Food Science

Despite decades of aggressive pharmaceutical and surgical interventions, coronary artery disease (CAD) remains the number one killer of both men and women in the Western world. The most important aspect in the treatment of CAD is to focus on prevention...

Brain related disorders are among the most challenging health issues of our time. The development of effective therapeutic and preventive strategies for these disorders relies on a comprehensive understanding of the underlying causative mechanisms. And,...

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional...

Both nutrition deficiency and overnutrition can have a significant effect on the risk of infection. Nutrition, Immunity, and Infection focuses on the influence of diet on the immune system and how altering one's diet helps prevent and treat infections...

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...

Controlling High Blood Pressure through Nutrition, Nutritional Supplements, Lifestyle, and Drugs helps prevent and treat high blood pressure and hypertension, the most common primary diagnosis in the United States and a leading cause of heart attack,...

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781984858276Author Clay RisenFormat HardbackPage Count 288Imprint Ten Speed PressPublisher Potter/Ten Speed/Harmony/Rodale

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...

Infant, Child and Adolescent Nutrition: A Practical Guide, Second Edition, is an evidence-based, practical guide introducing readers to the theory behind optimal child nutrition. Containing practical advice on how to put that theory into practice, this...

This updated edition of the official homebrewing guide from top magazine and website Brew Your Own is packed with recipes, expert advice, step-by-step process photos, ingredient information, and more. Homebrewers around the world have turned to the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780262047401Author Zane CerpinaFormat HardbackPage Count 240Imprint MIT PressPublisher MIT Press Ltd

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food...

Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history-how wine acquired...

Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and...

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine,...

First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology,...

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 *...

Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of...

Sorry no description is available for this book at this time.

The influence of the gut microbiome on human health and disease has been established in recent years through advances in high-throughput DNA sequencing. The Gut Microbiome: Bench to Table presents a scientific introduction to this topic, analyzes...

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and...

Home Sausage Making is the most comprehensive go-to reference on the subject - and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry...

Country & Townhouse's Best Book for Christmas, 2018A delectable anthology celebrating the finest writing on wine.In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780262544795Author Sandra C. GreerFormat PaperbackPage Count 304Imprint MIT PressPublisher MIT Press LtdWeight(grams) 578gDimensions(mm) 229mm * 152mm * 16mm

'Fluent, persuasive and surely right.' Evening Standard The inside story of the fight for and against genetic modification in food. Mark Lynas was one of the original GM field wreckers. Back in the 1990s - working undercover with his colleagues in...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781643891460Author U S Dept of AgricultureFormat PaperbackPage Count 202Imprint Doublebit PressPublisher Doublebit PressWeight(grams) 481gDimensions(mm)...

FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two...

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...

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,...

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods...

In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan's...

Takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mold research to meet industry needs. The 1990s were tough times for the soda industry. In the United States, obesity rates were...

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and...

The principles of lean manufacturing - increasing efficiency, reducing waste, lowering costs and improving control - may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic...

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But...

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how...

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach...

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage...

Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do...