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Salt industry and trade --- Sea salt --- Japan.

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This thesis aims to quantify the direct radiative effects of sea salt aerosol in the atmosphere. The online coupled regional scale model system COSMO-ART is extended for this objective with respect to the sea salt aerosol. Furthermore, a new sea salt optical parameterisation is developed for both the shortwave and longwave spectrum. Based on numerical simulations with the extended model system, the direct radiative effects of sea salt aerosol are investigated.

numerical modelling --- COSMO-ART --- direct radiative effects --- regional scale --- sea salt aerosol

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The new revised edition of a classic Earth science textThis newly revised edition of Global Environment discusses the major elements of the geochemical cycles and global fluxes found in the atmosphere, land, lakes, rivers, biota, and oceans, as well as the human effects on these fluxes. Retaining the strengths of the original edition while incorporating the latest discoveries, this textbook takes an integrated, multidisciplinary, and global approach to geochemistry and environmental problems and introduces fundamental concepts of meteorology, surficial geology (weathering, erosion, and sedimentation), biogeochemistry, limnology, and oceanography.New concepts and information in this updated edition include changes of atmospheric carbon dioxide over geologic time, major advances in the study of chemical weathering of rocks, ocean acidification, and important environmental problems, such as the amelioration of the acid rain problem due to reduction in sulfur deposition, problems with nitrification of soils and lakes, and eutrophication of rivers and estuaries. An expanded chapter explores atmospheric chemistry and changing climate, with the most up-to-date statistics on CO2, the carbon cycle, other greenhouse gases, and the ozone hole. Only requiring a fundamental understanding in elementary chemistry, yet taking into account extensive and current data, this text is ideal for students in environmental geochemistry, environmental geology, global change, biogeochemistry, water pollution, geochemical cycles, chemical oceanography, and geohydrology, and serves as a valuable reference for researchers working on global geochemical and environmental issues.Revised edition takes a close look at global fluxes involving the atmosphere, land, lakes, rivers, biota, and oceans, and the human effects on these fluxesDetailed discussion of basic concepts including meteorology, surficial geology (weathering, erosion, and sedimentation), biogeochemistry, limnology, and oceanographyAn expanded up-to-date chapter on atmospheric chemistry and changing climate, including CO2, other greenhouse gases, and ozonePresentation of major advances in the study of chemical weatheringDiscussion of current environmental topicsGlobal coverage of environmental problems involving water

Environmental Sciences and Forestry. Environmental Sciences -- Environmental Sciences (General). --- Atmospheric circulation. --- Atmospheric chemistry. --- Hydrologic cycle. --- Acid rain. --- Aerosol. --- Aluminosilicate. --- Ammonium. --- Atlantic Ocean. --- Atmosphere of Earth. --- Bicarbonate. --- Biogeochemical cycle. --- Biomass (ecology). --- Biomass. --- Calcite. --- Calcium. --- Carbon dioxide. --- Carbonate. --- Carbonic acid. --- Chemical composition. --- Chemical reaction. --- Climate change. --- Combustion. --- Cyanobacteria. --- Deep sea. --- Deforestation. --- Denitrification. --- Denudation. --- Diatom. --- Dissolved silica. --- Drainage basin. --- Earth. --- Erosion. --- Estuaries. --- Estuary. --- Eutrophication. --- Evaporation. --- Evaporite. --- Fertilizer. --- Fossil fuel. --- Fresh water. --- Geochemical cycle. --- Geochemistry. --- Global warming. --- Greenhouse gas. --- Groundwater. --- Hydrology. --- Inflow (meteorology). --- Ion exchange. --- Magnesium. --- Methane. --- Nitrate. --- Nitric acid. --- Nitrification. --- Nitrogen cycle. --- Nitrogen fixation. --- Nitrogen. --- Nitrous oxide. --- Nutrient. --- Ocean acidification. --- Organic acid. --- Organic compound. --- Ozone depletion. --- Ozone layer. --- Pacific Ocean. --- Particulates. --- Pelagic zone. --- Phosphate. --- Phosphorus cycle. --- Phosphorus. --- Photosynthesis. --- Phytoplankton. --- Pollutant. --- Pollution. --- Potassium. --- Precipitation. --- Primary production. --- Pyrite. --- Radiative forcing. --- River. --- Salinity. --- Sea salt. --- Seawater. --- Sediment. --- Sedimentary rock. --- Silicate. --- Sodium. --- Soil water (retention). --- Soil. --- Solubility. --- Sulfate. --- Sulfur dioxide. --- Sulfuric acid. --- Surface runoff. --- Surface water. --- Thermocline. --- Thermohaline circulation. --- Total organic carbon. --- Water cycle. --- Water mass. --- Water vapor. --- Weathering. --- Year.

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Written by experts in the field of table olives, this book is a source of recent research advances on the characterization and processing of table olives. Research papers are provided relating to the characterization of their composition of volatiles and the sensory profile; mineral composition and bioavailability; changes in bioactive components (chlorophylls) by processing; and new strategies to reduce sodium and additives for stabilizing the organoleptic properties and avoiding defects in table olives. Other research papers are included in relation to microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars, and the optimized use of starter cultures for the improvement of the different fermentative processes. In addition, this book includes an overview of the main technologies used for olive fermentation, including the role of lactic acid bacteria and yeasts characterizing this process, and of the processing and storage effects on the nutritional and sensory properties of table olives.

table olives --- starter cultures --- GC-MC analysis --- volatile composition --- bitterness --- consumer willingness to pay --- descriptive sensory analysis --- green-olive flavor --- “Manzanilla” cultivar --- pit hardening --- regulated deficit irrigation --- panel performance --- panelist --- black ripe table olives --- sensory descriptors --- sensory profile --- fermentation --- microbiological changes --- organoleptic --- physicochemical --- Clostridium --- logistic regression --- acid-adapted strains --- predictive models --- fermented vegetables --- undefined biodiverse starters --- autochtonous cultures --- lactic acid bacteria --- Lactobacillus pentosus --- Tonda di Cagliari --- table olive --- phenolic compounds --- oleuropein --- LAB --- yeasts --- fermented food --- probiotic table olives --- non-dairy probiotics --- sodium --- potassium --- calcium --- magnesium --- iron --- phosphorus --- darkened by oxidation olives --- Miller’s protocol --- Crews’ protocol --- post-digest re-extraction --- minerals --- sea salt --- PGI --- iodized salt --- functional food --- composition --- nutritional properties --- polyphenols --- sensory analysis --- chlorophyll --- pigments --- allomerization --- alkaline treatment --- phytyl-chlorin --- phytyl-rhodin --- Bella di Cerignola --- brines --- microbiological quality --- user-friendly spreadsheet --- producers --- bioaccessibility --- mineral nutrients --- pigment composition

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Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.

Research & information: general --- extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta --- extruded products --- flaxseed --- amaranth --- dietary fiber --- extrusion-cooking --- fortified blended foods (FBFs) --- sensory --- food aid --- extrusion --- cereal --- legume --- infant --- child --- porridge --- sourdough --- fiber --- amino acids --- phenolic compounds --- phytic acid --- pulses --- re-milled semolina --- bread --- pizza --- focaccia --- rheological properties --- reofermentograph --- bioactive compounds --- texture --- sensory profile --- hemp --- chickpea --- milling by-products --- fortified pasta --- lactic acid bacteria --- nutritional value --- antioxidant capacity --- sensory properties --- functional foods --- pigmented wheat --- anthocyanins --- polyphenols --- alpha-amylase inhibition --- anti-inflammatory activity --- Moringa oleifera --- phenolic bioaccessibility --- starch digestion --- slowly digestible starch --- resistant starch --- Triticum turgidum L. subsp. durum Desf. --- NaCl --- low-sodium sea salt --- Na+ reduction --- physico-chemical and textural attributes --- sensory evaluation --- inulin --- bakery products --- xanthan gum --- leavening agent --- coffee silverskin --- chemical characterization --- toxicological analysis --- extreme vertices mixture design --- product development --- cereal beverage --- fermentation --- functional --- non-alcoholic --- health benefits --- wholewheat flour --- stone milling --- roller milling --- dough rheology --- djulis --- food quality --- optimization --- Taguchi grey relational analysis --- texture profile analysis --- sensory attributes --- protein energy malnutrition --- insect --- sorghum --- wheat --- cereal-based ready-to-drink beverage --- convenient meal replacement (CMR) --- germinated wheat --- response surface methodology (RSM) --- gamma-amino butyric acid (GABA) --- antioxidant properties --- almond skins --- by-product --- upcycling --- biscuits --- health claims --- nutritional composition --- Moringa oleifera leaf powder (MOLP) --- fortification --- consumer acceptability --- byproducts --- new quality --- insects --- pasta