\u003c\/p\u003e \u003cp\u003e5.2 The story of cutlery 153\u003c\/p\u003e \u003cp\u003e5.3 The material qualities of the cutlery 159\u003c\/p\u003e \u003cp\u003e5.3.1 The quality of the cutlery 160\u003c\/p\u003e \u003cp\u003e5.3.2 Tasting the cutlery 161\u003c\/p\u003e \u003cp\u003e5.4 Size matters 165\u003c\/p\u003e \u003cp\u003e5.5 On the texture\/feel of the cutlery 166\u003c\/p\u003e \u003cp\u003e5.6 Colourful cutlery 168\u003c\/p\u003e \u003cp\u003e5.7 Cutlery that is not 169\u003c\/p\u003e \u003cp\u003e5.8 Finger food 174\u003c\/p\u003e \u003cp\u003e5.9 Eating without hands 175\u003c\/p\u003e \u003cp\u003e5.10 Conclusions 177\u003c\/p\u003e \u003cp\u003eReferences 177\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 The Multisensory Perception of Flavour 183\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 183\u003c\/p\u003e \u003cp\u003e6.2 Perceiving flavours 183\u003c\/p\u003e \u003cp\u003e6.3 Taste 186\u003c\/p\u003e \u003cp\u003e6.3.1 Are you a supertaster? 187\u003c\/p\u003e \u003cp\u003e6.4 Olfactory–gustatory interactions 188\u003c\/p\u003e \u003cp\u003e6.4.1 Cross-cultural differences in multisensory flavour perception 190\u003c\/p\u003e \u003cp\u003e6.5 Oral-somatosensory contributions to multisensory flavour perception 191\u003c\/p\u003e \u003cp\u003e6.5.1 Are you a thermal taster? 193\u003c\/p\u003e \u003cp\u003e6.6 Interim summary 193\u003c\/p\u003e \u003cp\u003e6.7 The sound of food 194\u003c\/p\u003e \u003cp\u003e6.8 Visual flavour 196\u003c\/p\u003e \u003cp\u003e6.8.1 How does colour influence flavour perception? 196\u003c\/p\u003e \u003cp\u003e6.8.2 Summary of research on visual flavour 200\u003c\/p\u003e \u003cp\u003e6.9 The cognitive neuroscience of multisensory flavour perception 200\u003c\/p\u003e \u003cp\u003e6.10 Conclusions 202\u003c\/p\u003e \u003cp\u003eReferences 204\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Using Surprise and Sensory Incongruity in a Meal 215\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 215\u003c\/p\u003e \u003cp\u003e7.2 How did sensory incongruity become so popular and why is it so exciting? 216\u003c\/p\u003e \u003cp\u003e7.2.1 The search for novelty 216\u003c\/p\u003e \u003cp\u003e7.2.2 The rise of molecular gastronomy\/modernist cuisine 216\u003c\/p\u003e \u003cp\u003e7.2.3 The rise of sensory marketing and multisensory design 217\u003c\/p\u003e \u003cp\u003e7.2.4 Globalization 217\u003c\/p\u003e \u003cp\u003e7.3 Defining sensory incongruity 218\u003c\/p\u003e \u003cp\u003e7.4 Noticing sensory incongruity 219\u003c\/p\u003e \u003cp\u003e7.4.1 Disconfirmed expectations 221\u003c\/p\u003e \u003cp\u003e7.4.2 Hidden and visible incongruity 222\u003c\/p\u003e \u003cp\u003e7.5 A brief history of sensory incongruity at the dinner table 224\u003c\/p\u003e \u003cp\u003e7.6 Colour–flavour incongruity 226\u003c\/p\u003e \u003cp\u003e7.7 Format–flavour incongruity 227\u003c\/p\u003e \u003cp\u003e7.8 Smell–flavour incongruity 230\u003c\/p\u003e \u003cp\u003e7.9 Interim summary 231\u003c\/p\u003e \u003cp\u003e7.10 The diner’s response to sensory incongruity 232\u003c\/p\u003e \u003cp\u003e7.10.1 Attentional capture 232\u003c\/p\u003e \u003cp\u003e7.10.2 Surprise 232\u003c\/p\u003e \u003cp\u003e7.10.3 Memorability 232\u003c\/p\u003e \u003cp\u003e7.11 Molecular gastronomy and surprise 233\u003c\/p\u003e \u003cp\u003e7.12 Sensory incongruity and the concept of ‘naturalness’ 236\u003c\/p\u003e \u003cp\u003e7.13 Individual differences in the response of diners to sensory incongruity 239\u003c\/p\u003e \u003cp\u003e7.14 Conclusions 241\u003c\/p\u003e \u003cp\u003eReferences 242\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Looking for Your Perfect Meal in the Dark 249\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 249\u003c\/p\u003e \u003cp\u003e8.2 The social aspects of dining in the dark 251\u003c\/p\u003e \u003cp\u003e8.3 Why are dining in the dark restaurants so popular nowadays? 252\u003c\/p\u003e \u003cp\u003e8.4 Seeing or not seeing (correctly) the food 255\u003c\/p\u003e \u003cp\u003e8.4.1 The importance of colour to food 255\u003c\/p\u003e \u003cp\u003e8.4.2 Do our other senses really become more acute in the dark? 260\u003c\/p\u003e \u003cp\u003e8.5 Does dining in the dark really capture how the blind experience food? 264\u003c\/p\u003e \u003cp\u003e8.6 Cooking in the dark 265\u003c\/p\u003e \u003cp\u003e8.7 Conclusions 265\u003c\/p\u003e \u003cp\u003eReferences 266\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 How Important is Atmosphere to the Perfect Meal? 271\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 271\u003c\/p\u003e \u003cp\u003e9.2 Atmospherics and the experience economy 275\u003c\/p\u003e \u003cp\u003e9.3 The Provencal Rose paradox 278\u003c\/p\u003e \u003cp\u003e9.4 Does the atmosphere really influence our appraisal of the meal? 280\u003c\/p\u003e \u003cp\u003e9.5 On the ethnicity of the meal 280\u003c\/p\u003e \u003cp\u003e9.6 Tuning up how much money and time we spend at the restaurant 282\u003c\/p\u003e \u003cp\u003e9.6.1 The style and volume of the music 282\u003c\/p\u003e \u003cp\u003e9.6.2 The tempo of the music 284\u003c\/p\u003e \u003cp\u003e9.6.3 “Pardon?” 285\u003c\/p\u003e \u003cp\u003e9.7 Context and expectation 286\u003c\/p\u003e \u003cp\u003e9.8 The lighting 287\u003c\/p\u003e \u003cp\u003e9.9 The olfactory atmosphere 288\u003c\/p\u003e \u003cp\u003e9.10 On the feel of the restaurant 291\u003c\/p\u003e \u003cp\u003e9.11 Atmospheric contributions to taste and flavour perception 294\u003c\/p\u003e \u003cp\u003e9.12 Multisensory atmospherics 298\u003c\/p\u003e \u003cp\u003e9.13 Conclusions 299\u003c\/p\u003e \u003cp\u003eReferences 301\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Technology at the Dining Table 311\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 311\u003c\/p\u003e \u003cp\u003e10.2 Technology on the dining table 312\u003c\/p\u003e \u003cp\u003e10.3 Transforming the dining experience by means of technology 315\u003c\/p\u003e \u003cp\u003e10.4 Augmented Reality (AR) food: A case of technology for technology’s sake? 317\u003c\/p\u003e \u003cp\u003e10.5 Using QR codes to change our interaction with food 319\u003c\/p\u003e \u003cp\u003e10.6 Fostering healthy eating through the incorporation of technology 320\u003c\/p\u003e \u003cp\u003e10.7 Technology and distraction 322\u003c\/p\u003e \u003cp\u003e10.8 Using technology to control the multisensory atmosphere 323\u003c\/p\u003e \u003cp\u003e10.9 On the neuroscience of matching sound to food (and how technology might help) 324\u003c\/p\u003e \u003cp\u003e10.10 On the future of technology at the table: digital artefacts 326\u003c\/p\u003e \u003cp\u003e10.11 The SmartPlate 328\u003c\/p\u003e \u003cp\u003e10.12 Anyone for a ‘Gin \u0026amp; Sonic’? 328\u003c\/p\u003e \u003cp\u003e10.13 The tablet as twenty-first century plateware? 329\u003c\/p\u003e \u003cp\u003e10.14 Tips from the chef at the tips of your fingers 331\u003c\/p\u003e \u003cp\u003e10.15 Conclusions 331\u003c\/p\u003e \u003cp\u003eReferences 333\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 On the Future of the Perfect Meal 339\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 339\u003c\/p\u003e \u003cp\u003e11.2 On the history of predicting the future of food 341\u003c\/p\u003e \u003cp\u003e11.2.1 A meal (or even a day’s food) in a single dose 341\u003c\/p\u003e \u003cp\u003e11.2.2 On the mechanization of feeding 345\u003c\/p\u003e \u003cp\u003e11.2.3 Air ‘food’ 346\u003c\/p\u003e \u003cp\u003e11.2.4 Artificial flavours 348\u003c\/p\u003e \u003cp\u003e11.3 From the past to the future of food 351\u003c\/p\u003e \u003cp\u003e11.3.1 Sous vide as the twenty-first century microwave 351\u003c\/p\u003e \u003cp\u003e11.3.2 3D printed food: an astronomical idea 353\u003c\/p\u003e \u003cp\u003e11.3.3 On the future of cultured meat 355\u003c\/p\u003e \u003cp\u003e11.3.4 Note-by-note cuisine 356\u003c\/p\u003e \u003cp\u003e11.3.5 Eating insects for pleasure: bug burger with insect paste, anyone? 358\u003c\/p\u003e \u003cp\u003e11.3.6 The new algal cuisine 362\u003c\/p\u003e \u003cp\u003e11.4 Anyone for a spot of neo-Futurist cuisine? 363\u003c\/p\u003e \u003cp\u003e11.4.1 Food theatre: food as entertainment 364\u003c\/p\u003e \u003cp\u003e11.4.2 Plating art 365\u003c\/p\u003e \u003cp\u003e11.5 Interim summary 366\u003c\/p\u003e \u003cp\u003e11.6 Acknowledging our differences 367\u003c\/p\u003e \u003cp\u003e11.7 The meal as catalyst for social exchange 367\u003c\/p\u003e \u003cp\u003e11.8 Is it a restaurant or is it a science laboratory? 369\u003c\/p\u003e \u003cp\u003e11.9 Pop-up dining, story telling and the joys of situated eating 371\u003c\/p\u003e \u003cp\u003e11.10 Conclusions 372\u003c\/p\u003e \u003cp\u003eReferences 374\u003c\/p\u003e \u003cp\u003eIndex 383\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":48866372387159,"sku":"9781118490822","price":23.96,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118490822.jpg?v=1722278336"},{"product_id":"membrane-processing-9781444333374","title":"Membrane Processing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eIn the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety.\u003c\/p\u003e \u003cp\u003eThe book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on-farm concentration of milk as a pre-treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications. Part III considers membrane applications d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e“In summary, a very worthwhile addition to the series that provides an excellent source for those working with this technology.” (\u003ci\u003eInternational Journal of Dairy Technology\u003c\/i\u003e, 3 August 2013)\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface to the Technical Series xiii\u003cbr\u003e \u003cbr\u003e Preface xv\u003cbr\u003e \u003cbr\u003e Contributors xvii\u003cbr\u003e \u003cbr\u003e 1 Development of Membrane Processes 1\u003cbr\u003e K. Smith\u003cbr\u003e \u003cbr\u003e 1.1 Historical background 1\u003cbr\u003e \u003cbr\u003e 1.2 Basic principles of membrane separations 3\u003cbr\u003e \u003cbr\u003e 1.2.1 Depth versus screen filters 3\u003cbr\u003e \u003cbr\u003e 1.2.2 Isotropic versus anisotropic membranes 4\u003cbr\u003e \u003cbr\u003e 1.2.3 Cross-flow filtration 5\u003cbr\u003e \u003cbr\u003e 1.2.4 Requirements of membrane processes 7\u003cbr\u003e \u003cbr\u003e 1.3 Types of membrane separations 8\u003cbr\u003e \u003cbr\u003e 1.3.1 Reverse osmosis 8\u003cbr\u003e \u003cbr\u003e 1.3.2 Nanofiltration 8\u003cbr\u003e \u003cbr\u003e 1.3.3 Ultrafiltration 9\u003cbr\u003e \u003cbr\u003e 1.3.4 Microfiltration 9\u003cbr\u003e \u003cbr\u003e 1.4 Theory of membrane transport 9\u003cbr\u003e \u003cbr\u003e 1.4.1 Transport models 9\u003cbr\u003e \u003cbr\u003e 1.4.2 Reverse osmosis\/nanofiltration membranes 10\u003cbr\u003e \u003cbr\u003e 1.4.3 Ultrafiltration\/microfiltration membranes 11\u003cbr\u003e \u003cbr\u003e 1.5 Factors affecting membrane separations 11\u003cbr\u003e \u003cbr\u003e 1.5.1 Factors affecting reverse osmosis\/nanofiltration separations 11\u003cbr\u003e \u003cbr\u003e 1.5.2 Factors affecting ultrafiltration\/microfiltration separations 12\u003cbr\u003e \u003cbr\u003e 1.5.3 System parameters 13\u003cbr\u003e \u003cbr\u003e 1.6 General characteristics of membrane processes 13\u003cbr\u003e \u003cbr\u003e 1.6.1 Retention and rejection 13\u003cbr\u003e \u003cbr\u003e 1.6.2 Pore size 14\u003cbr\u003e \u003cbr\u003e 1.6.3 Molecular weight cut-off 14\u003cbr\u003e \u003cbr\u003e 1.6.4 Flux 14\u003cbr\u003e \u003cbr\u003e 1.6.5 Concentration factor 15\u003cbr\u003e \u003cbr\u003e 1.6.6 Membrane life 15\u003cbr\u003e \u003cbr\u003e 1.7 Conclusion and future development 15\u003cbr\u003e \u003cbr\u003e Suggested literature 15\u003cbr\u003e \u003cbr\u003e 2 Principles of Membrane Filtration 17\u003cbr\u003e A. Hausmann, M.C. Duke and T. Demmer\u003cbr\u003e \u003cbr\u003e 2.1 Introduction and definitions 17\u003cbr\u003e \u003cbr\u003e 2.1.1 Membrane processes 17\u003cbr\u003e \u003cbr\u003e 2.1.2 Definitions of membrane processes 18\u003cbr\u003e \u003cbr\u003e 2.2 Membrane properties based on materials 24\u003cbr\u003e \u003cbr\u003e 2.2.1 Membrane structure 24\u003cbr\u003e \u003cbr\u003e 2.2.2 Material properties 26\u003cbr\u003e \u003cbr\u003e 2.3 Flux behaviour in pressure-driven membrane operations 29\u003cbr\u003e \u003cbr\u003e 2.3.1 Modelling flux behaviour 30\u003cbr\u003e \u003cbr\u003e 2.3.2 Influence of chemical potential on the reverse osmosis process 35\u003cbr\u003e \u003cbr\u003e 2.4 Effects of feed characteristics and operating parameter on separation efficiency 37\u003cbr\u003e \u003cbr\u003e 2.4.1 Effects of feed components 37\u003cbr\u003e \u003cbr\u003e 2.4.2 Effects of operating parameters 40\u003cbr\u003e \u003cbr\u003e 2.5 Cross-flow systems 43\u003cbr\u003e \u003cbr\u003e 2.5.1 Background 43\u003cbr\u003e \u003cbr\u003e 2.5.2 Single-pass versus feed-and-bleed operation 43\u003cbr\u003e \u003cbr\u003e 2.6 Recent membrane processes following different operating principles 44\u003cbr\u003e \u003cbr\u003e 2.6.1 Forward osmosis 44\u003cbr\u003e \u003cbr\u003e 2.6.2 Osmotic distillation 45\u003cbr\u003e \u003cbr\u003e 2.6.3 Membrane distillation 46\u003cbr\u003e \u003cbr\u003e 2.7 Conclusions 47\u003cbr\u003e \u003cbr\u003e References 47\u003cbr\u003e \u003cbr\u003e 3 Commercial Membrane Technology 52\u003cbr\u003e K. Smith\u003cbr\u003e \u003cbr\u003e 3.1 Introduction: polymers used in membrane manufacture 52\u003cbr\u003e \u003cbr\u003e 3.1.1 Cellulose acetate 52\u003cbr\u003e \u003cbr\u003e 3.1.2 Polysulphone\/polyethersulphone 53\u003cbr\u003e \u003cbr\u003e 3.1.3 Polyamide 54\u003cbr\u003e \u003cbr\u003e 3.1.4 Polyvinylidene fluoride 55\u003cbr\u003e \u003cbr\u003e 3.1.5 Thin-film composites 55\u003cbr\u003e \u003cbr\u003e 3.2 Other materials used for membranes 56\u003cbr\u003e \u003cbr\u003e 3.2.1 Ceramic membranes 56\u003cbr\u003e \u003cbr\u003e 3.2.2 Metallic membranes 57\u003cbr\u003e \u003cbr\u003e 3.3 Membrane configuration 58\u003cbr\u003e \u003cbr\u003e 3.3.1 Spiral-wound 59\u003cbr\u003e \u003cbr\u003e 3.3.2 Tubular 61\u003cbr\u003e \u003cbr\u003e 3.3.3 Hollow fibre 63\u003cbr\u003e \u003cbr\u003e 3.3.4 Plate and frame 64\u003cbr\u003e \u003cbr\u003e 3.4 Modes of operation 65\u003cbr\u003e \u003cbr\u003e 3.4.1 Diafiltration 66\u003cbr\u003e \u003cbr\u003e 3.4.2 Batch design 67\u003cbr\u003e \u003cbr\u003e 3.4.3 Continuous design 69\u003cbr\u003e \u003cbr\u003e 3.5 Conclusion and future developments 71\u003cbr\u003e \u003cbr\u003e Suggested literature 71\u003cbr\u003e \u003cbr\u003e 4 Membrane Fouling, Cleaning and Disinfection 73\u003cbr\u003e L.L.A. Koh, M. Ashokkumar and S.E. Kentish\u003cbr\u003e \u003cbr\u003e 4.1 Introduction 73\u003cbr\u003e \u003cbr\u003e 4.2 Flux reduction 73\u003cbr\u003e \u003cbr\u003e 4.2.1 Membrane resistance 74\u003cbr\u003e \u003cbr\u003e 4.2.2 Concentration polarisation 74\u003cbr\u003e \u003cbr\u003e 4.2.3 Fouling 80\u003cbr\u003e \u003cbr\u003e 4.2.4 Fouling in the beverage industry 83\u003cbr\u003e \u003cbr\u003e 4.2.5 Fouling in the dairy industry 83\u003cbr\u003e \u003cbr\u003e 4.3 Membrane cleaning and disinfection 84\u003cbr\u003e \u003cbr\u003e 4.3.1 Cleaning methods 84\u003cbr\u003e \u003cbr\u003e 4.3.2 Chemical cleaning factors 87\u003cbr\u003e \u003cbr\u003e 4.3.3 Disinfection 95\u003cbr\u003e \u003cbr\u003e 4.3.4 Cleaning procedures 95\u003cbr\u003e \u003cbr\u003e 4.3.5 Chemical cleaning agents recovery and reuse 97\u003cbr\u003e \u003cbr\u003e 4.4 Recent developments 98\u003cbr\u003e \u003cbr\u003e 4.5 Conclusions 99\u003cbr\u003e \u003cbr\u003e 4.6 Nomenclature 100\u003cbr\u003e \u003cbr\u003e References 102\u003cbr\u003e \u003cbr\u003e 5 General Application for the Treatment of Effluent and Reuse of Wastewater 107\u003cbr\u003e N.A. Milne and S.R. Gray\u003cbr\u003e \u003cbr\u003e 5.1 General wastewater quality issues 107\u003cbr\u003e \u003cbr\u003e 5.2 General wastewater treatment 108\u003cbr\u003e \u003cbr\u003e 5.2.1 Primary treatment: solids, fats, oils and grease removal 110\u003cbr\u003e \u003cbr\u003e 5.2.2 Secondary treatment: biological treatment and the membrane bioreactor 110\u003cbr\u003e \u003cbr\u003e 5.2.3 Tertiary treatment: disinfection 115\u003cbr\u003e \u003cbr\u003e 5.2.4 Desalination: nanofiltration and reverse osmosis 116\u003cbr\u003e \u003cbr\u003e 5.3 Water reuse 117\u003cbr\u003e \u003cbr\u003e 5.4 Conclusions and future applications 123\u003cbr\u003e \u003cbr\u003e References 124\u003cbr\u003e \u003cbr\u003e 6 Liquid Milk Processing 128\u003cbr\u003e G. Gesan-Guiziou\u003cbr\u003e \u003cbr\u003e 6.1 Introduction 128\u003cbr\u003e \u003cbr\u003e 6.2 On-farm concentration of milk 128\u003cbr\u003e \u003cbr\u003e 6.3 Protein standardisation by ultrafiltration 130\u003cbr\u003e \u003cbr\u003e 6.3.1 Advantages of protein standardisation 131\u003cbr\u003e \u003cbr\u003e 6.3.2 Regulatory aspects 132\u003cbr\u003e \u003cbr\u003e 6.3.3 Process involved 133\u003cbr\u003e \u003cbr\u003e 6.4 Removal of bacteria by microfiltration 134\u003cbr\u003e \u003cbr\u003e 6.4.1 Microfiltration process: operating conditions and performances 134\u003cbr\u003e \u003cbr\u003e 6.4.2 Industrial applications 137\u003cbr\u003e \u003cbr\u003e 6.5 Fractionation of fat 138\u003cbr\u003e \u003cbr\u003e 6.6 Removal of somatic cells by microfiltration 139\u003cbr\u003e \u003cbr\u003e 6.7 Conclusions and future trends 140\u003cbr\u003e \u003cbr\u003e References 140\u003cbr\u003e \u003cbr\u003e 7 Membrane Processing of Fermented Milks 143\u003cbr\u003e B. Ozer and A.Y. Tamime\u003cbr\u003e \u003cbr\u003e 7.1 Introduction 143\u003cbr\u003e \u003cbr\u003e 7.2 Microflora of the starter cultures 144\u003cbr\u003e \u003cbr\u003e 7.3 Patterns of production and consumption 145\u003cbr\u003e \u003cbr\u003e 7.4 Manufacturing practice of gel-type (set and stirred) products 145\u003cbr\u003e \u003cbr\u003e 7.4.1 Mesophilic–lactic fermentations 145\u003cbr\u003e \u003cbr\u003e 7.4.2 Thermophilic–lactic fermentations 148\u003cbr\u003e \u003cbr\u003e 7.4.3 Yeast–lactic fermentations 151\u003cbr\u003e \u003cbr\u003e 7.4.4 Mould–lactic fermentations 152\u003cbr\u003e \u003cbr\u003e 7.5 Manufacturing practice of concentrated products 152\u003cbr\u003e \u003cbr\u003e 7.5.1 Background 152\u003cbr\u003e \u003cbr\u003e 7.5.2 Concentrated yoghurt 153\u003cbr\u003e \u003cbr\u003e 7.5.3 Shrikhand and chakka 156\u003cbr\u003e \u003cbr\u003e 7.5.4 Ymer 156\u003cbr\u003e \u003cbr\u003e 7.5.5 Skyr 158\u003cbr\u003e \u003cbr\u003e 7.6 Quality control 158\u003cbr\u003e \u003cbr\u003e 7.6.1 Compositional quality 158\u003cbr\u003e \u003cbr\u003e 7.6.2 Microbiological quality 167\u003cbr\u003e \u003cbr\u003e 7.6.3 Organoleptic properties 168\u003cbr\u003e \u003cbr\u003e 7.7 Conclusion 169\u003cbr\u003e \u003cbr\u003e References 170\u003cbr\u003e \u003cbr\u003e 8 Cheese 176\u003cbr\u003e V.V. Mistry\u003cbr\u003e \u003cbr\u003e 8.1 Background 176\u003cbr\u003e \u003cbr\u003e 8.2 Properties of membrane processed concentrates 177\u003cbr\u003e \u003cbr\u003e 8.2.1 Buffering capacity 177\u003cbr\u003e \u003cbr\u003e 8.2.2 Rheology of concentrated milks 178\u003cbr\u003e \u003cbr\u003e 8.2.3 Rennet coagulation 178\u003cbr\u003e \u003cbr\u003e 8.3 Applications of ultrafiltration in cheesemaking 178\u003cbr\u003e \u003cbr\u003e 8.3.1 Protein standardisation 178\u003cbr\u003e \u003cbr\u003e 8.3.2 Medium or intermediate concentrated retentates 179\u003cbr\u003e \u003cbr\u003e 8.3.3 Liquid pre-cheeses concept 180\u003cbr\u003e \u003cbr\u003e 8.3.4 Application of ultrafiltration for fresh and soft cheeses 184\u003cbr\u003e \u003cbr\u003e 8.4 Cheese quality 185\u003cbr\u003e \u003cbr\u003e 8.5 Applications of microfiltration in cheesemaking 186\u003cbr\u003e \u003cbr\u003e 8.5.1 Removal of bacteria 186\u003cbr\u003e \u003cbr\u003e 8.5.2 Casein standardisation 187\u003cbr\u003e \u003cbr\u003e 8.5.3 αs-\/β-casein ratio adjustment by microfiltration 187\u003cbr\u003e \u003cbr\u003e 8.5.4 Recovery of fat and brine 188\u003cbr\u003e \u003cbr\u003e 8.6 Nanofiltration 188\u003cbr\u003e \u003cbr\u003e 8.7 Milk protein concentrates 189\u003cbr\u003e \u003cbr\u003e 8.8 Future potential 189\u003cbr\u003e \u003cbr\u003e References 190\u003cbr\u003e \u003cbr\u003e 9 Whey Processing 193\u003cbr\u003e L. Ramchandran and T. Vasiljevic\u003cbr\u003e \u003cbr\u003e 9.1 Introduction 193\u003cbr\u003e \u003cbr\u003e 9.2 Whey: components, their functionality and uses 193\u003cbr\u003e \u003cbr\u003e 9.3 Problems of traditional whey processing 195\u003cbr\u003e \u003cbr\u003e 9.4 Membranes in whey processing 196\u003cbr\u003e \u003cbr\u003e 9.4.1 Microfiltration 197\u003cbr\u003e \u003cbr\u003e 9.4.2 Ultrafiltration 198\u003cbr\u003e \u003cbr\u003e 9.4.3 Diafiltration 199\u003cbr\u003e \u003cbr\u003e 9.4.4 Nanofiltration and reverse osmosis 200\u003cbr\u003e \u003cbr\u003e 9.4.5 Electrodialysis and other related processes 200\u003cbr\u003e \u003cbr\u003e 9.4.6 Integrated processes 204\u003cbr\u003e \u003cbr\u003e 9.5 Conclusions 204\u003cbr\u003e \u003cbr\u003e References 205\u003cbr\u003e \u003cbr\u003e 10 Concentrated Milk and Powders 208\u003cbr\u003e G. Gesan-Guiziou\u003cbr\u003e \u003cbr\u003e 10.1 Introduction 208\u003cbr\u003e \u003cbr\u003e 10.2 Concentrated milks and powders 208\u003cbr\u003e \u003cbr\u003e 10.2.1 Background 208\u003cbr\u003e \u003cbr\u003e 10.2.2 Production of concentrated whole milk and powder 209\u003cbr\u003e \u003cbr\u003e 10.2.3 Production of concentrated skimmed milk and powder 211\u003cbr\u003e \u003cbr\u003e 10.2.4 Applications of reverse osmosis concentrated milks 215\u003cbr\u003e \u003cbr\u003e 10.2.5 Dulce de Leche 217\u003cbr\u003e \u003cbr\u003e 10.3 Milk protein concentrates 218\u003cbr\u003e \u003cbr\u003e 10.3.1 Manufacture of milk protein concentrates 218\u003cbr\u003e \u003cbr\u003e 10.3.2 Applications of milk protein concentrates 219\u003cbr\u003e \u003cbr\u003e 10.4 Conclusion and future trends 222\u003cbr\u003e \u003cbr\u003e References 222\u003cbr\u003e \u003cbr\u003e 11 Further Applications of Membrane Filtration in Dairy Processing 225\u003cbr\u003e J.A. O’Mahony and J.J. Tuohy\u003cbr\u003e \u003cbr\u003e 11.1 Introduction 225\u003cbr\u003e \u003cbr\u003e 11.2 Fractionation of milk proteins using membranes 226\u003cbr\u003e \u003cbr\u003e 11.2.1 Separation of casein and whey proteins in milk 226\u003cbr\u003e \u003cbr\u003e 11.2.2 Fractionation of individual casein proteins 229\u003cbr\u003e \u003cbr\u003e 11.2.3 Fractionation of individual whey proteins 232\u003cbr\u003e \u003cbr\u003e 11.2.4 Fractionation of milk protein hydrolysates 233\u003cbr\u003e \u003cbr\u003e 11.2.5 Enrichment of osteopontin from milk\/whey 238\u003cbr\u003e \u003cbr\u003e 11.2.6 Production of microparticulated whey protein 239\u003cbr\u003e \u003cbr\u003e 11.2.7 Isolation and enrichment of growth factors from milk\/whey 240\u003cbr\u003e \u003cbr\u003e 11.3 Fractionation of milk fat using membranes 240\u003cbr\u003e \u003cbr\u003e 11.3.1 Isolation and enrichment of native milk fat globules 240\u003cbr\u003e \u003cbr\u003e 11.3.2 Isolation and enrichment of milk fat globule membrane 242\u003cbr\u003e \u003cbr\u003e 11.3.3 Removal of phospholipids from liquid whey 243\u003cbr\u003e \u003cbr\u003e 11.3.4 Filter sterilisation of polyunsaturated fatty acids 244\u003cbr\u003e \u003cbr\u003e 11.4 Fractionation of milk carbohydrates using membranes 245\u003cbr\u003e \u003cbr\u003e 11.4.1 Isolation and purification of bovine milk oligosaccharides 245\u003cbr\u003e \u003cbr\u003e 11.4.2 Filter sterilisation of lactase 247\u003cbr\u003e \u003cbr\u003e 11.4.3 Lactic acid removal and purification 247\u003cbr\u003e \u003cbr\u003e 11.5 Fractionation of milk salts using membranes 248\u003cbr\u003e \u003cbr\u003e 11.5.1 Demineralisation using membranes 248\u003cbr\u003e \u003cbr\u003e 11.5.2 Demineralisation using electrodialysis 249\u003cbr\u003e \u003cbr\u003e 11.6 Conclusions and future trends 251\u003cbr\u003e \u003cbr\u003e References 253\u003cbr\u003e \u003cbr\u003e 12 Fruit Juices 262\u003cbr\u003e A. Cassano\u003cbr\u003e \u003cbr\u003e 12.1 Introduction 262\u003cbr\u003e \u003cbr\u003e 12.1.1 General Background 262\u003cbr\u003e \u003cbr\u003e 12.1.2 Background to manufacturing practice 262\u003cbr\u003e \u003cbr\u003e 12.2 Fruit juice clarification by microfiltration and ultrafiltration 265\u003cbr\u003e \u003cbr\u003e 12.2.1 Microfiltration 265\u003cbr\u003e \u003cbr\u003e 12.2.2 Ultrafiltration 265\u003cbr\u003e \u003cbr\u003e 12.2.3 Selection of microfiltration and ultrafiltration membranes 266\u003cbr\u003e \u003cbr\u003e 12.3 Membrane fouling and membrane cleaning 266\u003cbr\u003e \u003cbr\u003e 12.3.1 Membrane fouling 266\u003cbr\u003e \u003cbr\u003e 12.3.2 Methods of reducing membrane fouling 267\u003cbr\u003e \u003cbr\u003e 12.3.3 Methods of fouling treatment 268\u003cbr\u003e \u003cbr\u003e 12.4 Performance of microfiltration and ultrafiltration membranes 269\u003cbr\u003e \u003cbr\u003e 12.5 Process configurations 273\u003cbr\u003e \u003cbr\u003e 12.6 Quality of the clarified juices 274\u003cbr\u003e \u003cbr\u003e 12.7 Integrated processes 276\u003cbr\u003e \u003cbr\u003e 12.8 Conclusions and future development 277\u003cbr\u003e \u003cbr\u003e References 277\u003cbr\u003e \u003cbr\u003e 13 Beer and Cider 281\u003cbr\u003e J. Bergin and J.J. Tuohy\u003cbr\u003e \u003cbr\u003e 13.1 Introduction 281\u003cbr\u003e \u003cbr\u003e 13.2 Beer brewing process 282\u003cbr\u003e \u003cbr\u003e 13.2.1 Milling 283\u003cbr\u003e \u003cbr\u003e 13.2.2 Mashing 284\u003cbr\u003e \u003cbr\u003e 13.2.3 Wort separation 284\u003cbr\u003e \u003cbr\u003e 13.2.4 Boiling 287\u003cbr\u003e \u003cbr\u003e 13.2.5 Trub separation 287\u003cbr\u003e \u003cbr\u003e 13.2.6 Fermentation 288\u003cbr\u003e \u003cbr\u003e 13.2.7 Clarification 289\u003cbr\u003e \u003cbr\u003e 13.2.8 Beer make-up 290\u003cbr\u003e \u003cbr\u003e 13.2.9 Packaging and microbiological stabilisation 291\u003cbr\u003e \u003cbr\u003e 13.3 Cidermaking process 292\u003cbr\u003e \u003cbr\u003e 13.3.1 Juice extraction and formulation 292\u003cbr\u003e \u003cbr\u003e 13.3.2 Fermentation 293\u003cbr\u003e \u003cbr\u003e 13.3.3 Racking and maturation 293\u003cbr\u003e \u003cbr\u003e 13.3.4 Blending, filtration and packaging 293\u003cbr\u003e \u003cbr\u003e 13.4 Membrane applications in the brewing process 294\u003cbr\u003e \u003cbr\u003e 13.4.1 Wort separation 295\u003cbr\u003e \u003cbr\u003e 13.4.2 Beer filtration and stabilisation 298\u003cbr\u003e \u003cbr\u003e 13.5 Membrane applications in cidermaking 300\u003cbr\u003e \u003cbr\u003e 13.5.1 Background 300\u003cbr\u003e \u003cbr\u003e 13.5.2 Cider clarification 301\u003cbr\u003e \u003cbr\u003e 13.6 Membrane applications common to brewing and cidermaking 302\u003cbr\u003e \u003cbr\u003e 13.6.1 Yeast separation and product recovery 302\u003cbr\u003e \u003cbr\u003e 13.6.2 Microbiological stabilisation 304\u003cbr\u003e \u003cbr\u003e 13.6.3 Gas standardisation using membranes 305\u003cbr\u003e \u003cbr\u003e 13.6.4 Water recovery\/cleaning-in-place systems 308\u003cbr\u003e \u003cbr\u003e 13.6.5 Alcohol removal for non- or low-alcohol products and malt beverage production 309\u003cbr\u003e \u003cbr\u003e 13.7 Future opportunities 311\u003cbr\u003e \u003cbr\u003e References 313\u003cbr\u003e \u003cbr\u003e 14 Wine 316\u003cbr\u003e K. Grainger\u003cbr\u003e \u003cbr\u003e 14.1 Background 316\u003cbr\u003e \u003cbr\u003e 14.2 Clarification and filtration methods 318\u003cbr\u003e \u003cbr\u003e 14.2.1 Traditional methods in common use 318\u003cbr\u003e \u003cbr\u003e 14.2.2 Membrane filtration 319\u003cbr\u003e \u003cbr\u003e 14.2.3 Cross-flow microfiltration 320\u003cbr\u003e \u003cbr\u003e 14.3 Membrane fouling 322\u003cbr\u003e \u003cbr\u003e 14.4 Must correction, wine correction and alcohol reduction using membrane technologies 322\u003cbr\u003e \u003cbr\u003e 14.4.1 Reverse osmosis 322\u003cbr\u003e \u003cbr\u003e 14.4.2 Ultrafiltration 324\u003cbr\u003e \u003cbr\u003e 14.4.3 Wine correction: reducing alcohol content 324\u003cbr\u003e \u003cbr\u003e 14.4.4 Wine correction: removing acetic acid 325\u003cbr\u003e \u003cbr\u003e 14.4.5 Wine correction: removal of taints 326\u003cbr\u003e \u003cbr\u003e 14.5 Wine stabilisation and pH adjustment 327\u003cbr\u003e \u003cbr\u003e 14.5.1 Tartrate stabilisation 327\u003cbr\u003e \u003cbr\u003e 14.5.2 pH adjustment 328\u003cbr\u003e \u003cbr\u003e 14.6 Conclusions and future developments 328\u003cbr\u003e \u003cbr\u003e References 330\u003cbr\u003e \u003cbr\u003e 15 Application of Membrane Technology in Vinegar 334\u003cbr\u003e F. Lopez\u003cbr\u003e \u003cbr\u003e 15.1 Introduction 334\u003cbr\u003e \u003cbr\u003e 15.2 Process of vinegar making 335\u003cbr\u003e \u003cbr\u003e 15.3 Membrane technology in the production of vinegar 336\u003cbr\u003e \u003cbr\u003e 15.4 Conclusions 338\u003cbr\u003e \u003cbr\u003e References 338\u003cbr\u003e \u003cbr\u003e Index 339","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":48867075096919,"sku":"9781444333374","price":141.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781444333374.jpg?v=1722281552"},{"product_id":"food-microbiology-fundamentals-and-frontiers-9781555819965","title":"Food Microbiology: Fundamentals and Frontiers","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"American Society for Microbiology","offers":[{"title":"Default Title","offer_id":48867563438423,"sku":"9781555819965","price":143.06,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781555819965.jpg?v=1722283889"},{"product_id":"culinary-reactions-the-everyday-chemistry-of-cooking-9781569767061","title":"Culinary Reactions: The Everyday Chemistry of","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWhen you're cooking, you're a chemist!\u003c\/b\u003e 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. \u003cbr\u003e\u003cbr\u003eIn 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!","brand":"Chicago Review Press","offers":[{"title":"Default Title","offer_id":48867591782743,"sku":"9781569767061","price":14.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781569767061.jpg?v=1722284036"},{"product_id":"home-winemaking-the-simple-way-to-make-delicious-wine-9781591939474","title":"Home Winemaking: The Simple Way to Make Delicious","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eSimple Instructions and Superb Recipes from a Winemaking Legend\u003c\/b\u003e  \u003c\/p\u003e\u003cp\u003eWith 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 \u003ci\u003ethe\u003c\/i\u003e first) wine blogs on the internet. His expertise, along with that of wine chemistry guru Daniel Pambianchi, is shared with you in \u003ci\u003eHome Winemaking\u003c\/i\u003e. It takes a fun, practical, step-by-step approach to making your own wine.  \u003c\/p\u003e\u003cp\u003eThe 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!  \u003c\/p\u003e\u003cp\u003eJack’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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eIntroduction    \u003c\/p\u003e\u003cp\u003eChapter 1: Essential Concepts    \u003c\/p\u003e\u003cp\u003eChapter 2: Equipment, Additives, and Supplies    \u003c\/p\u003e\u003cp\u003eChapter 3: Putting It All Together    \u003c\/p\u003e\u003cp\u003eChapter 4: Grape Wine Recipes    \u003c\/p\u003e\u003cp\u003eChapter 5: Soft Fruit and Berry Wine Recipes    \u003c\/p\u003e\u003cp\u003eChapter 6: Hard Fruit Wine Recipes    \u003c\/p\u003e\u003cp\u003eChapter 7: Root Wine Recipes    \u003c\/p\u003e\u003cp\u003eChapter 8: Flowers, Herbs, and Forage Wine Recipes    \u003c\/p\u003e\u003cp\u003eChapter 9: Wine Recipes for Concentrates    \u003c\/p\u003e\u003cp\u003eChapter 10: Juice Wine Recipes    \u003c\/p\u003e\u003cp\u003eAppendices    \u003c\/p\u003e\u003cp\u003eIndex\u003c\/p\u003e","brand":"Adventure Publications, Incorporated","offers":[{"title":"Default Title","offer_id":48867665084759,"sku":"9781591939474","price":17.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781591939474.jpg?v=1782118467"},{"product_id":"mastering-artisan-cheesemaking-the-ultimate-guide-for-home-scale-and-market-producers-9781603583329","title":"Mastering Artisan Cheesemaking: The Ultimate","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThe 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 \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e.\u003c\/p\u003e  \u003cp\u003eIndeed, 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.\u003c\/p\u003e  \u003cp\u003eThis 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. \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.\u003c\/p\u003e  \u003cp\u003eLet 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, \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e is an irreplaceable resource.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e Booklist-\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e \"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.\"\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003e ForeWord Reviews-\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e \"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.\"\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBookwatch Review-\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003eHome hobbyists and any serious about commercial artisans will find \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Easy to understand and fun to read, \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e provides valuable information on every aspect of cheesemaking—an excellent resource for both cheese makers and cheese lovers.”\u003cstrong\u003e—Sally Fallon Morell, President, The Weston A. Price Foundation, and cheesemaker\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"I am truly knocked out by this wonderful book. \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.\"\u003cstrong\u003e--Steven Jenkins, author of \u003cem\u003eCheese Primer\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"If only \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.\"\u003cstrong\u003e--Jim Wallace, New England Cheesemaking Supply Company\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“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. \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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. . . .”\u003cstrong\u003e—Margo True, Food Editor, \u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003eSunset Magazine\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.\"\u003cstrong\u003e--Max McCalman, author of \u003cem\u003eMastering Cheese\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"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, \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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!\"\u003cstrong\u003e--Jeffrey P. Roberts, author of \u003cem\u003eThe Atlas of American Artisan Cheese\u003c\/em\u003e\u003c\/strong\u003e \u003cbr\u003e \u003cbr\u003e \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.\u003cstrong\u003e--Gordon Edgar, author of \u003cem\u003eCheesemonger: A Life on the Wedge\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"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. \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e will be a valuable addition to any home cheesemaker's library.\"\u003cstrong\u003e--Paul Kindstedt, author of \u003cem\u003eCheese and Culture\u003c\/em\u003e and \u003cem\u003eAmerican Farmstead Cheese\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.\"\u003cstrong\u003e--Shannon Hayes, author of \u003cem\u003eRadical Homemakers\u003c\/em\u003e and \u003cem\u003eLong Way on a Little\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"Gianaclis Caldwell, a farmstead cheese maker of famously delicious cheeses, has--amazingly--revealed all her hard-earned secrets in this wonderful new book. Reading \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.\"\u003cstrong\u003e--Novella Carpenter, author of \u003cem\u003eFarm City: The Education of an Urban Farmer\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“I have been waiting for a book like \u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e 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.”\u003cstrong\u003e—Kurt Timmermeister, author of \u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003eGrowing a Farmer \u003c\/strong\u003e\u003c\/em\u003e\u003cstrong\u003eand commercial cheesemaker\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003ePart I: the art and science of making cheese\u003c\/strong\u003e\u003cbr\u003e Ingredients for all cheese\u003cbr\u003e Concepts and processes for successful cheesemaking \u003cbr\u003e The fundamentals of acid development and monitoring during cheesemaking \u003cbr\u003e Aging cheese gracefully-the art of affiange \u003cbr\u003e Spicing it up: adding flavors to cheese \u003cbr\u003e Designing, equipping, and maintaining your home cheesemaking space\u003cbr\u003e \u003cstrong\u003ePart II: recipes for success\u003c\/strong\u003e\u003cbr\u003e Getting to know the family\u003cbr\u003e Fresh, acid-coagualted cheese\u003cbr\u003e Brined cheeses, fresh and aged\u003cbr\u003e White mold, surface-ripened cheeses \u003cbr\u003e Washed rind surface-ripened cheeses \u003cbr\u003e Blue cheeses \u003cbr\u003e Stretched and kneaded pasta filata cheeses \u003cbr\u003e Semihard to hard cheeses \u003cbr\u003e Extra-hard grating cheeses\u003c\/p\u003e","brand":"Chelsea Green Publishing Co","offers":[{"title":"Default Title","offer_id":48867711254871,"sku":"9781603583329","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781603583329.jpg?v=1722284597"},{"product_id":"the-small-scale-dairy-the-complete-guide-to-milk-production-for-the-home-and-market-9781603585002","title":"The Small-Scale Dairy: The Complete Guide to Milk","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eThe Small-Scale Dairy\u003c\/em\u003e includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations.\u003c\/p\u003e  \u003cp\u003eApplicable to keepers of cows, goats, or sheep, \u003cem\u003eThe Small-Scale Dairy\u003c\/em\u003e offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves.\u003c\/p\u003e  \u003cp\u003eIncluded are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes—such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, \u003cem\u003eThe Small-Scale Dairy \u003c\/em\u003eis an accessible and invaluable resource for achieving your goals.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eBooklist\u003c\/em\u003e-\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003e \"Many an urban or suburban dweller has dreamed about producing milk that comes not from a bottle but from one’s own animal, be it cow, goat, or sheep. Launching such an operation may daunt, but, as Caldwell details, it’s far from an impossible challenge given the proper resources, knowledge, and pluck. Even a few animals can produce enough milk daily to bottle one’s own, or process it into salable secondary products such as cheese or yogurt. Selecting, feeding, and sheltering dairy animals are complex processes to get actual milking underway. Local and national governments closely regulate production and distribution of dairy products with an eye to protecting the public from all manner of transmittable diseases. Learning about these regulations and regional variances is critical to commercial viability. With burgeoning interest in locavorism, this book may prove to have a much larger audience than one might anticipate.”\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePublishers Weekly\u003c\/em\u003e-\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\"Whether you’re considering opening a small commercial dairy, daydreaming about adding a couple of miniature milking goats to your urban homestead, or just curious about the hoopla over raw milk, Caldwell (\u003cem\u003eMastering Artisan Cheesemaking\u003c\/em\u003e) has the lowdown. She can’t repress her own lifelong passion for dairy animals and milk—she was raised from birth on raw milk from a neighbor’s cow and kept her own 4H cow before her current ownership of a goat’s milk dairy farm—but her hardheaded, gritty descriptions of the realities of keeping dairy livestock will filter out all aspirants but those most suited to what Caldwell calls a '‘lifestyle business’ rather than a growth or investment business.' She offers comprehensive advice about business plans and licensing; choosing and caring for animals; building and managing a dairy; and maintaining impeccable dairy hygiene. She also profiles a variety of appealing small dairies; but perhaps most fascinating to prospective milkmaids, artisanal cheese eaters, and quotidian milk-drinkers are her chronicles of the checkered history of small dairies and extensive coverage of the biology and chemistry of that precious, astoundingly complex white liquid called milk.”\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“What a pleasure to read a book about milk production that is at once engaging, nonpolitical, and full of level-headed advice on how to start a small milking operation. I love the practical information on everything from pecking order to water troughs to animal nutrition to finding markets outside the commodity-processing system. I can see dog-eared copies of this book becoming staple references in the back pockets of their owners’ overalls.”\u003cstrong\u003e--David E. Gumpert, author of \u003cem\u003eLife, Liberty, and the Pursuit of Food Rights\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"Caldwell doesn't try to convince you that dairy farming is easy (it's not), but she does give you the tools and information you need to make your hard work pay off. From choosing equipment, to caring for your cows, goats, or sheep, to making your own kefir or yogurt, Caldwell covers it all in clear, layperson's terms. An excellent companion for any new or wannabe small-scale dairy farmer.\"--\u003cstrong\u003eAbigail Gehring, author of \u003cem\u003eThe Homesteading Handbook\u003c\/em\u003e and \u003cem\u003eThe Illustrated Encyclopedia of Country Living\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Raw milk is today’s fastest growing agricultural market, a niche product poised to become mainstream.  In \u003cem\u003eThe Small-Scale Dairy\u003c\/em\u003e, Gianaclis Caldwell provides those wishing to meet the demand for unprocessed milk everything they need to produce safe, healthy, raw dairy products.  From cow and goat care to milk sanitation and testing, Caldwell answers all your questions and provides reliable advice based on years of experience. For both producers and consumers, \u003cem\u003eThe Small-Scale Dairy\u003c\/em\u003e is a must read and a valuable contribution to a growing movement.”\u003cstrong\u003e--Sally Fallon Morell, president, The Weston A. Price Foundation, and founder, A Campaign for Real Milk\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“If you’re considering taking your passion for dairying full time, this is absolutely the book for you. Gianaclis Caldwell’s \u003cem\u003eThe Small-Scale Dairy\u003c\/em\u003e expertly and comprehensively guides you through the entire process of making milk products for home and market. From the science of microbiology and the function of udders, to what’s needed to create a milking parlor and even sample floor plans for dairies of all sizes and scales, everything you need to run a dairy is here.”\u003cstrong\u003e--Ashley English, author of \u003cem\u003eHome Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter \u0026amp; More\u003c\/em\u003e, and \u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003eHandmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties\u003c\/strong\u003e \u003c\/em\u003e\u003c\/p\u003e","brand":"Chelsea Green Publishing Co","offers":[{"title":"Default Title","offer_id":48867711615319,"sku":"9781603585002","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781603585002.jpg?v=1722284598"},{"product_id":"the-small-scale-cheese-business-the-complete-guide-to-running-a-successful-farmstead-creamery-9781603585491","title":"The Small-Scale Cheese Business: The Complete","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThere has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry’s newcomers are “farmstead” producers–those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.\u003c\/p\u003e  \u003cp\u003eFew career choices lead to such extremes of labor, emotion, and monetary challenge. In \u003cem\u003eThe Small-Scale Cheese Business \u003c\/em\u003e(originally published in 2010 as \u003cem\u003eThe Farmstead Creamery\u003c\/em\u003e \u003cem\u003eAdvisor\u003c\/em\u003e), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as:\u003cbr\u003e \u003cbr\u003e     * Analyzing your suitability for the career;\u003cbr\u003e     * Designing and building the cheese facility;\u003cbr\u003e     * Sizing up the market;\u003cbr\u003e     * Negotiating day-to-day obstacles;\u003cbr\u003e     * Ensuring maximum safety and efficiency.\u003cbr\u003e \u003cbr\u003e Drawing from her own and other cheesemakers’ experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, \u003cem\u003eThe Small-Scale Cheese Business\u003c\/em\u003e will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\"Here's a nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy. Who better to explain the intricacies and pitfalls of the cheesemaking business than a true practitioner—a woman with a lifetime of experience caring for cows and goats.\"\u003cstrong\u003e--Brad Kessler, author of \u003cem\u003eGoat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"Where there's a will, there's a 'whey.' For both the dreamer and those who've already set their sights on the beauty of being a cheesemaker, here is all the information to get started in business and survive. Caldwell's first-hand knowledge takes the reader from their fledgling idea to selling their finished product, and is presented in an easy-to-understand format. Watch out—you may start a venture that just might succeed! This is a brilliant how-to guide, and just what us stewards and entrepreneurs need during a time when our farmland must be saved.\"\u003cstrong\u003e--Ricki Carroll, Owner of cheesemaking.com\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eThe Small-Scale Cheese Business\u003c\/em\u003e is an authoritative, yet friendly and approachable, guide to the process of establishing a farmstead creamery. Simply a must-have for anyone who wants to realize their dream of making and selling cheese.\"\u003cstrong\u003e--Tami Parr, Author of \u003cem\u003eArtisan Cheese of the Pacific Northwest\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"There have been many books written, and classes given on the subject of cheesemaking, but primarily from the process-oriented view. Little has been written about how to get started, or the answer to, \"What are we up against here?\" \u003cem\u003eThe Small-Scale Cheese Business\u003c\/em\u003e fills in those blanks. One of the best pieces of advice in this book is for cheesemakers to build a base foundation beginning with proper business management. No matter how good the cheese, or how much you love your animals; everything depends upon a good business plan to eventually turn a profit. Especially useful, in addition, is Caldwell's chapter on developing an aging space in light of increasing energy costs. This has been a not-so-well thought out part of many cheesemaking projects, and could be some of the most important information in this book. To be sure, Gianaclis Caldwell asks the big questions that need to be considered before beginning to develop such a project; it's a true reality check every aspiring cheesemaker needs. In fact, this book should be in all their libraries.\"\u003cstrong\u003e--Jim Wallace, cheesemaking.com\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"\u003cem\u003eThe Small-Scale Cheese Business\u003c\/em\u003e is thorough, eloquent, and generous—a must-have book for anyone considering establishing a creamery. Each point is covered in detail: from the fundamental reasons for going into the business to begin with, to the design of the make room, all the way to the often-neglected exit strategy. This is a good business book for any-sized dairy.\"\u003cstrong\u003e--Max McCalman, author of \u003cem\u003eMastering Cheese: Lessons for Connoisseurship from a Maitre Fromager\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"This delightful book is a road map to success for aspiring farmstead cheesemakers. It will help them plan, implement, and develop their new businesses. Passionate stories of experience are revealed, giving great insight into becoming a sustainable, conscientious, and entrepreneurial cheesemaker—including common pitfalls and how best to avoid them. It's about time someone writes such a comprehensive guide! I will recommend this book to every aspiring cheesemaker I know. We would have saved numerous hours and dollars with such an invaluable resource.\"\u003cstrong\u003e--David Gremmels, President of The American Cheese Society; Co-owner of Rogue Creamery\u003c\/strong\u003e\u003c\/p\u003e","brand":"Chelsea Green Publishing Co","offers":[{"title":"Default Title","offer_id":48867711910231,"sku":"9781603585491","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781603585491.jpg?v=1722284600"},{"product_id":"wild-winemaking-easy-adventurous-recipes-going-beyond-grapes-including-apple-champagne-ginger-green-tea-sake-key-lime-cayenne-wine-and-142-more-9781612127897","title":"Wild Winemaking: Easy \u0026 Adventurous Recipes Going","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMaking wine at home just got more fun, and easier, with Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and use an unexpected range of readily available fruits, vegetables, flowers, and herbs. The ingredient list is irresistibly curious. How about banana wine or dark chocolate peach? Plum champagne or sweet potato saké? Chamomile, sweet basil, blood orange Thai dragon, kumquat cayenne, and even cannabis rhubarb wines have earned a place in Bender’s flavor collection. Go ahead, give it a try.","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48867756474711,"sku":"9781612127897","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781612127897.jpg?v=1722284814"},{"product_id":"home-cheese-making-4th-edition-from-fresh-and-soft-to-firm-blue-goat-s-milk-and-more-recipes-for-100-favorite-cheeses-9781612128672","title":"Home Cheese Making, 4th Edition: From Fresh and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eWidely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48867756835159,"sku":"9781612128672","price":17.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781612128672.jpg?v=1722284815"},{"product_id":"seeds-as-functional-foods-nutraceuticals-new-frontiers-in-food-science-9781628084894","title":"Seeds as Functional Foods \u0026 Nutraceuticals: New","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe attention and direction of food science has been shifting in recent years from food safety and food flavour research to functional foods and nutraceuticals -- foods that convey healthy and disease-prevention benefits to consumers that go way beyond their basic nutritional role. 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Given the importance and challenges derived from environmental concern, with regard to the effective utilisation of the residues of industrial by-products and agroindustrial wastes, this book also discusses the inclusion of seeds and certain fruit by-products in foods, as well as the presence of phytochemicals with potential medicinal benefits.","brand":"Nova Science Publishers Inc","offers":[{"title":"Default Title","offer_id":48867832070487,"sku":"9781628084894","price":159.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781628084894.jpg?v=1722285179"},{"product_id":"biodynamic-wine-growing-understanding-the-vine-and-its-rhythms-9781782506690","title":"Biodynamic Wine Growing: Understanding the Vine","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eWine growers are converting to biodynamic viniculture in record numbers. Some of the world’s best wines are now biodynamic.\u003cbr\u003e\u003cbr\u003eAt its heart, biodynamic viniculture is about understanding the nature of vines and their relationship to the environment. 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The Agricultural Organism\t\u003cbr\u003eJean-Michel Florin\u003cbr\u003e\u003cbr\u003e6. From Grapevine Monoculture to a Diverse Vineyard\u003cbr\u003eWerner Michlits\u003cbr\u003e\t\u003cbr\u003e7. Undersowing Vines in Organic Viticulture\u003cbr\u003eMatthias Wolff\t\u003cbr\u003e\t\u003cbr\u003e8. Biodynamic Vineyards at Work\u003cbr\u003eThe Zusslin Estate, Alsace, France\u003cbr\u003eJean-Michel Florin \u003cbr\u003eChâteau d’Esther, St Loubès, Bordeaux, France\u003cbr\u003eJean-Michel Florin\u003cbr\u003eEco Terreno, Sonoma County, California, USA\u003cbr\u003eRobert Izzo and Daphne Amory\u003cbr\u003eLittorai Wines, Sonoma County, California, USA\u003cbr\u003eTed Lemon\u003cbr\u003eSeresin Estate, Marlborough, New Zealand \u003cbr\u003eColin Ross\u003cbr\u003e\u003cbr\u003ePart 4 - How to Make the Vine Stronger\u003cbr\u003e\u003cbr\u003e9.Manure\u003cbr\u003eJean-Michel Florin\u003cbr\u003eThe biodynamic preparations\u003cbr\u003e\u003cbr\u003e10.Esca: a Grapevine Trunk Disease\u003cbr\u003e Florian Bassini\u003cbr\u003e\u003cbr\u003e11.Fungal Diseases\u003cbr\u003eJean-Michel Florin\u003cbr\u003eField horsetail (Equisetum arvense)\u003cbr\u003eWillow\t\u003cbr\u003eThe stinging nettle (Urtica dioica)\u003cbr\u003e\u003cbr\u003e12. The Nature of Sulfur\u003cbr\u003eMarc Follmer\u003cbr\u003e\u003cbr\u003e13. The Nature of Copper\u003cbr\u003eMarc Follmer\t\u003cbr\u003e\u003cbr\u003e14. Pruning to Reflect the Vine’s Nature\u003cbr\u003eHans-Christian Zehnter\u003cbr\u003e\u003cbr\u003e15. Gentle Pruning to Prevent Wood Disease\t\u003cbr\u003eFrançois Dal\u003cbr\u003e\t\u003cbr\u003e16. The Vine Nursery: Training the Breeder’s Eye\u003cbr\u003eJean-Michel Florin\u003cbr\u003e\t\u003cbr\u003e17. Regenerative Grafting\u003cbr\u003eFrançois Dal\t\u003cbr\u003e\t\u003cbr\u003e18.Growing Points\u003cbr\u003e Jean-Michel Florin\t\u003cbr\u003e\u003cbr\u003ePart 5 - The Future of the Vine\u003cbr\u003e\t\u003cbr\u003e19. Wine Gold\t\u003cbr\u003eHans-Christian Zehnter\u003cbr\u003e\t\u003cbr\u003e20. Developments in Apple Breeding: a Possibility for the Vine\u003cbr\u003eNikolaus Bolliger\u003cbr\u003e\t\u003cbr\u003e21.The Future of Wine: Working with a Creative Tension\u003cbr\u003eJean-Michel Florin\u003cbr\u003e\u003cbr\u003eAcknowledgements\u003cbr\u003ePicture Credits\t\u003cbr\u003eContributors\u003cbr\u003eBiodynamic Associations\u003cbr\u003eNotes\u003cbr\u003eFurther Reading\u003cbr\u003eIndex\u003c\/p\u003e","brand":"Floris Books","offers":[{"title":"Default Title","offer_id":48868257366359,"sku":"9781782506690","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781782506690.jpg?v=1722287157"},{"product_id":"coffee-art-masterclass-50-incredible-coffee-designs-for-the-home-barista-9781788404648","title":"Coffee Art Masterclass: 50 incredible coffee","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eTake 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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCoffee Art Masterclass\u003c\/i\u003e includes next-level latte designs that everyone can achieve.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThese art designs in this book are very cool and the book will show you how to create perfect artwork on your coffee. * Barista Space *\u003cbr\u003eDhan is skilled and swift * Cooking By The Book *\u003cbr\u003eStarting 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 *","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48868441751895,"sku":"9781788404648","price":11.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781788404648.jpg?v=1722288047"},{"product_id":"professional-handbook-of-cider-tasting-the-9781789245493","title":"Professional Handbook of Cider Tasting, The","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eIn 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e1: 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","brand":"CABI Publishing","offers":[{"title":"Default Title","offer_id":48868477796695,"sku":"9781789245493","price":31.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781789245493.jpg?v=1722288229"}],"url":"https:\/\/bookcurl.com\/collections\/food-and-beverage-technology.oembed?page=27","provider":"Book Curl","version":"1.0","type":"link"}