Alexandru Grumezescu,
Alexandru Mihai Grumezescu,
Alina Maria Holban
Elsevier Science
e druk, 2019
9780128152690
Alcoholic Beverages
Volume 7: The Science of Beverages
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2019
ISBN13: 9780128152690
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks.
Specificaties
Inhoudsopgave
1. The Threat to Quality of Alcoholic Beverages by Unrecorded Consumption<br>2. Technology of Vermouth Wines<br>3. New Trends in Spirit Beverages Production<br>4. Mescal an Alcoholic Beverage From Agave spp. With Great Commercial Potential<br>5. Sotol, an Alcoholic Beverage With Rising Importance in the Worldwide Commerce<br>6. Medicinal Fungus Ganoderma lucidum as Raw Material for Alcohol Beverage Production<br>7. Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer<br>8. Electromagnetic Characterization of Beers: Methodology, Results, Limitations, and Applications<br>9. Tapping Into Health: Wine as Functional Beverage<br>10. The Evolution and the Development Phases of Wine<br>11. New Trends in Sparkling Wine Production<br>12. Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology <br>13. Emerging Trends in Fortified Wines: A Scientific Perspective<br>14. Emerging Functional Beverages: Fruit Wines and Transgenic Wines<br>