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Sourdough Innovations - - Bog - Taylor & Francis Ltd - Plusbog.dk

Sourdough Innovations - - Bog - Taylor & Francis Ltd - Plusbog.dk

Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections. Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications. Key Features: Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.

DKK 772.00
1

Basic Methods and Protocols on Sourdough - - Bog - Springer-Verlag New York Inc. - Plusbog.dk

Basic Methods and Protocols on Sourdough - - Bog - Springer-Verlag New York Inc. - Plusbog.dk

This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.

DKK 967.00
1

Gluten-free Bread Technology - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Gluten-free Bread Technology - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.​

DKK 986.00
1

The Moral and Market Economies of Bread - Jonas Albrecht - Bog - Bloomsbury Publishing PLC - Plusbog.dk

The Moral and Market Economies of Bread - Jonas Albrecht - Bog - Bloomsbury Publishing PLC - Plusbog.dk

From the 1770s the Vienna bread market was rocked by a series of politico-economic and technological changes that questioned the way this everyday foodstuff was sold and produced. In this book, Jonas Albrecht explores how this reconfiguration of the bread market had wide-reaching and significant consequences for a society who relied on this foodstuff to live.Before 1860 the production and selling of bread was embedded into a moral economy with distinct regulations. But as the grain market expanded and new cereal varieties arrived from the empire’s peripheries reformers sought to create a ‘free’ market through liberalizing reforms. The Moral and Market Economies of Bread shows that while terminating market regulation did mobilize and diversify Vienna’s bread market in spatial terms, it intensified inequality among consumers. As opaque prices, non-transparent market procedures and diverging power relations between producers and consumers led to unrest, city officials and bakers struggled to meet the shortcomings of the free market from within. This book brings economic, social and urban histories together and employs a spatial approach and GIS methods to explore the relationship between market and society, and capitalism at large.

DKK 909.00
1

Modernist Bread at Home - Nathan Myhrvold - Bog - The Cooking Lab - Plusbog.dk

Modernist Bread at Home - Nathan Myhrvold - Bog - The Cooking Lab - Plusbog.dk

Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You’ll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible.Modernist Bread at Home features over 160 easy-to-follow recipes that span the world of bread: rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, beautifully textured ryes, challah, focaccia, bagels, bao, and more, with gluten-free recipes that stand up to their counterparts. Plus, a 172-page wire-bound manual is included so that you can easily bring all the recipes into the kitchen.Whether it’s a new way of mixing, a method for saving overproofed dough, innovative ways to use leftover levain, or how to improvise a proofer, you will become a better, more confident baker. Useful step-by-step tutorials and visual guides are found throughout the book, carefully designed to help you master key techniques, better navigate the bread-making process, troubleshoot potential challenges, and bring a new level of confidence to your baking. Ultimately, Modernist Bread at Home will help you make beautiful loaves of bread with a depth of flavor beyond that which you’ll find in the store. And you can proudly say that you’ve made it at home.

DKK 965.00
1

Wheat Gluten - - Bog - Royal Society of Chemistry - Plusbog.dk

Wheat Gluten - - Bog - Royal Society of Chemistry - Plusbog.dk

Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.

DKK 970.00
1

Staple Security - Jessica Barnes - Bog - Duke University Press - Plusbog.dk

Staple Security - Jessica Barnes - Bog - Duke University Press - Plusbog.dk

Egyptians often say that bread is life; most eat this staple multiple times a day, many relying on the cheap bread subsidized by the government. In Staple Security, Jessica Barnes explores the process of sourcing domestic and foreign wheat for the production of bread and its consumption across urban and rural settings. She traces the anxiety that pervades Egyptian society surrounding the possibility that the nation could run out of wheat or that people might not have enough good bread to eat, and the daily efforts to ensure that this does not happen. With rich ethnographic detail, she takes us into the worlds of cultivating wheat, trading grain, and baking, buying, and eating bread. Linking global flows of grain and a national bread subsidy program with everyday household practices, Barnes theorizes the nexus between food and security, drawing attention to staples and the lengths to which people go to secure their consistent availability and quality.

DKK 951.00
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Steamed Breads - Sidi Huang - Bog - Elsevier Science & Technology - Plusbog.dk

Steamed Breads - Sidi Huang - Bog - Elsevier Science & Technology - Plusbog.dk

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.

DKK 951.00
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Wheat - Gustavo A Slafer - Bog - Taylor & Francis Inc - Plusbog.dk

Wheat - Gustavo A Slafer - Bog - Taylor & Francis Inc - Plusbog.dk

Discussing the latest processes involved in researching yield generation, Wheat: Ecology and Physiology of Yield Determination will help you design various types of crop production systems for maximum yield. Featuring information on developing high-yielding, low-input, and quality-oriented systems, this book offers you both physiological and ecological approaches that will help you understand the crop as well as increase its production. Discussing aspects of wheat growth for specific regions around the world, Wheat provides you with information that will improve the size and quality of your crops, including: - how temperature, vernalization, and the photoperiod affect the development of wheat - using the correct amount of nitrogen fertilizers for wheat crops - an explanation of the reproduction and nitrogen cycles of wheat - how elements and conditions such as lipids, proteins, nitrogen, and climate enhance grain quality - estimating and determining optimal sowing dates - examining factors that may affect wheat yield-density relationships, such as planting arrangement and date of sowing - preventing seed decay and examining effects of mildews and leaf blights - - examining historical trends of the crop to see what further research needs to be done You''ll also receive information on the genetic gains in wheat research that are improving the physiological traits and numerical components of this essential grain. Within Wheat, you''ll find data and methods from international experts in the field that will improve the yield and growth of the world''s most important crop.

DKK 819.00
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Wine Is Our Bread - Daniela Ana - Bog - Berghahn Books - Plusbog.dk

Wine Is Our Bread - Daniela Ana - Bog - Berghahn Books - Plusbog.dk

Based on ethnographic work in a Moldovan winemaking village, Wine Is Our Bread shows how workers in a prestigious winery have experienced the country’s recent entry into the globalized wine market and how their productive activities at home and in the winery contribute to the value of commercial terroir wines. Drawing on theories of globalization, economic anthropology and political economy, the book contributes to understanding how crises and inequalities in capitalism lead to the ‘creative destruction’ of local products, their accelerated standardization and the increased exploitation of labour.

DKK 1044.00
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Bread and Freedom - Mona El Ghobashy - Bog - Stanford University Press - Plusbog.dk

Bread and Freedom - Mona El Ghobashy - Bog - Stanford University Press - Plusbog.dk

A multivocal account of why Egypt''s defeated revolution remains a watershed in the country''s political history. Bread and Freedom offers a new account of Egypt''s 2011 revolutionary mobilization, based on a documentary record hidden in plain sight—party manifestos, military communiqués, open letters, constitutional contentions, protest slogans, parliamentary debates, and court decisions. A rich trove of political arguments, the sources reveal a range of actors vying over the fundamental question in politics: who holds ultimate political authority. The revolution''s tangled events engaged competing claims to sovereignty made by insurgent forces and entrenched interests alike, a vital contest that was terminated by the 2013 military coup and its aftermath. Now a decade after the 2011 Arab uprisings, Mona El-Ghobashy rethinks how we study revolutions, looking past causes and consequences to train our sights on the collisions of revolutionary politics. She moves beyond the simple judgments that once celebrated Egypt''s revolution as an awe-inspiring irruption of people power or now label it a tragic failure. Revisiting the revolutionary interregnum of 2011–2013, Bread and Freedom takes seriously the political conflicts that developed after the ouster of President Hosni Mubarak, an eventful thirty months when it was impossible to rule Egypt without the Egyptians.

DKK 1034.00
1

Management of Wheat and Barley Diseases - - Bog - Apple Academic Press Inc. - Plusbog.dk

Management of Wheat and Barley Diseases - - Bog - Apple Academic Press Inc. - Plusbog.dk

Both wheat and barley are two of the most important food and industrial crops in the world. Wheat and barley cultivation has experienced changes in practices due to factors such as methods of conservation agriculture, cropping systems, wheat varieties, changes in weather patterns, and international trade, necessitating new and different approaches for the successful management of emerging diseases and new pathotypes of pathogens. This valuable volume explores a multitude of new approaches and techniques for the effective management of emerging wheat diseases. This new volume presents the latest literature on management technology of diseases that affect the production of wheat and are capable of reducing grain yields as well as grain quality. These diseases include rusts, smuts, other foliar diseases such as blight, spots, blotch, powdery mildew, bunts, etc., as well as diseases such as Karnal bunt of wheat, which is of importance to international trade. This book will be highly valuable to researchers, students, teachers, farmers, seed growers, traders, and other stakeholders dealing with wheat and barley. It also advances our knowledge in the field of plant pathology, plant breeding, and plant biotechnology, agronomy, and grain quality and pesticide industries. The book will serve as a reference on disease management technologies for the containment of losses in wheat and barley yields and will assist in maintaining wheat quality, reducing the cost of cultivation, increasing yield, and thus in helping to ensuring food security on a global level.

DKK 819.00
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Bread, Justice, and Liberty - Alison Bruey - Bog - University of Wisconsin Press - Plusbog.dk

Bread, Justice, and Liberty - Alison Bruey - Bog - University of Wisconsin Press - Plusbog.dk

Winner of the SECOLAS Alfred B. Thomas Book AwardNamed Best Social Science Book, LASA Southern Cone Studies SectionIn Santiago, Chile, poverty and state violence have often led to grassroots resistance movements among the poor and working class. Alison J. Bruey offers a compelling history of the struggle for social justice and democracy during the Pinochet dictatorship. Deeply grounded by both extensive oral history interviews and archival research, Bread, Justice, and Libert y provides innovative contributions to scholarship on Chilean history, social movements, popular protest and democratization, neoliberal economics, and the Cold War in Latin America.

DKK 840.00
1

Non-motor Parkinson's Disease - - Bog - Cambridge University Press - Plusbog.dk

Non-motor Parkinson's Disease - - Bog - Cambridge University Press - Plusbog.dk

Non-motor Parkinson''s Disease is a burgeoning area of the movement disorders field, as patients increasingly live longer and encounter more late-stage symptoms. The spectrum of non-motor manifestations spans much of the body, with non-motor features occurring in all stages of the disease. Identification of symptoms is key for preserving quality of life and successful treatment. This is a practical manual on all aspects of pre-motor and non-motor manifestations of Parkinson''s. The genetic causes of non-motor symptoms are detailed and methods of patient evaluation summarized. Topics such as autonomic and sexual dysfunction, mood disorders, and drug-induced symptoms of non-motor Parkinson''s are covered in depth. This is an essential resource for movement disorder specialists, neurologists and other clinicians involved in caring for those with Parkinson''s disease.

DKK 958.00
1

Non-Finiteness - Bingjun Yang - Bog - Cambridge University Press - Plusbog.dk

Non-Finiteness - Bingjun Yang - Bog - Cambridge University Press - Plusbog.dk

''Non-finiteness'' is a phenomenon that occurs in most natural languages, whereby a verb is not inflected by grammatical tense, and does not possess the grammatical features of aspect, mood or voice. Various theories have been developed to explain their distribution and their role in clause structure, but many instances of non-finiteness remain unaccounted for. Taking a functional approach, this study proposes a ''process relation framework'' to explain the more complex, previously unaccounted for, instances of non-finiteness in clause structure. It applies the framework comparatively to non-finiteness in English and Chinese, showing how it can be applied across typologically distinct languages. Drawing on corpus-based instances and observations, it introduces numerous thought-provoking cases, in which constructional (or combining) types and the predictability of non-finiteness co-occur. In terms of application, non-finiteness is decisive in categorising language types, and it is critical in processing natural languages, text segmentation and annotation in particular.

DKK 948.00
1

Nuclear Non-Proliferation and Global Security - - Bog - Taylor & Francis Ltd - Plusbog.dk

Nuclear Non-Proliferation and Global Security - - Bog - Taylor & Francis Ltd - Plusbog.dk

The nuclear non-proliferation treaty had recently undergone its third formal review by its signatories, who had assessed its effectiveness and considered how it might better be implemented. This book, originally published in 1987, written by experts many of whom were leading participants in the nuclear non-proliferation treaty regime at the time, examines the whole range of issues connected with nuclear non-proliferation and the treaty. It looks at non-proliferation from the point of view of nuclear nations, non-nuclear nations and the nuclear industry. It assesses the work of the international monitoring bodies and reconsiders the place of non-proliferation in the changing balance of global nuclear power. It concludes by discussing the way forward.

DKK 780.00
1

Modernism and Non-Translation - - Bog - Oxford University Press - Plusbog.dk

Modernism and Non-Translation - - Bog - Oxford University Press - Plusbog.dk

This book explores the incorporation of untranslated fragments from various languages within modernist writing. It studies non-translation in modernist fiction, poetry, and other forms of writing, with a principally European focus and addresses the following questions: what are the aesthetic and cultural implications of non-translation for modernist literature? How did non-translation shape the poetics, and cultural politics, of some of the most important writers of this key period?This edited volume, written by leading scholars of modernism, explores American, British, and Irish texts, alongside major French and German writers and the wider modernist recovery of Classical languages. The chapters analyse non-translation from the dual perspectives of both ''insider'' and ''outsider'', unsettling that false opposition and articulating in the process their individuality of expression and experience. The range of voices explored indicates something of the reach and vitality of the matter of translation--and specifically non-translation--across a selection of poetry, fiction, and non-fictional prose, while focusing on mainly canonical voices. Together, these essays seek to provoke and extend debate on the aesthetic, cultural, political, and conceptual dimensions of non-translation as an important yet hitherto neglected facet of modernism, thus helping to re-define our understanding of that movement. It demonstrates the rich possibilities of reading modernism through instances of non-translation.

DKK 869.00
1

Non-Gaussian Random Vibration Fatigue Analysis and Accelerated Test - Xun Chen - Bog - Springer Verlag, Singapore - Plusbog.dk

Non-Gaussian Random Vibration Fatigue Analysis and Accelerated Test - Xun Chen - Bog - Springer Verlag, Singapore - Plusbog.dk

This book discusses the theory, method and application of non-Gaussian random vibration fatigue analysis and test. The main contents include statistical analysis method of non-Gaussian random vibration, modeling and simulation of non-Gaussian/non-stationary random vibration, response analysis under non-Gaussian base excitation, non-Gaussian random vibration fatigue life analysis, fatigue reliability evaluation of structural components under Gaussian/non-Gaussian random loadings, non-Gaussian random vibration accelerated test method and application cases. From this book, the readers can not only learn how to reproduce the non-Gaussian vibration environment actually experienced by the product, but also know how to evaluate the fatigue life and reliability of the structure under non-Gaussian random excitation.

DKK 986.00
1

The Production and Consumption of Non-Muslim Islams - - Bog - Edinburgh University Press - Plusbog.dk

The Production and Consumption of Non-Muslim Islams - - Bog - Edinburgh University Press - Plusbog.dk

This book empirically substantiates a re-conceptualization of Islam as produced and consumed by both Muslims and non-Muslims. Non-Muslim Islam is too often condemned and decried by scholars, rather than investigated. However, non-Muslim politicians, journalists, and public debaters preaching and missionizing their own interpretations of Islam to both Muslim and non-Muslim audiences, and venturing into theological debates with Muslims as non-Muslim Islamic authorities, cannot be reduced to cynical power politics, bigotry, political opportunism, prejudice, or apologetics (even if this may sometimes be the case). Neither do these labels increase our understanding of non-Muslim Islam as a phenomenon. This book argues the case for studying non-Muslim Islam and demonstrates the value of doing so through 11 case studies, opening up a new field of research, while also giving an insight into the many epistemologies at play in the production of different non-Muslim Islams.

DKK 932.00
1