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Author: Kartik Bhat
Publisher: Pearson Education India
ISBN: 9332514070
Category :
Languages : en
Pages : 432
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Book Description
Beverages (HM) has been written for students of hotel management and similar courses. It discusses non-alcoholic and alcoholic beverages of the world― their history, production processes, serving, important brands and myths and stories associated with different beverages. It offers a detailed analysis of the beer-making processes at The Biere Club microbrewery in Bangalore and the wine production and viticulture processes at Grover Vineyards, Bangalore.
Author: Kartik Bhat
Publisher: Pearson Education India
ISBN: 9332514070
Category :
Languages : en
Pages : 432
Get Book
Book Description
Beverages (HM) has been written for students of hotel management and similar courses. It discusses non-alcoholic and alcoholic beverages of the world― their history, production processes, serving, important brands and myths and stories associated with different beverages. It offers a detailed analysis of the beer-making processes at The Biere Club microbrewery in Bangalore and the wine production and viticulture processes at Grover Vineyards, Bangalore.
Author: Katke S.D. and Patil P.S.
Publisher: Lulu.com
ISBN: 138700252X
Category :
Languages : en
Pages : 78
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Book Description
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128169397
Category : Technology & Engineering
Languages : en
Pages : 402
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Book Description
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Provides nutrient profiles and the effects of non-alcoholic beverages Presents the relevance of the HACCP system for the non-alcoholic beverage industry Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
Author: Clifford Gastineau
Publisher: Elsevier
ISBN: 0323146023
Category : Self-Help
Languages : en
Pages : 560
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Book Description
Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process, its history, biochemistry, nutrient synthesis by yeast, wine fermentation and aging, and beer brewing. Part III discusses the production and consumption trends of beer and wine, with emphasis on the changing attitudes of Americans toward wine consumption. Metabolism and therapeutic application of alcoholic beverages are examined in part IV. Discussions include role of alcoholic beverages in gerontology and ketogenesis, and the effect of alcoholic beverage incorporation into therapeutic diets. Part V highlights the effects of misuse and abuse of alcoholic beverages in various human body systems, including gastrointestine, pancreas, liver, and cardiovascular and nervous systems, as well as in cancer development and offspring effects during prenatal alcohol exposure. Parts VI and VII discuss the use of miniature swine as model for the study of human alcoholism and socioeconomic aspects of alcohol abuse. With the aim of bringing together existing factual knowledge concerning nutrition and health contributions of alcoholic beverages, this book is ideal for food scientists, nutritionists, dieticians, and researchers.
Author:
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 866
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1322
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Book Description
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128166908
Category : Technology & Engineering
Languages : en
Pages : 480
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Book Description
Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry. Describes natural beverage production and its impact on nutritional value Provides overall coverage of hot topics and scientific principles in the beverage industry Explores the pros and cons of natural vs. artificial beverages in product development Covers the production of all commonly consumed ‘natural’ beverages
Author: Alexandru Grumezescu
Publisher: Woodhead Publishing
ISBN: 0128157038
Category : Technology & Engineering
Languages : en
Pages : 673
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Book Description
Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products
Author: United States. Patent Office
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1744
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Book Description
Prior to 1862, when the Department of Agriculture was established, the report on agriculture was prepared and published by the Commissioner of Patents, and forms volume or part of volume, of his annual reports, the first being that of 1840. Cf. Checklist of public documents ... Washington, 1895, p. 148.
Author:
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Category : Brewing industry
Languages : en
Pages : 508
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Book Description
