电子书 > 科学 > 工程/技术 > 化学工程 > Peeters: Wine (PDF)

Peeters
Wine
Types, Production and Health

支持

Adobe DRM

的封面 Peeters: Wine (PDF)

This book presents topical research from across the globe in the study of the types, production and health issues relating to wine. Topics discussed in this compilation include the microbiological, chemical and health aspects of wines from tropical plants; the effect of winemaking techniques on bioactive compounds in white and red wine; micro-oxygenation of red wine; effects of wine consumption on the cardiovascular system; the use of inactive dry yeast preparations to improve fermentation and the organoleptic characteristics of wine; analytical methods for the detection of Ochratoxin A in wines; wine and neurodegenerative diseases; Madeira wine composition; controlling the alcohol content in wine; wine quality through the use of oak barrels and non-saccharomyces yeasts in wine.

€525.73

格式 PDF ● 网页 515 ● ISBN 9781614708049 ● 编辑 Peeters ● 出版者 Nova Science Publishers ● 发布时间 2007 ● 下载 3 时 ● 货币 EUR ● ID 7219247 ● 复制保护 Adobe DRM

需要具备DRM功能的电子书阅读器

来自同一作者的更多电子书 / 编辑

Peeters Evelyn P. Gilbert

8,663 此类电子书

的封面 Zafar (IIT Dhanbad, India.) Alam & Amlan (South Dakota School of Mines and Technology, USA) Kar: Solid State Additive Manufacturing

Zafar (IIT Dhanbad, India.) Alam & Amlan (South Dakota School of Mines and Technology, USA) Kar: Solid State Additive Manufacturing

The text focuses on discussing the solid-state deformation behavior of materials in additive manufacturing processes. It highlights the process optimization and bonding of different layers during …

的封面 Prem Prakash (Point Pleasant, New Jersey, USA) Srivastav & Deepak Kumar (Point Pleasant, New Jersey, USA) Verma: Science and Technology of Aroma, Flavor, and Fragrance in Rice

Prem Prakash (Point Pleasant, New Jersey, USA) Srivastav & Deepak Kumar (Point Pleasant, New Jersey, USA) Verma: Science and Technology of Aroma, Flavor, and Fragrance in Rice

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and …

的封面 Sergey Lopatin & Andrey Zagoruiko: Structured Glass-Fiber Catalysts

Sergey Lopatin & Andrey Zagoruiko: Structured Glass-Fiber Catalysts

Structured Glass-Fiber Catalysts discusses the synthesis of advanced glass-fiber catalysts for various emerging applications, investigation of their properties, and development of the engineering bas …

的封面 Charles F. (Chuck Bowman Associates, Inc., USA) Bowman & Seth N. (Consolidated Nuclear Security, LLC, USA) Bowman: Thermal Engineering of Nuclear Power Stations

Charles F. (Chuck Bowman Associates, Inc., USA) Bowman & Seth N. (Consolidated Nuclear Security, LLC, USA) Bowman: Thermal Engineering of Nuclear Power Stations

Thermal Engineering of Nuclear Power Stations: Balance-of-Plant Systems serves as a ready reference to better analyze common engineering challenges in the areas of turbine cycle analysis, …

的封面 Yang Li & Baokun Qi: Phytochemicals in Soybeans

Yang Li & Baokun Qi: Phytochemicals in Soybeans

Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy …

的封面 Asim Kumar Roy (KPS Institute of Polytechnic) Choudhury: Principles of Textile Printing

Asim Kumar Roy (KPS Institute of Polytechnic) Choudhury: Principles of Textile Printing

Principles of Textile Printing discusses technical aspects of textile printing, covering almost all topics related to textile printing, including the types and quality of printing important for user …

的封面 Masaru (University of Notre Dame) Kuno: Introductory Science of Alcoholic Beverages

Masaru (University of Notre Dame) Kuno: Introductory Science of Alcoholic Beverages

Introductory Science of Alcoholic Beverages provides readers an engaging introduction to the science behind beer, wine, and spirits. It illustrates not only the chemical principles that underlie what …

的封面 Nithiya Rattanapanone & Valeeratana K. Sinsawasdi: Science of Thai Cuisine

Nithiya Rattanapanone & Valeeratana K. Sinsawasdi: Science of Thai Cuisine

Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in …

的封面 Nayef Ghasem & Redhouane (Laurentian University, Sudbury, Ontario, Canada) Henda: Principles of Chemical Engineering Processes

Nayef Ghasem & Redhouane (Laurentian University, Sudbury, Ontario, Canada) Henda: Principles of Chemical Engineering Processes

This book introduces the basic principles and calculation techniques used in chemical engineering. It discusses problems in material and energy balances related to chemical reactors; explains the …

的封面 George A. Burdock: Fenaroli's Handbook of Flavor Ingredients

George A. Burdock: Fenaroli’s Handbook of Flavor Ingredients

Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has …