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Author: Katherine Smart Publisher: John Wiley & Sons ISBN: 0470695293 Category : Technology & Engineering Languages : en Pages : 340
Book Description
Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved. Contributions from leading international brewing technologists from industry, research institutes and academia ensure that the coverage is practically oriented, commercially relevant and academically rigorous. Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses, wort composition, yeast quality, beer flavour development and yeast handling. Brewing Yeast Fermentation Performance is an essential purchase for commercial brewers at all levels, technical personnel and allied traders associated with the brewing industry. It is an excellent companion reference source to the first edition, covering complimentary topics that no one connected to the brewing industry can afford to be without. Libraries in universities and research establishments where food and beverage science and technology and microbiology are studied and taught should have multiple copies on their shelves.
Author: Masaru Kuno Publisher: ISBN: 9781032111056 Category : Alcoholic beverages Languages : en Pages : 0
Book Description
"Introductory Science of Alcoholic Beverages provides readers an engaging introduction to the science behind beer, wine, and spirits. It illustrates not only the chemical principles that underlie what alcoholic beverages are, why they are the way they are and what they contain, but also frames them within the context of historical and societal developments. Discussed chapter topics include introductions to beer, wine, and spirits; the principles behind fermentation and distillation; and overviews of how each beverage class is made. The chapters highlight the unique chemistries that lend beer, wine, and spirits their individuality, as well as the key chemicals that impart their characteristic aroma and flavor profiles. This book goes beyond focused descriptions of individual alcoholic beverages by summarizing their common chemical lineage and illuminating the universal scientific principles that underpin them. It will be of interest to students of physics and chemistry, as well as enthusiasts and connoisseurs of beer, wine, and spirits"--
Author: Matteo Bordiga Publisher: CRC Press ISBN: 0429807244 Category : Cooking Languages : en Pages : 745
Book Description
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Author: Andrew G.H. Lea Publisher: Springer Science & Business Media ISBN: 1475752148 Category : Technology & Engineering Languages : en Pages : 443
Book Description
The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available information on the production pro cesses themselves. This book attempts to remedy the balance and to show that, far from being a quaint and rustic activity, the production of fermented beverages is a skilled and sophisticated blend of tradition and technology. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects. While we have tried to eliminate excessive duplication of information, we make no apologies for the fact that certain important aspects (e. g. the role of sulphur dioxide in wine and cidermaking) are discussed on more than one occasion. This only serves to underline their importance and to ensure that each chapter is moderately self-contained.
Author: John Piggott Publisher: Elsevier ISBN: 085709517X Category : Technology & Engineering Languages : en Pages : 520
Book Description
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. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production