edited v k joshi (4 resultados)

Hardcover. Condición: Brand New. 280 pages. 9.25x6.10x0.87 inches. In Stock.

Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. Jason Van Hollander Ilustrador. First Edition/First Printing. A square solid tight clean unread unused copy. THIS COPY IS IN MY POSSESSION AND WILL NORMALLY SHIP NEXT DAY. Introduction S. T. Joshi Pothunters Ann K. Schwader The Girl in the Attic Darrell Schweitzer The Once and Future Waite Jonathan Thomas Oude Goden Lynne Jamneck Carnivorous William F. Nolan On a Dreamland's Moon Ashley Dioses Teshtigo Creek Aaron Bittner Ex Libris Caitlín R. Kiernan You Shadows That in Darkness Dwell Mark Howard Jones The Ballad of Asenath Waite Adam Bolivar The Visitor Nancy Kilpatrick The Gaunt Tom Lynch Missing at the Morgue Donald Tyson The Shard Don Webb The Mystery of the Cursed Cottage David Hambling To Court the Night K. A. Opperman To Move Beneath Autumnal Oaks W. H. Pugmire Mister Ainsley Steve Rasnic Tem Satiety Jason V Brock Provenance Unknown Stephen Woodworth The Well D. L. Myers. Signed Copy. Book.

Hardcover. Condición: As New. Contents: Vol. I. Introduction to Vine and Wine: I. Introduction, scope and importance of wine and Brandy: 1. Wine and brandy: a perspective. 2. Classification and characteristics of wines and brandies. 3. Wine regions and status of world wine production. 4. Composition and nutritive value of wine. 5. Therapeutic value of wine: clinical and scientific prospective. 6. Toxicological aspects related to wine composition. II. Fruit cultivars and cultivation practices for wine making: 7. Fruit cultivars for winemaking. 8. Grapes and genetic engineering. 9. Grape maturity and wine quality. 10. Botrytis and wine production. 11. Varietal impact on wine quality and Aroma. Vol. II. Principles and Practices: 12. Microbiology and wine making. 13. Wine yeast growth and factors affecting it. 14. Yeast genetics and genetic engineering in wine making. 15. Cultivation of wine yeast and bacteria. 16. Malolactic fermentation. 17. Killer Yeast in wine making. 18. Stuck and sluggish fermentation. 19. Biochemistry of wine preparation. 20. Preparation of juice and musts. 21. Enzymes in wine production. 22. Fermentation operations, machinery and equipment. 23. Control and modeling of wine making. 24. Bioreactor technology in wine production. 25. Maturation of wine and brandies. 26. Stabilization of wine. 27. Packaging of wines. 28. Waste management in winery and distillery. Vol. III. Technology of Production and Quality Control: I. Technology of Wine and Brandy Production: 29. Red and white wines. 30. Preparation of fortified wines. 31. Sparkling wine production. 32. Cider and Perry. 33. Technology of production of reduced Alcoholic wine. 34. Fruit wines: production technology. 35. Production of brandies. II. Quality Assurance in wine making: 36. Analytical techniques in wine and distillates. 37. Sensory evaluation of wine and brandy. 38. Microbial spoilage of wine. Covers the most comprehensive and recent advances in enology, having in three volumes 38 chapters, contributed by the leading experts in the field from world over. It is an indispensable and comprehensive single volume treatise offering up to minute details of the processes of wine making, practiced throughout the world. It unfolds the state of art technology of enology. The book is illustrated with tables, figs, plates and is widely documented. Describes different wine regions of the world, cultivars used in wine making, application of genetic engineering of fruit plants, fruit maturity in wine making, botrytis etc. Introduces the readers to the most versatile wines produced and consumed along with the role of wine and its history. Examines the microbiology, biochemistry, engineering and nutrition of wine and delineates the chemical composition, quality, nutritive value, and safety of wine making including the sensory quality of the wine and brandy. Explains and elaborates from basic to the final production of alcoholic beverages i.e. red and white wines, brandies, vermouth, cider, champagne, sherry, reduced alcoholic wine etc. Summarizes the therapeutic value and toxicity involved in different fruit based alcoholic beverages. Focuses on the application of biotechnology especially genetic engineering and bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, modeling of wine fermentation, microbial spoilage of wine etc. Illustrates the biochemical pathways involved in different fermentations including the malo-lactic fermentation. Evaluates enology from ancient practices to the modern science and technology, and serves the dual purpose of a text and reference book. Presents a large number of analytical techniques including the latest methodology for analysis of various quality parameters of wines and brandies including application of molecular biology tools. Stimulates and accelerates the research on Enology by highlighting the research gaps and updates the knowledge through a large number of references at the end of eac.

Hardcover. Condición: As New. Estado de la sobrecubierta: New. 1st Edition. A brand new comprehensive must have text cum reference book covers several interesting and essential elements of Food Science and Technology, including many recent and emerging essential elements of food science and technology, including many recent and emerging technological aspects for UG and PG programmes of various Universities. Comprised of chapters written by well known experts with practical and academic experience, and edited by Professors of repute with long experience of teaching and research in their respective specialization, the manuscripts is a timely addition to our knowledge of food science and technology. It is written in user friendly style to suit the requirements of students. Different aspects covered include foods and health, nutrition, toxicants, postharvest technology,probiotics food, cereals food, storage of fruits and vegetables, enzymes in food processing, fermented foods, spoilage of perishables, product development and quality control, solid state fermentation, wine fermentation, fruit and vegetable processing, ohmic preservation, high pressure technology, meat products, minimal processing of food waste utilisation, microbial colours and flavours, minimal processing of foods, analytical techniques and many more. Authoritatively compiled, scholarly edited and extensively illustrated the 2 part book Food Processing and Preservation provides: An extensive coverage of essential elements of food science and technology. Comprehensive and authentic information for the professionals of food industry and academia. Information grouped in two volume with several sections for better comprehension and connectivity of the subject matter. Chapters written by well know experts as contributing authors. A list of references for in-depth studies of the subject matter. Well illustrated text for easy comprehensive of subject matter by the readers . Coverage of variety of topics of food science and technology. The book is truly a must have book for the libraries of the Universities, colleges and departments of food science and technology, research institutes and food companies. The book would be highly useful to the UG and PG students of food science and technology, food technology, post-harvest technology food engineering, food biotechnology, horticulture, agriculture etc.