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Tomato Chemistry, Industrial Processing and Product Development
Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent...
Consumer-based New Product Development for the Food Industry
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
Concept Research in Food Product Design and Development
Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing knowledge bases for concepts. Concept development is too often relegated to the so-called “fuzzy front end.” Concept Research in Food Product Design and Development remedies this inattention to produc...
In Light of Rome
This comprehensive study of Rome’s contribution to the early history of photography traces the medium’s rise from a fledgling science to a dynamic form of artistic expression that forever changed the way we perceive the Eternal City. The authors examine the diverse transnational group of photographers who thrived in the cosmopolitan art center of Rome—and the pivotal role they played in the refinement and technical development of the nascent medium in the nineteenth century. The book ranges from the earliest pioneers—the French daguerreotypist Joseph-Philibert Girault de Prangey and the Welsh calotypist Calvert Richard Jones—to the work of the Roman School of Photography and its su...
REVOLUTIONARY ENOLOGY
"Revolutionary Enology" immerses the reader in the exciting world of modern winemaking, revealing how technology and innovation are transforming this ancient tradition. From advanced fermentation techniques to sustainable winemaking practices, the book explores the advances that are improving the quality, taste and sustainability of wines. With a focus on new grape varieties, pest control, and advanced vineyard management, this work is a testament to the dynamism and creativity in contemporary enology, offering a fresh and insightful look at the art and science of winemaking.
Hillat El-Arab
The two tombs examined here date to the beginning of that obscure period of Nubian history coinciding with the end of Egyptian colonization and the foundation of the independent Kingdom of Kush with its capital at Napata. This volume details the excavations at the Hillat el-Arab necropolis.
