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| Author | : Nicolás Oscar Soto-Cruz |
| Publisher | : Frontiers Media SA |
| Total Pages | : 134 |
| Release | : 2022-03-31 |
| Genre | : Science |
| ISBN | : 2889748480 |
| Author | : Shanna Farrell |
| Publisher | : Island Press |
| Total Pages | : 202 |
| Release | : 2021-09-16 |
| Genre | : Social Science |
| ISBN | : 1642831441 |
“Insightful tour de force... Farrell’s writing is as informative as it is intoxicating” -- Publishers Weekly Shanna Farrell loves a good drink. As a bartender, she not only poured spirits, but learned their stories—who made them and how. Living in San Francisco, surrounded by farm-to-table restaurants and high-end bars, she wondered why the eco-consciousness devoted to food didn’t extend to drinks. The short answer is that we don’t think of spirits as food. But whether it's rum, brandy, whiskey, or tequila, drinks are distilled from the same crops that end up on our tables. Most are grown with chemicals that cause pesticide resistance and pollute waterways, and distilling itself requires huge volumes of water. Even bars are notorious for generating mountains of trash. The good news is that while the good drink movement is far behind the good food movement, it is emerging. In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for the health of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in South Carolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbons in the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to a new definition of luxury. These individuals are part of a growing trend to recognize spirits for what they are—part of our food system. For readers who have ever wondered who grew the pears that went into their brandy or why their cocktail is an unnatural shade of red, A Good Drink will be an eye-opening tour of the spirits industry. For anyone who cares about the future of the planet, it offers a hopeful vision of change, one pour at a time.
| Author | : Sampat Ghosh |
| Publisher | : Springer Nature |
| Total Pages | : 396 |
| Release | : 2023-11-29 |
| Genre | : Technology & Engineering |
| ISBN | : 3031409086 |
Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways. Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition, and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed. For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization, and food stability, and provide a platform for critical scientific thinking in the field of food security, safety, and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.
| Author | : Alexandru Grumezescu |
| Publisher | : Woodhead Publishing |
| Total Pages | : 504 |
| Release | : 2018-12-07 |
| Genre | : Technology & Engineering |
| ISBN | : 0128157003 |
Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry
| Author | : Andrew G.H. Lea |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 452 |
| Release | : 2003-06-30 |
| Genre | : Cooking |
| ISBN | : 9780306477065 |
An essential resource for any company producing or selling fermented alcoholic beverages. It provides a practical overview of production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.
| Author | : Jyoti Prakash Tamang |
| Publisher | : Springer |
| Total Pages | : 419 |
| Release | : 2016-08-05 |
| Genre | : Technology & Engineering |
| ISBN | : 8132228006 |
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
| Author | : Monika Thakur |
| Publisher | : Springer Nature |
| Total Pages | : 477 |
| Release | : |
| Genre | : |
| ISBN | : 3031471229 |
| Author | : Patricia A. Cholewka |
| Publisher | : CRC Press |
| Total Pages | : 496 |
| Release | : 2008-03-10 |
| Genre | : Political Science |
| ISBN | : 1420046918 |
Given ongoing worldwide calamities such as famine, natural disasters, and drug abuse, international attention has increasingly focused upon disease detection, prevention, containment, and treatment. Serving an unmet need in the marketplace, Health Capital and Sustainable Socioeconomic Development highlights mounting evidence of the st
| Author | : Michael Seibert |
| Publisher | : |
| Total Pages | : 7 |
| Release | : 1980 |
| Genre | : Alcohol as fuel |
| ISBN | : |
A concept for the sustainable production of alcohol from fermentable substrates produced on an annual basis by the reproductive organs (pods, fruits, nuts, berries, etc.) of "tree crops" is presented. The advantages of tree-crop systems include suitability for use on marginal land, potential productivity equivalent to row crops, minimal maintenance and energy-input requirements, environmental compatability, and the possibility of co-product production. Honeylocust, mesquite, and persimmon are examined as potential U.S. tree-crop species. Fermentation of tree-crop organs and the economics of tree-crop systems are also discussed.
| Author | : Jyoti Prakash Tamang |
| Publisher | : Frontiers Media SA |
| Total Pages | : 197 |
| Release | : 2019-11-04 |
| Genre | : |
| ISBN | : 2889631656 |
