The Science of Beverage Deliciousness - Water, Tea, Fruits & Vegetables, Carbonated Drinks, Dairy Beverages, and More -
ISBN：978-4-86043-684-1
A book that backs up "sensation" with "science"... covering the mechanisms of deliciousness in beverages chosen by consumers and the latest evaluation methods!
◇ Based on the impact of water quality, this book elucidates the deliciousness of various beverages (tea-based, fruit and vegetable drinks, carbonated drinks, coffee, dairy drinks, and others) using evidence-based methods. ◇ It outlines a scenario for the development of next-generation hit beverages utilizing instrumental analysis and sensory evaluation. Chapter 1: The Deliciousness of Beverages and Their Characteristics Chapter 2: The Deliciousness of Water Chapter 3: The Deliciousness of Tea-Based Beverages Chapter 4: The Deliciousness of Fruit and Vegetable Beverages Chapter 5: The Deliciousness of Carbonated Beverages Chapter 6: The Deliciousness of Coffee Chapter 7: The Deliciousness of Milk and Dairy Beverages Chapter 8: The Deliciousness of Other Beverages
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basic information
■"The Science of Beverage Deliciousness" ■Format: B5 size, 462 pages ■Supervised by: Yoshimasa Yamano ■Published by: NTS
Price information
■List price: (Printed version) 36,000 yen + tax (PDF version) 33,000 yen + tax
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Applications/Examples of results
Aroma, taste sensor, mineral water, non-fermented tea (green tea), water quality, matcha, caffeine removal, semi-fermented, fermented tea & post-fermented tea, goishi tea, Awa bancha, fruit drinks & vegetable drinks, carbonated drinks, coffee, milk & dairy beverages.
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Company information
NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
