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Handbook of Olive Oil: Analysis and Properties
This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Handbook of Olive Oil
The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, c...
Charting Memory
Charting Memory: Recalling Medieval Spain elaborates an interdiscursive picture of how Medieval Spain has been remembered by various Arab, Jewish, and Hispanic peoples from well before 1492 to the present. The collection breaks with traditional foci on the legacies of separate Iberian communities and their descendants, and on limited, largely textual sets of their related cultural practices. In distinct ways, this collection takes a multi-ethnic and multi-modal approach, departing from sociologist Maurice Halbwachs' premise that collective memories form not within individuals alone, but through the inner and inter-workings of actual and conceptual social milieux. The volume hereby foreground...
Flavour and Fragrance Chemistry
The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.
A Handbook of Food Processing in Classical Rome
A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.
Advanced Research in Technologies, Information, Innovation and Sustainability
The two-volume Proceedings set CCIS 1675 and 1676 constitutes the refereed proceedings of the Second International Conference, ARTIIS 2022, held in Santiago de Compostela, Spain, during September 12–15, 2022. The 72 papers included in these proceedings were carefully reviewed and selected from 191 submissions. These papers were categorized into 2 technical tracks, i.e., Computing Solutions and Data Intelligence.
Towards Digital Optical Networks
COST – the acronym for European COoperation in Science and Technology – is the oldest and widest European intergovernmental network for cooperation in - search. Established by the Ministerial Conference in November 1971, COST is presently used by the scientific communities of 35 European countries to coop- ate in common research projects supported by national funds. The funds provided by COST – less than 1% of the total value of the projects – support the COST cooperation networks (COST Actions) through which, with € 30 million per year, more than 30,000 European scientists are involved in - search having a total value which exceeds € 2 billion per year. This is the financial wor...
Handbook of Fruit and Vegetable Flavors
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biolo...
Jewish Studies at the Turn of the Twentieth Century
In July of 1998 the European Association for Jewish Studies celebrated its Sixth Congress in Toledo, with almost four hundred participants. In these Proceedings have been collected 169 papers and communications read during the conference. By and large, they offer a broad, realistic perspective on the advances, achievements and anxieties of Judaic Studies at the turn of the 20th century, on the eve of the new millennium. They represent the point of view of the European scholars, enriched with notable contributions by colleagues from other continents. One volume (ISBN 978-90-04-11554-5) includes papers dealing with Jewish studies on biblical, rabbinical and medieval times, as well as with some general subjects, such as Jewish languages and bibliography. A second volume (ISBN 978-90-04-11558-3) is dedicated to the Judaism of modern times, from the Renaissance to our days.
Frying Technology
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them. Key Features Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.
