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"Tequila is predicted to soon become the most popular spirit in the United States, and yet few people know much about tequila's long, layered history, the quickly evolving industry, and what goes into the tequila designation. A Field Guide to Tequila is the ultimate guide to the world of tequila, for margarita lovers to 100 percent agave sippers and everyone in between. Written in easy-to-digest sections, underscored by photographs, illustrations, and charts, readers will discover everything there is to know about tequila: from the precolonial vino de mezcal to the establishment of tequila's denomination of origin (the largest in the world!), from blue agave to blancos and anejos, from expert guides on how to properly select and taste tequila to recipes for the perfect paloma or sunrise. The book features profiles on all the must-know producers, from industry giants like Patron and Josâe Cuervo to innovators like G4 and Cascahuâin. Informative essays shine light on hot topics that will bring readers' expertise to new levels, including the terroir of tequila and why so many celebrities are starting tequila brands. A Field Guide to Tequila dismantles tequila's old reputation as a party drink and reveals the truly sophisticated nature of this hallowed spirit that dates back more than two hundred years"--

"An engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food-for better and for worse. How often do we open the fridge or peer into the freezer with the expectation that we'll find something fresh and ready to eat? It's an everyday act, easily taken for granted, but just a century ago, eating food that had been refrigerated was cause for both fear and excitement. Banquets were held just so guests could enjoy the novelty of eggs, butter, and apples that had been preserved for months in cold storage-and demonstrate that such zombie foods were not deadly. The introduction of artificial refrigeration overturned millennia of dietary history, launching an entirely new chapter in human nutrition. We could now overcome not just rot, but also seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible. In FROSTBITE, New Yorker contributor and co-host of the award-winning podcast Gastropod Nicola Twilley takes readers with her on a tour of the cold chain from farm to fridge, visiting such off-the-beaten-track landmarks as Missouri's subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation's OJ reserves. Today, more than three-quarters of everything on the average American plate is processed, shipped, stored, and sold under refrigeration. It's impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley's eye-opening book is the first to reveal the transformative impact refrigeration has had on our health and our guts; our farms, tables, kitchens, and cities; global economics and politics; and even our environment. In the developed world, we've reaped the benefits of refrigeration for more than a century, but as Twilley soon discovers, the costs are catching up with us. We've eroded our connection to our food, extending the distance between producers and consumers and redefining what "fresh" really means. More importantly, refrigeration is one of the leading contributors to climate change. As the developing world races to build a U.S.-style cold chain, Twilley asks, can we reduce our dependence on refrigeration? Should we? A deeply-researched and reported, original, and entertaining dive into the most important invention in the history of food and drink, FROSTBITE makes the case for a recalibration of our relationship with the fridge-and how our future might depend on it"--

"Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and cookbook author, brings us his most cookable collection of recipes yet in Veg-table. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Included here are Sharma's first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn't mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection." --

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance.Features include:"e;Special Topics"e; section at the end of each chapter for specialist readers and advanced students; an exhaustive index and the structural formulae of over 500 food components; comprehensive listings of recent, relevant review articles and recommended books for further reading; frequent references to wider issues eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world.Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This enlightening guide explores the chemical intricacies of what we eat. It unravels the basic chemical substances that constitute our food, and the methods through which these can be analyzed, providing a comprehensive understanding of what we consume. The book delves into how food supports our well-being, focusing on the essential nutrients required for our biochemical processes. It also brings to light the darker side of our food supply - the adulteration and contamination prevalent in modern foodstuffs, often for commercial gains. These contaminants, ranging from artificial flavors in soft drinks to hidden harmful substances, can adversely affect our health, turning our nourishment into slow-acting poisons.With a mission to educate and create awareness, "Nourishing Wisdom" is more than just a book; it's a call to action. It guides readers through understanding healthy dietary patterns, identifying contaminants in food, and choosing nourishment that truly benefits the body and soul. This book is an essential read for anyone looking to make informed, healthy choices in an increasingly complex food landscape.

The most essential aspects of human life, almost all over the world are energy and environment. On the side of energy, conventional sources that are meeting the demand will not last longer. Therefore, the immediate solution for such crises is utilizing non- conventional, alternative and renewable resources. These resources are to be explored for this purpose. Present day situation is that the earth is threatened due to enormous environmental pollution. The problem of pollution is increasing in recent years due to indiscriminate disposal of solids and liquids that are rich in organic contents. Of late, these organic wastes are considered for generation of energy by biotechnological means. It is obvious that there are two distinct benefits for such utilization of solid and liquid wastes. The practice will provide twin benefits; saving the environment from pollution menace and generating valuable energy. Agricultural residues, a great source of lignocellulosic biomass, are renewable, chiefly unexploited and inexpensive that can be used for the production of a greener energy. The threat of limited fossil fuel reserves depletion at an alarming rate and created a lot of problems for civilized world, immediately warranted concentrated on utilization of renewable resources for the production of a greener energy. This greener energy promised meeting the high energy demand of the world. Woody and non-woody plant biomass has been aimed at solving the present-day energy crises. The composition and proportion of cellulose, hemicelluloses and lignin constitute around 90% of dry-weight of plant biomass. The composition of lignocellulose is different, but limited plant residues has already available. Lignocellulose biomass is abundant in nature, and represents more than half of the organic matter produced globally by way of plant photosynthesis. Bioconversion of relatively inexpensive lignocellulosic biomass into biofuels and value-added products can effectively alleviate pressure of energy supply. Such conversion benefits sustainable development. Cellulose is a copious as well as ubiquitous natural polymer, being principal constituent of plant cell wall. Cellulase is recognized as one of the most important enzymes that are used in the pulp and paper processes. The application of cellulolytic enzymes in the bioleaching process is environment-friendly in nature and can improve the quality of pulp and paper. The addition of cellulase to the silage production process can improve the quality of silage fermentation as it can increase both the fiber degradation and the content of water-soluble carbohydrates (WSC) which are substrates for lactic acid bacteria

Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies. Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made.

Imagine a world where your lights adjust to the sunrise, your appliances work in harmony with your schedule, and energy flows seamlessly through a smart, connected grid. This isn't science fiction, it's the future powered by The Power of Connected: Harnessing Energy Management with IoT. IoT, the Internet of Things, is revolutionizing energy management like never before. Imagine tiny, intelligent sensors embedded in everything from your thermostat to the power lines. These sensors gather data on energy consumption, revealing hidden patterns and inefficiencies. This real-time information empowers you to take control, optimizing energy use in your home or business. Smart homes become bastions of efficiency. Lights automatically dim when you leave a room, your thermostat learns your preferences, and appliances cycle on and off to minimize waste. Businesses can monitor their energy footprint across buildings, identifying areas for improvement and making data-driven decisions that reduce costs and carbon emissions. But the benefits extend far beyond individual buildings. Smart grids, powered by interconnected IoT sensors, adjust to real-time demand, minimizing blackouts and optimizing energy flow. Renewable energy sources like solar and wind are seamlessly integrated, creating a sustainable energy future.

This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases. Written by active researchers and clinicians in the field of RBAC, the chapters cover the basic science that defines the unique function of RBAC as well as the clinical evidence derived through human studies. Particular focus is on recent findings from research over the past decades. This book is both practical and evidence based. It will be a core resource for researchers, students, and practitioners of nutrition and natural medicine, as well as be of value to all healthcare professionals with interest in integrative medicine.

The Yearbook 2023 comprises all of the publications which appeared online at the internet portal www.brewingscience.de.All articles and papers are published in English, thus emphasizing the relevance of Germany as an international centre of research.Peer reviews by an international expert panel ensure the high scientifi c level of the articles.

A guide examining one of the most important, yet often most neglected, organ systems in the body - from the mouth, to the stomach, to the pancreas and liver - and how to keep it healthy with herbal medicine and natural healing

The term nutraceuticals is applied to the products isolated from the herbal sources, nutrients or dietary supplements, processed foods, (cereals, soup and beverages) and specific diets, that may also used as medicine other than nutrition. It usually refers to the foods derived products which may sell in medicinal form, possessing physiological benefits to the host while promoting health and wellness and provide protection against chronic disorders. They may also increase the life expectancy, delay the aging and/or support the structure and function of the body organs. Demand for nutraceuticals with potential to prevent and treat chronic disorders has been interestingly increasing over the past few years. Based on food sources, nutraceuticals are classified into dietary fibers, probiotics, prebiotics, polyunsaturated fatty acids (PUFAs), vitamins, polyphenols and spices. A dietary supplement is generally considered as product containing vitamins, minerals, amino acids, and medicinal plants that are indented to be used to supplement the diet or a concentrate, metabolite, constituent, extract, or combinations of these ingredients. Broadly, nutraceuticals are any of these ingredients or supplements using for health purposes other than nutrition. This book on the fundamentals of Nutraceuticals is organized in two parts i.e., the introductory aspects of macro- and micro-nutrients, gut microbiota regulation, nutraceuticals and drug interactions, while the second part is focusing on the biological benefits of nutraceuticals in different disease states. Besides, this book is also addressing the safety aspects of nutraceuticals and phytotherapeutic support in pregnancy. Including contributions from the experts in the field, target audience (pharmacists, nutritionists, other healthcare providers, and researchers in food and nutrition sector) will be benefited with the updated literature on nutraceuticals and dietary supplements.

In den aktuellen Diskursen um die Transformation des Ernährungssystems sind Werte omnipräsent. Jedoch werden sie dabei nicht immer ausdrücklich kenntlich gemacht. Häufig kommt es zu Be- und Abwertungen von Handlungen und Denkweisen, teils unter Heranziehung dichotomer Ernährungsnormen. Doch die Transformation bedingt einen konsensuell getragenen Wertewandel, der u. a. über Empathie und Mäßigung Lösungswege ebnet und das Wohlergehen aller adressiert. Dafür sind objektive Beobachtungen ohne normative Direktiven notwendig. Die Intention des vorliegenden Textes war daher die Auseinandersetzung mit verschiedenen Konzeptionen von Werten unterschiedlicher Disziplinen, um Reichweiten und Grenzen verschiedener Auffassungen im Ernährungskontext zu erörtern. Zur Information: Dies ist ein Open-Access-Buch.Der Inhalt Werte im Ernährungskontext Wert von Lebensmitteln, gemessen als Lebensmittelqualität Wertschätzung von Lebensmitteln Bezug verschiedener Konzeptionen von Werten zum Ernährungssystem Die Zielgruppen Akteure des Ernährungssystems Multiplikator*innen  Die AutorinnenKarolin Höhl  arbeitet als promovierte Ökotrophologin im Bereich Esskultur und Genuss in der Gesundheitsförderung und Ernährungsbildung. Sie ist Autorin wissenschaftlicher Texte und Rednerin auf Fachkonferenzen.Jana Dreyer ist Ernährungswissenschaftlerin und Wissenschaftliche Referentin der Dr. Rainer Wild-Stiftung sowie Promovendin an der Hochschule FuldaSilke Lichtenstein ist Diplom-Ökotrophologin sowie studierte Gastronomie-Betriebswirtin und ist Geschäftsführerin der Dr. Rainer Wild-Stiftung.

Chemistry is often perceived as a complex and daunting subject, but understanding its importance is crucial for students in the realm of science education. In this subchapter, we will explore the significance of chemistry and how it impacts various aspects of our lives.To begin with, chemistry is the foundation of all matter. It unravels the mysteries behind the elements, compounds, and molecules that make up our world. By studying chemistry, students gain a better understanding of the fundamental building blocks of nature, enabling them to comprehend the physical and chemical properties of substances.Moreover, chemistry plays a pivotal role in everyday life. From the food we eat to the medicines we take, chemistry is at the heart of it all. For instance, understanding the chemical reactions involved in cooking allows us to create delicious meals by manipulating ingredients and applying heat appropriately. Similarly, pharmaceutical advancements rely heavily on the knowledge of chemistry, enabling the development of life-saving drugs that combat diseases and improve human health.Furthermore, chemistry provides a deeper understanding of the environment and the challenges we face today. As students, learning about the chemical reactions involved in global warming, air pollution, and water contamination helps us comprehend the impact of human activities on our planet. Armed with this knowledge, we can develop innovative solutions and contribute to the preservation of our environment.Chemistry also plays a significant role in technological advancements. From the development of new materials to the creation of sustainable energy sources, chemistry is the driving force behind innovation. By studying chemistry, students gain the skills necessary to contribute to breakthroughs in fields such as nanotechnology, renewable energy, and medical research.

Description:"Biotechnology: Crafting a Sustainable Future" is a comprehensive and illuminating exploration of the dynamic intersection between biotechnology and sustainability. Authored by experts at the forefront of the field, this book serves as a beacon guiding readers through the transformative potential of biotechnological innovations in crafting a future that is not only sustainable but also environmentally conscious, socially equitable, and ethically responsible.The book unfolds as a captivating journey through various facets of biotechnology, offering insights into cutting-edge technologies, ethical considerations, regulatory landscapes, and the crucial role of education in nurturing a sustainable biotech workforce. Each chapter delves into a specific aspect of biotechnology, providing in-depth analyses, case studies, and thought-provoking discussions that underscore the vital role biotechnology plays in shaping a resilient and harmonious world.Key Features:Multidisciplinary Perspectives: With contributions from leading experts across diverse fields, the book embraces a multidisciplinary approach, reflecting the holistic nature of biotechnology and its far-reaching implications.Sustainability Across Sectors: The chapters cover a spectrum of biotechnological applications, including agriculture, healthcare, environmental conservation, and more. Readers gain a comprehensive understanding of how biotechnology contributes to sustainability in various sectors.Ethical Considerations: Ethical dimensions are woven seamlessly into the fabric of the book, addressing the moral and societal implications of biotechnological advancements. Discussions on responsible conduct, equity, and social impact underscore the commitment to ethical biotechnological innovation.Regulatory Frameworks: Navigating the intricate web of regulations governing biotechnology is crucial for responsible deployment. The book offers a detailed exploration of regulatory landscapes, examining how they shape the trajectory of sustainable biotechnological practices.Educating the Future: Recognizing the pivotal role of education, the book dedicates a significant section to building a sustainable biotech workforce. It explores innovative teaching methods, the integration of emerging technologies, and the importance of inclusivity and diversity in shaping the future of biotechnology.Global Perspectives: As biotechnology transcends borders, the book provides a global perspective, highlighting best practices, challenges, and collaborative efforts that contribute to a shared vision of sustainable biotechnological innovation."Biotechnology: Crafting a Sustainable Future" is not just a book; it's a roadmap for individuals, educators, policymakers, and industry professionals navigating the evolving landscape of biotechnology. Whether you are a seasoned expert or a curious enthusiast, this book invites you to join the conversation, explore possibilities, and contribute to the collective endeavour of crafting a sustainable and flourishing future through the lens of biotechnological innovation.

The book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional quality, anti-nutritional components, factors affecting forage quality, feed processing and conservation. Different techniques and methodologies have been presented in a simplified manner. The book has been divided in separate chapters and each chapter discusses different aspect of forage quality. Further, the book also covers the topics on conservation and processing of forages and management techniques for improving the forage nutritional quality. This book is an essential source of information for research scholars, post-graduate students and scientists working on forage quality estimation and also in livestock and dairy industries.

This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.  Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements, organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation to distribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers is the guide for accreditation for food control laboratories. 

Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day.Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing, storage and cooking on their nutritional value. Starch and its modification, structure, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date, no reference works have exclusively covered faba bean. This book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products. 

With step-by-step photos and straightforward narration, this book will ensure beginners grow comfortable with the technical processes of brewing beer.