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Selle aasta olulisem veiniraamat on Rein Kasele Veinireisid. ReinKasela, meie veinimaailma grand old man on kirjutanud enda kogemustele toetudesraamatu veinist, veinimoisatest ja inimestest, kellega ka on sellel teelkohtunud.Rein Kasela on sommeljee, veinikoolitaja ja veinikaupmees, kelle panust Eestiveinikultuuri arendamises on raske ule hinnata. Reinu voib pidada koigi Eestisommeljeede isaks. Kui tema sommeljeede assotsiatsiooni presidendiks olemise aegotsa sai, nimetasid Eesti sommeljeed Rein Kasela oma organisatsiooni auliikmeks.Armastus veini vastu on teda viinud paljudesse veinimaadesse. Selle raamatukaante vahele on kokku kogutud lood tema koige olulisematest, toredamatest jameeldejaavamatest veinirannakutest Prantsusmaale, Itaaliasse ja Austriasse. „ Vein ei ole mitte ainult alkohol, vaid selle kaudu saab osa ka veinimaadekultuurist, vein on teejuht nende maade ajaloo, traditsioonide ja kommetejuurde. Uute veinide, valmistusviiside voi maitsetega tutvudes tahan alatiteada, miks on need just sellised nagu nad on. Vastuseid otsides jouabsugavate ajalooliste ja kultuuriliste lateteni, sest inimtegevuse koikaspektid on omavahel tihedalt seotud. On ullatav, kui mitmesugused sundmusedja asjaolud on labi aegade veinitegemist mojutanud. Miks-kusimus on saatnud mind ka koikidel veinireisidel. Kui tunned asja vastusugavamat huvi, saad ka rohkem teada, kui lahed niisama veini maitsma, jaabsuhe pinnaliseks. Ja kuna Euroopa kultuur on meile lahedane, oleme ju osasellest, olen oma veinireiside ja suuremas osas ka veinikaubandusega jaanudEuroopasse – tunnetan seda kultuuri lahemalt, sellele kuulub minu suda“.Rein Kasela

1944. aastal Narva joel ja Sinimagedes toimunud heitlused on veriseimad Eesti pinnal peetud lahingutest. 1944. aasta kevadel kujunes Narva rinne siia koondatud joudude kontsentratsiooni poolest koige kuumemaks kohaks idarindel. Narva all peatati Punaarmee edasitung uheksaks kuuks, siin hukkusid kumned tuhanded sodurid. Kaesolev raamat annab malestustele ja rikkalikule arhiivimaterjalile tuginedes esimese pohjalikuma ulevaate Narva joel ja Sinimagedes toimunud lahingutest, kajastades Punaarmee sissetungi Eestis, Punaarmee sillapeade havitamist Narva joel, lahinguid Krivasoo sillapeal 1944. aasta martsis-aprillis, Auvere lahingut, Narva langemist ja lahinguid Sinimagedes.

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Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation. The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.