HANDBOOK OF FOOD SCIENCE, TECHNOLOGY, AND ENGINEERING
Introduction 1 Chapter One: Cereals 13 Introduction 13 Roman Cereal Grains 17 Parching 20 Threshing 22 Winnowing 23 Ensilage 23 Braying of Porridge Grains 32 Milling of Bread Grains 37 Bolting 52 Breadmaking 56 Leavening 59 Kneading 64 Chapter Two: Olives 73 Background 74 Processing 77 Harvesting 78 Cleaning 80 Warehousing 83 Pulping 87 Pressing 92 Separation of Oil 103 Clarification 108 Chapter Three: Wine 111 Biochemistry 113 Harvest 116 The Winery 118 Treading the Grapes 121 Pressing 124 Fermentation 128 Chaptalization 132 Cellaring 136 Clarification 145 Infections 146 Modification 150 Aging 155 Other Wines 161 Tapping 163 Chapter Four: Legumes, Vegetables and Fruits 165 Legumes 166 Vegetables 169 Fruits 173 Chapter Five: Animal Products 189 Milk Products 189 Soured-Milk Products 191 Cheese 193 Meat 207 Fowl 208 Mammals 209 Fish 222 Chapter Six: Condiments 233 Salt 234 Sugars 247 Acids 258 Spices 263