• Sustainable agriculture
      January 2018

      Achieving sustainable cultivation of coffee

      Breeding and quality traits

      by Dr Philippe Lashermes

      Coffee is one of the most widely traded commodities in the world. Coffee cultivation faces a number of challenges including over reliance on a relatively small number of varieties vulnerable to a range of abiotic and biotic stresses as well as increasing expectations of quality amongst consumers. These challenges are addressed by this volume.Part 1 looks at advances in understanding plant physiology and ensuring genetic diversity. These provide the basis for summarising developments in breeding improved varieties of Arabica and Robusta coffee. The second part of the book reviews our understanding of the chemical composition, sensory properties and potential nutraceutical benefits of coffee. With its distinguished editor and international range of expert authors, this volume will be a standard reference for coffee scientists, growers and processors.

    • Sustainable agriculture
      February 2018

      Global tea science

      Current status and future needs

      by Dr VS Sharma and Dr Kumudini Gunasekare

      Tea is the most widely-consumed beverage in the world. Like other crops, tea cultivation faces a number of challenges. With the challenge of climate change and the competition for scarce resources, there is a need to make tea cultivation more efficient and sustainable. Cultivation needs also to be more resilient to biotic and abiotic stresses, whether it be pests or more extreme weather (e.g. drought) associated with global warming.Fortunately, there is a range of research addressing these challenges. Drawing on an international range of expertise, this collection summarises this research by focusing on ways of improving the cultivation of tea at each step in the value chain, from breeding through to harvest. Part 1 reviews advances in breeding. Part 2 discusses improvements in cultivation techniques. The book then discusses plant protection and chemistry before concluding with sustainability issues.As the need for more interdisciplinary and collaborative research increases, this collection will be a standard reference for the tea research community by summarising key research trends in each topic and putting them in the context of tea cultivation as a whole.

    • Cultural studies
      July 2015

      Discovering the New York Craft Spirits Boom

      by Heather Dolland

      All The Tastes of New York introduces us to the new movement, of “Farm to Glass” through new book, “Discovering the New York Craft Spirits Boom”. The book shares the stories of 30 New York craft spirit distillers, their journey to success, and their emphasis on using locally grown products. It is an intimate look into each of their struggles, triumphs, and the decision to embark upon this journey. Distillers that distill spirits such as Whiskey, Bourbon, Gin, Vodka and much more!

    • Cooking for parties
      September 2015

      Domestic Chic: A Fashionably Fabulous Guide for Cooking & Entertaining

      by Kristin Sollenne

      Rising culinary star Chef Kristin Sollenne has been making headlines for her contemporary food philosophy, approachable cooking tips and re-imagined healthy dishes. Rather than the sometimes-overwhelming cookbook approach, Kristin has provided you with the ultimate go-to guide for cooking and entertaining by the seasons. With 16 pre-planned menus and over 100 recipes with innovative décor tips to coincide with holidays and celebrations during each season, this is your “one-stop-shop” to hosting a fashionably fabulous affair! Unique flavors and pairings are awakened through each menu, along with touching family stories and traditions. As a certified nutritionist, Kristin focuses on fresh in-season produce and the lavishness of each season to guide your palette. Passionate about healthy, flavorful dishes, she demonstrates a farm-to-table approach to traditional Italian style cooking. Think a modern day twist on your grandmother’s classics! Speaking of modern day – check out Kristin’s specialty line of kitchen couture designer aprons, CELLINI, and always entertain with passion and flair.

    • Technology, Engineering & Agriculture
      August 2018

      Achieving sustainable cultivation of cocoa

      by Prof. Pathmanathan Umaharan, Dr Ranjana Bhattacharjee, Dr Malachy Akoroda, Dr Brigitte Laliberté, Dr Michelle End, Dr Nicholas Cryer, Dr Andrew Daymond, Dr Jan Engels, Dr Albertus Bernardus Eskes, Dr Martin Gilmour, Dr Philippe Lachenaud, Dr Wilbert Phillips-Mora, Dr Chris Turnbull, Prof. Pathmanathan Umaharan, Dr Dapeng Zhang, Dr Stephan Weise, Dr Lambert A. Motilal, Dr Dário Ahnert, Dr Rob Lockwood, Dr Augusto Roberto Sena Gomes, Dr George Andrade Sodré, Dr Mark Guiltinan, Prof. Siela Maximova, Dr Richard Asare, Dr Victor Afari-Sefa, Dr Sander Muilerman, Dr Gilbert J. Anim-Kwapong, Dr Didier Snoeck, Dr Bernard Dubos, Dr Jorge Teodoro De Souza, Dr Fernando Pereira Monteiro, Dr Maria Alves Ferreira, Dr Karina Peres Gramacho, Dr Edna Dora Martins Newman Luz, Dr Ulrike Krauss, Dr David I. Guest, Dr Philip J. Keane, Dr Leila Bagny Beilhe, Dr Régis Babin, Dr Martijn ten Hoopen, Dr Samuel Orisajo, Dr Christian Cilas, Dr Olivier Sounigo, Dr Bruno Efombagn, Dr Salomon Nyassé, Dr Mathias Tahi,

      There is a growing demand for cocoa. However, cultivation is dependent on ageing trees with low yields and increasing vulnerability to disease. There is growing concern about the environmental impact of cultivation in areas soil health and biodiversity. There is therefore an urgent need to make cocoa cultivation more efficient and sustainable to ensure a successful future. These challenges are addressed in Achieving sustainable cultivation of cocoa.Part 1 reviews genetic resources and developments in breeding. Part 2 discusses optimising cultivation techniques to make the most of new varieties. Part 3 summaries the latest research on understanding and combatting the major fungal and viral diseases affecting cocoa. Part 4 covers safety and quality issues whilst the final part of the book looks at ways of improving sustainability, including the role of agro-forestry, organic cultivation and ways of supporting smallholders.With its distinguished editor and international range of expert authors, this collection will be a standard reference for cocoa scientists, growers and processors.

    • Food & beverage technology
      August 2010

      Controlled Atmosphere Storage of Fruits and Vegetables

      by A Keith Thompson

      The use of controlled atmosphere storage has great potential to reduce the postharvest use of chemicals, maintain the nutritional quality of fruits and vegetables and reduce physical losses. This revised edition incorporates the latest research to provide a comprehensive and up-to-date overview of the range of conditions currently in use, their effect on flavour, quality and physiology, the influence of pests and diseases, environmental factors and packaging as well as a synthesis of recommendations for each fruit and vegetable.

    • Food manufacturing & related industries

      Bad Whisky

      The Scandal That Created the World's Most Successful Spirit

      by Edward. Burns

    • Food & Drink

      The New Manual In The Art Of Sugar Boiling

      by Ildo Nicolello, Maureen Nicolello

      The manual is specifically designed for trainees to professional chefs and confectioners, providing recipes and methods clearly written to help develop a understanding of basic and advanced original new and old ideas. To be used in practical situation, kitchen, bakeries, in laboratories or at home. Yet to find another book with similar concise information. Other books slightly related to sugar boiling work, are available, mainly from continental publishers, using very glossy formats, expensive and based for professional confectioners in mind.

    • Food & Drink

      The New Manual In Chocolate Confectionery

      by Ildo Nicolello, Maureen Nicolello

      This manual is designed for trainees and professional chefs, bakers and confectioners or for anyone with the interest in chocolate particularly including the house person. The text provides accurate recipes and methods for all requirements and the reader will find adequate information to assist and stimulate fuller understanding of their work in chocolate. Introducing a comprehensive understanding of the art in chocolate work, in its preparation and handling, including all related legislations, origin of chocolate, cocoa plantations, composition, health and nutrition hygiene, packaging & labelling, work, preparation, completion and presentation, of a product suitable for all occasions, including for the interest in staring your own business or working from home. Books in chocolate are very common, the competition is strong, but, as we are well recognised over the British Isles, we have no problems, as such, except for the cost as there any many cheap books available.

    • Cultural studies
      March 2015

      In Search of the Village Distilleries of Maramures

      A Romanian Odyssey

      by Ian Macilwain

      This photographic portrait of the Village fruit brandy distilleries of the remote inaccessible northernmost province of Romania has taken the author five years to complete. He first went to the neighbouring province of Transylvania in 1968 on a Honda 50. After a career in Psychiatry , he has specialised in the photography of Scottish malt whisky distilleries , producing several books, of which the best known is ‘Bottled History’. He has found in Maramures a process remarkably similar to the family distilling tradition in Scotland which died out after 1820. The photographs capture the atmospheric interiors and the people who work in them. The author tries to distil the essence of this deeply traditional place before it disappears for ever.

    • Technology, Engineering & Agriculture
      June 2018

      Basic Theory of Interfacial Phenomena and Colloid Stability

      by Tharwat F. Tadros

      Volume 1 of Formulation Science and Technology is a survey of the theory of formulations in a variety of fields, as well as their rheological characterization. It offers in-depth explanations for research scientists, universities, and industry practitioners looking for a complete understanding of how different formulations behave and how to influence their performance.

    • Technology, Engineering & Agriculture
      May 2018

      Basic Principles of Formulation Types

      by Tharwat F. Tadros

      Volume 2 of Formulation Science and Technology is a survey of the different types of formulations used in the chemical industry and offers numerous real-world examples of foams, gels, latexes etc. It offers in-depth explanations for research scientists, universities, and industry practitioners looking for a complete understanding of which type formulation works best for a certain application and why.

    • Technology, Engineering & Agriculture
      May 2018

      Pharmaceutical, Cosmetic and Personal Care Formulations

      by Tharwat F. Tadros

      Volume 3 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Pharmaceuticals, Cosmetics and Personal Care.

    • Technology, Engineering & Agriculture
      May 2018

      Agrochemicals, Paints and Coatings and Food Colloids

      by Tharwat F. Tadros

      Volume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids.

    • Technology, Engineering & Agriculture
      June 2018

      [Set Formulation Science and Technology, Vol 1-4]

      by Tharwat F. Tadros

      Formulation Science and Technology offers in-depth explanations for research scientists, universities, and industry practitioners looking for a complete understanding of how different formulations behave and how to influence their performance.

    • Medicine
      May 1988

      Vitamins

      by Wilhelm Friedrich

    • Encyclopaedias & reference works

      THE WORLD ENCYCLOPEDIA OF WINE

      A definitive tour through the world of wine: from Bordeaux and Burgundy to Coonawarra and Napa Valley

      by Stuart Walton

      Written for those who simply enjoy drinking wine and for connoisseurs looking for a deeper knowledge of a fascinating subject, this book is a comprehensive, authoritative and accessible guide that will provide readers with the confidence and enthusiasm to explore in depth for themselves. Country by country, and region by region, the book journeys around the world to drop in on familiar and lesser-known producers, and studies the world's 12 major grape varieties from Chardonnay and Cabernet Sauvignon to GewuÃàrztraminer and Gamay, describing their aromas and flavours. It is a major reference on the vast world of wines and wine-making. Explores the principles of tasting wine - identifying dryness, sweetness, acidity, tannin, oak and fruit - plus how to create your own collection in a cellar, a guide to corkscrews and glasses, how to let wine breathe, and which foods go best with which wines. Quite a rare find, in having the qualities of being both an entertaining read and a decent reference for wine enthusiasts, all explained in friendly layman's terms.‚ Wine & Spirit Magazine CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM

    • Encyclopaedias & reference works
      January 2018

      THE NEW ILLUSTRATED GUIDE TO WINE

      An illustrated guide to the vineyards of the world, the best grape varieties and the practicalities of buying, keeping, serving and drinking wine, with over 450 photographs, maps and wine labels

      by Stuart Walton

      This is a globetrotting journey through the world's wine regions, from Bordeaux to Rioja, from the Lebanon to California, and from South Africa's Cape to Australia's Barossa Valley, including notes on the top vintages to look for. It focuses on 12 major grape varieties from Chardonnay and Cabernet Sauvignon to Gewurztraminer and Gamay, discussing their aromas, flavours and typical characteristics. Country by country, and region by region, the book travels around the world to drop in on familiar and lesser-known producers and the wines they have made famous. It is a major reference on the fascinating world of wines and winemaking. A fully revised and updated edition of a classic reference, with over 460 wine and grape photographs, wine labels and hand-painted maps. Written for those who simply enjoy drinking wine and for connoisseurs looking for a deeper knowledge of a fascinating subject. Explores the principles of tasting wine - identifying dryness, sweetness, acidity, tannin, oak and fruit - plus how to create your own collection in a cellar.

    • Science & Mathematics
      March 1985

      Semiochemistry Flavors and Pheromones

      Proceedings. American Chemical Society Symposium Washington D. C., USA, August 1983

      by Terry E. Acree, David M. Soderlund

    • Science & Mathematics
      April 1900

      Methoden der Lebensmittelchemie

      by Robert Strohecker

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