Wine Science

Principles and Applications

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Author: Ronald S. Jackson

Publisher: Elsevier

ISBN: 0123814693

Category: Technology & Engineering

Page: 978

View: 7546

Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology

Food Processing Technology

Principles and Practice

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Author: P J Fellows

Publisher: Woodhead Publishing

ISBN: 0081005237

Category: Technology & Engineering

Page: 1152

View: 4258

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Postmodern Winemaking

Rethinking the Modern Science of an Ancient Craft

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Author: Clark Smith

Publisher: Univ of California Press

ISBN: 0520275195

Category: Cooking

Page: 344

View: 5188

In Postmodern Winemaking, Smith shares knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker’s craft—one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray—enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.

Wine Tasting

A Professional Handbook

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Author: Ronald S. Jackson

Publisher: Academic Press

ISBN: 0128018267

Category: Technology & Engineering

Page: 430

View: 6434

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Food Packaging

Principles and Practice, Third Edition

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Author: Gordon L. Robertson

Publisher: CRC Press

ISBN: 1439862427

Category: Technology & Engineering

Page: 733

View: 3148

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Principles and Practice of Soil Science

The Soil as a Natural Resource

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Author: Robert E. White

Publisher: John Wiley & Sons

ISBN: 1118685733

Category: Science

Page: 384

View: 2554

Principles and Practice of Soil Science, Fourth Editionprovides a current and comprehensive introduction to soil science for students in the fields of environmental and agricultural science, ecology, soil and land management, natural resource management and environmental engineering. Covers all aspects of soil science including soil habitat, processes in the soil environment and soil management. Emphasizes the applications of soil science to the solution of practical problems in soil and land management. Highlights real world examples drawn from the author’s international experience in the field. Includes an expanded colour section of soil profiles and other features, and greater coverage of international soil classification Features new problem sets and questions at the end of each chapter, designed to reinforce important principles. An answer key is provided at the end of the text. Artwork from the book is available to instructors online at www.blackwellpublishing.com/white

Sensory Evaluation Practices

Food and Science Technology Series

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Author: Herbert Stone,Joel L. Sidel

Publisher: Academic Press

ISBN: 0323139760

Category: Technology & Engineering

Page: 338

View: 9080

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions

Fundamentals of Food Process Engineering

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Author: Romeo T. Toledo

Publisher: Springer Science & Business Media

ISBN: 0387292411

Category: Technology & Engineering

Page: 570

View: 2946

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Cosmetic Science and Technology: Theoretical Principles and Applications

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Author: Kazutami Sakamoto,Robert Lochhead,Howard Maibach,Yuji Yamashita

Publisher: Elsevier

ISBN: 0128020547

Category: Science

Page: 854

View: 8612

Cosmetic Science and Technology: Theoretical Principles and Applications covers the fundamental aspects of cosmetic science that are necessary to understand material development, formulation, and the dermatological effects that result from the use of these products. The book fulfills this role by offering a comprehensive view of cosmetic science and technology, including environmental and dermatological concerns. As the cosmetics field quickly applies cutting-edge research to high value commercial products that have a large impact in our lives and on the world's economy, this book is an indispensable source of information that is ideal for experienced researchers and scientists, as well as non-scientists who want to learn more about this topic on an introductory level. Covers the science, preparation, function, and interaction of cosmetic products with skin Addresses safety and environmental concerns related to cosmetics and their use Provides a graphical summary with short introductory explanation for each topic Relates product type performance to its main components Describes manufacturing methods of oral care cosmetics and body cosmetics in a systematic manner

Biotransport: Principles and Applications

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Author: Robert J. Roselli,Kenneth R. Diller

Publisher: Springer Science & Business Media

ISBN: 9781441981196

Category: Medical

Page: 1286

View: 8436

Introduction to Biotransport Principles is a concise text covering the fundamentals of biotransport, including biological applications of: fluid, heat, and mass transport.

Food Microbiology

Fundamentals and Frontiers

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Author: Michael P. Doyle,Robert L. Buchanan

Publisher: American Society for Microbiology Press

ISBN: 1555816266

Category: Science

Page: 1138

View: 4198

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.

Food Science and the Culinary Arts

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Author: Mark Gibson

Publisher: Academic Press

ISBN: 0128118172

Category: Technology & Engineering

Page: 528

View: 8319

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Principles and Practices of Winemaking

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Author: Roger B. Boulton,Vernon L. Singleton,Linda F. Bisson,Ralph E. Kunkee

Publisher: Springer Science & Business Media

ISBN: 1475762550

Category: Technology & Engineering

Page: 604

View: 8635

Methods Analysis of Musts and Wines

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Author: C. S. Ough,M. A. Amerine

Publisher: Wiley-Interscience

ISBN: 9780471627579

Category: Technology & Engineering

Page: 400

View: 8926

The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. Also includes new material on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. Contains hundreds of citations to the research literature.

Principles of Food Chemistry

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Author: John M. deMan,John W. Finley,W. Jeffrey Hurst,Chang Yong Lee

Publisher: Springer

ISBN: 3319636073

Category: Technology & Engineering

Page: 607

View: 8368

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.

Encyclopedia of Food and Health

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Author: N.A

Publisher: Academic Press

ISBN: 0123849535

Category: Technology & Engineering

Page: 4006

View: 3633

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Food Processing Handbook

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Author: James G. Brennan,Alistair S. Grandison

Publisher: John Wiley & Sons

ISBN: 3527634371

Category: Technology & Engineering

Page: 826

View: 9791

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Biomechanics

Principles and Practices

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Author: Donald R. Peterson,Joseph D. Bronzino

Publisher: CRC Press

ISBN: 1439870985

Category: Medical

Page: 405

View: 7089

Presents Current Principles and Applications Biomedical engineering is considered to be the most expansive of all the engineering sciences. Its function involves the direct combination of core engineering sciences as well as knowledge of nonengineering disciplines such as biology and medicine. Drawing on material from the biomechanics section of The Biomedical Engineering Handbook, Fourth Edition and utilizing the expert knowledge of respected published scientists in the application and research of biomechanics, Biomechanics: Principles and Practices discusses the latest principles and applications of biomechanics and outlines major research topics in the field. This book contains a total of 20 chapters. The first group of chapters explores musculoskeletal mechanics and includes hard and soft-tissue mechanics, joint mechanics, and applications related to human function. The next group of chapters covers biofluid mechanics and includes a wide range of circulatory dynamics, such as blood vessel and blood cell mechanics and transport. The following group of chapters introduces the mechanical functions and significance of the human ear, including information on inner ear hair cell mechanics. The remaining chapters introduce performance characteristics of the human body system during exercise and exertion. Introduces modern viewpoints and developments Highlights cellular mechanics Presents material in a systematic manner Contains over 100 figures, tables, and equations Biomechanics: Principles and Practices functions as a reference for the practicing professional as well as an introduction for the bioengineering graduate student with a focus in biomechanics, biodynamics, human performance engineering, and human factors.

Principles and Practice of Clinical Research

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Author: John I. Gallin,Frederick P Ognibene,Laura Lee Johnson

Publisher: Academic Press

ISBN: 0128499044

Category: Science

Page: 824

View: 9986

Principles and Practice of Clinical Research, Fourth Edition has been thoroughly revised to provide a comprehensive look at both the fundamental principles and expanding practice of clinical research. New to this edition of this highly regarded reference, authors have focused on examples that broadly reflect clinical research on a global scale while including a discussion of international regulations, studies, and implications. In addition to key topics such as bioethics, clinical outcome data, cultural diversity, protocol guidelines, and “omic platforms, this edition contains new chapters devoted to electronic health records and information resources for clinical researchers, as well as the many opportunities associated with big data. Covering a vast number of topics and practical advice for both novice and advanced clinical investigators, this book is a highly relevant and essential resource for all those involved in conducting research. Features input from experts in the field dedicated to translating scientific research from bench to bedside and back Provides expanded coverage of global clinical research Contains hands-on, practical suggestions, illustrations, and examples throughout Includes new chapters on the international regulation of drugs and biologics, the emergence of the important role of comparative effectiveness research and how to identify clinical risks and manage patient safety in a clinical research setting

Introduction to Paint Chemistry and principles of paint technology, Fourth Edition

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Author: John Bentley,G.P.A. Turner

Publisher: CRC Press

ISBN: 9780412723308

Category: Science

Page: 298

View: 6514

This work provides a comprehensive introduction to paint technology supported by the relevant aspects of chemistry and physics. It covers the basic science and is devoted to paint composition, formulation and drying mechanisms, paint ingredients such as solvents, pigments and additives, and the different paint groups by chemical type. Throughout the book the authors emphasize the factors which govern the choice of a particular paint for a particular job. This new edition has been thoroughly revised to modernize and clarify the text. Areas of new development have been added including environmental impacts, safety issues and modern paint making techniques. Nomenclature and units have also been updated and a glossary of technical terms added. This book should be of interest as a course text for paint technology students and technical staff concerned with the paint industry.