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Author: Ashok Pandey Publisher: Elsevier ISBN: 0444636773 Category : Technology & Engineering Languages : en Pages : 524
Book Description
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. - Contains comprehensive coverage of food and beverage production - Covers all types of fermentation processes and their application in various food products - Includes unique coverage of the biochemical processes involved in beverages production
Author: Ashok Pandey Publisher: Elsevier ISBN: 0444636773 Category : Technology & Engineering Languages : en Pages : 524
Book Description
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. - Contains comprehensive coverage of food and beverage production - Covers all types of fermentation processes and their application in various food products - Includes unique coverage of the biochemical processes involved in beverages production
Author: Annie Hill Publisher: Woodhead Publishing ISBN: 1782423494 Category : Technology & Engineering Languages : en Pages : 513
Book Description
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste. - Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing - Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management - Focuses on developments in industry and academia, bringing together leading experts in the field
Author: Rob Arnold Publisher: Columbia University Press ISBN: 0231550898 Category : Cooking Languages : en Pages : 213
Book Description
Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.
Author: Fachverlag Hans Carl GmbH Publisher: Fachverlag Hans Carl ISBN: 3418009352 Category : Science Languages : en Pages : 183
Book Description
This publication is a compillion of the articles published in the BrewingScience bimonthly online journal in 2023. Aside from the more conventional subjects of barley, malt and hops as well as of wort and beer quality, some novel areas of research emerged this year, including the implementation of artificial intelligence and machine learning in the process of kilning hops, the substitution of malt with residual ingredients from the baking industry, the impact of fermantation conditions on ethanol production using exotic "ca na" fruit, and much more.
Author: Daniel Clarke Publisher: Emerald Group Publishing ISBN: 1800431864 Category : Business & Economics Languages : en Pages : 268
Book Description
Researching Craft Beer offers insights for aspiring and present owners of breweries, those looking to open a craft beer bar as well as other beer researchers. The volume offers a prescient assessment of historic, present, and likely future developments within the sector.
Author: Tinashe Dune Publisher: Routledge ISBN: 1000347214 Category : Medical Languages : en Pages : 426
Book Description
Australia is increasingly recognised as a multicultural and diverse society. Nationally, all accrediting bodies for allied health, nursing, midwifery and medical professions require tertiary educated students to be culturally safe with regards to cultural and social diversity. This text, drawing on experts from a range of disciplines, including public health, nursing and sociology, shows how the theory and practice of cultural safety can inform effective health care practices with all kinds of diverse populations. Part 1 explores key themes and concepts, including social determinants of health and cultural models of health and health care. There is a particular focus on how different models of health, including the biomedical and Indigenous perspectives, intersect in Australia today. Part 2 looks at culturally safe health care practice focusing on principles and practice as well as policy and advocacy. The authors consider the practices that can be most effective, including meaningful communication skills and cultural responsiveness. Part 3 examines the practice issues in working with diverse populations, including Indigenous Australians, Culturally and Linguistically Diverse Australians, Australians with disabilities, Australians of diverse sexual orientation and gender identity, and ageing Australians. Part 4 combines all learnings from Parts 1–3 into practical learning activities, assessments and feedback for learners engaging with this textbook. Culture, Diversity and Health in Australia is a sensitive, richly nuanced and comprehensive guide to effective health practice in Australia today and is a key reference text for either undergraduate or postgraduate students studying health care. It will also be of interest to professional health care practitioners and policy administrators.
Author: John M. deMan Publisher: Springer ISBN: 3319636073 Category : Technology & Engineering Languages : en Pages : 614
Book Description
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Author: Ashok Pandey
Author: Ashok Pandey
Author: Annie Hill
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Author: 
Author: Rob Arnold
Author: Fachverlag Hans Carl GmbH
Author: Daniel Clarke
Author: Tinashe Dune
Author: John M. deMan
Author: G Kelville Davis