Eβlinger, H. M. ed.
Handbook of Brewing
Processes, Technology, Markets
（ビール醸造ハンドブック）
Wiley-VCH 2009.6
778 pp.(H)
ISBN 3-527-31674-4
30,800円
Contents
1.A Comprehensive History of Beer Brewing/ 2.Starching Raw Materials/ 3.Hops/ 4.Brewing Water/ 5.Yeast/ 6.Malting/ 7.Wort Production/ 8.Fermentation/ 9.Maturation/ 10.Storage/ 11.Filtration and Stabilisation/ 12.Special Production Methods/ 13.Beermix Beverages/ 14.Filling/ 15.Labeling and Declaration/ 16.Dispensing/ 17.Properties and Quality/ 18.Flavour Stability/ 19.Analysis and Quality Control/ 20.Microbiology/ 21.Certification/ 22.Beermarket/ 23.Physiology and Toxicology/ 24.Automation/ 25.Malthouse and Brewery Planning/ 26.Packaging/ 27.Cleaning and Disinfection/ 28.Effluent/ 29.Energy/ 30.Environmental Protection/ 31.Sensorical Evaluation/ 32.Technical Approval of Equipment/ Index/
* Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. *
Lee, Y. K. & Salminen, S.
Handbook of Probiotics and Prebiotics 2nd ed.
John Wiley & Sons 2009.1
616 pp.(H)
ISBN 0-470-13544-1
17,400円
Contents
Part.1: Probiotics: 1.Probiotic microorganisms/ 2.Selection and maintenance of probiotic microorganisms/ 3.Genetic modification of probiotic microorganisms/ 4.Role of probiotics in health and diseases/ 5.Mechanisms of probiotics/ 6. Commercially available human probiotic microorganisms/ Part.2: Prebiotics: 7.Prebiotics/ Index/
* Since the publication of the first edition in 1999, the science of probiotics and prebiotics has matured greatly and garnered more interest. The first handbook on the market, Handbook of Probiotics and Prebiotics: Second Edition updates the data in its predecessor, and it also includes material topics not previously discussed in the first edition, including methods protocols, cell line and animal models, and coverage of prebiotics. The editors supplement their expertise by bringing in international experts to contribute chapters. This second edition brings together the information needed for the successful development of a pro- or prebiotic product from laboratory to market. *
Lehrer, A.
Wine and Conversation 2nd ed.
Oxford U.P. 2009.3
336 pp.(H)
ISBN 0-19-530793-3
12,800円
Contents
1.The Wine Vocabulary/ 2.The Experiments/ 3.Functions of Wine Talk/ Appendix - A: Semantic Theory by Adrienne Lehrer and Keith Lehrer/ References/ Index/
* The vocabulary of wine is large and exceptionally vibrant -- from straight-forward descriptive words like "sweet" and "fragrant", colorful metaphors like "ostentatious" and "brash", to the more technical lexicon of biochemistry. The world of wine vocabulary is growing alongside the current popularity of wine itself, particularly as new words are employed by professional wine writers, who not only want to write interesting prose, but avoid repetition and cliche. The question is, what do these words mean? Can they actually reflect the objective characteristics of wine, and can two drinkers really use and understand these words in the same way? *
Ferandes, R. ed.
Dairy Products
Microbiology Handbook 3rd ed.
（微生物ハンドブック：酪農製品 第３版）
Royal Society of Chemistry 2009.1
175 pp.(H)
ISBN 1-905224-62-1
23,000円
Contents
1.License Access/ 2.Butter and Dairy Spreads/ 3.Cheese/ 4.Fermented Milks/ 5.Ice Cream and Related Products/ 6.Haccp/ 7.Eu Food Hygiene Legislation/ 8.Pathogen Profiles/ 9.Contacts/ Index/
* Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry.
* First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories: *
O'Byrne, P. ed.
Red Wine and Health
Nova Science Pub. 2009.7
(H)
ISBN 1-60692-718-3
12,800円
Contents
1.Characterization of Wines through the Compositional Profiles of Biogenic Amines and Related Compounds. Focusing on the Description of Toxicological and Organoleptic Features/ 2.Dielectric Properties and Wines/ 3.Red Wine Phenolics: Reasons for their Variation/ 4.Antioxidants and Antioxidant Activity of Red and White Wines Affected by Winemaking and Other Extrinsic and Intrinsic Factors/ 5.Methods for the Determination of Natural Antioxidants in Red Wines/ 6.Biogenic Amines in Wines: A Review/ 7.Safety and Healthiness Enhancement of Red Wines by Selected Microbial Starters/ 8.Sugars, Organic Acids and Glycerol Metabolism of Lactic Acid Bacteria from Fruits and Fermented Beverages. Influence on the Products Quality/ 9.Levels of Pesticide Residues in Red Wine and Health Risk Assessment/ 10.Sulphur Dioxide in Wines: Automated Determination Using Flow Injection Analysis/ 11.Does Oak Aging Improve the Antioxidant Activity of Red Wines?/ 12.Red Wine and the Metabolic Syndrome: Possible Contribution of an Old Remedy for An Emergent Problem/ 13.Red Wine and Vascular Endothelium/ 14.A Prooxidant Mechanism of Red Wine Polyphenols in Chemoprevention of Cancer/ 15.How Do We Demonstrate That There Is A Potential Therapeutic Role for Moderate Wine Consumption?/ 16.Kidney Protection by Wine through an Enhancement of the Antioxidant Defense System/ 17.Keeping the Track of Quality: Authentication and Traceability Studies on Wine/ 18.Dielectric Properties and Wines: Impasses, Developments/ Index/ *
207-27 登録日 09.06.28
