Food and beverage technology Books

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

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

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

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Book SynopsisThe 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.Trade Review"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." (New York Journal of Books, 1 November 2014) "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.'" (Nature, 30 October 2014) "The Perfect Meal can't fail to entertain, inform and ultimately to dazzle."—Heston Blumenthal, chef and owner of The Fat Duck "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."—Ferran Adrià, elBullifoundation "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."—Ben Reade, Gastronome and Head of Culinary Research and Development at Nordic Food Lab "The Perfect Meal 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 gastrophysics 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 The Fat Duck."—John Prescott, Ph.D, author of Taste Matters: Why We Eat the Foods We Do "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 Molecular Gastronomy at Home (www.kitchen-theory.com) "...packed with insights that are fascinating to anyone in possession of an appetite."—Amy Fleming, The Guardian "One thing is for sure, after reading this book eating out will never be the same again...."—The Oxford Martin Programme on the Future of FoodTable of ContentsForeword xiii Preface xvii 1 Introducing the Perfect Meal 1 1.1 Introduction 1 1.2 A brief history of culinary movements 2 1.2.1 Nouvelle Cuisine 2 1.2.2 The rise of molecular gastronomy 3 1.2.3 Molecular gastronomy or modernist cuisine? 5 1.2.4 On the rise of the celebrity chef 7 1.3 The search for novelty and surprise 8 1.3.1 The taste of expectation 10 1.3.2 Food as theatre: the multisensory experience economy meets cuisine 11 1.4 The brain on flavour 12 1.4.1 Neurogastronomy 12 1.4.2 Do neurogastronomists make great-tasting food? 14 1.5 Food and the perception of everything else 16 1.6 Gastrophysics: the new science of the table 18 1.7 Food perception is fundamentally multisensory 21 1.8 Isn’t modernist cuisine only for the lucky few? 22 1.9 Amuse bouche 25 References 27 2 Let the Show Commence: On the Start of the Perfect Meal 37 2.1 Introduction 37 2.1.1 Mood food 38 2.2 On the social aspects of dining 42 2.2.1 Waiting staff 42 2.2.2 The company 44 2.3 On the design of the menu 47 2.3.1 Scanning the menu: ‘Oysters, steak frites, field greens, oysters…’ 48 2.3.2 ‘This dessert is literally calling me’ 50 2.3.3 Images on the menu 52 2.3.4 On a diet? Does nutritional information help? 54 2.3.5 Price and behaviour 55 2.3.6 On the format of the menu 59 2.4 Conclusions 62 References 62 3 Tastes Great, But What do We Call It? The Art and Science of Food Description 71 3.1 Introduction 71 3.2 Snail porridge 73 3.3 Can labelling enhance the taste and/or flavour of food? 77 3.4 Interim summary 81 3.5 On the neuroscience of naming food 81 3.6 Naming names 84 3.7 Does food labelling influence the perceived ethnicity of a dish? 85 3.8 Natural and organic labels 87 3.9 Health/ingredient labels 88 3.10 Local labels 90 3.11 Descriptive food labelling 91 3.12 Labelling culinary techniques 92 3.13 Surprise! 95 3.14 Expectations and reactions 96 3.15 Conclusions 98 References 100 4 Plating and Plateware: On the Multisensory Presentation of Food 109 4.1 Introduction 109 4.2 A potted history of food presentation 111 4.3 The plate: the essential element of our everyday meal 115 4.3.1 On the colour of the plate 115 4.3.2 The shape of the plate 119 4.3.3 The size of the plate 121 4.3.4 On the haptic aspects of the plateware 122 4.4 Interim summary 128 4.5 The plate that is not a plate 128 4.5.1 Reaching new heights 129 4.5.2 On the smell and sound of the plateware 130 4.5.3 Camouflage 132 4.5.4 Improvised plateware 133 4.5.5 Purpose-made plateware 134 4.6 On the multiple contributions of the visual appearance of a dish 135 4.6.1 On the importance of harmony on the plate 136 4.7 Individual diner responses to the visual presentation of food 141 4.8 Conclusions 143 References 143 5 Getting Your Hands on the Food: Cutlery 151 5.1 Introduction 151 5.2 The story of cutlery 153 5.3 The material qualities of the cutlery 159 5.3.1 The quality of the cutlery 160 5.3.2 Tasting the cutlery 161 5.4 Size matters 165 5.5 On the texture/feel of the cutlery 166 5.6 Colourful cutlery 168 5.7 Cutlery that is not 169 5.8 Finger food 174 5.9 Eating without hands 175 5.10 Conclusions 177 References 177 6 The Multisensory Perception of Flavour 183 6.1 Introduction 183 6.2 Perceiving flavours 183 6.3 Taste 186 6.3.1 Are you a supertaster? 187 6.4 Olfactory–gustatory interactions 188 6.4.1 Cross-cultural differences in multisensory flavour perception 190 6.5 Oral-somatosensory contributions to multisensory flavour perception 191 6.5.1 Are you a thermal taster? 193 6.6 Interim summary 193 6.7 The sound of food 194 6.8 Visual flavour 196 6.8.1 How does colour influence flavour perception? 196 6.8.2 Summary of research on visual flavour 200 6.9 The cognitive neuroscience of multisensory flavour perception 200 6.10 Conclusions 202 References 204 7 Using Surprise and Sensory Incongruity in a Meal 215 7.1 Introduction 215 7.2 How did sensory incongruity become so popular and why is it so exciting? 216 7.2.1 The search for novelty 216 7.2.2 The rise of molecular gastronomy/modernist cuisine 216 7.2.3 The rise of sensory marketing and multisensory design 217 7.2.4 Globalization 217 7.3 Defining sensory incongruity 218 7.4 Noticing sensory incongruity 219 7.4.1 Disconfirmed expectations 221 7.4.2 Hidden and visible incongruity 222 7.5 A brief history of sensory incongruity at the dinner table 224 7.6 Colour–flavour incongruity 226 7.7 Format–flavour incongruity 227 7.8 Smell–flavour incongruity 230 7.9 Interim summary 231 7.10 The diner’s response to sensory incongruity 232 7.10.1 Attentional capture 232 7.10.2 Surprise 232 7.10.3 Memorability 232 7.11 Molecular gastronomy and surprise 233 7.12 Sensory incongruity and the concept of ‘naturalness’ 236 7.13 Individual differences in the response of diners to sensory incongruity 239 7.14 Conclusions 241 References 242 8 Looking for Your Perfect Meal in the Dark 249 8.1 Introduction 249 8.2 The social aspects of dining in the dark 251 8.3 Why are dining in the dark restaurants so popular nowadays? 252 8.4 Seeing or not seeing (correctly) the food 255 8.4.1 The importance of colour to food 255 8.4.2 Do our other senses really become more acute in the dark? 260 8.5 Does dining in the dark really capture how the blind experience food? 264 8.6 Cooking in the dark 265 8.7 Conclusions 265 References 266 9 How Important is Atmosphere to the Perfect Meal? 271 9.1 Introduction 271 9.2 Atmospherics and the experience economy 275 9.3 The Provencal Rose paradox 278 9.4 Does the atmosphere really influence our appraisal of the meal? 280 9.5 On the ethnicity of the meal 280 9.6 Tuning up how much money and time we spend at the restaurant 282 9.6.1 The style and volume of the music 282 9.6.2 The tempo of the music 284 9.6.3 “Pardon?” 285 9.7 Context and expectation 286 9.8 The lighting 287 9.9 The olfactory atmosphere 288 9.10 On the feel of the restaurant 291 9.11 Atmospheric contributions to taste and flavour perception 294 9.12 Multisensory atmospherics 298 9.13 Conclusions 299 References 301 10 Technology at the Dining Table 311 10.1 Introduction 311 10.2 Technology on the dining table 312 10.3 Transforming the dining experience by means of technology 315 10.4 Augmented Reality (AR) food: A case of technology for technology’s sake? 317 10.5 Using QR codes to change our interaction with food 319 10.6 Fostering healthy eating through the incorporation of technology 320 10.7 Technology and distraction 322 10.8 Using technology to control the multisensory atmosphere 323 10.9 On the neuroscience of matching sound to food (and how technology might help) 324 10.10 On the future of technology at the table: digital artefacts 326 10.11 The SmartPlate 328 10.12 Anyone for a ‘Gin & Sonic’? 328 10.13 The tablet as twenty-first century plateware? 329 10.14 Tips from the chef at the tips of your fingers 331 10.15 Conclusions 331 References 333 11 On the Future of the Perfect Meal 339 11.1 Introduction 339 11.2 On the history of predicting the future of food 341 11.2.1 A meal (or even a day’s food) in a single dose 341 11.2.2 On the mechanization of feeding 345 11.2.3 Air ‘food’ 346 11.2.4 Artificial flavours 348 11.3 From the past to the future of food 351 11.3.1 Sous vide as the twenty-first century microwave 351 11.3.2 3D printed food: an astronomical idea 353 11.3.3 On the future of cultured meat 355 11.3.4 Note-by-note cuisine 356 11.3.5 Eating insects for pleasure: bug burger with insect paste, anyone? 358 11.3.6 The new algal cuisine 362 11.4 Anyone for a spot of neo-Futurist cuisine? 363 11.4.1 Food theatre: food as entertainment 364 11.4.2 Plating art 365 11.5 Interim summary 366 11.6 Acknowledging our differences 367 11.7 The meal as catalyst for social exchange 367 11.8 Is it a restaurant or is it a science laboratory? 369 11.9 Pop-up dining, story telling and the joys of situated eating 371 11.10 Conclusions 372 References 374 Index 383

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

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Book Synopsis''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, Sunday TimesThe Missing Ingredient 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.Written 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.Trade ReviewBrilliant 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 *A compelling book...Time is the unacknowledged genie of the kitchen. The Missing Ingredient considers the meanings that go beyond quantitative measures -- Darra Goldstein * TLS *Thoughtful, lively and original. No one has approached food in regard to time before -- Jill Norman, Food and Wine WriterInteresting...clever...revelatory -- Rachel Cooke * Guardian *Thoughtful and engaging * Waitrose Weekend *Beautifully 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 SupermarketsJenny 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

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Book SynopsisWhisky is the world’s favourite spirit and is enjoying booming sales, yet too often it’s shrouded in mystery, myth and complex-sounding terminology. This authoritative book, written by three world experts, gives simple advice on how to seek out and enjoy the immense diversity of flavours and styles on offer, and how to become more adventurous. As with any subject, the more you know, the more you can appreciate and enjoy it. This book aims to equip you with enough knowledge to be able to find your way around the whisky sections of a specialist drinks retailer and to help you feel confident choosing whisky in a bar or restaurant. We aim to demystify whisky without taking away the magic. The history of whisky and production methods are clearly explained, and there is advice on how to nose, taste and savour, as well as a selection of classic whisky cocktails and advice on matching food and whisky. The book covers not just famous Highland malts, Irish pot still whiskeys and American bourbons, but also whiskies from Japan, Canada, Australia and India.

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

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

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Book SynopsisTable of Contents1. Whiskey 2. Vodka 3. Rum and Cachaca 4. Gin 5. Baijiu 6. Soju 7. Shochu 8. Tequila and Mescal 9. Brandies and Grape Spirits 10. Quality Control: Methods of Analysis 11. Quality Control: Sensory Analysis 12. Sustainability: CO2 production, Energy, Waste

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Book SynopsisWilliam Aspden is Lecturer in Nutrition and Clinical Dietetics at CQUniversity, Australia Fiona Caple is Senior Lecturer in Food Science and Nutrition and Human Nutrition at Northumbria University, UK Rob Reed is Pro Vice-Chancellor (Learning and Teaching) at CQUniversity, Australia Jonathan Weyers is Director of Quality Assurance at the University of Dundee, UK Allan Jones is Senior Lecturer and Chancellor's Award Fellow in Ecology, Environmental Science and Zoology at the University of Dundee, UKTrade Review"This is a fantastic text for dietetics students wanting a clear reference on food science / analysis and other general aspects of scientific systems and communications. [...] For all dietitians, this is a very useful reference to learn or update many important skills that complement core knowledge in dietetics." - Reviewed by Ursula Arens in NHD MagazineTable of ContentsContents Study and examination skills 1 The Importance of transferable skills 2 Managing your time 3 Working with others 4 Taking notes from lectures and texts 5 Learning and Revising 6 Curriculum options, assessments and exams 7 Preparing your curriculum vitae Information technology and library resources 8 Finding and citing published information 9 Evaluating information 10 Using online resources 11 Using spreadsheets 12 Word processors, databases and other packages Communicating information 13 Organising a poster display 14 Giving a spoken presentation 15 General aspects of scientific writing 16 Writing essays 17 Reporting practical and project work 18 Writing literature surveys and reviews 19 Communicating with the public 20 Client consultation skills Fundamental laboratory and clinical techniques 21 Your approach to practical work 22 Health & safety 23 Legal and ethical requirements for nutrition & food analysis 24 Basic lab procedures 25 Working with liquids 26 Principles of solution chemistry 27 Working with body fluids 28 pH and buffer solutions 29 Introduction to microscopy 30 Setting up and using a light microscope The investigative approach 31 Making and recording measurements 32 SI units and their use 33 Scientific method and experimental design 34 Research project work Analysis and presentation of data 35 Using graphs 36 Presenting data in tables 37 Hints for solving numerical problems 38 Descriptive statistics and surveys 39 Choosing and using statistical tests Dietary assessment and intervention 40 Nutritional recommendations and guidelines 41 Dietary assessment systems 42 Physical examination 43 Anthropometric measurements and body composition 44 Estimating energy requirements 45 Assaying biochemical markers of malnutrition 46 Testing for food allergies and intolerances 47 Integrating nutritional assessment data 48 Sports nutrition Analytical techniques in food science 49 Basic physico-chemical techniques 50 Calibration and its application to quantitative analysis 51 Indirect calorimetry 52 Immunological methods 53 Spectroscopic techniques 54 Chromatography 55 Electrophoresis 56 Molecular biology techniques 57 Centrifugation [AND HOMOGENISATION?] Assaying food components and properties 58 Analysis of biomolecules in foods: fundamental principles 59 Assaying proteins, amino acids and enzymes 60 Assaying lipids 61 Assaying carbohydrates 62 Assaying nucleic acids 63 Assaying active phytochemicals in functional foods 64 Sensory analysis techniques 65 Product development and evaluation Food microbiology and processing 66 Sterile technique and microbial culture 67 Isolating, identifying and naming microbes 68 Culture systems and quan

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Book SynopsisThe 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.

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Book SynopsisDemystify the world of whisky.Whisky 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. Everything You Need to Know About Whisky will 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. This 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.

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Book SynopsisWidely 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.

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Book SynopsisMcCance 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.Trade Review"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 *Table of ContentsForeword; Acknowledgements; Introduction; Tables; Additional tables; Appendices

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

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

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

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

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Book SynopsisEdited 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.Table of ContentsContributors vii About the Companion Website ix 1 Introduction 1 Geoffrey Campbell-Platt 2 Food Chemistry 5 Richard A. Frazier 3 Food Analysis 31 Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt 4 Food Biochemistry 75 Brian C. Bryksa and Rickey Y. Yada 5 Food Biotechnology 105 Cherl-Ho Lee and Hyun-Jin Park 6 Food Microbiology 137 Tim Aldsworth, Christine E.R. Dodd and Will Waites 7 Numerical Procedures 193 R. Paul Singh 8 Food Physics 211 Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López 9 Food Processing 227 Yugang Shi, Jianshe Chen and Andrew Rosenthal 10 Food Engineering 271 R. Paul Singh 11 Food Packaging 303 Gordon L. Robertson 12 Nutrition 325 C. Jeya Henry and Lis Ahlström 13 Sensory Evaluation 351 Herbert Stone and Rebecca N. Bleibaum 14 Statistical Analysis 375 Herbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and Legislation 391 David Jukes 16 Regulatory Toxicology 437 Gerald C. Moy 17 Food Business Management: Principles and Practice 453 Michael Bourlakis, David B. Grant and Paul Weightman 18 Food Marketing 473 Takahide Yamaguchi 19 Product Development 487 Ray Winger 20 Information Technology 503 Jeremy D. Selman 21 Communication and Transferable Skills 519 Jeremy D. Selman Index 535

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Book SynopsisFollowing the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including: Increased coverage of experimental and observational methods used in nutrition In-depth focus on the nutritional implications of the increased adoption of vegetarian and vegan lifestyles Streamlined referencing - a short selected list of key references at the end of each chapter with URL links to free additional resources where possible Discussion of nutrition debates Critical coverage of medicinal uses of food including superfoods, functional foods and dietary supplements Updated bullet point summaries of key points after each major topic within each chapter The author provides an evidence-based evaluation of many key Table of ContentsPart One – Concepts and Principles. Changing Priorities for nutrition Education. Food Selection. Methods of Nutritional Selection and Surveillance. Methods to Establish Links between Diet and Chronic Disease. Dietary Guidelines and Recommendations. Cellular Energetics. Part Two – Energy, Energy Balance and Obesity. Introduction to Energy Aspects of Nutrition. Energy Balance and its Regulation. Obesity. Part Three – The Nutrients. Carbohydrates. Protein and Amino Acids. Fats. Micronutrients. Vitamins. Minerals. Part Four - Variation in Nutritional Requirements and Priorities. Nutrition and the Human Lifecycle. Nutrition as Treatment. The Safety and Quality of Food.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisThis latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on MaTrade ReviewSource: Grasas y Aceites Vol 68, No 4 (2017)Name: F. J. HidalgoIn summary, an updated version of this classic textbook in Food Chemistry that has been employed by numerous students and researchers. This new edition maintains the same spirit that previous editions and will continue being as useful as before for both Food Chemistry courses and those wanting to have a deep introduction to some unknown aspects in Food Chemistry.Table of ContentsIntroduction. Major Food Components. Water and Ice. Carbohydrates. Lipids. Amino Acids, Peptides, and Proteins. Enzymes. Dispersed Systems: Basic considerations. Minor Food Components. Vitamins. Minerals. Colorants. Flavors. Food Additives. Bioactive Substances. Nutraceuticals and Toxicants. Food Systems. Characteristics of Milk. Post-Mortem Physiology of Edible Muscle Tissues. Post-harvest Physiology of Edible Plant Tissues.

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Book SynopsisMaking 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.

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Book SynopsisThe world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food.The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

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Book SynopsisSince 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.Table of ContentsSugars;Polysaccharides;Lipids;Proteins;Colours;Flavours;Vitamins;Preservatives;Undesirables;Minerals;Enzymes;Water

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Book SynopsisRaspberry production and consumption is increasing steadily worldwide, and the potential health benefits of the fruit are becoming more widely known. Providing an international overview of the modern raspberry industry, this book covers North America, Europe, Asia and the Middle East. It discusses all aspects of raspberry growing, including plant growth and development, cultivar description and selection, site selection and preparation (including soil and drainage), climate, pest control, irrigation, shipping, economics, harvesting and the marketing of the final product. Much of this publication covers research based information, including hundreds of references and nearly eighty full colour plates. Taking a global perspective, this book provides a comprehensive yet concise reference for all horticulture students, raspberry growers, producers and fruit industry personnel looking for the latest information in raspberry production.Table of Contents1: Raspberries 2: Growth and Development 3: Climatic Requirements 4: Site Selection 5: Cultivar Development and Selection 6: Nursery Production of Plants 7: Propagation 8: Site Preparation, Soil Management and Planting 9: Soil and Water Management 10: Pruning and Training 11: Pest and Disease Management 12: Crop Production 13: Post Harvest Physiology and Storage of Raspberries 14: Marketing 15: Raspberry Farm Management and Economics 16: World Raspberry Production and Marketing: Industry Changes from 1960-2010

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Book SynopsisIt 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.Trade Review"""... a fascinating read ... delightful ...""""""... a superb introduction to the science and practice of brewing beer.""""""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.""""""... a very readable text ... can certainly be recommended to students, in particular for its treatment of fermentation and microbiology ...""""""... 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!"""Table of ContentsHistorical Material; Barley and Malt; Hops;The Brewhouse; Fermentation;Beer post-fermentation; The Brewery Laboratory; Subject Index.

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Book SynopsisThis comprehensive guide from WineMaker magazine—packed with recipes, expert advice, step-by-step photos, and more—is the resource you need to make your own great wine at home.Home winemakers around the world have turned to the experts at WineMaker magazine for more than two decades. From well-tested recipes to expert troubleshooting, WineMaker sets the standard for quality. Now, the editors known for publishing the best information on making incredible wine at home have set the new standard for how-to books on winemaking. In The WineMaker Guide to Home Winemaking, you’ll find the best of the best when it comes to techniques, recipes, tips, and more.The book is built to be a first-time winemaker’s companion, explaining the entire process from start to finish with helpful photography. Yet it has plenty to offer those who are more experienced, as well, includi

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

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

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Book SynopsisSparkling wine has delighted humanity for nearly 500 years. It has become essential at celebratory meals, a toast to new marriages, new babies, new jobs, and is even used to launch ships, but there’s more to it than the fizzy and festive. In Fizz!, Anthony Rose takes an in-depth look at sparkling wines around the world, exploring how and where they are made, and why they are such a joy to drink. The first part of Fizz! delves into the history of sparkling wine, including early accidents and experiments in sparkling winemaking, its nineteenth-century surge in popularity (and associated debauchery) and the breakthroughs in vineyard and cellar that ensured Champagne’s place among the great wines of the world. Rose then goes on to detail fizz-making techniques, from the traditional method to pet nat, and explores the terroirs and grapes suited to producing the wines, from the Champagne trio of Chardonnay, Pinot Noir and Meunier to the native varieties producing compelling effervescence worldwide. Following a look at the science behind the bubbles, Rose begins his global quest in search of sparkling wines. Travelling Europe, from Portugal to Moldova, he samples Cava from Spain, proves there’s more to France than Champagne, finds out why southern England makes some of the world’s best bubbles, discovers Sekt secrets of the Germans and explores Italy beyond the Prosecco that began the new fashion for fizz. Journeying further afield, Rose recommends the best fizz from California, Canada, Australia and New Zealand, tastes some of South Africa’s Cap Classique and even finds sparklers of note in Japan and China. This comprehensive celebration of sparkling wine is rounded off with thorough appendices, making it essential reading for wine lovers and students of wine.Trade ReviewThe best and most up-to-date 388 pages on the world of sparkling wine that it is possible to find in 2022. - Tom Stevenson, The World of Fine WineRose writes well. Neat, dry, accessible, factual. This is a useful textbook ... If I were writing the WSET exam on sparkling wine, I would get this book and thumb it numb. - Tamlyn Currin, jancisrobinson.comThis is an academic book which will be of huge value to a student and will please the completist. - Adam Lechmere, Club OenologiqueFizz! Is a brisk guide to a huge topic ... I particularly appreciated the complexities of bottle fermentation laid out so clearly. Very handy for reference. - Henry Jeffreys, timatkin.comIt should be essential reading for all WSET students, not least because of the breadth of coverage and the clear explanations of everything you need to know about production methods and the increased spread, and popularity, of fine sparkling wine throughout the whole wide world of wine. It is equally manageable for those merely interested in enjoying, and exploring further, perhaps the fastest growing and most successful wine style of the 21st Century. - David Crossley, Wide World of WineBrimming with facts and insight but never dull, the text zips along and is as “enchantingly ephemeral and enduringly exciting” as most of us find a glass full of bubbles to be. - Claire Harries, The Wine MerchantA comprehensive work that translates the complex world of fizz into a subject anyone can appreciate. Entertaining, witty and erudite, the writer’s characteristic dry wit takes the reader on an effervescent journey through anything that bubbles. The impressive research weaves history, science, personalities and personal anecdote to make this a great read. - judging panel, Guild of Food Writers awards

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

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

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

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

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

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Book SynopsisWritten by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers. This book comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques.Trade Review"Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. With its comprehensive overview of the parameters important to coffee quality and coffee consumption on human health it becomes a good reference book for both food scientists and nutritionists in the field." --FOOD RESEARCH INTERNATIONAL, 2005 "A vital resource for anyone wishing to deepen their knowledge of coffee and its production, this book, with its industrial and historical perspectives, manages to combine the delivery of complex scientific data with pure enthusiasm for the product." --CAFE CULTURE, 2005 "…the book’s precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran." --FRESH CUP, 2005Table of Contents1. Quality 2. The Plant 3. The Raw Bean 4. Roasting 5. Grinding 6. Storage and Packaging 7. Percolation 8. The Cup 9. Physiology of Perception 10. Coffee Consumption and Health

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Book SynopsisTable of Contents1. The Coffee Tree—Genetic Diversity and Origin 2. Cultivating Coffee Quality—Terroir and Agro-Ecosystem 3. Postharvest Processing—Revealing the Green Bean 4. Environmental Sustainability—Farming in the Anthropocene 5. Social Sustainability—Community, Livelihood, and Tradition 6. Economic Sustainability—Price, Cost, and Value 7. Experience and Experimentation: From Survive to Thrive 8. Cupping and Grading—Discovering Character and Quality 9. Trading and Transaction—Market and Finance Dynamics 10. Decaffeination—Process and Quality 11. The Roast—Creating the Beans' Signature 12. The Chemistry of Roasting—Decoding Flavor Formation 13. The Grind—Particles and Particularities 14. Protecting the Flavors—Freshness as a Key to Quality 15. The Brew—Extracting for Excellence 16. Water for Extraction—Composition, Recommendations, and Treatment 17. Crema—Formation, Stabilization, and Sensation 18. Sensory Evaluation—Profiling and Preferences 19. We Consumers—Tastes, Rituals, and Waves 20. Human Wellbeing—Sociability, Performance, and Health

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Book SynopsisTrade Review"The text brings together in a single work about conventional technologies and that can help professionals in the sector and improve the nutritional quality on fruit. It is a useful reference for researchers, professionals and students who want to understand the feasiblity and operability of these techniques to make informed choices in modern processing plants." --Industrie AlimentariTable of Contents1. Quality issues and safety concerns of fresh-cut products Quality issues, Browning, Loss of firmness, Nutrient loss, Safety concerns, microbiology 2. Sanitizers Chlorine, Quaternary ammonium compounds, Acidic compounds, Alkaline compounds, Ozone, Hydrogen peroxide 3. Antioxidants Acidulants, Reducing Agents, Chelating agents, Enzyme inhibitors, other anti-brownings 4. Texturizers Calcium, Ethylene blockers, enzyme inhibitors 5. Modified and controlled atmosphere packaging 6. Natural additives with antimicrobial and flavoring potential 7. Natural additives with anti-browning and texturizer potential 8. Fortificants 9. Probiotics 10. Edible coatings 11. Active and intelligent packaging 12. High-pressure processing 13. Microwave heating 14. Ohmic heating 15. Plasma processing 16. Hurdle technology 17. Fresh-cut plant processing design

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Book SynopsisTable of ContentsPart I Introduction of AFM for food research 1. Fundamentals and application of AFM for food research: an introduction Part II Fundamentals of AFM 2. Basic principles of AFM 3. Operation procedure of AFM Part III Application of AFM for food research 4. Application of AFM for food proteins 5. Application of AFM for food polysaccharides 6. Application of AFM for food cells 7. Application of AFM for food microorganisms 8. Application of AFM for food foams and emulsions 9. Application of AFM for food powders and contact materials 10. AFM nanomechanics for food research

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Book SynopsisFood safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 40 yearsâ experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Third Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological, physical, and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Features of this new edition include new photographs, tables, and up-to-date material that better reflect current guidance on food plant sanitation, including additional information on the implementation of FSMA. The chapters address testing for and control of microorganisms in food manufacturing, including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms, regulatory requirements from the European Union, allergens, sanitary facility design, and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition, the author presents methods for verifying sanitation, and provides greater differentiation of verification versus validation.The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan, including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included, wherever possible, examples of procedures, forms, and documents to help novice food safety and quality professionals develop effective food safety systems.Table of ContentsSanitation Regulatory Requirements. Regulatory Inspection and Control Action. Microorganisms of Food Manufacturing Concern. Control of Listeria in Food Manufacturing. Biofilms. Sanitary Facility Design. Sanitation Best Practices. Verification of Sanitation. Employee Good Manufacturing Practices. Pest Control and Sanitation. Chemical and Physical Hazard Control.

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Book SynopsisAn exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The contributors spotlight developments in the food, cosmetic and pharmaceutical industries, highlighting modern discoveries in polymorphic forms, self-assembled structures, and speciality fats and oils, emphasizing health, balanced nutrition, and functionality.Table of ContentsCrystallization processes; polymorphism and phase transitions of fatty acids and acylglycerols; morphological connected net roughening transition theory - application to beta-2 crystals of triaclglycerols; nucleation and growth in the solid-solid phase transitions of n-alkanes; molecular interactions and phase behaviour of polymorphic fats; the roles of emulsifiers in fat crystallization; crystallization of oil-in-water emulsions; fat crystal networks; lipid crystallization and its effect on the physical structure of ice cream; crystallization of palm oil and its fractions; advances in milk fat fractionation - technology and applications; crystallization properties of cocoa butter; influences of colloidal state on physical properties of solid fats; separation and crystallization of oleaginous constituents in cosmetics - sweating and blooming; crystallization properties and lyotropic phase behaviour of food emulsifiers - relation to applications.

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