Handbook Of Alcoholic Beverages 2 Volume Set

Handbook Of Alcoholic Beverages 2 Volume Set by Alan J. Buglass. Download it Handbook Of Alcoholic Beverages 2 Volume Set books also available in PDF, EPUB, and Mobi Format for read it on your Kindle device, PC, phones or tablets. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks.. Click Get Books for free books.

Handbook Of Alcoholic Beverages 2 Volume Set

Handbook Of Alcoholic Beverages 2 Volume Set
Author: Alan J. Buglass
Publisher: John Wiley & Sons
ISBN: 9780470976654
Size: 50.48 MB
Format: PDF, Mobi
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A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
Handbook of Alcoholic Beverages, 2 Volume Set
Language: en
Pages: 1208
Authors: Alan J. Buglass
Categories: Technology & Engineering
Type: BOOK - Published: 2011-01-13 - Publisher: John Wiley & Sons
A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic
Handbook of Alcoholic Beverages
Language: en
Pages: 1204
Authors: Alan J. Buglass
Categories: Technology & Engineering
Type: BOOK - Published: 2011-02-14 - Publisher: Wiley
A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic
Handbook of Food Products Manufacturing, 2 Volume Set
Language: en
Pages: 2308
Authors: Nirmal Sinha
Categories: Technology & Engineering
Type: BOOK - Published: 2007-04-27 - Publisher: John Wiley and Sons
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this
Handbook of Food and Beverage Fermentation Technology
Language: en
Pages: 1000
Authors: Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
Categories: Technology & Engineering
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra
Handbook of Fermented Food and Beverage Technology Two Volume Set
Language: en
Pages: 1536
Authors: Y. H. Hui, E. Özgül Evranuz
Categories: Technology & Engineering
Type: BOOK - Published: 2012-05-21 - Publisher: CRC Press
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Handbook of Food Analysis - Two Volume Set
Language: en
Pages: 1568
Authors: Leo M.L. Nollet, Fidel Toldra
Categories: Science
Type: BOOK - Published: 2015-06-10 - Publisher: CRC Press
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the
Handbook of Obesity, Two-Volume Set
Language: en
Pages: 1256
Authors: George A. Bray, Claude Bouchard
Categories: Medical
Type: BOOK - Published: 2019-06-28 - Publisher: CRC Press
This 2 volume set comprises of the 3rd edition of Volume 1 and the 4th edition of Volume 2, both published in 2014.In recent years, we've developed a much better grasp of the biological and other factors associated with the development of obesity. New clinical trials, discoveries related to drug
Handbook of Vibrational Spectroscopy, 5 Volume Set
Language: en
Pages: 4000
Authors: John M. Chalmers, Peter R. Griffiths
Categories: Science
Type: BOOK - Published: 2002-02-15 - Publisher: Wiley-Blackwell
THE DEFINITIVE RESOURCE The first truly comprehensive work on vibrational spectroscopy, providing a one-stop reference for infrared, near-infrared and Raman spectroscopy. AUTHORITATIVE, ... With contributions from acknowledged leaders in the field, the calibre of the editors and authors speaks for itself. Volume 1: Theory and Instrumentation Volume 2: Sampling Techniques
Comprehensive Handbook of Alcohol Related Pathology
Language: en
Pages: 1670
Authors: Victor R. Preedy, Ronald Ross Watson
Categories: Alcohol
Type: BOOK - Published: 2005 - Publisher: Academic Press
This comprehensive handbook is a "one-stop-shop" for all researchers involved in the field of alcohol-related harm at the whole body or cellular level. Over 100 chapters provide abundant information of a wide range of topics that extend from the evolutionary aspects of alcohol consumption and the prevalence of alcohol misuse
The Oxford Handbook of Food Fermentations
Language: en
Pages: 805
Authors: Charles W. Bamforth, Robert Edwin Ward
Categories: Science
Type: BOOK - Published: 2014 - Publisher: Oxford Handbooks
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of