Tecnología de los vinos blancos
Tecnología de los vinos blancos

Author: TULLIO DE ROSA

Publisher: Mundi-Prensa Libros

Published: 1998

Total Pages: 534

ISBN-13: 9788471147004

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La obra "Tecnología de los vinos blancos" del profesor Tullio De Rosa es un verdadero tratado de enología, que aun haciendo una particular referencia a los vinos blancos, aborda los problemas fundamentales de la vinificación y de la estabilización en relación a la composición de la materia prima, a los posibles diagramas de trabajo y a la vista de las características de los productos que se desea obtener. El amplio tratado enológico no descuida el examen particularizado de los fenómenos en juego, refiriéndose a los oportunos conocimientos de química, bioquímica y química-física. Un amplio y actualizado tratado de enología que contribuirá notablemente a enriquecer los conocimientos y los medios para aproximarse siempre más a la concreta realización de la "enotecnia racional" que deber ser objetivo constante de nuestros operadores enológicos: la lectura atenta del libro, con toda consciencia, puede aconsejarse también a los técnicos que se ocupan exclusivamente de la producción de vinos tintos. (Presentación del Prof. Luciano Usseglio-Tomasset)

Wine and Tourism
Wine and Tourism

Author: Marta Peris-Ortiz

Publisher: Springer

Published: 2015-12-01

Total Pages: 280

ISBN-13: 3319188577

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The aim of this book is to show how wine tourism can be used as a model for sustainable economic development, driving economic growth and social development in some locations. It will explore the interaction between tourism and viticulture in wine tourism destinations, while also explaining some of the repercussions of these activities. This book covers various topics including regional development, environmental management, sustainable viticulture, quality management in wineries and wine tourism routes among others. Wine tourism, which combines two important yet distinct economic activities (i.e., tourism and viticulture), has recently emerged as a new tourism product driven by tourists’ search for new experiences and wineries’ need to diversify their businesses and seek new revenue streams to boost sales. This new form of tourism, which typically takes place in rural areas and which combines wine production with tourist activities, is becoming important for such regions by providing a complementary income source. It provides a model for sustainable economic development for these regions, which for various reasons may otherwise struggle to develop. Featuring cases and business implications from various locations, this book provides an important source of knowledge—both theoretical and practical—suitable to academics, scholars, researchers, and practitioners in the tourism sector and the wine industry.

Handbook of Food Engineering Practice
Handbook of Food Engineering Practice

Author: Kenneth J. Valentas

Publisher: CRC Press

Published: 1997-07-23

Total Pages: 732

ISBN-13: 9781420049077

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Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Polymer Permeability
Polymer Permeability

Author: J. Comyn

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 387

ISBN-13: 9400948581

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Polymers are permeable, whilst ceramics, glasses and metals are gener ally impermeable. This may seem a disadvantage in that polymeric containers may allow loss or contamination of their contents and aggressive substances such as water will diffuse into polymeric struc tures such as adhesive joints or fibre-reinforced composites and cause weakening. However, in some cases permeability is an advantage, and one particular area where this is so is in the use of polymers in drug delivery systems. Also, without permeable polymers, we would not enjoy the wide range of dyed fabrics used in clothing and furnishing. The fundamental reason for the permeability of polymers is their relatively high level of molecular motion, a factor which also leads to their high levels of creep in comparison with ceramics, glasses and metals. The aim of this volume is to examine some timely applied aspects of polymer permeability. In the first chapter basic issues in the mathema tics of diffusion are introduced, and this is followed by two chapters where the fundamental aspects of diffusion in polymers are presented. The following chapters, then, each examine some area of applied science where permeability is a key issue. Each chapter is reasonably self-contained and intended to be informative without frequent outside reference. This inevitably leads to some repetition, but it is hoped that this is not excessive.

Trends in Food Engineering
Trends in Food Engineering

Author: Jorge E. Lozano

Publisher: CRC Press

Published: 2000-06-07

Total Pages: 376

ISBN-13: 9781566769914

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Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.