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.
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.
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?
Should pesticides and additives be banned? Do GMO threaten the biodiversity? What should we think of organic foods? Will we be able to feed the world in 2050? Are biofuels leading us to famine? Sixty questions for which the author gives you the key to understanding the "food system" better - starting in the fields and ending in our bodies.
The cretan diet is the reference for nutritionists, yet Crete is at the top of the list for obesity and cardio-vascular diseases. In an uncertain global context, the Greek government is accused of being “disengaged”, it’ agricultural policy “archaic”. And yet some believe that Cretan agriculture has been lucky to have avoided the errors of intensification and thus know how to conserved the biodiversity holding the future. This film raises the debate over many paradoxes and confrontations between nutrition system and production system.
More than two hundred infectious diseases can be passed to humans through food. This book will help you understand the paths taken by the pathogens and will give you the keys to risk-free eating on a daily basis.
Enter into the world of wine by exploring the many stages leading to vinification. This book uses numerous photos and illustrations to provide you with a solid foundation of knowledge on the history and preparation of wine.