Wine Tasting

A Professional Handbook

Author: Ronald S. Jackson

Publisher: Academic Press

ISBN: 0128018267

Category: Technology & Engineering

Page: 430

View: 8936

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Handbook of Food Science and Technology 3

Food Biochemistry and Technology

Author: Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule

Publisher: John Wiley & Sons

ISBN: 1119296218

Category: Technology & Engineering

Page: 436

View: 5496

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Wine Science

Principles and Applications

Author: Ronald S. Jackson

Publisher: Academic Press

ISBN: 9780080568744

Category: Technology & Engineering

Page: 776

View: 6100

Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos

Foodborne Infections and Intoxications

Author: N.A

Publisher: Elsevier

ISBN: 9780080454115

Category: Medical

Page: 928

View: 5137

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised Third Edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. * A summary of the foods most association with human infections * A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure * A 'historical to present-day' section * A description of the infection in humans and animals, including reservoirs and the mode of transmission

Soil, Irrigation and Nutrition

Author: Phil Nicholas,South Australian Research and Development Institute

Publisher: N.A

ISBN: N.A

Category: Viticulture

Page: 201

View: 2908

Computer Vision Technology for Food Quality Evaluation

Author: Da-Wen Sun

Publisher: Elsevier

ISBN: 9780080556246

Category: Health & Fitness

Page: 600

View: 8113

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.

Nutraceutical and Functional Food Regulations in the United States and Around the World

Author: Debasis Bagchi

Publisher: Academic Press

ISBN: 9780080920528

Category: Technology & Engineering

Page: 462

View: 6515

Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing

Food Packaging

Principles and Practice, Third Edition

Author: Gordon L. Robertson

Publisher: CRC Press

ISBN: 1439862427

Category: Technology & Engineering

Page: 733

View: 5021

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Oil Spill Science and Technology

Author: Mervin Fingas

Publisher: Gulf Professional Publishing

ISBN: 0128110961

Category: Technology & Engineering

Page: 1078

View: 6800

Oil Spill Science and Technology, Second Edition, delivers a multi-contributed view on the entire chain of oil-spill related topics from oil properties and behaviors, to remote sensing through the management side of contingency planning and communicating oil spill risk perceptions. Completely new case studies are included with special attention to the Deepwater Horizon event, covering the impacts of wetlands and sand beaches, a mass balance approach, and the process for removing petroleum chemicals still trapped near Alabama beaches. Other new information on lingering oil left behind from the Exxon Valdez spill, the emergency system used in the Prestige incident, and coverage on the Heibei Spirit spill in Korea are also included. This updated edition combines technology with case studies to identify the current state of knowledge surrounding oil spills that will encourage additional areas of research that are left to uncover in this critical sector of the oil and gas industry. Updated with new chapters on risk analysis and communication, contingency planning, restoration, and case studies Supported with technological advances evolved from the Deepwater Horizon/BP oil tragedy and events in the Arctic/Antarctic Multi-contributed from various industry experts to provide an extensive background in technical equipment and worldwide procedures used today

Grape Growing

Author: Robert J. Weaver

Publisher: John Wiley & Sons

ISBN: 9780471923244

Category: Gardening

Page: 371

View: 2063

Food Science and the Culinary Arts

Author: Mark Gibson

Publisher: Academic Press

ISBN: 0128118172

Category: Technology & Engineering

Page: 528

View: 1626

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Fear of Wine

An Introductory Guide to the Grape

Author: Leslie Brenner

Publisher: Bantam

ISBN: N.A

Category: Cooking

Page: 310

View: 1817

An informal, humorous primer on buying and tasting wine features chapters on various regions and grapes, ordering wine in a restaurant, ten great wines to bring to a party, what wines go with what food, and much more. Original.

Electronic Noses and Tongues in Food Science

Author: Maria Luz Rodriguez Mendez

Publisher: Academic Press

ISBN: 0128004029

Category: Technology & Engineering

Page: 332

View: 7454

Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piezoelectric platforms made from a variety of components including, nanoparticles, enzyme biosensors, heavy metals, graphite-epoxy composites, metal oxide semiconductors, microelectrodes, microfluidic channels, pre-manufactured gas sensors, redox enzymes and others and is an ideal resource for understanding and utilizing their power in Food Science settings. Devices used to analyse one particular food item can theoretically be adapted for other food items or components. This does not just mean the re-deploying the physical platforms but also the mode of bioinformatic and statistical analysis. This includes artificial neural networks (ANN), linear discriminant analysis (LDA), partial least squares (PLS), principal component analysis (PCA) etc. In other words, there is cross transference of chemistry, physics, concepts, techniques, findings and approaches from one food to another. Electronic noses and tongues are two of these devices but are advancing in application and importance. This book provides examples of the use of electronic noses and tongues to characterise components that contribute to sensory or compositional profiles, from ripening to harvesting and from storage of raw materials to packaging and consumption. These devises are suitable for high-throughput analysis, quality control or to determine the nature and extent of spoilage and adulteration, and have also been used to ascertain the geographical origins of food and mixtures. Presents latest developments in the application of electronic nose and tongue technologies to a variety of food-specific needs Includes both electronic nose, electronic tongue and combined technology insights Each chapter has sections on: The physical and chemical platforms; Analysis of specific foods; Applications to other foods and areas of food science

About Wine

Author: J. Patrick Henderson,Dellie Rex

Publisher: Cengage Learning

ISBN: 1133418805

Category: Business & Economics

Page: 736

View: 7994

ABOUT WINE, 2E is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives your students background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented for your students. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Technology Coordinator's Handbook

Author: Max Frazier,Gerald D. Bailey

Publisher: ISTE (Interntl Soc Tech Educ

ISBN: 9781564842114

Category: Education

Page: 178

View: 9640

The technology coordinator's job is in flux. Statewide certification programs are slowly being developed, but there's little general consensus on what this position should entail. Tech coordinators may handle a wide variety of complex tasks-from instructional support to network management to technology budgeting and planning-and need a comprehensive guide. This handbook provides precisely that: a detailed introduction to the roles and functions performed by tech coordinators, the key issues they face, and the basic skills and qualifications needed to fulfill their responsibilities. Written for both working tech coordinators and those preparing to enter the profession, this essential reference has been field-tested and validated to provide leaders with the information and resources they need to effectively manage school and district technology operations. FEATURES Comprehensive discussion of the technology coordinator's role in K-12 schools and districts Examination of each of the essential skills and qualifications needed for technology leadership Resources for professional development and certification, grant writing, and E-rate filing Also available: RSS for Educators: Blogs, Newsfeeds, Podcasts, and Wikis in the Classroom - ISBN 1564842398 Reinventing Project-Based Learning: Your Field Guide to Real-World Projects in the Digital Age - ISBN 156484238X

Cuisine and Culture

A History of Food and People

Author: Linda Civitello

Publisher: John Wiley & Sons

ISBN: 0470403713

Category: Cooking

Page: 436

View: 1498

Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.

Occupational Outlook Handbook, 1994-1995

Author: DIANE Publishing Company

Publisher: DIANE Publishing

ISBN: 9780788107948

Category:

Page: 350

View: 6214

A nationally recognized, best-selling reference work. An easy-to-use, comprehensive "encyclopedia" of today's occupations & tomorrow's hiring trends. Describes in detail some 250 occupations -- covering about 104 million jobs, or 85% of all jobs in the U.S. Each description discuses the nature of the work; working conditions; employment; training, other qualifications, & advancement; job outlook; earnings; related occupations; & sources of additional information. Revised every 2 years.

Handbook of Attachment, Third Edition

Theory, Research, and Clinical Applications

Author: Jude Cassidy,Phillip R. Shaver

Publisher: Guilford Publications

ISBN: 1462525296

Category: Psychology

Page: 1068

View: 8298

Widely regarded as the state-of-the-science reference on attachment, this handbook interweaves theory and cutting-edge research with clinical applications. Leading researchers examine the origins and development of attachment theory; present biological and evolutionary perspectives; and explore the role of attachment processes in relationships, including both parent?child and romantic bonds. Implications for mental health and psychotherapy are addressed, with reviews of exemplary attachment-oriented interventions for children and adolescents, adults, couples, and families. Contributors discuss best practices in assessment and critically evaluate available instruments and protocols. New to This Edition *Chapters on genetics and epigenetics, psychoneuroimmunology, and sexual mating. *Chapters on compassion, school readiness, and the caregiving system across the lifespan. *Chapter probing the relation between attachment and other developmental influences. *Nearly a decade's worth of theoretical and empirical advances.

Advancing Medicine with Food and Nutrients, Second Edition

Author: Ingrid Kohlstadt

Publisher: CRC Press

ISBN: 1439887748

Category: Medical

Page: 910

View: 883

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management, the bestselling first edition of Advancing Medicine with Food and Nutrients, Food and Nutrients in Disease Management effectively brought food back into the clinical arena, helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine, Ingrid Kohlstadt, MD, MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt, this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second Edition Toxic exposures such as molds, microbial infections, xenoestrogens, heavy metals, and inert nanoparticles Food safety issues: precautions for patients with preexisting medical conditions, adequate labeling of food allergens such as gluten, potential adverse effects of artificial sweeteners, consequences of applying ionizing radiation to food, food-borne mycotoxins, critical food restrictions following bariatric surgery, precautions for preparing food in the home Consumer advocacy issues on navigating claims of medical foods and dietary supplements Physical forces on nutritional needs, such as ultraviolet light initiating vitamin D synthesis, non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydration Preventive medicine and how to preserve resiliency at the individual and public health levels Written by doctors for doctors, Advancing Medicine with Food and Nutrients, Second Edition reunites food and medicine. Buttressed with new evidence, leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care, fewer side effects, improved risk reduction, or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12, 2014.

Computing Handbook, Third Edition

Information Systems and Information Technology

Author: Heikki Topi,Allen Tucker

Publisher: CRC Press

ISBN: 1439898561

Category: Mathematics

Page: 1522

View: 5429

Computing Handbook, Third Edition: Information Systems and Information Technology demonstrates the richness and breadth of the IS and IT disciplines. The second volume of this popular handbook explores their close links to the practice of using, managing, and developing IT-based solutions to advance the goals of modern organizational environments. Established leading experts and influential young researchers present introductions to the current status and future directions of research and give in-depth perspectives on the contributions of academic research to the practice of IS and IT development, use, and management Like the first volume, this second volume describes what occurs in research laboratories, educational institutions, and public and private organizations to advance the effective development and use of computers and computing in today’s world. Research-level survey articles provide deep insights into the computing discipline, enabling readers to understand the principles and practices that drive computing education, research, and development in the twenty-first century.