Автор: Heymann, Hildegarde Название: Sensory and Instrumental Evaluation of Alcoholic Beverages ISBN: 0128027274 ISBN-13(EAN): 9780128027271 Издательство: Elsevier Science Рейтинг: Цена: 15662.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications.
Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data.
Uniquely focused on alcoholic beverages and their assessment
Includes real-world information for practical application
Presents a full range of methodologies, providing key comparative insights
Автор: Grumezescu, Alexandru Название: Alcoholic Beverages ISBN: 0128152699 ISBN-13(EAN): 9780128152690 Издательство: Elsevier Science Рейтинг: Цена: 31665.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks.
Includes a variety of trending ingredients for novel beverage production
Provides different approaches for the identification of adulterations and contaminants in alcoholic beverages
Includes research examples and applications of different products, such as beer, wine, and spirits
Автор: Piggott John, Piggott J. Название: Alcoholic Beverages: Sensory Evaluation and Consumer Research ISBN: 0081016522 ISBN-13(EAN): 9780081016527 Издательство: Elsevier Science Рейтинг: Цена: 26949.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.
Автор: Grumezescu, Alexandru Название: (Engineering of) Caffeinated and cocoa based beverages ISBN: 0128158646 ISBN-13(EAN): 9780128158647 Издательство: Elsevier Science Рейтинг: Цена: 31665.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields.
Presents both functional and medicinal perspectives in beverage production
Provides potential solutions for sustainable coffee and cocoa industry
Includes novel research applications to foster research and product development
Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Автор: Grumezescu, Alexandru Название: Natural beverages ISBN: 0128166894 ISBN-13(EAN): 9780128166895 Издательство: Elsevier Science Рейтинг: Цена: 31160.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and 'natural' ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry.
Describes natural beverage production and its impact on nutritional value
Provides overall coverage of hot topics and scientific principles in the beverage industry
Explores the pros and cons of natural vs. artificial beverages in product development
Covers the production of all commonly consumed 'natural' beverages
Описание: In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide.
Автор: Asif Iqbal Zia; Subhas Chandra Mukhopadhyay Название: Electrochemical Sensing: Carcinogens in Beverages ISBN: 3319326546 ISBN-13(EAN): 9783319326542 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Thisbook describes a robust, low-cost electrochemical sensing system that is able todetect hormones and phthalates - the most ubiquitous endocrine disruptorcompounds - in beverages and is sufficiently flexible to be readily coupledwith any existing chemical or biochemical sensing system.
Автор: B. Biehl; Hans-Ferdinand Linskens; John F. Jackson Название: Analysis of Nonalcoholic Beverages ISBN: 3642833454 ISBN-13(EAN): 9783642833458 Издательство: Springer Рейтинг: Цена: 12157.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1.
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