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Springer Protocols e-Bøker Serie

Viser 1 – 12 av 12 resultater resultater
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  • Wine Analysis and Testing Techniques

    Redigert av María Ángeles Pozo-Bayón, Carolina Muñoz González ...
    Serie serien 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 ... Les mer

    1 402,77 kr

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  • Your Tasting Brain

    A Sensory Approach to Wine, Beer, and Other Pleasures

    av 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 ... Les mer

    275,49 kr

  • Practical Analysis of Flavor and Fragrance Materials

    Redigert av 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 ... Les mer

    1 645,09 kr

  • Advances in Meat Processing Technology

    Redigert av Alaa El-Din A. Bekhit ...
    Serie serien 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 ... Les mer

    2 673,24 kr

  • Handbook of Alcoholic Beverages

    Technical, Analytical and Nutritional Aspects

    Redigert av 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 ... Les mer

    3 873,19 kr

  • Annual Plant Reviews, Biology of Plant Metabolomics

    Redigert av Robert D. Hall ...
    Serie Bok 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 ... Les mer

    1 857,69 kr

  • Handbook of Olive Oil

    Analysis and Properties

    Redigert av 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 ... Les mer

    2 902,88 kr

  • Food Aroma Evolution

    During Food Processing, Cooking, and Aging

    Redigert av Matteo Bordiga, Leo M.L. Nollet ...
    Serie serien 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 ... Les mer

    2 461,75 kr

  • Springer Handbook of Odor

    Redigert av Andrea Büttner ...
    Serie serien 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 ... Les mer

    2 902,88 kr

  • Advanced Gas Chromatography in Food Analysis

    Redigert av 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, ... Les mer

    2 315,62 kr

  • NMR Spectroscopy in Food Analysis

    av Apostolos Spyros, Photis Dais ...
    Serie Bok 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 ... Les mer

    2 000,69 kr

  • Advances in Food Diagnostics

    Redigert av 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 ... Les mer

    1 826,19 kr