Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Bread Making
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough fo...
Proof
Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed.
The Last Harvest
"This book is an outstanding successor to Silent Spring-it's a gripping yet even-handed account of what happens when good science meets bad public policy. The result ends up on your dinner plate, for better or worse".-San Francisco Examiner. "[Raeburn] recounts in fascinating detail how science and government have tried to protect our endowment of germ plasm through seed banks, breeding programs, botanical gardens and biosphere reserves".-New York Times. "A well-reasoned, timely call for American agriculture to recognize that putting eggs in a single basket can lead to disaster".-Kirkus. "Science journalism at its best: a lively, well-informed account of scientists at work that reveals how the vaunted productivity of American crops, achieved at the expense of their natural genetic diversity, conceals a devastating vulnerability to pollution and pestilence".-Barry Commoner. Paul Raeburn, science editor of the Associated Press, gives us an eye-opening account of how the genetic manipulation of American crops threatens our food supply-and what we must do to try to avert this disaster. This Bison Books edition carries a new preface by the author.
Wheat
Wheat: Science and Trade is an up-to-date, comprehensive reference work designed to expand the current body of knowledge on this staple crop, incorporating new information made available by genetic advances, improvements in the understanding of wheat's biology, and changes in the wheat trade industry. Covering phylogeny and ontogeny, manipulation of the environment and optimal management, genetic improvement, and utilization and commercialization, the book focuses on the most economically significant diseases and impacts
Wheat Production in Stressed Environments
Providing a unique overview to wheat and related species, this book comprises the proceedings of the 7th International Wheat Conference, held in Mar del Plata, Argentina, at the end of 2005. Leading scientists from all over the world, specialized in different areas that contribute to the better understanding of wheat production and use, review the present achievements and discuss the future challenges for the wheat crop.
The 'Creed of Science' in Victorian England
The nineteenth century, which saw the triumph of the idea of progress and improvement, saw also the triumph of science as a political and cultural force. In England, as science and its methods claimed privilege and space, its language acquired the vocabulary of religion. The new ’creed’ of science embraced what John Tyndall called the ’scientific movement’; it was, in the language of T.H. Huxley, a militant creed. The ’march’ of invention, the discoveries of chemistry, and the wonders of steam and electricity culminated in a crusade against ignorance and unbelief. It was a creed that looked to its own apostolic succession from Copernicus, Galileo and the martyrs of the ’scienti...
Wheat Structure
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.
Encyclopedia of Food Grains
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between...
Cereal Grains
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal sp...
