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Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory andInstrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry;

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Alcoholic Beverages

one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life;

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Alcoholic Beverages

, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed;

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Handbook of Alcoholic Beverages

, electrochemical, physical, sensory and organoleptic methods of analysis. * NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a;

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Trends in Non-alcoholic Beverages

traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular;

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Instrumental Assessment of Food Sensory Quality

, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and;

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Fermented and Distilled Alcoholic Beverages

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines presents relevant material regarding;

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Fermented Beverage Production

. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This;

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A Handbook for Sensory and Consumer-Driven New Product Development

application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging;

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Home made beverages, the manufacture of non-alcoholic and alcoholic drinks in the household

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Ethnic Fermented Foods and Beverages of India

culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and;

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Fermented Beverages

of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods;

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A Bibliography on Grapes, Wines, Other Alcoholic Beverages, and Temperance

bibliophiles interested in viticulture, enology, alcoholic beverages, and the temperance and prohibition movements. The variety of scientific;

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Alcohol Excise Taxes

The federal excise tax on alcoholic beverages is imposed at the manufacturer and importer level, based on the per unit production or;

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Innovative Technologies in Beverage Processing

-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic;

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Handbook of Food Processing

: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation;

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Non-alcoholic Beverages

Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research;

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Ethanol and Education

of chemistry classes, field experiences, study abroad, and other learning activities through examples involving alcoholic beverages. The topic lends;

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Production and Management of Beverages

both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource;

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Processing and Sustainability of Beverages

field, covering both alcoholic and nonalcoholic beverages. Covers a broad range of beverage products to increase knowledge;

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Hair and Hair Care

viability; surveys instrumental methods for product performance evaluation; presents sensory and market research techniques for optimum consumer;

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Sensory Analysis for Food and Beverage Quality Control

) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part;

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Nanotechnology In The Beverage Industry

quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and;

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Build Your Beverage Empire

Learn to develop and sell your beverages including new age beverages, alcoholic and non alcoholic beverages like energy drinks, soda, tea;

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Handbook of Functional Beverages and Human Health

chocolate. Section V is on dairy and soy beverages, while Section VI is on alcoholic beverages (wine) and water (maple water). Finally, Section VII;

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The Stability and Shelf Life of Food

for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality;

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Technology for Wine and Beer Production from Ipomoea batatas

. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization;

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