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



Foodborne Infections and Intoxications

Foodborne Infections and Intoxications Author
ISBN-10 0080454119
Release 2011-10-11
Pages 928
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The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised Third Edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. * A summary of the foods most association with human infections * A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure * A 'historical to present-day' section * A description of the infection in humans and animals, including reservoirs and the mode of transmission



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.



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



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



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



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 9780123820877
Release 2012-09-01
Pages 446
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Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results



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.



Handbook of Fiber Chemistry Third Edition

Handbook of Fiber Chemistry  Third Edition Author Menachem Lewin
ISBN-10 9781420015270
Release 2006-11-15
Pages 1056
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The Handbook of Fiber Chemistry, Third Edition provides complete coverage of scientific and technological principles for all major natural and synthetic fibers. Incorporating new scientific techniques, instruments, characterization, and processing methods, the book features important technological advances from the past decade, particularly in fiber production and novel applications. It contains the latest data and insight into the chemistry and structural properties made possible by these advances. Authored by leading experts in the field of fiber science, most chapters in this third edition of a bestseller are either new or extensively updated. Chapters on synthetic fibers detail their formation from monomers, while those on natural fibers cover extraction and purification methods. Each chapter encompasses definitions, morphology, and fine structure; properties, testing, processing methods, and equipment; and the conversion into marketable products. Taking into account the recent expansion and diversification of markets for various fibers, this book also offers a solid foundation in the principles used for developing new fibers, including biologically and electronically active fibers. The Handbook of Fiber Chemistry, Third Edition offers a better understanding of the structure–property relationships of fibers and fiber-related phenomena. It is an ideal volume for scientists, technologists, and engineers working to develop novel and innovative products and technologies using natural and synthetic fibers.



Human Computer Interaction Handbook

Human Computer Interaction Handbook Author Julie A. Jacko
ISBN-10 9781439829448
Release 2012-05-04
Pages 1518
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Winner of a 2013 CHOICE Outstanding Academic Title Award The third edition of a groundbreaking reference, The Human–Computer Interaction Handbook: Fundamentals, Evolving Technologies, and Emerging Applications raises the bar for handbooks in this field. It is the largest, most complete compilation of HCI theories, principles, advances, case studies, and more that exist within a single volume. The book captures the current and emerging sub-disciplines within HCI related to research, development, and practice that continue to advance at an astonishing rate. It features cutting-edge advances to the scientific knowledge base as well as visionary perspectives and developments that fundamentally transform the way in which researchers and practitioners view the discipline. New and Expanded Topics in the Third Edition: HCI and global sustainability HCI in health care Social networks and social media Enterprise social computing Role of HCI in e-Government Role of creativity and cognition in HCI Naturalistic approach to evaluation, persuasion, and globalization The chapter authors include experts from academia, industry, and government agencies from across the globe — all among the very best and most respected in their fields. The more than 80 tables, 400 figures, nearly 7,000 references, and four-page color insert combine to provide the single most comprehensive depiction of this field. Broad in scope, the book pays equal attention to the human side, the computer side, and the interaction of the two. This balanced, application-focused design coverage makes the book not only an excellent research guide but also an authoritative handbook for the practice of HCI and for education and training in HCI.



Handbook of Developmental Psychopathology

Handbook of Developmental Psychopathology Author Michael Lewis
ISBN-10 9781461496083
Release 2014-04-09
Pages 852
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When developmental psychologists set forth the theory that the roots of adult psychopathology could be traced to childhood experience and behavior, the idea quickly took hold. Subsequently, as significant research in this area advanced during the past decade, more sophisticated theory, more accurate research methodologies, and improved replication of empirical findings have been the result. The Third Edition of the Handbook of Developmental Psychopathology incorporates these research advances throughout its comprehensive, up-to-date examination of this diverse and maturing field. Integrative state-of-the-art models document the complex interplay of risk and protective factors and other variables contributing to normal and pathological development. New and updated chapters describe current refinements in assessment methods and offer the latest research findings from neuroscience. In addition, the Third Edition provides readers with a detailed review across the spectrum of salient topics, from the effects of early deprivation to the impact of puberty. As the field continues to shift from traditional symptom-based concepts of pathology to a contemporary, dynamic paradigm, the Third Edition addresses such key topics as: Early Childhood disorders, including failure to thrive and attachment disorders. Aggression, ADHD, and other disruptive conditions. Developmental models of depression, anxiety, self-injury/suicide, and OCD. The autism spectrum and other chronic developmental disorders. Child maltreatment and trauma disorders. The Third Edition of the Handbook of Developmental Psychopathology is a discipline-defining, forward-looking resource for researchers, clinicians, scientist-practitioners, and graduate students in such fields as developmental psychology, psychiatry, social work, child and school psychology, educational psychology, and pediatrics.