Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Brewing Yeast and Fermentation
C. Boulton & D. Quain
Blackwell Publishing Ltd.
ISBN
NO: 0632054751
Published:
August 2001
UK
Price: £125
(
€168.75
,
$248.75
)
Introduction; The Brewing Process: An overview; Beer types; The brewing process; Wort composition; High gravity brewing; Glossary of terms; Overview; Mass balance; Assimilation of wort nutrients; Carbohydrate dissimilation; Requirement of oxygen; Ethanol tolerance; Formation of flavour compounds; Brewing Yeast: Taxonomy and differentiation; Genetics - genome, cell cycle and modification; Cell wall and flocculation; Fermentation Systems: General properties of fermentation vessels; Fermentation rooms; Traditional fermentation systems; Large capacity fermenters; Accelerated batch fermentation; Continuous fermentation; Immobilised systems; Pilot scale fermentation systems; Laboratory fermentation systems; Fermentation Management: Wort collection; Post-collection additions; Monitoring fermentation progress; Fermentation control; Fermentation management; CO2 recovery; Yeast recovery; Fermenter run-down; Secondary fermentations; Laboratory yeast storage and supply; Yeast propagation; Yeast handling in the brewery; Assessing yeast condition; Surplus yeast; Microbiology: Product spoilage; Controlling the risk; Sampling and testing
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