Download or read book The Alcohol Textbook written by K. A. Jacques and published by . This book was released on 2003 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Gas Chromatography in Plant Science Wine Technology Toxicology and Some Specific Applications written by Bekir Salih and published by BoD – Books on Demand. This book was released on 2012-02-29 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe the fundamental aspects and details of certain gas chromatography applications in Plant Science, Wine technology, Toxicology and the other specific disciplines that are currently being researched. The very best gas chromatography experts have been chosen as authors in each area. The individual chapter has been written to be self-contained so that readers may peruse particular topics but can pursue the other chapters in the each section to gain more insight about different gas chromatography applications in the same research field. This book will surely be useful to gas chromatography users who are desirous of perfecting themselves in one of the important branch of analytical chemistry.

Download or read book Vinegars of the World written by Laura Solieri and published by Springer Science & Business Media. This book was released on 2009-08-29 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

Download or read book Thermodynamics Of Fluids Measurement And Correlation written by A Anderko and published by World Scientific. This book was released on 1990-03-01 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is a collection of papers, mostly state-of-the-art reviews, describing main topics of current research in Applied Thermodynamics. The papers deal with measurements of thermodynamic properties which are important for process design in chemical and related industries as well as for theoretical investigations of pure fluids and mixtures. Besides measuring techniques, methods are reviewed for the processing and correlation of experimental data.

Download or read book Catalytic Hydrogenation written by L. Cervený and published by Elsevier. This book was released on 1986-08-01 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: The collection of contributions in this volume presents the most up-to-date findings in catalytic hydrogenation. The individual chapters have been written by 36 top specialists each of whom has achieved a remarkable depth of coverage when dealing with his particular topic. In addition to detailed treatment of the most recent problems connected with catalytic hydrogenations, the book also contains a number of previously unpublished results obtained either by the authors themselves or within the organizations to which they are affiliated.Because of its topical and original character, the book provides a wealth of information which will be invaluable not only to researchers and technicians dealing with hydrogenation, but also to all those concerned with homogeneous and heterogeneous catalysis, organic technology, petrochemistry and chemical engineering.

Download or read book Handbook of Enology Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Download or read book Chemistry of Fragrances written by David H Pybus and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern perfumery is a blend of art, science and technology, with chemistry being the central science involved. The Chemistry of Fragrances aims to educate and entertain, and inform the audience of the very latest chemistry, techniques and tools applied to fragrance creativity. Beginning with the history of perfumes, which goes back over fifty thousand years, the book goes on to discuss the structure of the Perfume Industry today. The focus then turns to an imaginary brief to create a perfume, and the response to it, including that of the chemist and the creative perfumer. Consumer research, toxicological concerns, and the use of the electronic nose are some of the topics discussed on this journey of discovery. Written by respected experts in their fields, this unique book gives an insider view of ""mixing molecules"" from behind the portals of modern-day alchemy. It will be enjoyed by chemists and marketeers at all levels.

Download or read book Flavours and Fragrances written by Ralf Günter Berger and published by Springer Science & Business Media. This book was released on 2007-03-06 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Download or read book Fragrance Chemistry written by Ernst T. Theimer and published by Elsevier. This book was released on 2012-12-02 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book has been prepared as an introduction to the chemistry of odorous molecules. While there exist a number of works of an encyclopedic nature which cover this field, there is none which treats the subjectin an instructional fashion. To fill this gap, a group of scientists, types from the chemical point of view, to present to the reader the panorama of those molecules that stimulate the sense of smell. To make the picture complete, the chapters that are strictly chemical in content are preceded by several that introduce the topics of the physiology of the olfactory system, the current hypotheses on the mechanism of the sense of smell, and the structure-odor relationships in odorous molecules. There is also a treatment of analytical techniques which have become important to fragrance chemical research and testing.

Download or read book Detection and Identification of Organic Compounds written by Miroslov Vecera and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: The American edition of our monograph is not a mere translation of the Czech edition, which appeared some five years ago. We have had to respect the fact that even such a short period has sufficed for progress in this field, and that the field of application of methods of organic analysis has widened. We have therefore revised a number of chapters in Part 1, the general part of the monograph-mainly those devoted to chromatographic methods, which have been extended and complemented by methods of thin-layer chromatography and electrophoresis. The chapters on the theory of color reactions and on analytical literature have also been extended; the chapter on spectral methods has been extended by including the use of proton magnetic resonance in organic analysis, and the list of references has been enlarged by adding books of importance for organic analysis. In Part 2, the part dealing specifically with various elements and chemical groups, we have extended the chapters on solubility and on acids and bases. The methods for the detection and identification of given classes of compounds have also been supplemented by references to recent papers.

Download or read book Chemistry of Spices written by V. A. Parthasarathy and published by CABI. This book was released on 2008 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.

Download or read book Modern Technologies and Their Influence in Fermentation Quality written by Santiago Benito and published by MDPI. This book was released on 2020-05-20 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer Science & Business Media. This book was released on 2003-06-30 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential resource for any company producing or selling fermented alcoholic beverages. It provides a practical overview of production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.

Download or read book Yeast technology written by Gerald Reed and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Download or read book Comprehensive Organic Chemistry Experiments for the Laboratory Classroom written by Carlos A. M. Afonso and published by Royal Society of Chemistry. This book was released on 2016-12-16 with total page 976 pages. Available in PDF, EPUB and Kindle. Book excerpt: This expansive and practical textbook contains organic chemistry experiments for teaching in the laboratory at the undergraduate level covering a range of functional group transformations and key organic reactions.The editorial team have collected contributions from around the world and standardized them for publication. Each experiment will explore a modern chemistry scenario, such as: sustainable chemistry; application in the pharmaceutical industry; catalysis and material sciences, to name a few. All the experiments will be complemented with a set of questions to challenge the students and a section for the instructors, concerning the results obtained and advice on getting the best outcome from the experiment. A section covering practical aspects with tips and advice for the instructors, together with the results obtained in the laboratory by students, has been compiled for each experiment. Targeted at professors and lecturers in chemistry, this useful text will provide up to date experiments putting the science into context for the students.

Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Download or read book The Western Herbal Tradition written by Graeme Tobyn and published by Singing Dragon. This book was released on 2016-02-21 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Western Herbal Tradition is a comprehensive exploration of 27 plants that are central to the herbalist's repertoire. This fully illustrated colour guide offers analysis of these herbs through the examination of historical texts and discussion of current applications and research. Your practice of phythotherapy will be transformed as the herbal knowledge from these sources is illuminated and assessed. Each chapter offers clear information on identification, uses and recipes, as well as recommendations on safety, prescribing, dosage and full academic references. The Western Herbal Tradition reveals a deep understanding of the true essence of what each plant can offer, as well as a fascinating insight into the unique history of contemporary herbal practice. This book is a valuable resource for everyone interested in herbal medicine and its history.