Food Science

More than just coincidence connects a Tate & Lyle lawsuit and artificial sweetener to Jamaican-born Chemist Bert Fraser-Reid. From his first experience of Chemistry through his diabetic father, to his determination and drive as a Chemistry student in...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780991050109Author Jason LogsdonFormat PaperbackPage Count 134Imprint Primolicious LLCPublisher Primolicious LLCWeight(grams) 245gDimensions(mm) 235mm *...

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second...

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and...

The many benefits of home flour milling include taste and flavour and the appeal of making a healthy food that tastes good and is seriously nutritious. Home ground flour milling can also save money just in the cost of bread alone, especially for those...

In the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Japanese...

Fact: If you can make soup, you can make beautiful and delicious craft beer.Armed with this book, a stock pot and a mesh bag, you'll be drinking your own freshly crafted, hoppy aromatic beers in a matter of weeks. BEER CRAFT will teach you how to make...

Barasi's Human Nutrition: A Health Perspective, Third Edition, provides a comprehensive introduction to the principles and practice of nutrition. Thoroughly revised, restructured, and updated, this new edition presents up-to-date scientific information...

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an...

Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with the purpose of training medical and allied healthcare professionals on...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781943015030Author Reginald SmithFormat HardbackPage Count 270Imprint Spikehorn PressPublisher Spikehorn PressWeight(grams) 830g

Founders and award-winning distillers of Kings County Distillery Colin Spoelman and David Haskell follow up their successful Guide to Urban Moonshining with an extensive history of the figures who distilled American spirits. The book presents 50...

'An enjoyable romp through the craft whisky industry. Prepare to have your eyes opened and taste buds transported along the ever expanding whisky route.' Will Lyons'Buxton has done it again: a cracking read. A novel and invaluable addition to any whisky...

Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation. Food Microbiology has been the most popular textbook in this area since it was first published in 1995...

The authors of The Perfect Meal examine all of the elements that contribute to the diner s experience of a meal (primarily at a restaurant) and investigate how each of the diner s senses contributes to their overall multisensory experience. The principal...

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products...

"Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." So wrote the renowned wine expert Kermit Lynch in the introduction...

One of the most exciting and dynamic segments of today's craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended...

"New Brewing Lager Beer" has been completely revised and expanded to include more on craft-brewing techniques and more information specific to ale brewing. Greg Noonan, one of the best-known craft brewers in America, guides you through an advanced...

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday TimesThe Missing Ingredient is about what makes good food, and the first book to consider the ...

The Science of Fitness: Power, Performance, and Endurance clearly explains the vital connection between diet and exercise in the human body. With this knowledge, you can use the right exercise and nutrition to obtain a higher quality life, prevent...

Bestselling wine author Kevin Zraly and the World Wine Guys tell the story of red wine, grape by grape, revealing the vast world of the 50 major varietals and blend styles. The helpful introduction shows how red wine grapes evolved and spread and also...

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781439190746Author Barb StuckeyFormat PaperbackPage Count 368Imprint Atria BooksPublisher Atria BooksWeight(grams) 295gDimensions(mm) 211mm * 137mm * 25mm

**Wine and Spirits Book of the Year 2017** A fascinating look into the world of cheese and its creators. In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from...

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology...

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food-an approach that has dominated nutrition science,...

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus. As author Dick Cantwell says, "We are living in the heyday of IPA." While hops remain front and center in the myriad examples of IPA available to beer drinkers today,...

Author Megan Giller invites fellow chocoholics on a fascinating journey through America's craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread...

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world's greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you'll discover how unique flavors are...

Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780645726534Author Tom LonsdaleFormat PaperbackPage Count 390Imprint Rivetco Pty LtdPublisher Rivetco Pty Ltd

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times...

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an...

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted...

Exploring the links between GM foods, glyphosate, and gut health With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to their children's declining health, often...

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different...

The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the...

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry...

This comprehensive guide from WineMaker magazine-packed with recipes, expert advice, step-by-step photos, and more-is the resource you need to make your own great wine at home. Home winemakers around the world have turned to the experts at WineMaker...