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Wine Chemistry and Biochemistry
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.
Oral Processing and Consumer Perception
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.
Wine Safety, Consumer Preference, and Human Health
The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book describes the most relevant aspects of wine safety, emphasizing the advances offered by new technologies and biotechnological progress, as well as the impact of global climate change. The second part deals with consumer preferences, a topic little discussed in previous texts, but that has gained traction not only from the scientific point of view, but also at the industrial and social level. Finally, the last section provides an opportunity for deeper recapitulation of the beneficial effects of wine and its components on human health, including novel experimental approaches and data interpretation. From the point of view of chemical and sensory complexity,as well as human health, wine is a model product that has been the focus of extensive research, with findings over the last several years being of increasing interest to winemakers, researchers and consumers.
Lignocellulosic Biomass Refining for Second Generation Biofuel Production
Describes technological advancements for bioethanol production from lignocellulosic waste Provides a roadmap for the production and utilization of 2G biofuels Introduces the strategic role of metabolic engineering in the development of 2G biofuels Discusses technological advancements, life cycle assessment and prospects Explores novel potential lignocellulosic biomass for 2G biofuels
A Poison Like No Other
"Informed, utterly blindsiding account." - Booklist, starred review It's falling from the sky and is in the air we breathe. It's in our food, our clothes, and our homes. It's microplastic and it's everywhere--including our own bodies. Scientists are just beginning to discover how these tiny particles threaten health, but the studies are alarming. A Poison Like No Other is the first book to fully explore this new dimension of the plastic crisis. Matt Simon follows the intrepid scientists who travel to the ends of the earth and the bottom of the ocean to understand the consequences of our dependence on plastic. Unlike other pollutants that are single elements or simple chemical compounds, microplastics represent a cocktail of toxicity linked to diseases ranging from diabetes to cancer. There is no easy fix, Simon warns. But we will never curb our plastic addiction until we begin to recognize the invisible particles all around us.
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, an...
Handbook of Plant-Based Fermented Food and Beverage Technology
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Saccharomyces
This book examines the value of the Saccharomyces genus in areas of agriculture and pharmaceuticals. It includes seven chapters in two sections: “Agricultural and Biotechnological Applications” and “Medical and Pharmaceutical Applications.” The chapters cover such topics as metabolic engineering of S. cerevisiae using CRISPR-Cas9. technology to produce biopharmaceuticals, fruit juice fermentation for antioxidant activity, mode of action of indigenous S. cerevisiae, the performance of Saccharomyces as an antiviral microorganism for pandemic diseases, application of yeast to study DNA repair and damage tolerance on cell cycle division, how calorie restriction can support the anti-aging process using yeast budding cells, and secondary metabolites from S. cerevisiae with anticancer activity.
Speciality Wines
The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948
