Handbook Of Vanilla Science And Technology

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Handbook of Vanilla Science and Technology

Daphna Havkin-Frenkel,Faith C. Belanger
Handbook of Vanilla Science and Technology Book PDF

Author : Daphna Havkin-Frenkel,Faith C. Belanger
Publisher : John Wiley & Sons
Page : 524 pages
File Size : 46,9 Mb
Release : 2018-09-24
Category : Technology & Engineering
ISBN : 9781119377276

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Handbook of Vanilla Science and Technology by Daphna Havkin-Frenkel,Faith C. Belanger Pdf

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla

Handbook of Vanilla Science and Technology

Daphna Havkin-Frenkel,Faith C. Belanger
Handbook of Vanilla Science and Technology Book PDF

Author : Daphna Havkin-Frenkel,Faith C. Belanger
Publisher : John Wiley & Sons
Page : 378 pages
File Size : 46,9 Mb
Release : 2010-11-18
Category : Technology & Engineering
ISBN : 9781444329377

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Handbook of Vanilla Science and Technology by Daphna Havkin-Frenkel,Faith C. Belanger Pdf

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients Includes an analysis of the current vanilla markets in the US and Europe Edited by experts who hold roles in the flavour industry and academic research

Vanilla

Eric Odoux,Michel Grisoni
Vanilla Book PDF

Author : Eric Odoux,Michel Grisoni
Publisher : CRC Press
Page : 603 pages
File Size : 53,6 Mb
Release : 2010-07-20
Category : Science
ISBN : 9781439857809

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Vanilla by Eric Odoux,Michel Grisoni Pdf

Vanilla is a legacy of Mexico and, like chocolate, it is a major global delicacy representing almost a half-billion Euros in profits each year. Written under the editorial guidance of renowned field authorities Drs. Eric Odoux and Michel Grisoni, Vanilla presents up-to-date reviews on the cultivation, curing, and uses of vanilla. It provides unique

Handbook of Herbs and Spices

K. V. Peter
Handbook of Herbs and Spices Book PDF

Author : K. V. Peter
Publisher : Elsevier
Page : 640 pages
File Size : 54,7 Mb
Release : 2012-08-13
Category : Technology & Engineering
ISBN : 9780857095671

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Handbook of Herbs and Spices by K. V. Peter Pdf

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices. Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity. With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices Begins with a discussion of the definition, trade and applications of herbs and spices Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils

Orchids Phytochemistry, Biology and Horticulture

Jean-Michel Mérillon,Hippolyte Kodja
Orchids Phytochemistry Biology and Horticulture Book PDF

Author : Jean-Michel Mérillon,Hippolyte Kodja
Publisher : Springer
Page : 649 pages
File Size : 43,6 Mb
Release : 2022-03-17
Category : Science
ISBN : 3030383911

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Orchids Phytochemistry, Biology and Horticulture by Jean-Michel Mérillon,Hippolyte Kodja Pdf

This reference work provides an authoritative and comprehensive review of the latest developments in orchids’ biology, biotechnology and phytochemistry, and it also explores the applications of orchids in medicinal chemistry, nutrition and cosmetics industry. Chapters from expert contributors are organised into six sections and cover the entire gamut of orchid research and uses. In this work, readers will learn about topics such as biogeography and diversity of orchids, their biology and environmental factors, their horticulture and phytochemistry, and their use in agri-food, medicinal and perfumery industries. This book will appeal to graduate students, scholars, researchers interested in botany, agriculture, pharmacy, biotechnology and phytochemistry. Industrial scientists and those involved in marketing flowers and phytochemicals, plants and their extracts will also understand the importance of this reference work.

Handbook of Essential Oils

K. Husnu Can Baser,Gerhard Buchbauer
Handbook of Essential Oils Book PDF

Author : K. Husnu Can Baser,Gerhard Buchbauer
Publisher : CRC Press
Page : 991 pages
File Size : 52,9 Mb
Release : 2009-12-28
Category : Science
ISBN : 1420063162

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Handbook of Essential Oils by K. Husnu Can Baser,Gerhard Buchbauer Pdf

Egyptian hieroglyphs, Chinese scrolls, and Ayurvedic literature record physicians administering aromatic oils to their patients. Today society looks to science to document health choices and the oils do not disappoint. The growing body of evidence of their efficacy for more than just scenting a room underscores the need for production standards, quality control parameters for raw materials and finished products, and well-defined Good Manufacturing Practices. Edited by two renowned experts, the Handbook of Essential Oils covers all aspects of essential oils from chemistry, pharmacology, and biological activity, to production and trade, to uses and regulation. Bringing together significant research and market profiles, this comprehensive handbook provides a much-needed compilation of information related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetration-enhancing activities useful in drug delivery. New information on essential oils may lead to an increased understanding of their multidimensional uses and better, more ecologically friendly production methods. Reflecting the immense developments in scientific knowledge available on essential oils, this book brings multidisciplinary coverage of essential oils into one all-inclusive resource.

Deezify's Epic Workout Handbook

Fil Ruberto
Deezify s Epic Workout Handbook Book PDF

Author : Fil Ruberto
Publisher : Simon and Schuster
Page : 208 pages
File Size : 41,7 Mb
Release : 2021-05-18
Category : Health & Fitness
ISBN : 9781982137410

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Deezify's Epic Workout Handbook by Fil Ruberto Pdf

"A fully illustrated guide to epic total-body workouts-featuring basic exercises, ways to track your progress, and an 8-week plan to jumpstart getting jacked"--

The Data Science Design Manual

Steven S. Skiena
The Data Science Design Manual Book PDF

Author : Steven S. Skiena
Publisher : Springer
Page : 445 pages
File Size : 46,6 Mb
Release : 2017-07-01
Category : Computers
ISBN : 9783319554440

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The Data Science Design Manual by Steven S. Skiena Pdf

This engaging and clearly written textbook/reference provides a must-have introduction to the rapidly emerging interdisciplinary field of data science. It focuses on the principles fundamental to becoming a good data scientist and the key skills needed to build systems for collecting, analyzing, and interpreting data. The Data Science Design Manual is a source of practical insights that highlights what really matters in analyzing data, and provides an intuitive understanding of how these core concepts can be used. The book does not emphasize any particular programming language or suite of data-analysis tools, focusing instead on high-level discussion of important design principles. This easy-to-read text ideally serves the needs of undergraduate and early graduate students embarking on an “Introduction to Data Science” course. It reveals how this discipline sits at the intersection of statistics, computer science, and machine learning, with a distinct heft and character of its own. Practitioners in these and related fields will find this book perfect for self-study as well. Additional learning tools: Contains “War Stories,” offering perspectives on how data science applies in the real world Includes “Homework Problems,” providing a wide range of exercises and projects for self-study Provides a complete set of lecture slides and online video lectures at www.data-manual.com Provides “Take-Home Lessons,” emphasizing the big-picture concepts to learn from each chapter Recommends exciting “Kaggle Challenges” from the online platform Kaggle Highlights “False Starts,” revealing the subtle reasons why certain approaches fail Offers examples taken from the data science television show “The Quant Shop” (www.quant-shop.com)

Eight Flavors

Sarah Lohman
Eight Flavors Book PDF

Author : Sarah Lohman
Publisher : Simon and Schuster
Page : 297 pages
File Size : 45,5 Mb
Release : 2016-12-06
Category : Cooking
ISBN : 9781476753980

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Eight Flavors by Sarah Lohman Pdf

“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. “A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).

Vanilla

Rosa Abreu-Runkel
Vanilla Book PDF

Author : Rosa Abreu-Runkel
Publisher : Reaktion Books
Page : 151 pages
File Size : 48,7 Mb
Release : 2020-09-17
Category : Cooking
ISBN : 9781789143416

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Vanilla by Rosa Abreu-Runkel Pdf

Intoxicating and evocative, vanilla is so much more than a spice rack staple. It is a flavor that has defined the entire world—and its roots reach deep into the past. With its earliest origins dating back seventy million years, the history of vanilla begins in ancient Mesoamerica and continues to define and enhance today’s traditions and customs. It has been used by nearly every culture as a spice, a perfume, and even a potent aphrodisiac, while renowned figures from Louis XIV to Casanova and Thomas Jefferson have been captivated by its aroma and taste. Featuring recipes, facts, and fables, Vanilla unravels the delightfully rich history, mystery, and essence of a flavor that reconnects us to our own heritage.

Handbook of Plant Food Phytochemicals

Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan
Handbook of Plant Food Phytochemicals Book PDF

Author : Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan
Publisher : John Wiley & Sons
Page : 510 pages
File Size : 49,5 Mb
Release : 2013-01-02
Category : Technology & Engineering
ISBN : 9781118464687

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Handbook of Plant Food Phytochemicals by Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan Pdf

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.

Handbook of Meat, Poultry and Seafood Quality

Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti Coggins,Grethe Hydlig,L. H. McKee,Chris Kerth
Handbook of Meat Poultry and Seafood Quality Book PDF

Author : Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti Coggins,Grethe Hydlig,L. H. McKee,Chris Kerth
Publisher : John Wiley & Sons
Page : 645 pages
File Size : 48,5 Mb
Release : 2012-05-29
Category : Technology & Engineering
ISBN : 9781118352458

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Handbook of Meat, Poultry and Seafood Quality by Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti Coggins,Grethe Hydlig,L. H. McKee,Chris Kerth Pdf

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

Handbook of Sustainability for the Food Sciences

Rubén O. Morawicki
Handbook of Sustainability for the Food Sciences Book PDF

Author : Rubén O. Morawicki
Publisher : John Wiley & Sons
Page : 397 pages
File Size : 47,9 Mb
Release : 2012-03-20
Category : Technology & Engineering
ISBN : 9780813817354

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Handbook of Sustainability for the Food Sciences by Rubén O. Morawicki Pdf

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.

Handbook of Food Process Design

Jasim Ahmed,Mohammad Shafiur Rahman
Handbook of Food Process Design Book PDF

Author : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Page : 1543 pages
File Size : 47,8 Mb
Release : 2012-02-27
Category : Technology & Engineering
ISBN : 9781444398250

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Handbook of Food Process Design by Jasim Ahmed,Mohammad Shafiur Rahman Pdf

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Handbook of Fermented Meat and Poultry

Fidel Toldrá,Iciar Astiasaran,Joseph Sebranek,Regine Talon
Handbook of Fermented Meat and Poultry Book PDF

Author : Fidel Toldrá,Iciar Astiasaran,Joseph Sebranek,Regine Talon
Publisher : John Wiley & Sons
Page : 532 pages
File Size : 41,8 Mb
Release : 2014-12-31
Category : Technology & Engineering
ISBN : 9781118522691

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Handbook of Fermented Meat and Poultry by Fidel Toldrá,Iciar Astiasaran,Joseph Sebranek,Regine Talon Pdf

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.