Análisis de vinos y mostos

Análisis de vinos y mostos

Author: Maynard Andrew Amerine

Publisher:

Published: 1976

Total Pages: 168

ISBN-13:

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I. Las patatas: Variedades. Espaciacion y fecha de plantado. Tratamiento de las semillas. Abonado. Patatas tempranas. Produccion de patatas de siembra. Riego. Sprays protectores. Recoleccion. La calidad en las patatas. Preparacion de las patatas para el mercado. Comercializacion y aspectos economicos de la produccion de patatas. II. Almacenamiento: Ventajas e inconvenientes. Principios generales. Situacion, diseno, construccion y dimensiones de los almacenes. Acceso y distribucion interior. Datos para la construccion. Aislamiento. Ventilacion: Sistemas de conduccion, ventiladores. Instalacion electrica. Mecanizacion del mercado: Carga y descarga. Temperatura y ventilacion durante el almacenado. Aprovechamiento de locales para almacenar patatas. Edificios ligeros prefabricados. Aspectos economicos: Costes e ingresos. Apendices.


Handbook of Food Analysis: Physical characterization and nutrient analysis

Handbook of Food Analysis: Physical characterization and nutrient analysis

Author: Leo M. L. Nollet

Publisher: CRC Press

Published: 2004

Total Pages: 912

ISBN-13: 9780824750367

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This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.


Wine Analysis

Wine Analysis

Author: Hans-Ferdinand Linskens

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 396

ISBN-13: 3642833403

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Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes.


Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences

Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences

Author: Andrei A. Bunaciu

Publisher: Elsevier

Published: 2020-07-26

Total Pages: 266

ISBN-13: 0128188286

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Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences synthesizes the latest research on the applications of vibrational spectroscopy in biomedical, pharmaceutical and food analysis. Suitable for graduate-level students as well as experienced researchers in academia and industry, this book is organized into five distinct sections. The first deals with the fundamentals of vibrational spectroscopy, with the second presenting the most important sampling methodology used for infrared and Raman spectroscopy in various fields of interest. Since spectroscopy is the study of the interaction of electromagnetic radiation with matter, this section deals with the characteristics, properties and absorption of electromagnetic radiation. Final sections describe the analytical studies performed all over the world in biomedical, pharmaceutical and in the food sciences. - Presents a critical discussion of many of the applications of vibrational spectroscopy - Covers details of the analytical methodologies used in pharmaceutical and biomedical applications - Discusses the latest developments in pharmaceutical and biomedical analysis of both small and large molecules


Flavour Science

Flavour Science

Author: Vicente Ferreira

Publisher: Academic Press

Published: 2013-07-29

Total Pages: 742

ISBN-13: 012401724X

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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends


Handbook of Food Analysis - Two Volume Set

Handbook of Food Analysis - Two Volume Set

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2015-06-10

Total Pages: 1530

ISBN-13: 1482297841

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Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in


Bibliography of Publications by the Faculty, Staff and Students of the University of California, 1876-1980, on Grapes, Wines and Related Subjects

Bibliography of Publications by the Faculty, Staff and Students of the University of California, 1876-1980, on Grapes, Wines and Related Subjects

Author: Maynard A. Amerine

Publisher: Univ of California Press

Published: 2023-04-28

Total Pages: 268

ISBN-13: 0520320212

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This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1986.