A bibliographical summary that assesses changes in protective flora to improve the microbiological quality of foods. This work lists the bacterial species and the mechanisms brought into play to control undesirable flora, mainly pathogens. The breeding criteria for effective protective flora and examples in the main food industries are presented.
From the saga of major industrial brewing groups to the microbreweries, from Gaulish ale to Irish Guinness, from English stout to Burkina dolo, from traditional barley malt beer to Congolese munkoyo via South-American chicha, this e-pub will take you on a journey around the world to discover the history and brewing of beers.Videos, animated diagrams and an impressive bibliography and webography will satisfy the curiosity of the beer enthusiast or anyone looking for information on this agelong drink.
This e-pub is based on the printed edition by the same authors . Do all beers have foam?(Quæ, 2010). It is full of texts, links and multimedia objects.
The olive tree is the emblem of Mediterranean landscapes.This work blends social, biological and technical sciences to recount the story of a tree that has unceasingly alienated man through religion, food, agriculture and the economy. The olive tree is a symbol found in many ancient texts. The authors retrace its origin and its history. Although only of slight economic importance in France, the olive tree is tied to numerous tourist sites in Provence and Languedoc-Roussillon. A science is developing around products, their characterisation, tasting and potential frauds. This book also delves into "Mediterranean" diets, which have olive oil as a component.
Is salt required to make soap?Is salt need to mummify?Is the Dead Sea really lifeless?Why does water dissolve salt?Why do you put salt in a champagne bucket?The author answers original, concise and highly-educational questions lightheartedly and with plenty of humour.The book provides the basics of everything you need to know about salt and what makes it so culturally rich.
French rural areas are acquiring new roles - lighthearted, recreational, residential and also environmental and landscape - as they continue with their transformation.They are developing as a response to the assertion of new social concerns plus a diversity of key players and a wide range of goods and services.
The book is based on a deep-seated analysis of three rural areas in South-West France that all have strong heritage and food-processing potential.The author covers the promotion of food heritage and considers local food productions as resources for the future of regions.
Urged on by new expectations of society, key rural players experiment with different agricultural and food systems, showing proof of creativity and stubbornness faced with the ever-dominant mass production.But what type of sustainable development are societies seeking? How do we choose the innovations to achieve it? What role can research and public policies play to support the emergence of these innovations?
This special issue comprises ten articles that give a critical review of the concept of food safety or the processes used to achieve it. The articles attempt to change the way we think and act by assembling original data from field research and different disciplinary corpus.
From farm to fork, foodstuffs are subject to numerous controls relating to both food safety and their production and marketing conditions.This work examines these procedures and explores the concrete effects of current monitoring systems in France, England and Italy. It backs up its observations with numerous witness accounts.
Organic agriculture was born at the beginning of the 20th century and relaunched in 2008 by the Grenelle Environment Round Table.Featuring as strongly in food headlines as in farming, this labelled agriculture continues to bemuse the general public. A trend?A real change? Do we really know what is organic agriculture?