Filter
Livsmedelsteknik
Filter
Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has …
Jurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that …
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history …
The Seventh Edition, now named in honour of Dr. P. P. Pirone, who authored the first five editions and co-authored the sixth, has been revised to reflect the enormous amount of new …
Sweetness is the major vehicle through which we accept or dislike many food products. Sugar has the disadvantage of being associated with a number of adverse health related issues …
This book presents extensive coverage of irradiated foods and food products contaminated with food borne pathogens, and the effects on irradiation and packaging materials and …
Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book …
In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices …
Chemistry of Taste: Mechanisms, Behaviors and Mimics explores all of the links between physiology and chemoreception mechanisms, genetic determination of taste ability, olfaction, …
"Browned flavors" are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and …