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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Wine Analysis and Testing Techniques

    Redigeret af María Ángeles Pozo-Bayón, Carolina Muñoz González ...
    Serier serie Springer Protocols
    This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry. Chapters detail introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding ... Læs mere

    1.214,26 kr.

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  • Your Tasting Brain

    A Sensory Approach to Wine, Beer, and Other Pleasures

    af Randy Mosher ...
    A scintillating invitation to enrich our culinary pursuits by understanding how our bodies turn a taste into flavor, emotion, and meaning.Our foodscape has never been more adventurous, but fully experiencing the subtleties of complex cheeses, wines, or cocktails can be challenging. No longer! In Your Tasting Brain, bestselling food writer Randy Mosher assures us that we can all become master ... Læs mere

    238,49 kr.

  • Practical Analysis of Flavor and Fragrance Materials

    Redigeret af Kevin Goodner, Russell Rouseff ...
    Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment ... Læs mere

    1.424,11 kr.

  • Advances in Meat Processing Technology

    Redigeret af Alaa El-Din A. Bekhit ...
    Serier serie Contemporary Food Engineering
    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by ... Læs mere

    2.314,00 kr.

  • Handbook of Alcoholic Beverages

    Technical, Analytical and Nutritional Aspects

    Redigeret af Alan J. Buglass ...
    HANDBOOK OF ALCOHOLIC BEVERAGESA comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beveragesHANDBOOK OF ALCOHOLIC BEVERAGESTechnical, Analytical and Nutritional AspectsAt the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many ... Læs mere

    3.352,74 kr.

  • Annual Plant Reviews, Biology of Plant Metabolomics

    Redigeret af Robert D. Hall ...
    Serier Bog 59 - Annual Plant Reviews
    Biology of Plant Metabolomics is an exciting new volume in Wiley-Blackwell's highly successful Annual Plant Reviews series. Concentrating on the biology and biological relevance of plant metabolomics, each chapter, written by internationally-acknowledged experts in the field from at least two different research groups, combines a review of the existing biological results with an extended ... Læs mere

    1.608,11 kr.

  • Handbook of Olive Oil

    Analysis and Properties

    Redigeret af John Harwood, Ramón Aparicio ...
    The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most ... Læs mere

    2.512,78 kr.

  • Food Aroma Evolution

    During Food Processing, Cooking, and Aging

    Redigeret af Matteo Bordiga, Leo M.L. Nollet ...
    Serier serie Food Analysis & Properties
    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 ... Læs mere

    2.130,92 kr.

  • Springer Handbook of Odor

    Redigeret af Andrea Büttner ...
    Serier serie Chemistry and Material Science (R0)
    The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to ... Læs mere

    2.512,78 kr.

  • Advanced Gas Chromatography in Food Analysis

    Redigeret af Peter Q Tranchida ...
    Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, ... Læs mere

    2.004,43 kr.

  • NMR Spectroscopy in Food Analysis

    af Apostolos Spyros, Photis Dais ...
    Serier Bog 10 - RSC Food Analysis Monographs
    During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and ... Læs mere

    1.731,83 kr.

  • Advances in Food Diagnostics

    Redigeret af Fidel Toldrá, Leo M. L. Nollet ...
    Still the most up-to-date, comprehensive, and authoritative book on food diagnostics availableFeaturing seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel ... Læs mere

    1.580,86 kr.