Download or read book Grape Vinegar written by Frederic Theodore Bioletti and published by . This book was released on 1912 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Primary Sources in World History written by James Richard Farr and published by Rowman & Littlefield. This book was released on 2023 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This reader is a comprehensive primary source book for a truly global look at economic trends and power distribution through history, giving a specific theme to this far-ranging course"--
Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Download or read book The Vinegar Cupboard written by Angela Clutton and published by Bloomsbury Publishing. This book was released on 2019-03-07 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient. There aren't too many ingredients which manage to bring flavour and adaptability to recipes and are actively good for you, but vinegar manages it, and this must-have new book looks at how they have woven their way through culinary and medical history for thousands of years, and highlight the ways we can all benefit from vinegar in our diet. There is a growing interest in vinegars and a recognition of the role acidity plays in cooking, and within these page, Angela Clutton shows how much can be achieved using just red or white wine vinegar in your cooking, as well as exploring the vast array of vinegars available. The range of vinegars on the market are expanding rapidly, and you can easily find fruit, herb, sherry, cider, malt, rice, balsamic and many types of red and white wine vinegars (from rioja through to champagne) on your supermarket shelves. The Vinegar Cupboard encourages cooks to have an arsenal of as many varieties of vinegars as they can fit in their kitchen; while we don't expect everyone to have a vinegar cupboard, we'd like to think this book will encourage a vinegar shelf at least! Info-graphics and flavour wheels enhance the recipes, ensuring this is a usable and accessible book for all home cooks.
Download or read book Balsamic Vinegars written by Paolo Giudici and published by Springer. This book was released on 2015-02-23 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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 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 Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Download or read book Daily Life through World History in Primary Documents 3 volumes written by Rebecca Bennette and published by Bloomsbury Publishing USA. This book was released on 2008-12-30 with total page 1172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Who did the ancient Greeks describe as the world's best athlete? What does the Koran say about women's rights? How has the digital revolution changed life in the modern age? From the law courts of ancient Iraq to bloody Civil War battlefields, explore the daily lives of people from major world cultures throughout history, as presented in their own words. Bringing useful and engaging material into world history classrooms, this rich collection of historical documents and illustrations provides insight into major cultures from all continents. Hundreds of thematically organized, annotated primary documents, and over 100 images introduce aspects of daily life throughout the world, including domestic life, economics, intellectual life, material life, politics, religion, and recreation, from antiquity to the present. Document selections are guided by the National Standards for World History, providing a direct tie to the curriculum. Analytical introductions explain the key features and background of each document, and create links between documents to illustrate the interrelationship of thoughts and customs across time and cultures. Volume 1: The Ancient World covers the major civilizations from ancient Sumeria (3000 BCE) through the fall of Imperial Rome (476 CE), including Egypt, Greece, and Israel, and also covers China and India during the births of Hinduism, Buddhism, and Confucianism. Volume 2: The Middle Ages and Renaissance covers the development of European culture from the Germanic migrations of the fifth century CE through the university movement of the late middle ages, and the sixteenth-century growth of global empires and the collapse of the kingship in seventeenth-century England. Also covered are the Native empires of the Americas and the rise of Islamic culture throughout the Middle East and Africa. Volume 3: The Modern World spans the period from the Enlightenment through modern Internet era and global economy, including the founding of the United States, colonial and post-colonial life in Latin America and Africa, and the growth of international cultures and new economies in Asia. Document sources include: The code of Hammurabi, The Manu Smrti, Seneca's On Mercy, Josephus's Jewish Antiquities, The Koran, Dante's Divine Comedy, Bernal Diaz del Castillo's The True History of the Conquest of Mexico, The Travels of Marco Polo, Brahmagupta's principles of mathematics and astronomy, The Mayan Popul Vuh, the diary of a Southern plantation wife during the Civil War, and letters from an American soldier in Vietnam Thematically organized sections are supplemented with a glossary of terms, a glossary of names, a timeline of key events, and an annotated bibliography. Document selections are guided by the National Standards for World History, providing a direct tie to the curriculum. This collection is an invaluable source for students of material history, social history, and world history.
Download or read book Advances in Vinegar Production written by Argyro Bekatorou and published by CRC Press. This book was released on 2019-09-11 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.
Download or read book Isotope Effects written by Max Wolfsberg and published by Springer Science & Business Media. This book was released on 2009-12-15 with total page 477 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the title suggests, Isotope Effects in the Chemical, Geological and Bio Sciences deals with differences in the properties of isotopically substituted molecules, such as differences in the chemical and physical properties of water and the heavy waters. Since the various fields in which isotope effects are applied do not only share fundamental principles but also experimental techniques, this book includes a discussion of experimental apparatus and experimental techniques. Isotope Effects in the Chemical, Geological and Bio Sciences is an educational monograph addressed to graduate students and others undertaking isotope effect research. The fundamental principles needed to understand isotope effects are presented in appropriate detail. While it is true that these principles are more familiar to students of physical chemistry and some background in physical chemistry is recommended, the text provides enough detail to make the book an asset to students in organic and biochemistry, and geochemistry.
Download or read book Authentic Sicily written by Touring Club of Italy and published by Touring Editore. This book was released on 2005 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: When her stepfather dies, Lois Cayley finds herself alone in the world with only twopence in her pocket. Undaunted, the intelligent, attractive, and infinitely resourceful young woman decides to set off in search of adventure. Her travels take he...
Download or read book Flavors and Nutrition in Beverages Formation Mechanisms Interactions and Stabilizations written by Wenjiang Dong and published by Frontiers Media SA. This book was released on 2023-11-24 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is an important evaluation indicator of beverage quality and has a significant impact on product quality ratings and consumer preferences. The variety and content of volatile and non-volatile compounds are the main reasons for flavor differences in beverages, while the type of raw materials and processing methods will affect the final flavors of the products. There are many kinds of beverages with a complex aroma and taste components. Accurate analysis of such volatile and non-volatile sensory substances is the key to studying their gustatory characteristic. There are hundreds of volatile components in beverages, mainly including aldehydes, ketones, alcohols, acids, and sulfur-containing compounds. In order to systematically study the chemical nature of the inherent aroma of beverages and their flavor formation mechanisms, it is necessary to focus on revealing the metabolic pathways of the key aroma substances at the molecular level. Additionally, it is important to explore the interactions between beverage matrices and aromas, as well as the elimination mechanisms for off-flavor formations. It is proposed that the combination of modern instrumental analysis with molecular sensory science, and in-depth discussions of the aroma formation pathways and aroma release mechanisms in beverages is a major focus of future aroma research.
Download or read book Unquenchable written by Natalie MacLean and published by Penguin. This book was released on 2011-11-01 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: We wine writers tend to be obsessive souls. How else can a person stay fascinated throughout a career with just one drink? Compare us to food writers: Over their lives, they'll encounter thousands of ingredients and ways of combining and cooking them. Wine, by contrast, is just fermented grapes. But it engages our primary senses-smell, taste, feel-in a way that is both hedonistic and cerebral. That's why I've spent the past several years traipsing around the world, visiting wineries, tasting their offerings, and searching for the world's best cheap wines. The narrative is as familiar as Arthur's quest for the grail and as naive as Dr. Seuss's plaintive search for the affirmative in Are You My Mother? With her signature conversational style, Natalie MacLean takes you on a whirlwind journey through the world of wine, searching for great taste at a low cost. By turns confessional-with guilty admissions from a penny-pincher who loves simple pleasures-and spirited, Unquenchable is informed by MacLean's decade-long career as an award-winning wine writer. In this engaging and enlightening book, MacLean recounts her adventures with the most passionate personalities in some of the most gorgeous, off-beat places in the world-from the crazed vintner who explains his philosophy while speeding down the Autobahn to the Sicilian winemakers you don't want to disappoint with your tasting notes. Yet there's plenty to take away from her inspired recommendations for food pairing to lists of favorite value wines and vintners, plus plenty of pointers that will enhance your own drinking pleasure.
Download or read book Documents of the Assembly of the State of New York written by New York (State). Legislature. Assembly and published by . This book was released on 1904 with total page 1166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mucosal Membrane Health written by Case Adams and published by Logical Books. This book was released on 2024-01-26 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: The mucosal membranes that cover our skin, sinuses, airways, digestive tracts and many other regions are critical to our health. Not only do they help protect our bodies from intruders and environmental toxins. They also provide many other critical functions, such as helping us digest our foods and helping us breathe. As a result, faulty or damaged mucosal membranes is also at the root of many serious health conditions, including allergies, asthma, COPD, GERD and others. This book illustrates the science behind our mucosal membranes: how they cause disease, how they can become damaged, and what we can do to repair them and keep them healthy.
Download or read book Science in Europe 1500 1800 A Primary Sources Reader written by Malcolm Oster and published by Bloomsbury Publishing. This book was released on 2020-02-13 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: The period from Copernicus to Newton witnessed a Scientific Revolution which eventually led to modern science and both built upon and sharply challenged the earlier natural philosophies of the classical world. Science in Europe, 1500-1800: A Primary Sources Readeroffers a fascinating picture of the world of the scientific revolution through the eyes of those involved. This selection of primary sources is geographically inclusive, including often-neglected areas such as Spain, Scandinavia and central-eastern Europe, and thematically wide-ranging, illustrating early modern Europe's interplay of social, cultural and intellectual traditions. A key resource for all students and teachers of the history of science, Malcolm Oster's masterly collection offers an introduction to the conceptual and institutional foundations of modern science. This volume can be used alongside or independently of its companion volume, Science in Europe: 1500-1800: A Secondary Sources Reader (also edited by Malcolm Oster).
