In der Lebensmittelproduktion werden in zunehmendem Masse biotechnologisch her- gestellte Produkte verwendet. In diesem Zusammenhang sind insbesondere die mikro- biellen Enzyme bzw. Enzympraparate zu nennen. Die derzeit bekannten Kultiven rungsverfahren fur Mikroorganismen, die dank den Erfahrungen und Erkenntnisse, aus der allgemeinen und technischen Mikrobiologie, der molekularen Genetiki der Verfahrenstechnik sowie des Anlagenbaues u. a. Disziplinen zu hoher Reife gelangt sind, haben die grosstechnische Herstellung von Enzympraparaten und ihre viel- seitige Verwendung volkswirtschaftlich bedeutsam und oekonomisch vertretbar ge- macht. Der Einsatz von Enzymen ermoeglicht es, herkoemmliche lebensmitteltechnologische Verfahren zu rationalisieren, die Qualitat zahlreicher Produkte zu verbessern, das Sortiment zu erweitern oder aber neue Nahrungsquellen zu erschliessen. Auch in der Landwirtschaft, im medizinischen Bereich der Therapie und Diagnostik, in ver- schiedenen Sektoren der Leichtindustrie sowie im biochemisch-analytischen Labo- ratorium werden Enzyme mit Erfolg herangezogen. Das Gebiet der Enzymgewin- nung und -verwendung schliesst demzufolge eine ganze Reihe Fach- bzw. Teildiszi- plinen ein, wie die Mikrobiologie, die Chemie und Biochemie, die Physik und physi- kalische Chemie, die Biophysik, die Molekularbiologie, die allgemeine und chemische Verfahrenstechnik, das Bioingenieurwesen, die Lebensmittelchemie und -technologie, die Ernahrungswissenschaft, die Medizin, die Pharmazie u. a. m. Die Vielzahl der eng miteinander verflochtenen Disziplinen kann als Ursache dafur geIten, dass es trotz einer umfangreichen Spezialliteratur auf den Einzelgebieten noch kein geschlossenes deutschsprachiges Buch gibt, in dem die verschiedenen Teilaspekte der industriellen Herstellung und Verwendung von Enzympraparaten unter einer einheitlichen Konzeption zusammengefasst sind. Mit dieser Monographie soll diese Lucke geschlossen werden.

Das Buch behandelt in Untersuchung und Beurteilung alle gesetzlich oder durch Normen bzw. Richlinien geforderten G}teparameter f}r Trink- sowie Schwimm- und Badebecken- wasser. Die einzelnen Methoden werden ausf}hrlich und }bersichtlich dargestellt; die Verfahren wurden teilweise im Institut des Verfassers entwickelt oder zumindest nachgearbeitet bzw.variiert, um ihre praktische Handhabung zu gew{hrleisten.

Aus den Besprechungen:
"Mit Hilfe einer grossen Zahl vortrefflich ausgewahlter Koautoren ist Prof. Heiss eine umfassende Abhandlung aller lebensmitteltechnologischen Verfahren gelungen. Hierfur gliederte er seine Lebensmitteltechnologie ubersichtlich nach Produktgruppen. ... Vervollstandigt wird diese Auswahl noch durch kurze Erlauterungen der Verfahren zur Herstellung alkaloidhaltiger Lebensmittel. ... Die einzelnen Verfahrensschritte werden immer kurz und bundig dargestellt. Aus der vorteilhaften Kurze resultiert sicherlich die leichte Lesbarkeit des Buches. Sie ist dazu angetan, neue Leser, die sich in Lebensmitteltechnologie weiterbilden wollen, zu gewinnen ..." Zuckerindustrie

Fur die 6. Auflage wurden samtliche 50 Beitrage kritisch uberpruft und dem Stand der Technik angepasst. Alle zur Anwendung gelangten verfahrenstechnischen Schritte werden beschrieben, ansonsten auf weiterfuhrende Fachliteratur verwiesen."

Eating Words gathers food writing of literary distinction and historical sweep into one splendid volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs and poems, the book is divided into sections such as "Kitchen Practices"; "Food Memory: Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger, Horror" and "Food Politics". Selections by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin Trillin and Adam Gopnik, along with authors not usually associated with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr, Hemingway, Chekhov and David Foster Wallace-enliven and enrich this comprehensive anthology.

A compact illustrated guide to the emerging and enormously popular category of natural wine, a style that focuses on minimal intervention, lack of additives, and organic and biodynamic growing methods.

Today, wine is more favored and consumed that it's ever been in the United States--and millennials are leading the charge, drinking more wine than any other generation in history. Many have been pulled in by the tractor beam of natural wine--that is, organic or biodynamic wine made with nothing added, and nothing taken away--a movement that has completely rocked the wine industry in recent years. While all of the hippest restaurants and wine bars are touting their natural wine lists, and while more and more consumers are calling for natural wine by name, there is still a lot of confusion about what exactly natural wine is, where to find it, and how to enjoy it. In Natural Wine for the People, James Beard Award-winner Alice Feiring sets the record straight, offering a pithy, accessible guide filled with easy definitions, tips and tricks for sourcing the best wines, whimsical illustrations, a definitive list to the must-know producers and bottlings, and an appendix with the best shops and restaurants specializing in natural wine across the country, making this the must-buy and must-gift wine book of the year.

Have I told you I'm vegan yet? Who is this book for? It's for vegans, people who want to know about vegans, vegetarians who dabble in the dark arts of soya milk, meat-reducers and full carnivores looking to take the piss out of vegans. What's in this book? Answers to questions like: 'What is a vegan, wait, I don't eat gluten, am I a vegan?!'; pie charts to show how much conversation time with non-vegans will focus on how you're getting your protein; useful recipes and advice (such as how to work on your smugface); inspirational(ish) quotes and much more. What isn't in this book? Arguments for or against veganism; it's obvious that you should be vegan and here is how to do it. How to Vegan is the hilarious new book from the infographic genius Stephen Wildish, author of How to Swear and How to Adult.

Put some love into your dog's diet!

In this book, founder of natural pet food brand Lily’s Kitchen and loving pet owner Henrietta Morrison serves up over 50 delicious and quick-to-prepare treat recipes that your canine companion will love. From everyday nourishing snacks for cold days and hot days to celebration recipes, including birthday cake and Christmas cookies, this lovely book has something for every occasion.

These unique and easy to follow recipes use wholesome and organic ingredients throughout, helping your dog stay happy and healthy. Inspired by her experience cooking for her border terrier Lily when she fell ill, Henrietta believes that our pets deserve to eat food made from fresh, natural ingredients that help them live full and active lives.

Like Henrietta's last bestselling pet cookbook, each recipe is accompanied by nutritional advice and tips, with special treats and snacks for young puppies and senior dogs. This charming book will set tails wagging and inspire many more lingering looks of love!

From the writers of acclaimed blog Pen & Palate, a humorous coming-of-age (and mastering-the-art-of-home-cooking) memoir of friendship, told through stories, recipes, and beautiful illustrations. Getting through life in your twenties isn't easy--especially if you're broke, awkward, and prone to starting small grease fires in your studio apartment. For best friends Lucy Madison and Tram Nguyen, cooking was an escape from the daily humiliation that is being a twenty-something woman in a big city. PEN & PALATE traces the course of Lucy and Tram's devoted friendship through miserable jobs and tiny apartments, first loves and ill-advised flings, successes and setbacks--always with a shared love of food at the center of the narrative. A modern take on Laurie Colwin's classic Home Cooking, this coming-of-age memoir for the Girls set weaves together comical (mis)adventures and recipes meant to be shared with a best friend and bottle of wine.

This unique and easy-to-use layman's reference takes the mystery out of the bewildering array of health and labeling information that faces us every time we go to a grocery or health food store. Using this simple guide to the most important food elements and additives, readers can find out everything the average person needs to know to make healthy choices in eating and diet supplementation.

Eileen Renders has pulled together a practical reference that boils down essential information from research studies, her own ongoing work in the field, and standard dietary and chemical references. Each topic is covered in a separate alphabetized chapter. In one chapter the author lists and describes all the additives that you will commonly see on labels or that may be used without labeling -- including additives used to preserve, condition, or "beautify", those that are proved or suspected to be harmful, as well as those that are benign or even beneficial. She devotes a chapter to processed foods that have been largely stripped of nutritional value and suggests tasty, nutritious substitutes. Several chapters provide information on nutrients -- their functions, typical deficiencies, and generally accepted therapeutic qualities. Chapters on amino acids, vitamins and minerals with trace minerals), oils and essential fatty acids, enzymes, and antioxidents are included. Food sources of these various nutrients are considered in a separate chapter, as are dietary supplements. Offering quick authoritative answers in plain language and an easy-to-use format, Renders' book is he only up-to-date reference that covers all these important topics under one cover. It will simplify life for anyone concernedwith planning tasty nutritious meals and insuring a healthy diet.