Описание: This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.
Автор: Grumezescu, Alexandru Название: Non-alcoholic Beverages ISBN: 0128152702 ISBN-13(EAN): 9780128152706 Издательство: Elsevier Science Рейтинг: Цена: 31665.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Nonalcoholic Beverages, Volume Six in TheScience of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages.
Presents a broad scope of topics and process solutions from experts in the beverages industry
Covers the latest technologies and microbiological methods that enhance the health benefits of beverages
Includes emerging trends in nonalcoholic beverages and offers a variety of safety and quality techniques for adding value to products
Описание: Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages presents relevant material regarding distilled alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to offer evidence regarding the use of novel technologies in distilled alcoholic beverages and focuses on the importance of the relationship between chemical and sensory approaches. This information will be useful for distilled alcoholic beverage producers, scientists, professors, and as targeting material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters on the following subjects: cachaA§a, cognac, pisco, rum, mezcal and tequila, and tiquira (spirit of manioc), and provides information concerning the use of novel technologies in the distilled alcoholic beverage field, comparing them with the classical technologies used worldwide. Useful data is provided regarding the effects of these novel technologies on chemical properties and sensory wine acceptance, as well as on descriptive profiles aimed at assessing the changes promoted in the chemical profile of distilled alcoholic beverages as a result of the improvement of their quality and sensory uniqueness.
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: Veach Michael R. Название: Kentucky Bourbon Whiskey: An American Heritage ISBN: 0813141656 ISBN-13(EAN): 9780813141657 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3129.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Historian Michael R. Veach reveals the true story of bourbon in Kentucky Bourbon Whiskey.
Описание: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
Описание: Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes seven chapters with the following subject matter: red wines produced from American grapes (Vitis labrusca) (Brazil), Bordeaux Cabernet Sauvignon and Merlot (France), Tempranillo (Spain), CarmenA?re (Chile), Touriga Nacional (Portugal), Tannat (Uruguay), and Syrah (Brazil) grapes. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in red wine production, comparing those with classical technologies used worldwide. The book provides useful data regarding the effect of these novel technologies on chemical properties, sensory wine acceptance and descriptive profiles, assessing the changes promoted in the wines chemical profile as a result of the their quality improvement and sensory uniqueness.
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: 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
Описание: This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.
Автор: Grumezescu, Alexandru Название: Trends in Beverage Packaging Volume 16: The Science of Beverages ISBN: 0128166835 ISBN-13(EAN): 9780128166833 Издательство: Elsevier Science Рейтинг: Цена: 31160.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing.
Includes information on the monitoring of microbial activity using antimicrobial packaging detection of food borne pathogens
Presents the most up-to-date information on innovations in smart packaging and sensors for the beverages industry
Discusses the uses of natural and unnatural compounds for food safety and good manufacturing practices
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.
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