Wine Tasting

Wine Tasting Author Ronald S. Jackson
ISBN-10 9780128018262
Release 2016-12-22
Pages 430
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From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening



Wine Science

Wine Science Author Ronald S. Jackson
ISBN-10 0080568742
Release 2008-04-30
Pages 776
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Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos



Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation Author Da-Wen Sun
ISBN-10 0080556248
Release 2011-04-28
Pages 600
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The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.



What Can Nanotechnology Learn From Biotechnology

What Can Nanotechnology Learn From Biotechnology Author Kenneth David
ISBN-10 0080557791
Release 2011-09-02
Pages 360
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What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, unwarranted hype and absolute rejection, this book explores the diverse territory of proponents and opponents of challenging but potentially risky technologies. Contributions from recognized experts in their fields represent the perspectives of a diverse range of stakeholders. This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. Exploring the environmental, social and ethical impact of nanotechnology in addition to the technical and economical impacts, it an ideal reference for any scientist, engineer, research program administrator, resource allocator, and NGO advocate. Addresses the growing concern over the responsibility of science to the impacted population Uses real-world experience to outline practical approaches for emerging technologies Addresses the concerns of science as well as social science



Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World Author Debasis Bagchi
ISBN-10 0080920527
Release 2008-07-18
Pages 462
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Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing



Food Process Engineering and Technology

Food Process Engineering and Technology Author Zeki Berk
ISBN-10 0080920233
Release 2008-09-25
Pages 624
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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety *Links theory and practice *Considers topics in light of factors such as cost and environmental issues



Waste Management for the Food Industries

Waste Management for the Food Industries Author Ioannis S. Arvanitoyannis
ISBN-10 0080554938
Release 2010-07-28
Pages 1096
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The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries. Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods Contains nearly 2500 of the most up-to-date references available



Milk Proteins

Milk Proteins Author Abby Thompson
ISBN-10 0080920683
Release 2009-02-07
Pages 552
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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike. A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer Up-to-date information from internationally-recognised authors from both academic and commercial resources



Introduction to Food Engineering

Introduction to Food Engineering Author R Paul Singh
ISBN-10 0080919626
Release 2008-10-15
Pages 864
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This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. New chapters on: -Supplemental processes including filtration, sedimentation, centrifugation, and mixing -Extrusion processes for foods -Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field Transport of granular foods and powders Process controls and measurements Design of plate heat exchangers Impact of fouling in heat transfer processes Use of dimensional analysis in understanding physical phenomena



Sensory Evaluation Practices

Sensory Evaluation Practices Author Herbert Stone
ISBN-10 9780323139762
Release 2012-12-02
Pages 338
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This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions



Concepts in Wine Technology Small Winery Operations Third Edition

Concepts in Wine Technology  Small Winery Operations  Third Edition Author Yair Margalit, PhD
ISBN-10 9781935879787
Release 2012-11-01
Pages 322
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Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing, and skin contact as it applies to both red and white grapes to pressing, must correction, and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending, and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.



Food Processing Technology

Food Processing Technology Author P.J. Fellows
ISBN-10 0849308879
Release 2000-07-11
Pages 608
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The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.



Coatings Technology

Coatings Technology Author Arthur A. Tracton
ISBN-10 1420044087
Release 2006-11-07
Pages 408
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Drawn from the third edition of The Coatings Technology Handbook, this book focuses entirely on testing, experimental design, and strategies for selecting processing techniques in the coatings, adhesives, paints, and inks industries. Coatings Technology: Fundamentals, Testing, and Processing Techniques contains the latest coating and processing methods capable of satisfying increasingly precise, application-specific requirements. The book contains analytical techniques used to elucidate surface chemistry, adhesion, and other physical properties. It also presents practical methods, such as accelerated light stability tests, to compare the resistance of different materials to wear, UV light/fading, and weathering. Subsequent chapters explore the most suitable techniques and the equipment for applying materials to different substrates, depending on material properties, service needs, and substrate types. Considering metal and nonmetal coatings and substrates, the book highlights the most recent advances on ink-jet printing, electrodeposition, vapor/chemical deposition technologies, high-speed dispersion, and other cutting-edge methods. Coatings Technology: Fundamentals, Testing, and Processing Techniques provides the the necessary information for scientists and engineers to perform testing and determine what materials and processing technique is most suitable for their own applications.



Computer and Information Security Handbook

Computer and Information Security Handbook Author John R. Vacca
ISBN-10 9780128039298
Release 2017-05-10
Pages 1280
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Computer and Information Security Handbook, Third Edition, provides the most current and complete reference on computer security available in one volume. The book offers deep coverage of an extremely wide range of issues in computer and cybersecurity theory, applications, and best practices, offering the latest insights into established and emerging technologies and advancements. With new parts devoted to such current topics as Cloud Security, Cyber-Physical Security, and Critical Infrastructure Security, the book now has 100 chapters written by leading experts in their fields, as well as 12 updated appendices and an expanded glossary. It continues its successful format of offering problem-solving techniques that use real-life case studies, checklists, hands-on exercises, question and answers, and summaries. Chapters new to this edition include such timely topics as Cyber Warfare, Endpoint Security, Ethical Hacking, Internet of Things Security, Nanoscale Networking and Communications Security, Social Engineering, System Forensics, Wireless Sensor Network Security, Verifying User and Host Identity, Detecting System Intrusions, Insider Threats, Security Certification and Standards Implementation, Metadata Forensics, Hard Drive Imaging, Context-Aware Multi-Factor Authentication, Cloud Security, Protecting Virtual Infrastructure, Penetration Testing, and much more. Written by leaders in the field Comprehensive and up-to-date coverage of the latest security technologies, issues, and best practices Presents methods for analysis, along with problem-solving techniques for implementing practical solutions



Dictionary of Flavors

Dictionary of Flavors Author Dolf De Rovira, Sr.
ISBN-10 9781118856437
Release 2017-03-14
Pages 632
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The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.



Food Packaging

Food Packaging Author Gordon L. Robertson
ISBN-10 9781439862421
Release 2016-04-19
Pages 733
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Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.



Wine

Wine Author Jokie Bakker
ISBN-10 9781444346008
Release 2011-10-13
Pages 336
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Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.