Food and beverage technology Books
PHI Learning Food Processing and Preservation
Book Synopsis
£20.99
Agro-Bios Outlines of Food Technology
Book Synopsis
£44.99
Isha Books Biotechnology and Food Security
Book SynopsisThe book discusses the benefits of biotechnology in food security, poverty alleviation, and rural development. It focuses on a food chain approach to food safety and technology-oriented food security evaluation. The author, Dr. Sujata K. Dass, is a renowned scientist with expertise in biomedicine and nutrition.
£28.88
Nova Science Publishers Inc Food Packaging: Safety, Management and Quality
Book Synopsis
£163.19
Nova Science Publishers Inc Food Byproducts: Valorization Through
Book Synopsis
£163.19
Nova Science Publishers, Inc. Legumes Beyond Their Nutritional Value
£138.39
Nova Science Publishers, Inc. Advances in Meat Alternatives Principles Engineering and Safety Challenges
£163.19
Springer Yeast Biotechnology
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£170.99
Oxford University Press Beer Tap Into the Art and Science of Brewing
Book SynopsisWritten by one of the world''s leading authorities and hailed by American Brewer as brilliant and by a wide margin the best reference now available, Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.Trade ReviewThis book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *This book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *Table of ContentsChapter 1: FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries ; Chapter 2: GRAIN TO GLASS: The Basics of Malting and Brewing ; Chapter 3: EACH TO HER OWN: BEER STYLES ; Chapter 4: EYES, NOSE AND THROAT: The Quality of Beer ; Chapter 5: THE HEART AND SOUL OF BEER: Malt ; Chapter 6: WATER AND GENUINE TERROIR ; Chapter 7: THE WICKED AND PERNICIOUS WEED: Hops ; Chapter 8: COOKING AND CHILLING: The Brewhouse ; Chapter 9: GODDISGOODE: Yeast and Fermentation ; Chapter 10: REFINING MATTERS: Downstream Processing ; Chapter 11: MEASURE FOR MEASURE: How beer is analyzed ; Chapter 12: TO THE FUTURE: Malting and Brewing in Years to Come ; Appendix One: SOME SCIENTIFIC PRINCIPLES ; Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK
£37.04
Oxford University Press Science of Cheese C
Book SynopsisIn an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods.Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would lead to a very mild, and something akin to cottage, cheese-deemed delicious enough by our traveling cheese maker that he or she did it again another day.Today we know of more than 2,000 varieties of cheese from Gorgonzola, first noted in year 879, to Roquefort in 1070 to Cheddar in 1500. But Tunick delves deeper into the subject to provide a wide-ranging overview that begins with cows and milk and Trade ReviewMany books tell us about the cheeses of the world, but here the author introduces the reader to the chemistry and biology involved in cheese formation. I recommend this book to any cheese-eater who has wondered about the cause of their latest taste-sensation. * Simon Cotton, Chemistry and Industry *The book is full of fascinating data. * Colin Berry, The Oldie *A charming and informative book that will have you seeking out cheese shops with informed enthusiasm. * Christine Evans-Pughe, Engineering & Technology *Tunick comes very close to perfection. * Hans Bouma, NVOX *Table of ContentsPreface ; 1. IN THE BEGINNING Milk ; 2. CURDS AND WHEY Cheesemaking ; 3. YOU'RE NOT GETTING OLDER, YOU'RE GETTING BETTER Ripening ; 4. DOES THIS CHEESE MAKE ME LOOK FAT? Nutrition ; 5. STICK IT UP YOUR NOSE, AND OTHER ANALYTICAL TECHNIQUES ; 6. CHEESE IT - THE COPS! Laws and Regulations ; 7. DO TRY THIS AT HOME ; 8. THE CHEESE STANDS ALONE ; References ; Acknowledgments ; Index
£40.84
Springer Molecular And Cell Biology Of Yeasts
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£170.99
Springer A Handbook of Food Packaging
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£170.99
Springer Autoxidation in Food and Biological Systems
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£123.49
Springer Postnatal Growth Neurobiology
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£170.99
Springer Human Lactation 3 The Effects of Human Milk on the Recipient Infant
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£123.49
Springer Water Relationships in Foods Advances in the 1980s and Trends for the 1990s 302 Advances in Experimental Medicine and Biology
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£170.99
Springer Dietary Fiber in Health and Disease
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£103.88
Springer New Techniques in the Analysis of Foods
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£113.99
Springer Plant Cell and Tissue Culture for the Production of Food Ingredients
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£123.49
Springer Quality Attributes of Muscle Foods
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£123.49
Springer Mycotoxins and Food Safety 504 Advances in Experimental Medicine and Biology 504
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£123.49
Springer Winemaking
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£189.99
Springer Fermented Beverage Production
Book Synopsis1 Production of Fermentable Extracts from Cereals and Fruits.- MALTING.- REFERENCES.- 2 Alcoholic Beverage Fermentations.- YEAST.- PHYSIOLOGY OF YEAST GROWTH.- PRODUCTION OF FLAVOR COMPOUNDS.- REFERENCES.- 3 Beers: Recent Technological Innovations in Brewing.- THE TRADITIONAL BREWING PROCESS.- NEW TECHNOLOGICAL EVOLUTIONS.- NEW PRODUCTS: LOW ALCOHOL BEER, ALCOHOL-FREE BEER, AND ICE BEER.- CONCLUSION.- REFERENCES.- 4 Cidermaking.- HISTORY AND DEFINITION.- RAW MATERIALS.- FERMENTATION.- POST-FERMENTATION OPERATIONS.- CONCLUSION.- REFERENCES.- 5 White Wines.- WINE STYLES AND GRAPE VARIETIES.- IMPROVED PLANTING MATERIAL.- THE VINEYARD AND HARVEST.- PREFERMENTATION TREATMENTS.- YEAST AND FERMENTATION CONTROL.- POSTFERMENTATION OPERATIONS.- REFERENCES.- 6 Red Wines.- STYLES OF RED TABLE WINES.- GRAPE MATURITY AND HARVESTING.- PREFERMENTATION OPTIONS.- JUICE, SKIN AND SEED CONTACTING.- THE ETHANOL FERMENTATION.- MALO-LACTIC FERMENTATION.- POST-FERMENTATION HANDLING OF WINES.- PREPARATION FORBTrade Reviewabout the first edition: "[...]an authoritative overview of fermented beverage production in the 1990s." (Fruit Processing) "The essential science and technology underpinning a diversity of alcoholic beverages is presented in this splendid volume[...] it provides [an overview] of the (virtual) totality of fermented beverages." (Chemistry and Industry)Table of Contents1 Production of Fermentable Extracts from Cereals and Fruits.- Structure of Cereals.- Grain Development.- The Cereal Endosperm.- Cereal Storage Polymers.- Starch.- Amylose.- Amylopectins.- Starch Granules.- Starch Lipids.- Storage Proteins.- Cereal Lipids.- Cereal Cell Walls.- Basic Structure.- Glucans and Celluloses.- Hemicelluloses.- MALTING.- Outline of Barley Malting.- Changes in Barley Cell-Wall Components During Malting.- Changes in Endosperm Proteins.- Changes in Starch.- Depolymerization Activities During Mashing.- The Biochemistry of Mashing.- Depolymerization of Starch Polymers.- Cell-Wall Degradation.- Protein and Nucleic Acid Solubilization and Breakdown.- Lipid Extraction During Mashing.- Continued Activities During Distillery Fermentation.- Degradation of Branched Dextrins.- Formation of Ethyl Carbamate.- Multiple Parallel Fermentation.- Fruits as Raw Materials.- Fruit Juices and Their Composition.- Fruit Pulping.- Implications of Processing Certain Fruits.- REFERENCES.- 2 Alcoholic Beverage Fermentations.- YEAST.- PHYSIOLOGY OF YEAST GROWTH.- Nutritional Requirements.- Carbohydrate Utilization.- Uptake of Glucose.- Glucose and the Uptake of Maltose.- Glucose and the Uptake of Sucrose.- Utilization of Nitrogen Sources.- Ethanol Fermentation.- PRODUCTION OF FLAVOR COMPOUNDS.- Higher Alcohols.- Organic Acids.- Esters.- Carbonyl Compounds.- Malo-lactic Fermentation.- Sulphur Compounds.- REFERENCES.- 3 Beers: Recent Technological Innovations in Brewing.- THE TRADITIONAL BREWING PROCESS.- Raw Materials.- Wort Production.- Wort Fermentation and Maturation.- NEW TECHNOLOGICAL EVOLUTIONS.- Raw Materials.- Wort Production.- Fermentation and Maturation.- NEW PRODUCTS: LOW ALCOHOL BEER, ALCOHOL-FREE BEER, AND ICE BEER.- Low-Alcohol Beer and Alcohol-Free Beer.- Physical Removal of Ethanol.- Adaptation of the Traditional Process.- Ice Beer.- CONCLUSION.- REFERENCES.- 4 Cidermaking.- HISTORY AND DEFINITION.- RAW MATERIALS.- Cider Apples.- Milling and Pressing.- Juice Additions.- FERMENTATION.- Yeast Selection.- Malo-lactic Fermentation.- Sulfite Binding.- Cider Color.- Cider Flavor.- POST-FERMENTATION OPERATIONS.- Racking and Storage.- Storage Disorders.- Flavor Disorders.- CONCLUSION.- REFERENCES.- 5 White Wines.- WINE STYLES AND GRAPE VARIETIES.- Dry, White, Floral and Fruity Wines.- Medium-Dry, White, Floral and Fruity Wines.- Dry, White, Full-Bodied Wines.- Sweet, White Table Wines.- IMPROVED PLANTING MATERIAL.- THE VINEYARD AND HARVEST.- The Vineyard.- Harvest.- PREFERMENTATION TREATMENTS.- YEAST AND FERMENTATION CONTROL.- POSTFERMENTATION OPERATIONS.- REFERENCES.- 6 Red Wines.- STYLES OF RED TABLE WINES.- GRAPE MATURITY AND HARVESTING.- PREFERMENTATION OPTIONS.- JUICE, SKIN AND SEED CONTACTING.- Maceration Prior to Fermentation.- Conventional Maceration.- Maceration After the Fermentation.- Carbonic Maceration.- Color and Component Extraction During Conventional Maceration.- The Role of Copigmentation.- The Rates of Component Extraction.- Extraction From Seeds.- The Use of Temperature and Contacting Time To Enhance Extraction.- The Choice of Time to Press.- THE ETHANOL FERMENTATION.- Must Preparation.- Yeast Inoculation.- Fermentation Temperature.- Concurrent Malo-Lactic Fermentation.- Prediction of Fermentation Behavior.- Fermentation Problems.- Heat Evolution.- Gas Evolution.- MALO-LACTIC FERMENTATION.- Malo-Lactic Bacteria.- Bacterial Nutrition.- Immobilized Bacteria.- POST-FERMENTATION HANDLING OF WINES.- AGING.- Aging Reactions.- Cooperage Considerations.- Microbial Control During Aging.- Evaporative Losses.- PREPARATION FOR BOTTLING.- REFERENCES.- 7 Sparkling Wines.- BASE WINES.- CARBONATION.- Levels and Terms.- Quantification of Carbonation.- Methods of Carbonation.- SECONDARY FERMENTATION BY YEAST.- Selection of Yeast and Conditioning.- Fermentation Temperature.- Culturing Techniques.- Inoculum Size.- Agglomerating Ability.- Enclosed or Encapsulated Yeast.- The Sugar Source for the Carbonating Fermentation.- The Vessel Used for the Carbonating Fermentation.- YEAST LEES AGING.- Overview of Lees Aging Reactions.- Non-Enzymic Effects on Composition of the Wine with Lees Contact.- Excretion of Amino Acids.- Autolysis and Enzymatic Activity.- METHOD OF CLARIFICATION.- No Clarification.- Riddling and Disgorging.- Filtration.- THE FINAL PACKAGE.- SWEETENING.- AGING OF SPARKLING WINES IN THE ABSENCE OF YEAST-EFFECT OF HEAT AND LIGHT.- General Sensory Effects of Heat.- Heat and the Formation of Ethyl Carbamate.- Heat and Maillard Reaction Products.- Heat and Changes in Ester Composition.- Heat and Oxidation.- Heat, Internal Pressure, and Bottle Seal.- Heat and Protein Instabilities.- Light.- FOAM AND BUBBLES.- Bubbles.- Foam.- CONCLUSION.- REFERENCES.- 8 Fortified Wines: Sherry, Port and Madeira.- Definition and Scope.- Origins and Current Status of Fortified Wines.- Outline of the Basic Processes.- ALCOHOLIC FERMENTATION.- FORTIFICATION SPIRIT.- SHERRY.- Definition.- Viticulture.- Climate and Soil.- Vineyards and Grape Varieties.- Vintage.- Vinification.- Pressing.- Fermentation and Fortification.- Styles of Wine.- Aging and Maturation.- Cellars.- The Solera System.- Aging Under Flor.- Maturation without Flor.- Sweetening and Color Wines.- Commercial Styles of Sherry.- Final Processing.- PORT.- Regulation.- Geographical Origin.- Viticulture.- Vintage.- Vinification.- Basic Styles of Wine.- Aging and Maturation.- Blending.- Commercial Styles of Port.- Wood Aged Styles.- Bottle Aged Styles.- Processing.- MADEIRA.- Regulation and Geographical Origin.- Viticulture.- Vintage.- Vinifìcation.- Aging and Maturation.- Blending.- Commercial Styles of Madeira.- Processing.- QUALITY ASPECTS.- Ethyl Carbamate.- Microbial Spoilage.- ACKNOWLEDGEMENT.- REFERENCES.- 9 From Vine to Cognac.- THE GEOLOGY AND THE ’CRU’ (GROWTH AREA).- THE VINE VARIETIES.- THE WINEMAKING.- Treatment of the Grapes in the First 5 Minutes.- From the Harvest to the Fermentation Vat.- The Fermentation.- THE CHARENTE DISTILLATION.- THE AGING OF COGNAC.- BLENDING: AN IMPORTANT STEP IN THE PROCESS OF COGNAC PRODUCTION.- The Development of the Chemical Equilibrium During Blending and Reduction.- Production of the Blend.- Notions of Age.- Commercial Denominations.- CONCLUSION.- REFERENCES.- 10 Armagnac and Wine-Spirits.- ARMAGNAC.- Historical Background.- Appellation Areas, Soils, Climate, Vine Stocks.- Vinifìcation.- Distillation and Regulations.- The Continuous Armagnac Still (Figure 10-2).- Two-Stage Pot Stills.- Analysis.- Traditional Analyses.- Gas Chromatography.- High-Pressure Liquid Chromatography (HPLC).- Sensory Analyses.- Analysis of Principal Ions in Armagnac Spirits.- Carbonyl Compounds in Wine Spirits.- Aging and Merchandizing Preparation.- WINE-SPIRITS.- Regulations.- Wine-spirits.- Brandy.- Distillation.- Wine Rectifiers (Manlier, 1925).- Indirect Rectifiers.- Batch Rectification for the Production of Wine-Spirits or Distillates (Figure 10-16).- Composition of Brandies.- Aging and Merchandising Preparation.- ETHYL CARBAMATE IN WINE SPIRITS.- Role of the Distillation Process.- Role of the Vine Cultivar.- Search for a Precursor in the Case of 22 A Baco Wine.- Catalytic Role of Copper.- Role of Light.- Hydrocyanic Acid.- Use of Ion Exchange Resins to Reduce EC Content.- CONCLUSION.- ACKNOWLEDGEMENTS.- REFERENCES.- 11 Whiskies.- MATERIALS.- MILLING, COOKING, AND MASHING.- Malt Whisky.- Grain Whisky.- FERMENTATION.- DISTILLATION.- Batch Distillation.- Continuous Distillation.- By-Products.- MATURATION.- Current Practice.- Cask Type.- Warehousing.- Sensory Changes During Maturation.- Chemical Changes During Maturation.- Extraction of Wood Components.- Reactions Involving Distillate Components.- Solution Changes That Affect the Release of Aroma-Compounds.- BLENDING.- FILTRATION.- RAW MATERIAL AND PRODUCT ANALYSES.- Sensory Assessment.- Raw Materials.- Cereals.- Yeast.- Water.- Mashing and Fermentation.- Distillation.- Maturation.- REFERENCES.- 12 Rum.- THE HISTORY OF RUM.- THE ORIGIN OF THE WORD ’RUM’.- CANE JUICE PRODUCTION.- MOLASSES.- MOLASSES HANDLING.- CANE JUICE.- DIFFERENT TYPES OF MOLASSES.- YEASTS.- YEAST PROPAGATION.- FERMENTATION.- FERMENTATION EFFICIENCIES.- DISTILLATION.- POT DISTILLED RUM.- HIGH ESTER RUMS.- COLUMN DISTILLATION.- INVENTORY CONTROL AND MANAGEMENT.- THE AGING OF RUM—MATURATION.- THE AROMA AND FLAVOR OF RUM.- EFFLUENT DISPOSAL.- QUALITY.- Quality—Molasses.- Water, Yeast and Fermentation (IOB, Methods of Analysis, 1997).- Quality—Water (IOB, Methods of Analyses, 1997).- Quality—Yeast.- Quality—Yeast.- Quality—Plant Hygiene.- Quality—Distillation.- Quality—Casks.- Quality—Effluent.- Quality—Bottled Rums.- SUMMARY AND CONCLUSION.- REFERENCES.- 13 Vodka, Gin and Other Flavored Spirits.- Vodka.- Gin.- Other Flavored Spirits.- DEFINITIONS AND REGULATIONS.- Neutral Alcohol.- Vodka.- Gin.- Other Flavored Spirits.- BRANDS, MARKETS AND VOLUMES.- Vodka.- Gin.- Other Flavored Spirits.- VODKA, GIN AND FLAVORED SPIRIT PRODUCTION.- Neutral Alcohol.- Vodka.- Gin.- Materials for Gin Production.- Gin Distillation.- Compounded Gin Production.- Flavored Gins.- Other Juniper-Based Drinks.- Other Flavored Spirits.- Packaging and Distribution.- ANALYSIS.- Alcohol.- Water.- Flavor.- Brand Authenticity Analysis.- ACKNOWLEDGEMENTS.- REFERENCES.- 14 Liqueurs & Speciality Products.- STATISTICS.- Pre-mixed drinks.- LEGAL DEFINITIONS.- COMPOSITION.- CREAM LIQUEURS.- COCKTAILS.- SUMMARY.- REFERENCES.- 15 Cachaça, Pisco and Tequila.- CACHAÇA: THE BRAZILIAN SUGAR CANE SPIRIT.- Historical Background.- Cachaça Regulations.- Raw Material.- Sugar Cane Juice Extraction.- Must Preparation.- Fermentation.- The Yeast.- The Fermentation Process.- Sugar Cane Wine Composition.- Distillation.- Discontinuous and Semi-Continuous Systems.- Continuous Distillation.- Distillate Composition.- Aging.- Some Aspects Related to Quality of Cachaça.- Sulphur Compounds and the Sensorial Quality of Cachaça.- Inappropriate Handling and Industrial Practices.- Sugar Addition and Legal Regulations.- New Detected Contamination.- Cachaça Production and Market.- Conclusions.- PISCO.- Production Zone.- Vinification in the Pisco Industry.- Distillation.- Distillation Method.- Chemical Composition of Pisco.- Production and Consumption.- TEQUILA.- Materials.- Tequila Elaboration.- Harvesting, Cooking and Mashing.- Fermentation.- Distillation.- Maturation.- Flavor Chemistry.- REFERENCES.- 16 Filtration and Stabilization of Beers.- BACKGROUND TO BEER STABILITY.- THE IMPORTANCE OF OXYGEN.- COLD CONDITIONING.- CONVENTIONAL POWDER FILTRATION.- STABILIZATION WITH PROCESSING AIDS.- Tannic Acid.- Silicas.- Polyvinylpolypyrrolidinone (PVPP).- Nylon.- Bentonite.- Activated Carbon.- Enzymes.- DILUTION OF HIGH-GRAVITY BEERS.- PASTEURIZATION.- Theory.- Equipment and Process Conditions.- Effect Upon Beer Quality.- COLD STERILIZATION OF BEER.- Sheet Filters.- Enzinger Pulp Filters.- Cartridge (Membrane) Filters.- Ceramic Candles.- GAS ADJUSTMENT.- CASK ALES.- BEER RECOVERY.- Centrifuges.- Vacuum Filters.- Filter Presses.- Alcohol Evaporation Systems.- Crossflow Membrane Filtration.- THE FUTURE.- ACKNOWLEDGEMENTS.- REFERENCES.- 17 Flavor Chemistry.- RAW MATERIALS.- Wine Derives Flavor from Grapes.- Beer, Whisky, and Gin Derive Flavor from Grain.- Flavor Additives: Hops in Beer.- Raw Materials in the Flavor of Gin, Vodka, and Whisky.- Other Raw Materials: Fruits in Wine and Brandies.- FERMENTATION.- Yeast Strain.- Temperature.- Oxygen Effect.- Barrel Fermentation.- Malo-lactic Fermentation.- Lees Contact (sur lies).- Sulfur Compounds.- DISTILLATION.- Thermally Induced Chemical Reactions.- Still Type.- CONTRIBUTION OF AGING TO FLAVOR.- Reactions During Aging.- Oxidation.- Esterification and Hydrolysis.- Evaporation.- Effects of Oak Aging.- Compounds Extracted from Oak.- French versus American Oak.- New versus Used Barrels.- Cooperage Techniques.- CONCLUSION.- REFERENCES.
£237.49
Springer Expectations and the Food Industry
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£85.49
Springer Fermented Beverage Production
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£237.49
Springer Expectations and the Food Industry
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£85.49
Springer Statistical Quality Control for the Food Industry
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£123.49
Springer Food Preservatives
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£123.49
Springer Quality of Fresh and Processed Foods
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£189.99
Springer Microorganisms in Foods 6 Microbial Ecology of Food Commodities
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£265.99
Springer PCR Methods in Foods
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£85.49
Springer Essays in Brewing Science
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£94.99
Springer Selenium in Food and Health
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£85.49
Springer Wine Microbiology Practical Applications and Procedures
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£85.49
Springer Organic Food
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£123.49
Springer Mycotoxins in Feedstuffs
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£123.49
Springer Ingredients in Meat Products Properties Functionality and Applications
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£112.50
Springer Mycotoxins in Foodstuffs
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£123.49
Springer Wine Chemistry and Biochemistry
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£237.49
Springer Current Developments in Solidstate Fermentation
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£123.49
Springer Medical Foods from Natural Sources
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£85.49
Springer Meat Biotechnology
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£123.49
Springer Edible Films and Coatings for Food Applications
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£85.49
Springer Pecan Technology
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£85.49
Springer Enzyme Immunoassays
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£170.99
Springer Food Enzymes Structure and Mechanism
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£85.49
Springer Quality in Frozen Food
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£123.49
Springer Pond Aquaculture Water Quality Management
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£237.49
