Philip r ashurst (43 Ergebnisse)

Hardcover. Zustand: Good. VG condition book with dust jacket. DJ is clean, has fresh colours and has some tears. Book has clean and bright contents.

Zustand: New. pp. xiv + 312.

Zustand: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Zustand: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.…

Hardcover. Zustand: Very Good. Chemistry and Technology of Soft Drinks and Fruit Juices This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.…

Hardcover. Zustand: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. …

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 English.

Paperback. Zustand: Brand New. 2nd reprint edition. 332 pages. 9.00x6.00x1.00 inches. In Stock.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Taschenbuch. Zustand: Neu. Food Flavourings | Philip R. Ashurst | Taschenbuch | xiv | Englisch | 2011 | Springer | EAN 9781461278382 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

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 of fruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products. …

Taschenbuch. Zustand: Neu. Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages | Philip R. Ashurst | Taschenbuch | xvi | Englisch | 2010 | Springer | EAN 9781441951915 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Zustand: New.

Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

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

Paperback. Zustand: Brand New. 2nd edition. 430 pages. 8.98x5.98x1.18 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - 1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.3.1 Commitment is Mandatory.- 1.3.2 The Driver.- 1.3.3 Management Project Team.- 1.3.4 Dedicated Word Processor.- 1.3.5 Quality Manager.- 1.3.6 Communication.- 1.4 BS 5750 Specification, Production and Installation.- 1.4.1 Introduction.- 1.4.2 Quality System Requirements.- 1.5 The Detail.- 1.5.1 Departmental Manuals.- 1.5.2 Management Responsibility.- 1.5.3 Responsibility and Authority.- 1.5.4 The Policy Manual.- 1.5.5 Quality System.- 1.5.6 Contract Review.- 1.5.7 Document Control.- 1.5.8 Purchasing.- 1.5.9 Purchaser-Supplied Product.- 1.5.10 Product Identification and Traceability.- 1.5.11 Process Control.- 1.5.12 Inspection and Testing.- 1.5.13 Inspection, Measuring and Test Equipment.- 1.5.14 Inspection and Test Status.- 1.5.15 Control of Non-Conforming Products.- 1.5.15 Corrective Action.- 1.5.16 Handling, Storage, Packing and Delivery.- 1.5.17 Quality Records.- 1.5.18 Internal Quality Audits.- 1.5.19 Training.- 1.6 The Assessment.- 1.6.1 Outline.- 1.6.2 The Pre-assessment.- 1.7 Conclusion.- Note.- 2 Essential oils.- 2.1 Introduction.- 2.2 The Production of Essential Oils.- 2.2.1 Steam Distillation.- 2.2.2 Water Distillation.- 2.2.3 Dry Distillation Methods.- 2.2.4 Expression of Oils.- 2.2.5 Extraction.- 2.3 Further Processing of Essential Oils.- 2.3.1 Rectification.- 2.3.2 Washed Oils.- 2.3.3 Oil Quality.- 2.4 The Uses of Essential Oils.- 2.5 The Composition of Essential Oils.- 2.5.1 Bitter Almond Oil.- 2.5.2 Bergamot Oil.- 2.5.3 Buchu Leaf Oil.- 2.5.4 Cassia Oil.- 2.5.5 Cinnamon Oil.- 2.5.6 Clove Oil.- 2.5.7 Coriander Oil.- 2.5.8 Cornmint Oil.- 2.5.9 Cumin Seed Oil.- 2.5.10 Davana Oil.- 2.5.11 Dill Oil.- 2.5.12 Eucalyptus Oil.- 2.5.13 Garlic Oil.- 2.5.14 Ginger Oil.- 2.5.15 Grapefruit Oil.- 2.5.16 Jasmin Concrete and Absolute.- 2.5.17 Lemongrass Oil.- 2.5.18 Lemon Oil.- 2.5.19 Lime Oil.- 2.5.20 Litsea Cubeba Oil.- 2.5.21 Nutmeg Oil.- 2.5.22 Peppermint Oil.- 2.5.23 Rose Oil.- 2.5.24 Rosemary Oil.- 2.5.25 Spearmint Oil.- 2.5.26 Star Anise Oil.- 2.5.27 Sweet Orange Oil.- 2.5.28 Tangerine Oil.- 2.5.29 Thyme Oil.- 3 Oleoresins, tinctures and extracts.- 3.1 Introduction.- 3.1.1 General Comments.- 3.1.2 Costs.- 3.1.3 Raw Materials and Processes.- 3.2 Plant Materials.- 3.2.1 Origin.- 3.2.2 Crop to Crop Variations.- 3.2.3 Storage.- 3.2.4 Yield.- 3.2.5 Degradation.- 3.2.6 Preparation of Plant Material.- 3.2.7 Vanilla Bean Curing (Classical Method).- 3.3 Solvents.- 3.3.1 Polarity.- 3.3.2 Boiling Point.- 3.3.3 Viscosity.- 3.3.4 Latent Heat of Evaporation.- 3.3.5 Temperature/Pressure.- 3.4 Tinctures.- 3.4.1 Water Infusions.- 3.4.2 Alcoholic Tinctures.- 3.5 Oleoresins.- 3.5.1 Solvents.- 3.5.2 Solubility.- 3.5.3 Commercial Solvent Extraction System.- 3.6 Absolutes 77 3.6.1 Solvents.- 3.7 Extraction with Carbon Dioxide as a Solvent.- 3.7.1 Introduction.- 3.7.2 Subcritical C02.- 3.7.3 SupercriticalC02.- 3.8 Summary.- 4 Fruit juices.- 4.1 Introduction.- 4.2 Fruit processing.- 4.2.1 GeneralConsiderations.- 4.2.2 Soft Fruit Processing.- 4.3 Specialised Fruit Processing.- 4.3.1 Citrus.- 4.3.2 Comminuted Citrus Bases.- 4.3.3 Pineapple Juice.- 4.3.4 Processes Requiring Heat.- 4.4 Products and Packaging.- 4.4.1 Frozen Juices.- 4.4.2 Aseptic Packaging.- 4.4.3 Self-Preserved Juice.- 4.4.4 Preserved Juice.- 4.4.5 Hot Pack Products.- 4.5 Product Specifications.- 4.5.1 Soluble Solids Content.- 4.5.2 Titratable Acidity.- 4.5.3 Brix/Acid Ratio.- 4.5.4 Other Specifications.- 4.5.5 Juice Adulteration.- 4.5.6 Specifications for Essence/Volatiles/Citrus Oils.- 4.6 Volatile Components of Fruit Juices.- 4.6.1 Production.- 4.6.2 Composition of Fruit Juice Volatile Fractions.- 4.7 The Use of Fruit Juices in Flavourings.- 4.7.1 Fruit Juice Compounds.- 4.7.2 Flavourings.- 4.8 Summary.- 5 Synthetic ingredients of food flavourings.- 5.1 General Aspects.- 5.1.1 Introduction, Definit.…

Zustand: New. In English.

Zustand: New. In English.

Zustand: New. In English.

Zustand: New. In English.

Zustand: New. In English.

Zustand: New.

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

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they perceive to be healthy. At the same time, developing countries are increasing their volumes of value-added fruit processing in order to earn important foreign currency. This book provides a concise, thorough and authoritative coverage of the technology of fruit processing from a worldwide perspective. Detailed coverage of the use of fruit by-products, environmental issues, quality assurance and hygiene reflect the importance of these topics. New chapters cover biochemistry and implications for processing, packaging, and quality management systems and HACCP. Food technologists, production managers and technical staff in the fruit processing industry and its equipment suppliers will find the book an important information source, while those in academic and research establishments will use it as a key reference.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maximise revenues. In recent years the subject has reached new prominence and there even have been situations where food authenticity has featured as a newspaper headline in various countries. Food legislation covering the definition, and in some cases composition, of various commodities has been in place in developed countries for many years and paradoxically it is the legislative trend away from emphasis on composition and more on accurate and truthfullabeliing that has been one driving force for the authenticity issue. Another, and many would speculate as the more potent, driving force is the move towards fewer and larger supermarket chains in many countries. Such trading companies with their images of quality products, buying power and commercial standing, exercise considerable commercial power which has been claimed as a significant source of financial pressure on food prices and food commodity product quality. For whatever reason, recent food authenticity issues have become news and consumers, the media and enforcement authorities are showing more interest than ever before in the subject.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. This title provides a guide to the techniques available to establish food authenticity, together with their associated strengths and limitations. It is aimed at food scientists and technologists involved in the issues of adulteration or fortification of food and beverages.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food Flavorings, Third Edition, is written for scientists and technologists in the flavor and food industries and provides a comprehensive review of the natural sources of flavor ingredients and the formulation, manufacture, and application of food flavorings. New to this edition are chapters on pharmaceutical and tobacco flavorings. …