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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'
aroma Describes the biochemical pathways involved in the volatile
compounds generation Covers both traditional and exotic, fermented,
and distilled beverages Shows how the production process affects
the volatile compounds formation Organized 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 cachaca 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.
This book provides information on the advances in blanching and its
effect on food. The author presents the concepts involved in old
and novel blanching processes, the typical effects of blanching and
the studies on novel blanching technologies.
This book provides information on the advances in blanching and its
effect on food. The author presents the concepts involved in old
and novel blanching processes, the typical effects of blanching and
the studies on novel blanching technologies.
In this book, suitable examples of how to increase the shelf life
of food materials while preserving their desirable original
features are provided.
This book presents exotic fruit processing as a way to obtaining
traditional and innovative fruit products by means of various food
processing technologies. Built on the basis of specific, up-to-date
and reliable scientific reports, it is a unique document for
instructing researchers, processors and enthusiasts in the field of
exotic fruit processing.
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