Fernanda cosme (39 résultats)

Etat : Acceptable. SHIPS FAST. RESCUED + REPAIRED. Features a small coffee mishap, plus a reinforced binding, secured cover, and light annotations or highlighting-a durable, fully readable working copy brought back to life at a great value by our Book Sustainability Project. No access codes or CDs.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Hardback. Etat : New. This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.…

Hardback. Etat : New.

Hardback. Etat : New. This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.…

Hardcover. Etat : Brand New. 148 pages. 7.00x0.54x10.00 inches. In Stock.

Hardback. Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

HRD. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science. 256 pp. Englisch.…

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 148 pp. Englisch.

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 122 pp. Englisch.

HRD. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science. …

HRD. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnThe book Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most re.…

Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book, written by experts, aims to provide a comprehensive overview of the impact of global warming on grape mycotoxins and physicochemical parameters, offering insights into low-alcohol wines, sparkling wine production, and innovative practices in winemaking. It offers valuable information and practical solutions to ensure the sustainability and resilience of grape cultivation and wine production in the face of climate change. It addresses key topics such as sugar levels in grapes, dealcoholization treatments, and the effects of climate change on grape products. With chapters on mitigating strategies, emerging challenges, and innovative practices, this comprehensive guide is highly recommended for academic researchers, practitioners in the wine industries, as well as graduate and Ph.D. students in enology and food science.…

Hardback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book provides an overview of contemporary developments in food additives, bridging scientific principles, real-world applications, and regulatory frameworks. It explores key innovations such as clean-label ingredients, plant-based antioxidants, natural sweeteners, wine tartaric stabilizers, and advanced technologies, including nanoencapsulation and smart packaging systems. Special attention is given to the role of food additives in enhancing nutritional value, extending shelf life, improving food safety, and reducing waste across the supply chain. By examining both emerging technologies and their practical implementation, the book highlights the scientific, technological, and market-driven factors shaping the future of food additives, ensuring a balanced understanding of both opportunities and challenges in this rapidly evolving field. An essential resource for graduate and doctoral students, researchers, food scientists, technologists, and industry professionals seeking to understand the future direction of food additives, this book offers valuable insights into the field's evolving landscape and its global impact.…

Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnThis book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the .…

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book 'Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization' intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research. 384 pp. Englisch.…