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Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Nutritional and Health Aspects of Food in Eastern Europe
Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. - Analyzes nutritional and health claims relating to Eastern European foods - Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy non-compliance - Reviews the influence of historical eating habits on today's diets
Traditional European Breads
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authore...
Fundamentals of Language
No detailed description available for "Fundamentals of Language".
My Futurist Years
An important collection of writings and memoirs on the Russian Futurist movement from one of America's pre-eminent linguists and literary theorists. Born in Moscow in 1896, Roman Jakobson brought an extraordinary rare poet's sensibility to his exploration of language. This volume, which fills a major gap in the literature of the Russian avant-garde, is a lively collection of letters, memoirs, poetry, prose, and essays. It includes recollections of Mayakovsky, Khlebnikow and others.
Science Citation Index
Vols. for 1964- have guides and journal lists.
Explorations in Semantic Parallelism
This collection of eighteen papers explores issues in the study of semantic parallelism — a world-wide tradition in the composition of oral poetry. It is concerned with both comparative issues and the intensive study of a single living poetic tradition of composition in strict canonical parallelism. The papers in the volume were written at intervals from 1971 to 2014 — a period of over forty years. They are a summation of a career-long research effort that continues to take shape. The concluding essay reflects on possible directions for future research.
Excerpta Medica
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