Download or read book Astringency and Sourness of Acids with Variation of Duration of Oral Exposure and PH written by Paul Christopher Giasi and published by . This book was released on 1995 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Enological Chemistry written by Juan Moreno and published by Academic Press. This book was released on 2012-05-30 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. - Organized according to the winemaking process, guiding reader clearly to application of knowledge - Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them - Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Download or read book Bitterness written by Michel Aliani and published by John Wiley & Sons. This book was released on 2017-04-17 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.

Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.This book is an essential resource for wine producers, researchers, practitioners, technologists and students. - Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine - Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments - Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees - Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Download or read book Toxicological Profile for Lead written by and published by . This book was released on 2007 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Taste Chemistry written by R.S. Shallenberger and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption's impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. - Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology - Examines novel and unusual yogurts as well as popular and common varieties - Covers effects on diet, obesity, and weight control - Outlines common additives to yogurts and their respective effects - Reviews prebiotics, probiotics, and symbiotic yogurts - Includes practical information on how yogurt may be modified to improve its nutritive value

Download or read book The International Cocoa Trade written by Robin Dand and published by Elsevier. This book was released on 2010-12-07 with total page 663 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'An overview of the history of cocoa, the factors affecting its production and consumption as well as how the trade is conducted, various risks mitigated, and by whom. ...The International Cocoa Trade is a work designed to inform all on the subject of cocoa and an essential guide for those involved in its trade.'Dr J. Vingerhoets, Executive Director, ICCOCocoa is a valuable commodity, and the cocoa trade involves many different parties from growers and exporters through dealers and factories to those trading futures and options and the banks they deal with. The International Cocoa Trade provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business.The opening chapter of the third edition examines the history and origins of the international cocoa trade, and its recent developments. The agronomics of cocoa production are discussed in chapter two whilst chapter three deals with the environmental and practical factors affecting cocoa production. Chapters four, five and six cover issues around the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets. In chapter seven, the international consumption and stocks of cocoa are reviewed with chapter eight discussing the issue of quality assessment of cocoa beans for international trade. Finally, chapter nine focuses on the end product, examining the processing of cocoa beans and the manufacture of chocolate. Updated appendices provide copies of some of the most important documents used in the cocoa trade, including contracts, sale rules and world production statistics.This comprehensively updated third edition of The International Cocoa Trade ensures its continued status as the standard reference for all those involved in the production consumption and international trading of cocoa. - Provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business - Examines the history and origins of the international cocoa trade, and its recent developments featuring a discussion of environmental and practical factors affecting cocoa production - Explores issues concerning the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets

Download or read book Chocolate and Health written by Rodolfo Paoletti and published by Springer Science & Business Media. This book was released on 2012-01-26 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics. This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered. Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

Download or read book Vinegars of the World written by Laura Solieri and published by Springer Science & Business Media. This book was released on 2009-08-29 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Download or read book Wine Science written by Ronald S. Jackson and published by Academic Press. This book was released on 2008-04-30 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition:* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation* Significant additional coverage on brandy and ice wine production* New illustrations and color photos

Download or read book Wine Tasting written by Ronald S. Jackson and published by Academic Press. This book was released on 2016-12-22 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. - Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception - Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination - Provides a flow chart of wine tasting steps and production procedures - Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Download or read book Saliva in Health and Disease written by Asta Tvarijonaviciute and published by Springer Nature. This book was released on 2020-04-09 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saliva as a unique sample for health assessment is gaining attention among researchers of different fields in the last 20 years; being reflected in an impressive increase in the number of papers published studying saliva from different biological aspects in human and veterinary species. Once deemed merely a digestive juice is now considered a biological fluid capable of communicating information about physiopathological processes occurring in organisms, since saliva has been shown to contain molecular and bacterial compounds that can change in response to local and systemic pathologies. Furthermore, the interest of saliva as a diagnostic, prognostic and monitoring biofluid is forced by its non-invasive nature being of easy and inexpensive sampling, involving only minimal discomfort and allowing the collection of multiple/repeated specimens at anytime, anywhere and without need for specialized staff. In this contributed volume, the authors bring together, summarize and reflect the generated knowledge about saliva as a source of biomarkers for health and welfare evaluation in humans and animal models. This volume also highlights the importance of confounding factors, such as sampling methods, flow, total protein content, contamination, or storage. This book will serve as a manual for graduates, practitioners and researchers by providing general ideas about the possibilities and utilities of saliva in clinical practice or investigation, and indicating the main cautions each should have in mind before saliva usage.

Download or read book Sustainable Protein Sources written by Sudarshan Nadathur and published by Elsevier. This book was released on 2023-11-17 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. - Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins - Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins - Provides an overview of production, including processing, protein isolation, use cases and functionality