Isbn: 9780367631901 - volatile compounds formation in specialty beverages (food biotechnology and engineering) (17 resultados)

Hardcover. Condición: Fine.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 232.

Condición: New. pp. 232.

Condición: New.

Condición: New. pp. 232.

Condición: New. In English.

Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Hardcover. Condición: Brand New. 224 pages. 9.75x6.50x0.75 inches. In Stock.

Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Felipe Richter Reis is Professor at the Federal Institute of Parana, campus Colombo and is also professor at the Graduate Program in Food Engineering, Federal University of Parana. He earned his BSc in Food Engineering from the Federal University of Sant.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Beverages are a convenient and versatile product that may either serve to fulfill consumers' needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds contained inside them. Volatile Compounds Formation in Specialty Beverages contains remarkable information about volatile compounds of specialty beverages, addressing aspects involved from production processes to biochemical pathways. Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.Key Features:Provides information on the contribution of each class of volatile compounds to the beverages' aromaDescribes the biochemical pathways involved in the volatile compounds generationCovers both traditional and exotic, fermented, and distilled beveragesShows how the production process affects the volatile compounds formationOrganized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaça and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages. 250 pp. Englisch.…

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Beverages are a convenient and versatile product that may either serve to fulfill consumers' needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds contained inside them. Volatile Compounds Formation in Specialty Beverages contains remarkable information about volatile compounds of specialty beverages, addressing aspects involved from production processes to biochemical pathways. Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.Key Features:Provides information on the contribution of each class of volatile compounds to the beverages' aromaDescribes the biochemical pathways involved in the volatile compounds generationCovers both traditional and exotic, fermented, and distilled beveragesShows how the production process affects the volatile compounds formationOrganized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaça and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages.…