Wines and Other Fermented Liquors
Author: James Richmond Sheen
Publisher:
Published: 1864
Total Pages: 316
ISBN-13:
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Author: James Richmond Sheen
Publisher:
Published: 1864
Total Pages: 316
ISBN-13:
DOWNLOAD EBOOKAuthor: National Research Council
Publisher: National Academies Press
Published: 1992-02-01
Total Pages: 208
ISBN-13: 0309046858
DOWNLOAD EBOOKIn developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author: Lewis FEUCHTWANGER
Publisher:
Published: 1858
Total Pages: 228
ISBN-13:
DOWNLOAD EBOOKAuthor: Maria R. Kosseva
Publisher: Academic Press
Published: 2016-11-01
Total Pages: 758
ISBN-13: 0128010347
DOWNLOAD EBOOKScience and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines
Author: Great Britain. Commissioners of Patents
Publisher:
Published: 1854
Total Pages: 528
ISBN-13:
DOWNLOAD EBOOKAuthor: Abraham Rees
Publisher:
Published: 1819
Total Pages: 880
ISBN-13:
DOWNLOAD EBOOKAuthor: Krista D. Ball
Publisher:
Published: 2013-01
Total Pages: 237
ISBN-13: 9780987824899
DOWNLOAD EBOOKThis book will give writers of historical and fantastical genres details about food history to add a new level of authenticity to their fictional worlds.
Author: Isaac Grant Thompsom
Publisher:
Published: 1886
Total Pages: 924
ISBN-13:
DOWNLOAD EBOOKAuthor: Abraham Rees
Publisher:
Published: 1819
Total Pages: 808
ISBN-13:
DOWNLOAD EBOOKAuthor: Great Britain. Courts
Publisher:
Published: 1862
Total Pages: 548
ISBN-13:
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