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Balsamic Vinegars

Balsamic Vinegars Author Paolo Giudici
ISBN-10 9783319137582
Release 2015-02-23
Pages 167
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This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.



Acetic Acid Bacteria

Acetic Acid Bacteria Author Ilkin Yucel Sengun
ISBN-10 9781351649537
Release 2017-06-28
Pages 358
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This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.



Post Fermentation and Distillation Technology

Post Fermentation and  Distillation Technology Author Matteo Bordiga
ISBN-10 9781351651097
Release 2017-12-15
Pages 282
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While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.



Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods Author Robert W. Hutkins
ISBN-10 9781119027560
Release 2018-09-04
Pages 616
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The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.



Balsamic Dreams

Balsamic Dreams Author Joe Queenan
ISBN-10 031242082X
Release 2002-06-01
Pages 224
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In a humorous work of social commentary, the author of Red Lobster, White Trash and the Blue Lagoon confronts the Baby Boomer Generation, pointing out their most annoying and egocentric behaviors while also deconstructing their history. Reprint. 40,000 first printing.



Handbook of Plant Based Fermented Food and Beverage Technology Second Edition

Handbook of Plant Based Fermented Food and Beverage Technology  Second Edition Author Y. H. Hui
ISBN-10 9781439849040
Release 2012-05-17
Pages 821
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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.



Vinegars of the World

Vinegars of the World Author Laura Solieri
ISBN-10 9788847008663
Release 2009-08-29
Pages 300
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Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.



Vaccine Epidemic

Vaccine Epidemic Author Louise Kuo Habakus
ISBN-10 9781626366640
Release 2011-02-09
Pages 512
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National polls show that Americans are increasingly concerned about vaccine safety and the right to make individual, informed choices together with their healthcare practitioners. Vaccine Epidemic focuses on the searing debate surrounding individual and parental vaccination choice in the United States. Featuring more than twenty experts from the fields of ethics, law, science, medicine, business, and history, Vaccine Epidemic urgently calls for reform. It is the essential handbook for the vaccination choice movement and required reading for all people contemplating vaccination for themselves and their children. Louise Kuo Habakus and Mary Holland edit and introduce a diverse array of interrelated topics concerning the explosive vaccine controversy, including: • The human right to vaccination choice • The ethics and constitutionality of vaccination mandates • Personal narratives of parents, children, and soldiers who have suffered vaccine injury • Vaccine safety science and evidence-based medicine • Corrupting conflicts of interest in the national vaccine program • What should parents do? A review of eight advice books on vaccines that span the gamut.



Never Trust a Thin Cook and Other Lessons from Italy s Culinary Capital

Never Trust a Thin Cook and Other Lessons from Italy s Culinary Capital Author Eric Dregni
ISBN-10 9781452914992
Release 2009
Pages 228
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I simply want to live in the place with the best food in the world. This dream led Eric Dregni to Italy, first to Milan and eventually to a small, fog-covered town to the north: Modena, the birthplace of balsamic vinegar, Ferrari, and Luciano Pavarotti. Never Trust a Thin Cook is a classic American abroad tale, brimming with adventures both expected and unexpected, awkward social moments, and most important, very good food. Parmesan thieves. Tortellini based on the shape of Venus's navel. Infiltrating the secret world of the balsamic vinegar elite. Life in Modena is a long way from the Leaning Tower of Pizza (the south Minneapolis pizzeria where Eric and his girlfriend and fellow traveler Katy first met), and while some Italians are impressed that "Minnesota" sounds like "minestrone," they are soon learning what it means to live in a country where the word "safe" doesn't actually exist-only "less dangerous." Thankfully, another meal is always waiting, and Dregni revels in uncorking the secrets of Italian cuisine, such as how to guzzle espresso "corrected" with grappa and learning that mold really does make a good salami great. What begins as a gastronomical quest soon becomes a revealing, authentic portrait of how Italians live and a hilarious demonstration of how American and Italian cultures differ. In Never Trust a Thin Cook, Eric Dregni dishes up the sometimes wild experiences of living abroad alongside the simple pleasures of Italian culture in perfect, complementary proportions.



The Chemistry of Essential Oils Made Simple

The Chemistry of Essential Oils Made Simple Author David Stewart
ISBN-10 0934426996
Release 2005
Pages 625
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"Whether you have a background in chemistry or not, you will understand and enjoy this book. It will enlighten and entertain you while demonstrating, by the chemistry of essential oils, that God's power and divine nature can be seen through the things he has made. (Romans 1:20). Based on both science and scripture, this book reveals the harmony between the two. Dr. Stewart describes the relationship between the material world and the spiritual world to explain how oils bring healing."--Back Cover.



The Artisanal Vinegar Marker s Handbook

The Artisanal Vinegar Marker s Handbook Author Bettina Malle
ISBN-10 1943015023
Release 2015-09-01
Pages 188
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The Artisanal Vinegar Marker s Handbook has been writing in one form or another for most of life. You can find so many inspiration from The Artisanal Vinegar Marker s Handbook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Artisanal Vinegar Marker s Handbook book for free.



The Book of Human Emotions

The Book of Human Emotions Author Tiffany Watt Smith
ISBN-10 9780316265393
Release 2016-06-07
Pages 336
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A thoughtful, gleeful encyclopedia of emotions, both broad and outrageously specific, from throughout history and around the world. How do you feel today? Is your heart fluttering in anticipation? Your stomach tight with nerves? Are you falling in love? Feeling a bit miffed? Do you have the heebie-jeebies? Are you antsy with iktsuarpok or filled with nakhes? Recent research suggests there are only six basic emotions. But if that makes you feel uneasy, suspicious, and maybe even a little bereft, THE BOOK OF HUMAN EMOTIONS is for you. In this unique book, you'll get to travel across the world and through time, learning how different cultures have articulated the human experience and picking up some fascinating new knowledge about yourself along the way. From the familiar (anger) to the foreign (zal), each entertaining and informative alphabetical entry reveals the surprising connections and fascinating facts behind our emotional lives. Whether you're in search of the perfect word to sum up that cozy feeling you get from being inside on a cold winter's night, surrounded by friends and good food (what the Dutch call gezelligheid), or wondering how nostalgia evolved from a fatal illness to enjoyable self-indulgence, Tiffany Watt Smith draws on history, anthropology, science, art, literature, music, and popular culture to find the answers. In reading THE BOOK OF HUMAN EMOTIONS, you'll discover feelings you never knew you had (like basorexia, the sudden urge to kiss someone) and gain unexpected insights into why you feel the way you do. Besides, aren't you curious what nginyiwarrarringu means?



Camembert

Camembert Author Pierre Boisard
ISBN-10 0520225503
Release 2003-07-01
Pages 254
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In this witty and entertaining book, Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese-making industry and along the way gives a highly selective, yet richly detailed history of France--from the Revolution to the European Union.



Cooking for Geeks

Cooking for Geeks Author Jeff Potter
ISBN-10 9781491928141
Release 2015-09-28
Pages 488
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Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This



Preserving Italy

Preserving Italy Author Domenica Marchetti
ISBN-10 9780544612358
Release 2016-06-14
Pages 304
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Capture the flavors of Italy with more than 150 recipes for conserves, pickles, sauces, liqueurs, infusions, and other preserves The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, author Domenica Marchetti turns our gaze to the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s in-person travels across the regions of Italy as well as the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.



Greece

Greece Author Emily Lycopolus
ISBN-10 1771512342
Release 2018-09-18
Pages 168
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The second book in the Olive Oil and Vinegar Lovers' cookbook series made with specialty olive oil and balsamic vinegars in mind. With just two types of olive oil--Eureka Lemon Fused and Garlic Infused--and two balsamic vinegars--Apricot White Balsamic and Black Cherry Dark Balsamic--you can produce all fifty of the classic Greek recipes featured in Greece: Recipes for Olive Oil and Vinegar Lovers. This full-colour book includes recipes for appetizers, soup and salad, mains, and sweets, and also offers five full menus for planning a spectacular dinner party. You'll find all your favourite classic rustic Greek dishes here, including avgolemono, saganaki, traditional Greek salad, zucchini fritters, calamari, tzatziki, moussaka, souvlaki, fresh pita bread, homemade Greek yogurt, traditional honey pie, loukoumades, baklava, and more--all accompanied by stunning photography.



Handbook of Vanilla Science and Technology

Handbook of Vanilla Science and Technology Author Daphna Havkin-Frenkel
ISBN-10 1444329375
Release 2010-11-18
Pages 360
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Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients Includes an analysis of the current vanilla markets in the US and Europe Edited by experts who hold roles in the flavour industry and academic research