Inge Russell – författare

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11 produkter

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11 produkter

Whisky
Technology, Production and Marketing
AvInge Russell,Graham Stewart
E-bok
PDF, Engelska, 2003
1 869 kr
Läs direkt efter köp
Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail.* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner* Includes a chapter on marketing and selling whisky* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Whisky
Technology, Production and Marketing
AvGraham Stewart,Inge Russell
Inbunden, Engelska, 2014
1 029 kr
Skickas inom 10-15 vardagar
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner Includes a chapter on marketing and selling whisky Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Whisky
Technology, Production and Marketing
AvInge Russell,Graham Stewart
E-bok
Engelska, 2014
1 065 kr
Läs direkt efter köp
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail.- Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner- Includes a chapter on marketing and selling whisky- Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Probiotic Beverages
AvSandeep K. Panda,Julie Kellershohnm. fl.
Häftad, Engelska, 2021
1 477 kr
Skickas inom 10-15 vardagar
Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages
Probiotic Beverages
AvInge Russell,Julie Kellershohnm. fl.
E-bok
Engelska, 2021
2 042 kr
Läs direkt efter köp
Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed.- Describes probiotic beverages of different geographical locations, market status and scope- Discusses the potential of probiotic beverages in preventing disease- Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability- Includes dairy, nondairy, cereal and fruit beverages
Whisky and Other Spirits
Technology, Production and Marketing
AvGraham Stewart,Julie Kellershohnm. fl.
Häftad, Engelska, 2021
1 203 kr
Skickas inom 10-15 vardagar
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.

This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.
Presents a detailed look into current global situation for whisky and spirits production Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies
Whisky and Other Spirits
Technology, Production and Marketing
AvInge Russell,Julie Kellershohnm. fl.
E-bok
Engelska, 2021
1 708 kr
Läs direkt efter köp
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.- Presents a detailed look into current global situation for whisky and spirits production- Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail- Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies
Handbook of Brewing
AvAnne Anstruther,Inge Russellm. fl.
E-bok
Engelska, 2017
5 365 kr
Läs direkt efter köp
With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.
The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.
Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
Advances in Biotechnology
Proceedings of the Fifth International Yeast Symposium Held in London, Canada, July 20-25, 1980
AvInge Russell,Graham G. Stewart
E-bok
PDF, Engelska, 2013
1 074 kr
Läs direkt efter köp
Advances in Biotechnology, Volume IV: Current Developments in Yeast Research covers the proceedings of the Fifth International Yeast Symposium. The book presents several papers that discuss several aspects of yeast. Comprised of 95 chapters and organized into eight sections, the book first discusses the industrial and agricultural uses of yeast, and then covers genetics. The third section reviews sporulation and conjugation. Section IV tackles biochemistry, while Section V and Section VI talk about taxonomy, ecology, and cell cycle. The seventh section covers the Phaff symposium and the last section reviews the plenary lectures. The book will be of great interest to researchers and professionals such as botanists and agriculturists who have an interest in understanding the various aspects of yeast.
Handbook of Brewing
AvGraham G. Stewart,Inge Russellm. fl.
Inbunden, Engelska, 2017
7 344 kr
Skickas inom 10-15 vardagar
With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
Handbook of Brewing
AvAnne Anstruther,Inge Russellm. fl.
E-bok
PDF, Engelska, 2017
5 365 kr
Läs direkt efter köp
With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.
The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.
Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

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Inge Russell – författare

Whisky

Whisky

Whisky

Probiotic Beverages

Probiotic Beverages

Whisky and Other Spirits

Whisky and Other Spirits

Handbook of Brewing

Advances in Biotechnology

Handbook of Brewing

Handbook of Brewing

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