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    • >Read Fermented Beverages: Volume 5. The Science of Beverages –
      Dec 4 2024

      Read Ebooks Fermented Beverages: Volume 5. The Science of Beverages Here https://myideasee.blogspot.com/?book=B07PGNQ82N

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    • >Read Jewish American Food Culture (Food Cultures in America) –
      Dec 4 2024

      Read Ebooks Jewish American Food Culture (Food Cultures in America) Here https://myideasee.blogspot.com/?book=0313343195

      Synopsis : Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one’s ancestors, and much more.

      An historical overview puts contemporary American Jews and their cuisine into context. Next, the main foods and ingredients of Jewish cuisine are explained. An interesting chapter on cooking practices follows. Chapters on holiday celebrations, eating out, and diet and health complete the overview. A chronology, glossary, resource guide, and selected bibliography make this an essential one-stop resource for every library.

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    • >Read Barley: Properties, Functionality and Applications – Sneh Punia
      Dec 4 2024

      Read Ebooks Barley: Properties, Functionality and Applications Here https://myideasee.blogspot.com/?book=B087LT33C6

      Synopsis : Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop.

      This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley.

      The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors

      Key Features: ?

      Contains information on the?physical, functional and antioxidant properties in?barley?flour

      Deals with the latest development in?physical, chemical and enzymatic?modification of native?barley?starch

      Explores the utilization of malt and malt products in?brewing?and additionally in distilling, vinegar production and commercially as a food ingredients

      Provides information in enhancing shelf life and its utilization in phytochemical rich product development.?

      With comprehensive knowledge on nutritional and non-nutritional aspects of?barley,?this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food?science, food chemistry, and nutritional properties of cereals.??

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