by
Heymann, Hildegarde, author.
Call Number
664.07 HEY
Publication Date
2016
Format:
Electronic Resources
Relevance:
71874.4531
by
New Strategist Publications, Inc.
Call Number
338.4
Publication Date
2011
Summary
Who buys beverages at home, on trips, and at restaurants and bars.
Format:
Electronic Resources
Relevance:
63386.2109
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by
ClickView (Firm)
Call Number
XX(301687.1)
Summary
Empty calories from sugar and fat are found in many of our favourite soft drinks. They are adding inches to young people's waistlines and also contributing to rising rates of chronic disease. This empowering programme contains five informative video segments offering suggestions for healthy drink selections. Featuring diet and health specialist Susan Moores, topics include: how to pick "good" drinks, best beverages if you're watching your weight, how to pick healthful beverages, how to pick the right drink for sports and athletic performance, busting caffeine myths. Features up-to-date information with a positive focus on achieving a healthier diet.
Format:
Other
Relevance:
54899.2227
4.
by
McGovern, Patrick E.
Call Number
641.21
Publication Date
2009
Summary
In a lively tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example.
Format:
Electronic Resources
Relevance:
50827.5195
by
Schweiggert, Ralf.
Call Number
664.062
Publication Date
2023
Summary
aHandbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout.
Format:
Electronic Resources
Relevance:
50827.2422
by
Rao, L. Jagan Mohan.
Call Number
663.62 23
Publication Date
2011
Summary
This book discusses recent trends in soft beverages. Chapters discuss chemical composition, health benefits and by-products. Recent trends in value addition are also examined in detail.
Format:
Electronic Resources
Relevance:
50826.5781
by
New Strategist Publications, Inc.
Call Number
338.476412 22
Publication Date
2010
Summary
Examines how much Americans spend on drinks by demographics such as: age, income, high-income households, household type, race and Hispanic origin, region of residence, and education. Also presents who-are-the-best-customers analyses of the data, showing the demographics of spending at a glance.
Format:
Electronic Resources
Relevance:
50824.6094
by
Grumezescu, Alexandru, editor.
Call Number
641.875 NON
Publication Date
2019
Summary
Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages. Presents a broad scope of topics and process solutions from experts in the beverages industry Covers the latest technologies and microbiological methods that enhance the health benefits of beverages Includes emerging trends in nonalcoholic beverages and offers a variety of safety and quality techniques for adding value to products.
Format:
Electronic Resources
Relevance:
47545.8398
by
Skibsted, Leif H. (Leif Horsfelt)
Call Number
664.07 22
Publication Date
2010
Summary
"For a food product to be a success in the marketplace, it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area." "Chapters in Part I focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part II reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallisation and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals, dairy products and wine." "With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages will be an essential reference work for R & D and QA staff in the food industry and researchers with an interest in this subject."--Jacket.
Format:
Electronic Resources
Relevance:
42523.4180
by
McClements, David Julian.
Call Number
660.28443 OXI
Publication Date
2010
Summary
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenaseReviews the impact of oxidation on food flavour and the health aspects of oxidized fatsDiscusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity.
Format:
Electronic Resources
Relevance:
34157.7031
by
Nutrient Data Laboratory (U.S.)
Call Number
546.731 USD
Publication Date
2005
Format:
Electronic Resources
Relevance:
30070.4297
by
Foley, Ray.
Call Number
641.874 FOL
Publication Date
2010
Summary
This latest edition of Bartending For Dummies features over1,000 drink recipes in an A-Z format with clear, easy-to-followinstructions. This 4th Edition also provides: Detailed information on how to properly stock a bar Expanded coverage on making exotic frozen/blended specialties,specialty coffees, and hot toddies Tips on creating unique punches and even non-alcoholicdrinks Helpful information about experimenting with the latestflavored rums and vodkas including apple, blackberry, blueberry,cherry, grape, mango, and watermelon Fun, new ways to garnish, rim, and serve drinks like a mastermixologist. The latest tips and advice on curing hangovers and hiccups Advice on choosing the right and latest glassware andmixers New recipes covering the hottest shooters such as After Five,Candy Corn, Jelly Bean, and more A new section on festive holiday cocktails such as the Grinchand Candy Cane Martini.
Format:
Electronic Resources
Relevance:
2.4481
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