Chemistry and Technology of Honey Production, Ettore Baglio
Автор: Birdi, K. S. (KSB Consultant, Holte, Denmark) Название: Surface and Colloid Сhemistry. ISBN: 142009503X ISBN-13(EAN): 9781420095036 Издательство: Taylor&Francis Рейтинг: Цена: от 12830.00 р. Наличие на складе: Есть
Описание: Grounded in real applications, this volume provides an introduction to the fundamentals and applications of surface and colloid chemistry. Presenting an overview of liquid surfaces, it also describes the liquid - solid interface phenomena, colloid chemistry systems, emulsion science aspects, and more complex issues.
Nanolayer Research: Methodology and Technology for Green Chemistry introduces the topic of nanolayer research and current methodology, from the basics, to specific applications for green science. Each chapter is written by a specialist in their specific research area, offering a deep coverage of the topic.
Nanofilms are explained, along with their rapidly emerging applications in electronic devices for smart grids, units for cells, electrodes for batteries, and sensing systems for environmental purposes in applicable subjects.
Readers will find this book useful not only as a textbook for basic knowledge, but also as a reference for practical research.
Автор: Kosseva, Maria Название: Science and Technology of Fruit Wine Production ISBN: 0128008504 ISBN-13(EAN): 9780128008508 Издательство: Elsevier Science Рейтинг: Цена: 14147.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies.
Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines.
The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration.
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