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Sparkling Beverages
Champagne and sparkling wine tasting is often seen as a pinnacle of glamour and frivolity, but it also offers a fantastic playground for chemists and physicists to explore the subtle science behind these centuries-old drinks. Sparkling Beverages: Champagne and Beyond offers a complete overview of the physicochemical processes at work in a sparkling beverage. In order to achieve effervescence in a glass of champagne, or in any other bubbly drink, precise knowledge fluid dynamics and CO2 solubility are necessary. This fascinating reference covers these concepts, as well as the historical context and modern-day production methods of various sparkling beverages, from simple sparkling waters and ...
Uncorked
The spectacular science behind champagne's effervescence Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing...
Uncorked
The spectacular science behind champagne's effervescence Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing...
Trends in Non-alcoholic Beverages
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. - Provides nutrient profiles and the effects of non-alcoholic beverages - Presents the relevance of the HACCP system for the non-alcoholic beverage industry - Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
Red, White, and Drunk All Over
Natalie MacLean spent three years sipping her way through sun-drenched vineyards and cobwebbed cellars to bring us this witty, knowledgeable book about the world of wine. In the ancient vineyards of Burgundy she uncovers the secrets of Pinot Noir, then moves on to the labyrinthine cellars of Champagne to examine the mystique of luxury bubbly. She compares notes with novelist Jay McInerney at a bacchanalian dinner, goes undercover as a sommelier in a five-star restaurant, and explores the influence of powerful critics Jancis Robinson and Robert Parker. You may have a head for wine, but Red, White and Drunk All Over will show you its heart.
Computational Fluid Dynamics in Food Processing
Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist wo...
Hergé, Son of Tintin
"Author of the critically acclaimed Tintin and the World of Hergé and the last person to interview Remi, Benoit Peeters tells the complete story behind Hergé's origins and shows how and why the nom de plume grew into a larger-than-Remi personality as Tintin's popularity exploded. Drawing on interviews and using recently uncovered primary sources for the first time, Peeters reveals Remi as a neurotic man who sought to escape the troubles of his past by allowing Hergé's identity to subsume his own. As Tintin adventured, Hergé lived out a romanticized version of life for Remi."--Jacket.
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. - The latest important information for food scientists and nutritionists - Peer-reviewed articles by a panel of respected scientists - The go-to series since 1948
Proof
Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed.
Bubbles in Food 2
Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area. Bubbles in Food 2 includes novel experimental t...
