書籍詳細

書籍詳細




洋書

飲料の科学3:飲料産業の工学ツール

Engineering Tools in the Beverage Industry : The Science of Beverages

Grumezescu, Alexandru (EDT)   Holban, Alina Maria (EDT)

Woodhead Pub Ltd 2019/02
480 p. 23 cm   
装丁: Pap   
版表示など: pap.    装丁について
テキストの言語: ENG    出版国: US
ISBN: 9780128152584
KCN: 1032466882
紀伊國屋書店 選定タイトル
標準価格:¥36,168(本体 ¥32,880)   
Web販売価格あり    Web販売価格について

為替レートの変動や出版社の都合によって、価格が変動する場合がございます。

この商品は提携先の海外出版社在庫からの取り寄せとなります。品切れの場合、恐れ入りますがご了承下さい。

納期について
DDC: 664
KDC: G362 衛生管理・マーケティング
ご購入を希望される方は、
下のリンクをクリックしてください。

Full Description

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field.

Table of Contents

1. Engineering Approach in the Beverage Industry 2. Artificial Intelligence in the Production Process 3. Quantitative Structure-Property Relationship (QSPR) Studies of Alcoholic and Nonalcoholic Beverages, Including Wines, Beers, and Citrus Juices 4. Technological Advancement of Functional Fermented Dairy Beverages 5. Vitamin Analysis in Juices and Nonalcoholic Beverages 6. Membrane Filtration Processes for the Treatment of NonAlcoholic Beverages 7. Biochemical Stable Isotope Analysis for Advances in Food Authenticity 8. Application of Electronic Nose and Tongue for Beverage Quality Evaluation 9. Microbial enzymes in Food and Beverages Processing Harmanpreet Kaur and Prabhjot Kaur Gill 10. Extraction Techniques of Phenolic Compounds and Other Bioactive Compounds from Medicinal and Aromatic Plants 11. Metabolomics: An Emerging Tool for Wine Characterization and the Investigation of Health Benefits 12. Fortification of Functional and Medicinal Beverages with Botanical Products and Their Analysis 13. Microfiltration for Filtration and Pasteurization of Beers 14. Recent Advances in Application of Biosensors in Beverages 15. Biosensors Applied to Quantification of Ethanol in Beverages