Buglass alan j (17 résultats)

hardcover. Etat : Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

Gebunden. Etat : New. Alan J Buglass graduated with BSc from the Chemistry Department of the University of Nottingham in 1968 and then with PhD from the Chemistry Department of the University of Essex in 1972. After a number of junior teaching and post-doctoral appointments, inc.

Etat : New. pp. 1204.

Hardcover. Etat : new. Hardcover. HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGESTechnical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the worlds most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments.FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages.SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs.ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis.NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials. A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Etat : new. Hardcover. HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGESTechnical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the worlds most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments.FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages.SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs.ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis.NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials. A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Buch. Etat : Neu. Neuware - A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beveragesHandbook of Alcoholic BeveragesAlan J. BuglassDepartment of Chemistry, KAIST, Republic of KoreaAt the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world's most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent.The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter.Divided into five parts, this comprehensive two-volume work presents:INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments,Fermented Beverages: Beers, Ciders, Wines and Related Drinks: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages.SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquersANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis.Nutrition and Health Aspects Relating to Alcoholic Beverages: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Handbook of Alcoholic Beverages is a comprehensive text that describes the science and technology involved in the production of the world's alcoholic beverages. The text describes the major fermentation process that produces these drinks and the major chemical, physical, and technical processes that accompany the production of these beverages are discussed. The multidisciplinary approach used in the book also emphasizes more recent developments and innovations, but with sufficient background for less experienced readers. The book also unifies different beverages in different chapters with extensive cross-referencing and comparison between the subjects.…

Hardcover. Etat : Brand New. 1st edition. 1204 pages. 10.39x7.95x3.23 inches. In Stock.

Etat : New. pp. 1204.

Etat : New. A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. Editor(s): Buglass, Alan J. Num Pages: 1204 pages, Illustrations, maps. BIC Classification: PN; PS; TDCT; TT. Category: (P) Professional & Vocational. Dimension: 261 x 202 x 83. Weight in Grams: 3011. . 2011. 1st Edition. hardcover. . . . .…

Etat : New. A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. Editor(s): Buglass, Alan J. Num Pages: 1204 pages, Illustrations, maps. BIC Classification: PN; PS; TDCT; TT. Category: (P) Professional & Vocational. Dimension: 261 x 202 x 83. Weight in Grams: 3011. . 2011. 1st Edition. hardcover. . . . . Books ship from the US and Ireland.…

Hardcover. Etat : new. Hardcover. HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGESTechnical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the worlds most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments.FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages.SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs.ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis.NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials. A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…