Author: Ryan Elliott HodginsPublisher:
ISBN:
Category :
Languages : en
Pages : 242
Book Description
Phenolic Characterization of Oregon Pinot Noir Wines
Author: Ryan Elliott HodginsPublisher:
ISBN:
Category :
Languages : en
Pages : 242
Book Description
Phenolic Characterization of Oregonian and Californian Pinot Noir Wines
Author: Diane Youngeun ChooA Study of Phenolics in Anderson Valley Pinot Noir
Author: Sarah Cahn BennettCharacterization of the Phenolic Composition of Pinot Noir Fruit and Wines and Their Relationship to Other Pinot Varieties
Author: Thomas M. FitzpatrickPublisher:
ISBN:
Category :
Languages : en
Pages : 732
Book Description
Wine Science
Author: Ronald S. JacksonPublisher: Elsevier
ISBN: 0080489869
Category : Medical
Languages : en
Pages : 665
Book Description
The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.Key Features* Univerally appealing to non-technologists and technologists alike* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration* Covers sophisticated techniques in a clear, easily understood manner* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria* Chapter on recent historical findings regarding the origin of wine and wine making processes
Wine
Author: Merton SandlerPublisher: CRC Press
ISBN: 0203361385
Category : Technology & Engineering
Languages : en
Pages : 674
Book Description
Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity and lineage and led to improvements in the winemak
Oxygen Pickup During Typical Winery Operations
Author: Christin Marie CarlsonPublisher:
ISBN:
Category :
Languages : en
Pages : 186
Book Description
Proceedings of 3rd Edition of International Conference on Agriculture & Food Chemistry 2018
Author: EuroSciconPublisher: EuroScicon
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 94
Book Description
July 23-24, 2018 Rome, Italy Key Topics : Agricultural And Food Chemistry, Agricultural Chemical Science And Engineering, Agronomy, Agricultural And Food Biotechnology And Nanotechnology, Food Bioactives, Nutrition And Health, Food Chemistry, Food Engineering, Food Processing, Food Safety, Food Science And Technology, Food Packaging, Agricultural And Food Industry, Quality Analysis And Detection Technology In Agricultural And Food Materials, Market Standards And Regulations In Agricultural & Food Chemistry, Aquaculture, Fisheries, Veterinary Science, ,
Polyphenols in Plants
Author: Ronald Ross WatsonPublisher: Academic Press
ISBN: 012813769X
Category : Science
Languages : en
Pages : 444
Book Description
Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and optimized for various applications in food production. Historically, plants have been the major sources for drugs and health promotion. While there are a small number of nutrients contained, the growing focus is on the very diverse, complex ring structures: polyphenols that are not nutritious. In order to study or use them in patient treatment, the polyphenols need to be isolated, identified, and purified for application and study. This book brings together experts in the field who share their ongoing examination of isolation and purification of polyphenols as well as determination of their structures and composition. Polyphenols in Plants covers a range of new topics including polyphenols in vegetable waste and agricultural byproducts, extraction methods and characterization of polyphenols, and isolation techniques in the development of new compounds and their use in cancer therapy. This book will be useful to plant scientists and dietary supplement producers, as well as scientists in the food industry and alternative medicine who are interested in the specific health benefits of various dietary extracts and other polyphenol resources. - Fully revised and updated to present the latest developments in the field - Advances understanding of isolation, characterization, and identification of critical polyphenols vital to industrial development as therapies - Defines conditions of growth affecting polyphenol levels - Describes techniques critical to identifying and defining polyphenols
Food Industrial Processes
Author: Benjamin ValdezPublisher: BoD – Books on Demand
ISBN: 9533079053
Category : Science
Languages : en
Pages : 428
Book Description
The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.