2013年10月17日発売の新刊一覧

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John of Brienne's progress, from mid-ranking knightly status to king of Jerusalem and, later, Latin emperor of Constantinople, traces one of the most remarkable careers in the entire medieval period. But how and why did he achieve such heights? This biographical study of aristocratic social and geographical mobility in the 'Age of the Crusades' reassesses John's fascinating life, and explores how families and dynasticism, politics, intrigue, religion and war all contributed to John's unprecedented career. John was a major figure in the history of the thirteenth-century Mediterranean, and yet very much a product of the workings of the society of his day. This book reveals how John's life, and its multifarious connections to France, Italy, the German empire and the papacy, can illuminate the broad panorama of the early thirteenth-century world, and the zenith of the crusading movement.

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Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.

発売済み

価格未定（税込・書誌情報提供：openBD）

発売済み

価格未定（税込・書誌情報提供：openBD）