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Chemistry of alcoholic beverages /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Chemistry of alcoholic beverages // Nick Flynn, editor.
其他作者:
Flynn, Nick,
面頁冊數:
1 online resource (235 pages) :illustrations. :
附註:
Distributed in print by Oxford University Press.
標題:
Fermentation. -
電子資源:
http://dx.doi.org/10.1021/bk-2023-1455
ISBN:
9780841297180
Chemistry of alcoholic beverages /
Chemistry of alcoholic beverages /
Nick Flynn, editor. - 1 online resource (235 pages) :illustrations. - ACS symposium series,14551947-5918 ;. - ACS symposium series,1435..
Distributed in print by Oxford University Press.
Includes bibliographical references and index.
A Critical Review of the Flavor Chemistry of Tequila /Huang, Xinhe, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States; Cadwallader, Keith R., Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States /http://dx.doi.org/10.1021/bk-2023-1455.ch001 --
"It is important to understand the chemistry of alcoholic beverages so that better, longer lasting products can be made and enjoyed by consumers. The alcoholic beverage market is expected to see an annual 5-6% growth over the next four years with a current revenue of $1.6 billion. The appearance of low alcoholic beverages, unique fermentable sources, and growing consumer interest in alternative alcoholic beverages presents chemists with interesting opportunities to contribute research in this growing field. This book covers topics of historical interest; flavor development; the chemistry and biology of distilled and fermented beverages; and the instrumental and sensory analysis of alcoholic products."--
ISBN: 9780841297180
Standard No.: 10.1021/bk-2023-1455doiSubjects--Topical Terms:
581973
Fermentation.
Index Terms--Genre/Form:
554714
Electronic books.
LC Class. No.: TP511 / .C543 2023eb
Dewey Class. No.: 663.1
Chemistry of alcoholic beverages /
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Chemistry of alcoholic beverages /
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A Critical Review of the Flavor Chemistry of Tequila /
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Huang, Xinhe, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States; Cadwallader, Keith R., Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States /
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http://dx.doi.org/10.1021/bk-2023-1455.ch001 --
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The Chemistry of Tequila /
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Hobbs, Christopher E., Department of Chemistry, Sam Houston State University, Huntsville, Texas 77340, United States /
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http://dx.doi.org/10.1021/bk-2023-1455.ch002 --
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Chemical Characterization and Sensory Evaluation of Canarium schweinfurthii Engl Fruit Wine /
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Omujal, Francis, Natural Chemotherapeutics Research Institute, Kampala, Uganda; Okullo, John Bosco Lamoris, Makerere University, College of Agricultural and Environmental Sciences, Kampala, Uganda; Natukunda, Sheilla, Makerere University, College of Agricultural and Environmental Sciences, Kampala, Uganda; Komakech, Richard, Natural Chemotherapeutics Research Institute, Kampala, Uganda; GodfreyAgea, Jacob, Makerere University, College of Agricultural and Environmental Sciences, Kampala, Uganda /
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http://dx.doi.org/10.1021/bk-2023-1455.ch003 --
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Is the Flavor of Rye Whiskey Unique? An Initial Investigation of the Aroma Components of Unaged Rye Whiskeys /
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Huang, Xinhe, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States; Flynn, Dylan, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States; Cadwallader, Keith R., Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States /
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http://dx.doi.org/10.1021/bk-2023-1455.ch004 --
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Sensory Analysis Methods for Distilled Spirits Evaluation /
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Wang, Zhuzhu, Archer Daniel Midland Company, 1001 N. Brush College Rd, Decatur, Illinois 62521, United States; Cadwallader, Keith R., Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Ave, Urbana, Illinois 61801, United States /
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http://dx.doi.org/10.1021/bk-2023-1455.ch005 --
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Authentication and Quality Control of Distilled Spirits by Vibrational Spectroscopy /
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Wu, Yalan, Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States; Bao, Haona, Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States; Yao, Siyu, Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States; Rodriguez-Saona, Luis E., Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States /
$u
http://dx.doi.org/10.1021/bk-2023-1455.ch006 --
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OMICS and the Future of Brewing and Distilling Research /
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Spedding, Gary, Brewing and Distilling Analytical Services, LLC, Lexington, Kentucky, United States /
$u
http://dx.doi.org/10.1021/bk-2023-1455.ch007 --
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Flavor Compounds Found in Barrel Aged Beers /
$r
Schneider, Brian M., Texas Tech University Health Science Center School of Medicine, Amarillo, Texas, United States /
$u
http://dx.doi.org/10.1021/bk-2023-1455.ch008 --
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Malt Color and the Utility of Wort-25 /
$r
Flynn, Nick, Department of Chemistry and Physics, West Texas A&M University, Canyon, Texas 79016, United States /
$u
http://dx.doi.org/10.1021/bk-2023-1455.ch009 --
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Science of Brewing: An Introduction to the Impact of Local Regions on a Favorite Fermented Beverage /
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Paoeltta, Celina, Christopher Newport University, Newport News, Virginia 23606, United States; Balog, Christopher, Christopher Newport University, Newport News, Virginia 23606, United States; Higgs, Andrew, Christopher Newport University, Newport News, Virginia 23606, United States; Liskin, Dmitry, Christopher Newport University, Newport News, Virginia 23606, United States; Kingsbury, Kevin, Tradition Brewing Company, Newport News, Virginia 23606, United States; Brehm, Abigail, Tradition Brewing Company, Newport News, Virginia 23606, United States; Brockway, Andrew, Tradition Brewing Company, Newport News, Virginia 23606, United States; Quinlan, Ronald A., Christopher Newport University, Newport News, Virginia 23606, United States /
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http://dx.doi.org/10.1021/bk-2023-1455.ch010 --
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Editor's Biography /
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http://dx.doi.org/10.1021/bk-2023-1455.ot001
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"It is important to understand the chemistry of alcoholic beverages so that better, longer lasting products can be made and enjoyed by consumers. The alcoholic beverage market is expected to see an annual 5-6% growth over the next four years with a current revenue of $1.6 billion. The appearance of low alcoholic beverages, unique fermentable sources, and growing consumer interest in alternative alcoholic beverages presents chemists with interesting opportunities to contribute research in this growing field. This book covers topics of historical interest; flavor development; the chemistry and biology of distilled and fermented beverages; and the instrumental and sensory analysis of alcoholic products."--
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American Chemical Society, ACS Symposium Series eBooks - Front Files.
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Fermentation.
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Distillation.
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http://dx.doi.org/10.1021/bk-2023-1455
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