Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (425 p.)

ISBN: 0-85709-018-6 , 9781845690188

Series Statement: Woodhead Publishing series in food science, technology and nutrition ; no. 193

Content: What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What's the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions

Note: Description based upon print version of record. , Cover; Winemaking problemssolved; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 Grape analysis in winemaking; 1.1 Why is effective grape sampling and analysis important?; 1.2 How can I sample grapes?; 1.3 How should I store, transport and process grape samples?; 1.4 How do I measure grape berry ripeness and what equipment is needed for analysis?; 1.5 How do I undertake sensory ripeness assessment of grape berries?; 2 Juice and must preparation in winemaking; 2.1 What size wine press should I buy? , 2.2 How do I manage unwanted botrytis or rot in harvested grapes?2.3 When should pH adjustments be made to the must rather than to the fermented wine?; 2.4 How do I adjust a juice with high pH and high titratable acidity before fermentation?; 2.5 I sometimes see the sugar content of grape juice and must reported as °Brix, sometimes just as Brix. What is the correct nomenclature and why does it matter?; 2.6 How should I calculate and make additions of grape concentrate to juice, musts and wines?; 2.7 How does skin contact affect a white wine style? , 2.8 What are the pros and cons of using pectinase when preparing a white must?2.9 Is must clarification necessary?; 2.10 What's the best way to cold settle my white juices?; 2.11 How should I treat a must from white grapes containing laccase?; 2.12 How can I avoid oxygen exposure with a white must?; 2.13 How should I calculate and make water additions to facilitate the fermentation of red musts?; 2.14 What is saignée and how will it affect my red wine?; 2.15 What is thermovinification and why should I use this technique? , 2.16 Should I add enological tannin prior to the fermentation of a red must to affect its color?2.17 How can I estimate when to fortify a fermenting juice to achieve desired sugar and alcohol concentrations?; 2.18 What is the ideal temperature to press ice wine (`frozen') grapes?; 3 Yeast fermentation in wine; 3.1 What different types of fermentor are there and which should I use for red and white wines?; 3.2 What materials are used in constructing fermentors and how does this affect fermentation and storage of wine?; 3.3 What is a yeast 'strain'? , 3.4 Does the yeast strain have an influence on the fermentation kinetics and on the wine aromas and flavours?3.5 What is a native flora fermentation?; 3.6 What factors are important in deciding to use a yeast inoculum versus allowing the native flora to conduct the fermentation?; 3.7 What is yeast assimilable nitrogen (YAN) and how much is needed?; 3.8 How do I measure yeast assimilable nitrogen (YAN)?; 3.9 How do I interpret yeast assimilable nitrogen (YAN) data?; 3.10 When and how do I adjust yeast assimilable nitrogen (YAN)? , 3.11 Is it important to rehydrate active dry yeast with a precise procedure?

Additional Edition: ISBN 1-84569-475-9

Language: English

UID:

Format: 1 online resource (400 p.)

ISBN: 1-281-44213-5 , 9786611442132 , 1-84569-304-3

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three

Note: Description based upon print version of record. , Cover; Reducing salt in foods: Practical strategies; Copyright; Contents; Contributor contact details; Introduction; Part I Dietary salt, health and the consumer; 1 Dietary salt intake: sources and targets for reduction; 1.1 Introduction; 1.2 Intakes of sodium; 1.3 Recommendations for intake; 1.4 Targets for reduction; 1.5 References; 2 Dietary salt, high blood pressure and other harmful effects on health; 2.1 Introduction; 2.2 Definition of hypertension; 2.3 Benefits of lowering blood pressure in the `normal' range; 2.4 Salt and blood pressure , 2.5 Mechanisms by which salt raises blood pressure2.6 Salt and cardiovascular mortality; 2.7 Salt and other harmful effects; 2.8 Other dietary and lifestyle factors in the development of hypertension; 2.9 Conclusions and perspectives; 2.10 References; 3 Health issues relating to monosodium glutamate use in the diet; 3.1 Introduction; 3.2 Glutamate and MSG in food; 3.3 Glutamate, MSG and the nervous system; 3.4 Adverse reactions to MSG; 3.5 Commentary on likely future trends; 3.6 Sources of further information and advice; 3.7 References , 4 Dietary salt and flavor: mechanisms of taste perception and physiological controls4.1 Introduction: overview of perception and intake of sodium chloride; 4.2 Transduction of sodium by taste receptor cells; 4.3 Brain areas activated by salty taste; 4.4 Physiological factors that influence salt intake; 4.5 Implications for food product development; 4.6 Future trends; 4.7 Sources of further information and advice; 4.8 References; 5 Dietary salt and the consumer: reported consumption and awareness of associated health risks; 5.1 Introduction; 5.2 Changing consumer trends , 5.3 Understanding the consumer and the salt issue5.4 A consumer perspective; 5.5 Taking responsibility - implications for policy and food product development; 5.6 Sources of further information and advice; 5.7 References; 6 Consumer responses to low-salt food products; 6.1 Introduction: importance of determining consumer responses to low-salt food products; 6.2 Methods to determine consumer responses to low-salt food products; 6.3 Acceptability of low-salt food products and implications for food product development; 6.4 Recommendations and future trends; 6.5 References , 7 Improving the labelling of the salt content of foods7.1 What purpose does nutrition labelling serve and what are its limits?; 7.2 The relationship between nutrition labelling and consumer health; 7.3 The current EU/UK nutrition labelling format; 7.4 How are the nutrient values arrived at?; 7.5 Current Codex guidelines on nutrition labelling; 7.6 What changes may occur to the EU legislative framework on salt labelling?; 7.7 Current voluntary nutrition labelling; 7.8 Guideline daily amounts (GDAs); 7.9 Consumer use of nutrition labelling , 7.10 EUFIC (the European Food Information Council) findings (EUFIC, 2004) , English

Additional Edition: ISBN 0-08-100933-X

Additional Edition: ISBN 1-84569-018-4

Language: English

UID:

Format: 1 online resource (400 p.)

ISBN: 1-281-44213-5 , 9786611442132 , 1-84569-304-3

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three

Note: Description based upon print version of record. , Cover; Reducing salt in foods: Practical strategies; Copyright; Contents; Contributor contact details; Introduction; Part I Dietary salt, health and the consumer; 1 Dietary salt intake: sources and targets for reduction; 1.1 Introduction; 1.2 Intakes of sodium; 1.3 Recommendations for intake; 1.4 Targets for reduction; 1.5 References; 2 Dietary salt, high blood pressure and other harmful effects on health; 2.1 Introduction; 2.2 Definition of hypertension; 2.3 Benefits of lowering blood pressure in the `normal' range; 2.4 Salt and blood pressure , 2.5 Mechanisms by which salt raises blood pressure2.6 Salt and cardiovascular mortality; 2.7 Salt and other harmful effects; 2.8 Other dietary and lifestyle factors in the development of hypertension; 2.9 Conclusions and perspectives; 2.10 References; 3 Health issues relating to monosodium glutamate use in the diet; 3.1 Introduction; 3.2 Glutamate and MSG in food; 3.3 Glutamate, MSG and the nervous system; 3.4 Adverse reactions to MSG; 3.5 Commentary on likely future trends; 3.6 Sources of further information and advice; 3.7 References , 4 Dietary salt and flavor: mechanisms of taste perception and physiological controls4.1 Introduction: overview of perception and intake of sodium chloride; 4.2 Transduction of sodium by taste receptor cells; 4.3 Brain areas activated by salty taste; 4.4 Physiological factors that influence salt intake; 4.5 Implications for food product development; 4.6 Future trends; 4.7 Sources of further information and advice; 4.8 References; 5 Dietary salt and the consumer: reported consumption and awareness of associated health risks; 5.1 Introduction; 5.2 Changing consumer trends , 5.3 Understanding the consumer and the salt issue5.4 A consumer perspective; 5.5 Taking responsibility - implications for policy and food product development; 5.6 Sources of further information and advice; 5.7 References; 6 Consumer responses to low-salt food products; 6.1 Introduction: importance of determining consumer responses to low-salt food products; 6.2 Methods to determine consumer responses to low-salt food products; 6.3 Acceptability of low-salt food products and implications for food product development; 6.4 Recommendations and future trends; 6.5 References , 7 Improving the labelling of the salt content of foods7.1 What purpose does nutrition labelling serve and what are its limits?; 7.2 The relationship between nutrition labelling and consumer health; 7.3 The current EU/UK nutrition labelling format; 7.4 How are the nutrient values arrived at?; 7.5 Current Codex guidelines on nutrition labelling; 7.6 What changes may occur to the EU legislative framework on salt labelling?; 7.7 Current voluntary nutrition labelling; 7.8 Guideline daily amounts (GDAs); 7.9 Consumer use of nutrition labelling , 7.10 EUFIC (the European Food Information Council) findings (EUFIC, 2004) , English

Additional Edition: ISBN 0-08-100933-X

Additional Edition: ISBN 1-84569-018-4

Language: English

UID:

Format: 1 online resource (400 p.)

ISBN: 1-281-44213-5 , 9786611442132 , 1-84569-304-3

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three

Note: Description based upon print version of record. , Cover; Reducing salt in foods: Practical strategies; Copyright; Contents; Contributor contact details; Introduction; Part I Dietary salt, health and the consumer; 1 Dietary salt intake: sources and targets for reduction; 1.1 Introduction; 1.2 Intakes of sodium; 1.3 Recommendations for intake; 1.4 Targets for reduction; 1.5 References; 2 Dietary salt, high blood pressure and other harmful effects on health; 2.1 Introduction; 2.2 Definition of hypertension; 2.3 Benefits of lowering blood pressure in the `normal' range; 2.4 Salt and blood pressure , 2.5 Mechanisms by which salt raises blood pressure2.6 Salt and cardiovascular mortality; 2.7 Salt and other harmful effects; 2.8 Other dietary and lifestyle factors in the development of hypertension; 2.9 Conclusions and perspectives; 2.10 References; 3 Health issues relating to monosodium glutamate use in the diet; 3.1 Introduction; 3.2 Glutamate and MSG in food; 3.3 Glutamate, MSG and the nervous system; 3.4 Adverse reactions to MSG; 3.5 Commentary on likely future trends; 3.6 Sources of further information and advice; 3.7 References , 4 Dietary salt and flavor: mechanisms of taste perception and physiological controls4.1 Introduction: overview of perception and intake of sodium chloride; 4.2 Transduction of sodium by taste receptor cells; 4.3 Brain areas activated by salty taste; 4.4 Physiological factors that influence salt intake; 4.5 Implications for food product development; 4.6 Future trends; 4.7 Sources of further information and advice; 4.8 References; 5 Dietary salt and the consumer: reported consumption and awareness of associated health risks; 5.1 Introduction; 5.2 Changing consumer trends , 5.3 Understanding the consumer and the salt issue5.4 A consumer perspective; 5.5 Taking responsibility - implications for policy and food product development; 5.6 Sources of further information and advice; 5.7 References; 6 Consumer responses to low-salt food products; 6.1 Introduction: importance of determining consumer responses to low-salt food products; 6.2 Methods to determine consumer responses to low-salt food products; 6.3 Acceptability of low-salt food products and implications for food product development; 6.4 Recommendations and future trends; 6.5 References , 7 Improving the labelling of the salt content of foods7.1 What purpose does nutrition labelling serve and what are its limits?; 7.2 The relationship between nutrition labelling and consumer health; 7.3 The current EU/UK nutrition labelling format; 7.4 How are the nutrient values arrived at?; 7.5 Current Codex guidelines on nutrition labelling; 7.6 What changes may occur to the EU legislative framework on salt labelling?; 7.7 Current voluntary nutrition labelling; 7.8 Guideline daily amounts (GDAs); 7.9 Consumer use of nutrition labelling , 7.10 EUFIC (the European Food Information Council) findings (EUFIC, 2004) , English

Additional Edition: ISBN 0-08-100933-X

Additional Edition: ISBN 1-84569-018-4

Language: English