ashurst p r (35 Ergebnisse)

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780751404265.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Dust jacket in good condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,850grams, ISBN:0442302819.

Zustand: Nuevo. Procesado de frutas editado por Acribia.

Zustand: New. Idioma/Language: Español. Identificación del zumo de naranja. Química y tecnología de los zumos cítricos y subproductos. Zumo de uva. Zumos de frutas tropicales. Cultivo y comercio de frutas delicadas para zumos y bebidas analcohólicas. Zumo de manzana. Equipos para la extracción y elaboración de zumos de frutas delicadas. Elaboración de zumos de cítricos. Mejoras del zumo mediante técnicas de cambio iónico y absorción. Sistemas de fabricación de zumos de frutas y derivados. Sistemas de envasados para zumos de frutas y bebidas sin gas. Las bebidas para deportistas. Valor nutritivo y salubridad de los zumos de frutas elaborados. Legislación sobre producción, etiquetado y comercialización de zumos de frutas y bebidas derivadas de frutas. El agua y tratamiento de los efluentes en la elaboración de zumos. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.

Zustand: Nuevo. Producci¢n/envasado de zumos/bebidas de frutas sin gas editado por Acribia.

Zustand: Good. Good+ in a Very Good dust jacket; Hardcover; Withdrawn library copy with the standard library markings; Clean jacket with no tears (Now fitted with a new, Brodart jacket protector); Light wear to the boards; Library stamps to endpapers; Text pages clean & unmarked; Excellent binding with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Yellow and purple covers with title in white lettering; 2002, Springer-Verlag Publishing; 432 pages; "Production and Packaging on Non-Carbonated Fruit Juices and Fruit Beverages," by P. R. Ashurst.

Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,950grams, ISBN:9781405122863.

Zustand: New. In.

Zustand: New. In.

Zustand: New. In.

Paperback. Zustand: Brand New. reprint edition. 445 pages. 9.25x6.10x1.01 inches. In Stock.

Zustand: Acceptable. Used - Acceptable. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library with wear and barcode page may have been removed. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.

Zustand: New. In.

Zustand: New. In.

23 cm. original hardcover, dustjacket. xiv,310 pp. ills. references. index. -(library label on first endpaper, library stamp on title, otherwise very good). 777g.

Zustand: New. In.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Mit Beiträgen zahlreicher Fachwissenschaftler.

Taschenbuch. Zustand: Neu. Progress in the Chemistry of Organic Natural Products / Fortschritte der Chemie Organischer Naturstoffe / Progrès dans la Chimie des Substances Organiques Naturelles | P. R. Ashurst (u. a.) | Taschenbuch | Fortschritte der Chemie organischer Naturstoffe Progress in the Chemistry of Organic Natural Products | viii | Englisch | 2012 | Springer | EAN 9783709181669 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Food Flavorings | P. R. Ashurst | Taschenbuch | xvii | Englisch | 2013 | Springer | EAN 9781468483918 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industrya greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers' names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area offruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 352 | Sprache: Englisch | Produktart: Bücher | The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industrya greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers' names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.

Hardcover. Zustand: Brand New. 2nd sub edition. 448 pages. 9.75x6.50x1.25 inches. In Stock.

Zustand: New.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 1 Authentication of orange juice.- 1.1 Introduction.- 1.1.1 Incidence of adulteration.- 1.1.2 The market for frozen concentrated orange juice.- 1.1.3 Factors affecting adulteration.- 1.1.4 Combating fake juice.- 1.2 Analysis.- 1.2.1 Minerals.- 1.2.2 Organic acids.- 1.2.3 Sugars.- 1.2.4 Isotopic methods.- 1.2.5 Photometric methods.- 1.2.6 Amino acids.- 1.2.7 Methods of limited application.- 1.2.8 Future possibilities.- 1.3 Statistics.- 1.3.1 Introduction and the Gaussian distribution.- 1.3.2 Some problems of statistical interpretation.- 1.3.3 Ratios as variates.- 1.3.4 Multivariate techniques.- 1.3.5 Pattern recognition analysis.- 1.4 Recent developments in orange juice adulteration.- 1.4.1 Introduction.- 1.4.2 The SNIF-NMR method.- 1.4.3 Multi-isotopic fingerprint of fruit juices.- 1.4.4 Further applications of the SNIF-NMR method.- 1.4.5 The implications for orange juice authentication under the UK Food Safety Act 1990.- References.- 2 Chemistry and technology of citrus juices and by-products.- 2.1 Principal citrus cultivars.- 2.1.1 Origin of citrus.- 2.1.2 Commercial citrus regions.- 2.1.3 Citrus growing areas.- 2.1.4 Effect of frost.- 2.1.5 Effect of soil.- 2.2 Composition and structure of citrus fruits and juices of various cultivars.- 2.2.1 General relationship.- 2.2.2 Organic acids.- 2.2.3 Carbohydrates.- 2.2.4 Color pigments.- 2.2.5 Vitamins and inorganic constituents.- 2.2.6 Flavonoids.- 2.2.7 Lipids.- 2.3 Operational procedures and effects on quality and shelf life of citrus juices.- 2.3.1 Outline of good manufacturing and processing procedures.- 2.4 Citrus juice flavor enhancement with natural citrus volatiles.- 2.4.1 Components of citrus juice flavor.- 2.4.2 Citrus flavor enhancement technology.- 2.4.3 Citrus oils and aroma and their recovery.- 2.5 Pectic substances and relationship of citrus enzymes to juice quality.- 2.6 Effect of time, temperature and other factors on citrus products.- References.- 3 Grape juice processing.- 3.1 History of grape juice processing in North America.- 3.2 Grape cultivars.- 3.3 The chemistry of grape juice.- 3.3.1 Carbohydrates.- 3.3.2 Acids.- 3.3.3 Mineral content.- 3.3.4 Phenolics.- 3.3.5 Volatiles.- 3.4 Modern grape juice processing.- 3.4.1 Harvesting/ripening.- 3.4.2 Stemmer/crusher operation.- 3.4.3 Hot-break process.- 3.4.4 De-juicing/pressing operation.- 3.4.5 Coarse filtration.- 3.4.6 Bulk storage and tartrate precipitation.- 3.4.7 Enzyme clarification.- 3.4.8 Polish (fine) filtration.- 3.4.9 Hot fill.- 3.5 Process alternatives.- 3.5.1 Cold-pressing.- 3.5.2 Aseptic process.- 3.5.3 Concentration.- 3.5.4 Sulfur dioxide preservative.- References.- 4 Tropical fruit juices.- 4.1 Introduction.- 4.2 Guava.- 4.3 Mango.- 4.4 Passionfruit.- 4.5 Pineapple.- 4.6 Other tropical fruits.- 4.6.1 Acerola.- 4.6.2 Banana.- 4.6.3 Kiwifruit.- 4.6.4 Lulo.- 4.6.5 Papaya.- 4.6.6 Soursop.- 4.6.7 Umbu.- 4.7 Tropical fruit juices in Europe today.- 4.8 The future.- Further reading.- 5 Growing and marketing soft fruit for juices and beverages.- 5.1 Introduction.- 5.2 Selling the fruit crop: the options.- 5.2.1 The market place.- 5.2.2 Minimum import prices.- 5.2.3 The long term contract.- 5.3 Producing the soft fruit crop.- 5.4 Blackcurrants.- 5.4.1 General.- 5.4.2 Siting.- 5.4.3 Manuring.- 5.4.4 Varieties.- 5.4.5 Propagation.- 5.4.6 Planting.- 5.4.7 Weed control.- 5.4.8 Frost protection.- 5.4.9 Harvesting/handling.- 5.4.10 Control of fruit quality at harvesting.- 5.4.11 Plantation life.- 5.5 Control of fruit pests and diseases.- 5.5.1 'Organic' production of fruit.- 5.5.2 Selection of pesticides for crop protection.- 5.6 Pests and diseases of blackcurrants.- 5.6.1 Viruses.- 5.6.2 Arthropods.- 5.6.3 Fungi.- 5.7 Other soft fruits.- 5.7.1 Strawberries.- 5.7.2 Raspberries.- 5.7.3 Gooseberries.- 5.7.4 Red currants.- 5.7.5 Blackberries.- 5.8 Storing fruit for processing.- 5.9 The future-blackcurrant research and development (R & D).- 6 Apple juice.- 6.1 General background.- 6.1.1 Juice extraction.- 6.1.2 Po.

Paperback. Zustand: Brand New. spi rep edition. 349 pages. 9.25x6.10x0.80 inches. In Stock.

Zustand: New. In.

Zustand: New. In.

Zustand: Very Good. Very Good; Hardcover; Light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.0 lbs; Red and orange covers with title in white lettering; 2009, CRC Press; 208 pages; "Soft Drink and Fruit Juice Problems Solved," by P. Ashurst, et al.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industry a greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers' names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.