Food Science

Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description...

Applied Malting and Brewing Science The landmark guide to malting and brewing science is available in English for the first time Humans have been producing fermented beverages for at least ten thousand years. Chief among them is beer, which has arguably...

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...

Red Squirrel Phonics is a new series of decodable readers from Raintree, packed with real stories using words that children can read. The programme teaches children phonics skills in a sequential and systematic way so that they can learn the sounds...

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are...

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...

Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific microorganisms of...

Nutrition plays a key role in prevention of cardiovascular disease, the leading cause of death worldwide. Diet influences a broad spectrum of cardiometabolic risk factors, notably a cluster including excess adiposity, dyslipidemia, impaired glucose...

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...

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...

Molecular Basis of Human Nutrition focuses on the metabolic basis of human nutrition, detailing recent knowledge and research in this field. It explains the biochemical functions of the essential nutrients and the physiological consequences of deficient...

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,...

The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that's perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting...

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...

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the...

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...

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...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781938469411Author Jennifer TalleyFormat PaperbackPage Count 250Imprint Brewers PublicationsPublisher Brewers PublicationsWeight(grams) 395gDimensions(mm)...

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science...

This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights...

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...

The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to...

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...

NB: Due to the inadvertent assignment of a previously used ISBN, this book was originally published under an incorrect identifying number. The book has now been given its own unique ISBN and is otherwise identical in every way to the original...

The full inside story of the technology paradigm shift transforming the food we eat and who is making it Ultra-processed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based-often...

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...

Apologies but we at Booksplease don't have a full description for this book.Springer Book ArchivesBook InformationISBN 9780834213104Author A. VarnamFormat PaperbackPage Count 464Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.

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)...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781641724265Author Reese BurnettFormat HardbackPage Count 219Imprint Larsen and Keller EducationPublisher Larsen and Keller EducationWeight(grams)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781954182028Author Rory AndersonFormat PaperbackPage Count 258Imprint Tyler MacDonaldPublisher Tyler MacDonaldWeight(grams) 603gDimensions(mm) 279mm * 216mm...

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...

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...

Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food...

Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food...

"Tomorrow's Table" argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and...

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 successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement,...