Sourdough Innovations, Garcia-Vaquero, Marco

Автор: Goyal Megh R., Birwal Preeti, Sharma Monika
Название: Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods
ISBN: 1771889829 ISBN-13(EAN): 9781771889827
Издательство: Taylor&Francis
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Цена: 133730.00 T
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Описание: Provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.

Автор: Gulati Ashok, Zhou Yuan, Huang Jikun
Название: From Food Scarcity to Surplus: Innovations in Indian, Chinese and Israeli Agriculture
ISBN: 981159483X ISBN-13(EAN): 9789811594830
Издательство: Springer
Цена: 147830.00 T
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Описание: This book brings together unique experiences of India, China and Israel in overcoming economic, social, and natural resource challenges.

Автор: Gobbetti
Название: Handbook on Sourdough Biotechnology
ISBN: 3031230833 ISBN-13(EAN): 9783031230837
Издательство: Springer
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Цена: 144410.00 T
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Описание: Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.

Автор: Jeyabalan Sangeetha; D Thangadurai
Название: Phycobiotechnology
ISBN: 1771888962 ISBN-13(EAN): 9781771888967
Издательство: Taylor&Francis
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Цена: 141890.00 T
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Описание: This volume explores and explains the vast uses and benefits of algae as food, feed, and fuel. It covers the most advanced applications of algae in the food and feed industries and for environmental sustainability.

Название: Practical Applications of Physical Chemistry in Food Science and Technology
ISBN: 1771888946 ISBN-13(EAN): 9781771888943
Издательство: Taylor&Francis
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Цена: 133730.00 T
Наличие на складе: Невозможна поставка.
Описание: Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.

Автор: Volodymyr Nadykto
Название: Modern Development Paths of Agricultural Production
ISBN: 303014917X ISBN-13(EAN): 9783030149178
Издательство: Springer
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Цена: 186330.00 T
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Описание: This book presents the latest trends and challenges in the development of general engineering and mechanical engineering in the agriculture and horticulture sectors.

Автор: Panda
Название: Innovations in Technologies for Fermented Food and Beverage Industries
ISBN: 331974819X ISBN-13(EAN): 9783319748191
Издательство: Springer
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Цена: 214280.00 T
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Описание: This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.

Автор: Mathew, Shiji
Название: Nano-Innovations in Food Packaging
ISBN: 1774639726 ISBN-13(EAN): 9781774639726
Издательство: Taylor&Francis
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Цена: 133730.00 T
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Автор: Meghwal, Murlidhar
Название: Food Engineering
ISBN: 1774636204 ISBN-13(EAN): 9781774636206
Издательство: Taylor&Francis
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Цена: 84710.00 T
Наличие на складе: Нет в наличии.

Автор: Goyal, Megh R.
Название: Human Health Benefits of Plant Bioactive Compounds
ISBN: 1774634236 ISBN-13(EAN): 9781774634233
Издательство: Taylor&Francis
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Цена: 84710.00 T
Наличие на складе: Нет в наличии.

Автор: Hern, Matt Couture, Selena Couture, Daisy Couture, Sadie
Название: Reflections from them days: a residential school memoir from nunatsiavut
ISBN: 1774637154 ISBN-13(EAN): 9781774637159
Издательство: Taylor&Francis
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Цена: 133730.00 T
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Описание: This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques, as well as the available sources, biochemistry, structural composition, and potential biological activities of bioactive compounds.

Автор: Malcolm F. Purinton
Название: Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire
ISBN: 135032437X ISBN-13(EAN): 9781350324374
Издательство: Bloomsbury Academic
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Цена: 89760.00 T
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Описание: The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological innovations and faster supply chains, but also on the increased connectedness of the world and the political and economic structures of empire. Drawing upon a wide range of archival sources from Europe, the Americas, and Sub-Saharan Africa, this study traces the spread of industrial beer brewing in Europe from the late 18th to the early 20th century to show how a single beer style became the global favourite through advances in science, business and imperial power. In highlighting the evolution of consumer tastes through changing hierarchical relationships between the British metropole and colonies, as well as the evolution of business organizations and practices, Globalization in a Glass contributes to ongoing debates about globalization, empire, and trade. It argues that, despite the might and power of the British Empire as a colonizing force, the effects of globalization, imperial trade networks, and colonial migration led to the domination of the most popular Continental European style of beer, the Pilsner, over British-style ales.