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Beverage production methods
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Ebook "Laboratory exercises for sensory evaluation" is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests.
156p
coduathanh1122
27-03-2024
4
1
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The objective of this paper is to see the effect of halal traceability system towards halal supply chain performance using SEM techniques. Halal Traceability system is a system that enables the identification of products’ and product ingredients’ halal status backward and forward, along the production chain. This article focus will be on the survey method only. The instrument development was based on a literature survey. This study focuses on the population of halal certified food and beverages (F&B) manufacturers as disclose in JAKIM Halal Portal.
9p
longtimenosee04
06-03-2024
2
1
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Continued part 1, part 2 of ebook "Food and beverage management" provides readers with contents including: production and service; controlling the operation; staffing issues; food and beverage marketing; managing quality in food and drink service operations; trends and developments;...
202p
dangsovu
20-10-2023
11
5
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Chapter 25 - Dairy and beverages. This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type.
31p
runordie9
27-09-2022
8
4
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Produced from leaves of Camellia sinensis L. (Kuntz), tea is among the most common beverages worldwide. Tea plants have been grown in nearly 30 countries. In this study, the FolinCiocalteu method was applied to determine the total polyphenol contents (referred to milligrams gallic acid mass equivalence or GAE) in tea products (one oolong and three ancient teas, including red, green, and white) based on ISO 14502-1:2005 with some modifications, typically ultrasonicassisted single extraction using methanol:water (7:3 v/v) as an extraction solvent at 70oC with the extraction ratio of 0.200:10.
13p
viericschmid
12-01-2022
11
0
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Caffeine (1,3,7-trimethylxanthine) is naturally found in the leaves, seeds or fruits of over 63 plants species worldwide. It is contained highly in coffee, tea, cacao beverage products. Caffeine showed good effects in enhancing performance and perception of exercise, reducing fatigue and drowsiness, and improving memory and learning effects. Although caffeine intoxications are rare, they showed its unhealthy potential factor, resulting in tachycardia, atrial arrhythmias, convulsions or even coma.
7p
angicungduoc5
13-06-2020
21
0
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The Western hills of Manipur, India are inhabited by tribal people mostly of Zeliangrong tribe and to some extent by Kuki tribe. They had been living in an isolated society with its own socio-cultural pattern and tradition. The seasonal food produce were processed to enhance nutritive value, flavour and above all shelf life to consume in the lean season. The most common method of processing is sun drying and natural fermentation and boiling in the plain water. Lack of or conscious efforts to limit salt uses were evident during the survey.
11p
nguathienthan5
04-06-2020
9
0
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This chapter presents the following content: Identify the factors that affect a foodservice operation’s menu pricing strategy, utilize the product cost percentage and contribution margin methods of menu pricing, utilize matrix analysis and goal value analysis to evaluate menu pricing strategies.
16p
kexauxi2
27-08-2019
20
0
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Chapter 6 - Food production control: Portions. After reading this chapter, you should be able to: Explain the importance of standard portion sizes, standard recipes, and standard portion costs to foodservice operations; identify four methods for determining standard portion costs, and describe the type of food product for which each is used; calculate standard portion costs using four different methods;...
11p
trueorfalse8
07-09-2017
39
1
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This article reviews methods for the determination and identification of trace elements in wine by using atomic absorption spectrometry (AAS). Wine is one of the most widely consumed beverages and strict analytical control of trace elements content is required during the whole process of wine production from grape to the final product.
15p
nguyendinhtrungpv
16-08-2013
59
2
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Throughout the 1950s and 1960s, New Zealand’s exports were concentrated on a few products and on the United Kingdom market. The collapse in the price of wool and the entry of Britain into the European Union (EU) resulted in marked product- and export-market diversifi cation. New Zealand’s export-product concentration is still somewhat higher than the OECD mean. New Zealand’s export-market concentration, on the other hand, is slightly lower than the OECD mean, refl ecting a more diverse range of export markets.
17p
trinhcaidat
19-04-2013
64
4
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