書籍詳細

書籍詳細




洋書

飲料の科学7:アルコール飲料

Alcoholic Beverages : The Science of Beverages

(The Science of Beverages)

Grumezescu, Alexandru (EDT)   Butu, Alina (EDT)

Woodhead Pub Ltd 2019/04
562 p. 24 cm   
装丁: Pap    装丁について
テキストの言語: ENG    出版国: US
ISBN: 9780128152690
KCN: 1032974787
紀伊國屋書店 選定タイトル
標準価格:¥35,376(本体 ¥32,160)   
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納期について
DDC: 664
KDC: G360 食品科学一般
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Full Description

Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks.

Table of Contents

1. The Threat to Quality of Alcoholic Beverages by Unrecorded Consumption 2. Technology of Vermouth Wines 3. New Trends in Spirit Beverages Production 4. Mescal an Alcoholic Beverage From Agave spp. With Great Commercial Potential 5. Sotol, an Alcoholic Beverage With Rising Importance in the Worldwide Commerce 6. Medicinal Fungus Ganoderma lucidum as Raw Material for Alcohol Beverage Production 7. Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer 8. Electromagnetic Characterization of Beers: Methodology, Results, Limitations, and Applications 9. Tapping Into Health: Wine as Functional Beverage 10. The Evolution and the Development Phases of Wine 11. New Trends in Sparkling Wine Production 12. Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology 13. Emerging Trends in Fortified Wines: A Scientific Perspective 14. Emerging Functional Beverages: Fruit Wines and Transgenic Wines