Marcella Barbera's Books

Chemical Profiles of Industrial Cow’s Milk Curds

By: Caterina Barone,Marcella Barbera,Michele Barone,Salvatore Parisi,Izabela Steinka

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Chemical Profiles of Industrial Cow’s Milk Curds

By: Caterina Barone,Marcella Barbera,Michele Barone,Salvatore Parisi,Izabela Steinka

This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.

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Springer

Published Date

ISBN 10

331950942X

ISBN 13

9783319509426

Wastewater Treatment and Reuse in the Food Industry

By: Marcella Barbera,Giovanni Gurnari

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Wastewater Treatment and Reuse in the Food Industry

By: Marcella Barbera,Giovanni Gurnari

This Brief is devoted to clean drinking water, which is (one of) the most important asset(s) in the food and beverage industry. In the present time of increasing water scarcity in many areas of the world, supply of clean water especially in the production and packaging chain of foods and beverages, is a crucial issue. This Brief hence outlines why functioning purification and reuse systems for wastewater are becoming more and more interesting and promising technologies in solving the challenge. Readers find in this Brief an introduction to different innovative treatment methodologies. The authors discuss key parameters (such as the water volume to be treated, types and chemical and physico-chemical characteristics of pollutants, but also the intended use of the recycled water) and present various methodologies, such as separation or concentration systems, centrifugation, evaporation, filtration, flotation, gravity separation, membrane techniques, aerobic and anaerobic biological treatments, as well as combined or hybrid systems. Selected specific methods are presented in detail, specifically a new adsorption method for the removal of metal ions.

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Springer

Published Date

ISBN 10

3319684426

ISBN 13

9783319684420

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

By: Caterina Barone,Marcella Barebera,Michele Barone,Salvatore Parisi,Aleardo Zaccheo

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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

By: Caterina Barone,Marcella Barebera,Michele Barone,Salvatore Parisi,Aleardo Zaccheo

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.

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Springer

Published Date

ISBN 10

3319657399

ISBN 13

9783319657394

Marcella's Italian Kitchen

A Cookbook

By: Marcella Hazan

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Marcella's Italian Kitchen

A Cookbook

By: Marcella Hazan

A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” —New York magazine Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.

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433

Publisher

Knopf

Published Date

ISBN 10

0593802101

ISBN 13

9780593802106

The Chivalric Folk Tradition in Sicily

A History of Storytelling, Puppetry, Painted Carts and Other Arts

By: Marcella Croce

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The Chivalric Folk Tradition in Sicily

A History of Storytelling, Puppetry, Painted Carts and Other Arts

By: Marcella Croce

Tracing the development in Sicily of a chivalric tradition based on the medieval stories of Charlemagne and his knights, this is an analysis of Sicilian storytelling, puppetry, festivals, cart painting and other folk art. Interviews with puppeteers are documented, and hand painted cart panels and playbill posters are described and illustrated. The diffusion of the chivalric tradition in Sicily is explained in part by the "sense of honor" that has permeated Sicilian life. The story of one puppeteer, Girolamo Cuticchio, and his family sheds light on the hardships and uncertain future of this art.

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239

Publisher

McFarland

Published Date

ISBN 10

0786494158

ISBN 13

9780786494156

Essentials of Classic Italian Cooking

30th Anniversary Edition: A Cookbook

By: Marcella Hazan

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Essentials of Classic Italian Cooking

30th Anniversary Edition: A Cookbook

By: Marcella Hazan

A BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

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737

Publisher

Knopf

Published Date

ISBN 10

0593534328

ISBN 13

9780593534328

Chemical Profiles of Industrial Cow’s Milk Curds

By: Caterina Barone,Marcella Barbera,Michele Barone,Salvatore Parisi,Izabela Steinka

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Chemical Profiles of Industrial Cow’s Milk Curds

By: Caterina Barone,Marcella Barbera,Michele Barone,Salvatore Parisi,Izabela Steinka

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Springer

Published Date

ISBN 10

331950942X

ISBN 13

9783319509426

Wastewater Treatment and Reuse in the Food Industry

By: Marcella Barbera,Giovanni Gurnari

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Wastewater Treatment and Reuse in the Food Industry

By: Marcella Barbera,Giovanni Gurnari

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Solve jigsaw puzzle

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Springer

Published Date

ISBN 10

3319684426

ISBN 13

9783319684420

Book's by Marcella Barbera

Chemical Profiles of Industrial Cow’s Milk Curds

Chemical Profiles of Industrial Cow’s Milk Curds

Wastewater Treatment and Reuse in the Food Industry

Wastewater Treatment and Reuse in the Food Industry

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Marcella's Italian Kitchen

Marcella's Italian Kitchen

The Chivalric Folk Tradition in Sicily

The Chivalric Folk Tradition in Sicily

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking

Chemical Profiles of Industrial Cow’s Milk Curds

Chemical Profiles of Industrial Cow’s Milk Curds

Wastewater Treatment and Reuse in the Food Industry

Wastewater Treatment and Reuse in the Food Industry

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