Food Science

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,...

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown...

The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with...

Japanese whisky is now hailed as among the very best in the world, having won scores of international accolades. In 2014 a Japanese whisky finally won the title of World's Best Whisky in Jim Murray's Whisky Bible and the art continues to thrive as demand...

For the farmer, the seed is not merely the source of future plants and food; it is a vehicle through which culture and history can be preserved and spread to future generations. For centuries, farmers have evolved crops and produced an incredible...

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...

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...

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...

Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or...

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...

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...

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...

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the...

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 *...

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,...

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit...

'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 9781770416628Author Lenore NewmanFormat PaperbackPage Count 256Imprint ECW Press,CanadaPublisher ECW Press,Canada

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781840900750Author Jane HughesFormat HardbackPage Count 128Imprint Hermes HousePublisher Anness Publishing

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...

We are at a critical point in human history and that of the planet. In this book, a world leader in agricultural research, Professor Sayed Azam-Ali, proposes a radical transformation of our agrifood system. He argues that agriculture must be understood...

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...

'A must-read' - Financial Times Horsemeat in burgers was hard to swallow, but there are far more sinister culinary crimes afoot... Chicken eggs that haven't come from chickens, melamine in infants' milk, nut shells in spices - these are just some...

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...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607749684Author Emma ChristensenFormat HardbackPage Count 192Imprint Ten Speed PressPublisher Ten Speed PressWeight(grams) 771gDimensions(mm) 210mm *...

The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a...

Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adria has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli,...

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale...

At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough...

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,...

Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit...

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory...

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as...

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The...