This book analyzes the evolution of Italian viticulture and winemaking from the 1860s to the new Millennium. During this period the Italian wine sector experienced a profound modernization, renovating itself and adapting its products to international trends, progressively building the current excellent reputation of Italian wine in the world market. Using unpublished sources and a vast bibliography, authors highlight the main factors favoring this evolution: public institutional support to viticulture; the birth and the growth of Italian wine entrepreneurship; the improvement in quality of the winemaking processes; the increasing relevance of viticulture and winemaking in Italian agricultural production and export; and the emergence of wine as a cultural product.

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

This open access book proposes an in-depth study on a vast range of issues connected to the regulation of Novel Foods in the European Union, pursuing an interdisciplinary approach and thus providing a comprehensive picture of this complex topic. Particular attention is paid not only to the current EU legislative framework, its positive innovations, unsolved problems and limits, but also to food safety issues and the potential impact of Novel Foods on sustainability and food security. In addition, the book focuses on a particular category of Novel Foods: insects for human consumption. These products recently gained momentum after the first EU Commission authorisation of dried yellow mealworm (Tenebrio molitor) in 2021. The book contributes to the lively public debate following this long-awaited authorisation by examining the legal issues arising from the application of the Novel Foods Regulation to these peculiar new foods; the EFSA risk assessment evaluations; the consumers' perceptions and potential future of insect-based products' market in the EU. By providing such an extensive analysis, including recent developments and future prospects, the book represents a valuable tool for students and academics, but also institutions and public authorities, helping them understanding the various challenges related to Novel Foods and edible insects. Furthermore, it seeks to promote an informed debate in order to find innovative solutions to pressing problems concerning how to feed the world of tomorrow.

First volume selling primarily in the United States, push for more global promotion. "non-invasivel" related healing modalities and environmental medicine are both very hot topics. There are not any existing books with this dual focus that have an accompanying successful volume on nutrition and integrative medicine.

The book reviews the history, present, and likely future of intellectual property for plant-related inventions. It describes "what works" and "what does not work" in the current situation and analyzes whether the current intellectual property framework will be able to cope with the rise of genome editing/new breeding technologies (especially CRISPR Cas). Based on trend data, the analysis shows that the current system, including stakeholder initiatives, will most likely not be able to adapt to the technology change. It then evaluates different options for legislators to respond and proposes in detail a new holistic IP system which merges elements of the patent and the plant variety protection system into one new system.

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.

Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.

Develop the untapped possibilities of this potential tourist El Dorado Given its size, location, cultural attractions, and natural beauty, South America gets far less of the international tourist dollar than it deserves. This valuable book identifies and explores the major issues that influence and shape tourism in South America. Tourism in South America includes original empirical research into the image people have of this varied continent, the factors that draw people to visit South America, and the fears, lack of knowledge, and negative images that can keep tourists away. Tourism in South America examines current practices and suggests alternative models of development. Its informative discussions range from cultural tourism to sustainable tourism to developing human resources. The original empirical research in this volume offers unique insights, and reference notes are included. The reader will encounter varied points of view in Tourism in South America.You can expect to: view Australian travel industry perspectives on Latin American tourism explore the impact of tourism on the Argentina's Patagonian Coast examine the environmental tactics that Mexican and Jamaican hotel companies employ survey the recreation preferences of hikers in a Colombian National Park ponder the implications of performing traditional dances for modern tourists in the Amazon Tour operators, hotel managers, local tourism boards, and others seeking the attention of tourists will profit from the new strategies and original research presented in Tourism in South America.

Develop the untapped possibilities of this potential tourist El Dorado Given its size, location, cultural attractions, and natural beauty, South America gets far less of the international tourist dollar than it deserves. This valuable book identifies and explores the major issues that influence and shape tourism in South America. Tourism in South America includes original empirical research into the image people have of this varied continent, the factors that draw people to visit South America, and the fears, lack of knowledge, and negative images that can keep tourists away.Tourism in South America examines current practices and suggests alternative models of development. Its informative discussions range from cultural tourism to sustainable tourism to developing human resources. The original empirical research in this volume offers unique insights, and reference notes are included.The reader will encounter varied points of view in Tourism in South America. You can expect to: view Australian travel industry perspectives on Latin American tourism explore the impact of tourism on the Argentina's Patagonian Coast examine the environmental tactics that Mexican and Jamaican hotel companies employ survey the recreation preferences of hikers in a Colombian National Park ponder the implications of performing traditional dances for modern tourists in the AmazonTour operators, hotel managers, local tourism boards, and others seeking the attention of tourists will profit from the new strategies and original research presented in Tourism in South America.

Preparing Participants for Intergenerational Interaction: Training for Success examines established intergenerational programs and provides the training methods necessary for activity directors or practitioners to start a similar program. This book contains exercises that will help you train colleagues and volunteers for these specific programs and includes criteria for activity evaluations. Preparing Participants for Intergenerational Interaction will help you implement programs that enable older adults to build friendships, pass down their skills and knowledge to adolescents, and provide youths with positive role models.Discussing the factors that often limit the interaction of older adults with youths, this text stresses the importance of conveying information and history to younger generations. You will learn why the exchange between different generations is crucial to society and to the improvement of the community in which you live. Preparing Participants for Intergenerational Interaction provides you with proven suggestions and methods that will make your program successful, including: examining Howe-To Industries, a program that teaches entrepreneurial skills to youths through older adults focusing on activities between older adults and youths that address aging sensitivity and racial and ethnic understanding defining the roles of a mentor, including teacher, trainer, developer of talent, and counselor increasing support and understanding in your community by defining target markets and selling the project to the public describing the aspects of group dynamics and how group decisionmaking methods are used to assess the success of the program and its volunteers understanding the community where participants live in order to address issues important to them, such as poverty and other social problems Containing sample handouts, self-evaluations, and detailed lessons for different types of programs, this book offers you guidelines that apply to participants that have a variety of needs within different communities. Preparing Participants for Intergenerational Interaction: Training for Success will enable you to help older adults remain an active and essential part of these communities by teaching youths valuable life skills they may not receive from anyone else.

Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.

Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products. The book covers a range of berry processing by-products, including mulberry, raspberry, blueberry, and many more. The book examines the chemical composition, bioactive compounds, green methods for extraction, metabolism and bioactivity of bioactive components, biorefinery, bioenergy, and zero waste processing, and economic values for each berry's by-products. Edited by world experts, this book is a valuable resource for food scientists, researchers, and students in the fields of functional foods and food science, technology, and bioprocess engineering.

Agriculture of Starchy Crops: Varieties, Landraces and Cultural Treatments, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas of South American origin. The book presents the economic and social importance of these crops that store starch in underground organs. The title also explores bioactive compounds as a way for the valorization the crops, along with commercial and traditional cultivation in South America (Colombia/Venezuela/Andean highlands, Mexico, Brazilian savannah and Pantanal, besides the Amazon forest), bringing botanical information, too. Edited by a team of experts with a solid background in starch extraction research, this book is ideal for anyone involved in research and development, as well as anyone in cultivation, quality control and legislation in the field of starch.

This handbook is unique in its comprehensive coverage of the subject and focus on practical applications in diverse fields. It includes methods for sample preparation, the role of certified reference materials, calibration methods and statistical evaluation of the results. Problems concerning inorganic and bioinorganic speciation analysis, as well as special aspects such as trace analysis of noble metals, radionuclides and volatile organic compounds are also discussed. A significant part of the content presents applications of methods and procedures in medicine (metabolomics and therapeutic drug monitoring); pharmacy (the analysis of contaminants in drugs); studies of environmental samples; food samples and forensic analytics - essential examples that will also facilitate problem solving in related areas.

Sage, the Genus Salvia is one of the most famous and used herbs in the world. This volume, containing over twenty chapters written by leading experts in the field, presents a comprehensive coverage on all aspects of Salvia. Topics covered include the presentation of the most known Salvia species (approximately 400 of them), the distribution of the genus, its chemotaxonomy, ecophysiology, cultivation technology and breeding methods, information on the extraction, isolation, characterisation and structure of a large number of bioactive components, the various pharmacological properties of the species, the share of Salvia products in aromatherapy and the natural cosmetics market, biotechnological techniques, and commercial aspects.

This comprehensive volume on Salvia should be of interest to everyone involved in medicinal and aromatic plant applications and research.

G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.

Producing and Consuming the Craft Beer Movement is an ethnographic analysis of the craft beer movement and its rapid development as an industry that articulated a different set of values: celebrating, quality, community, and good taste. This book will provide an excellent foundation for considering craft beer and an entrepreneurial practice that produces other forms of value beyond monetary value. The craft beer movement has been an important movement for thinking about contemporary consumer culture, and how that consumer culture might develop a very different set of values and priorities from those of the dominant consumer culture that is created by large-scale industries focused on the instrumental values of profit and efficiency. Located in one site, the ethnography is situated within the larger context of the rise of digital media, the evolution of cities, and the latest stage of the capitalist marketplace. The book is distinctive as it is ethnographic in its methodology. It is focused on one locale, the metropolitan area around Philadelphia. Philadelphia, along with Boston, Denver, San Diego, and a few other cities, was a central location for the early development of the craft beer industry. With its interdisciplinary approach, individuals with interests in digital and social media, consumer culture, political economy, ethnography, and contemporary cultural theory will find this an interesting case study of an important industry that developed from the homebrewing movement to become an important craft industry that is now a global phenomenon. This book is directed to a broad range of readers interested in new media, consumer culture, craft, and contemporary capitalist culture. The book embeds the local in the larger historical and political economic context. Readers would include faculty members in communication, media studies, cultural studies, sociology, and anthropology. Students at a graduate and upper level undergraduate level would be interested as well.

Examining soybean utilization technology, this text covers principles, processing and product applications, and emphasizes recent technology and new ways to utilize and process soybeans. It includes the many food and industrial uses of soybeans, with emphasis on soybean foods and food ingredients, including potential neutraceuticals and disease preventive foods. Up-to-date information on biotechnological advances and research findings on soybean nutrition and health benefits are also included.

Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority.

Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.

The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology.

To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.

Illnesses resulting from foodborne pathogens occur at least 6 million times each year and cause an estimated 9,000 deaths. For decades, food microbiologists have developed various effective methods of food protection. However, the constant development of multi-facet food processing technologies and the emergence of potent foodborne pathogens, compromised the efficacy of many antimicrobial interventions. Most technologies also fail to address the problem of bacterial debris remaining on the food surface. Furthermore, some bacteria have the ability to develop resistance to antimicrobial interventions. All such factors contribute to the continuously growing concern of keeping our food safe. Lactoferrin: Natural o Multifunctional o Antimicrobial presents the scientific background on use of this naturally occurring microbial blocking agent as an effective food antimicrobial intervention. THE SOURCE FOR APPLIED SCIENTIFIC INFORMATION ON LACTOFERRIN AS A NATURAL ANTIMICROBIAL INTERVENTION Lactoferrin: Natural o Multifunctional o Antimicrobial details microbial blocking technology to protect foods from harmful microbes. Recently, researchers at the Center for Antimicrobial Research, California State Polytechnic University at Pomona found that lactoferrin, when activated, functions as a potent antimicrobial intervention. It protects food by removing harmful bacteria from the surface, and by starving bacteria before they can multiply and produce harmful toxins and it also prevents bacteria from re-attaching to food surfaces. As a result this substance has potential to help the agribusiness and food industry supply safer food products to consumers. WHY LACTOFERRIN? Studied for 50 years, lactoferrin is known to have many beneficial biological properties as an integral component of the mammalian innate defense system. Lactoferrin is a broad-spectrum antimicrobial known to inhibit proliferation of bacteria, viruses, fungi, and parasites. Some of its current applications include: dietary supplement, ingredient in infant formula, and a medical treatment to boost the immune system. Because lactoferrin occurs naturally in milk products, it has a long track record of being safely consumed by humans. Convenient and affordable, lactoferrin could revolutionize the field of food antimicrobial science and technology and the way we protect ourselves from foodborne pathogens.

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits.

This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to growers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhancing the taste, quality, and health profile of brown rice.