Food Science

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 organisms of concern...

A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other...

Recent outbreaks of fatal food-borne illness associated with Vero cytotoxin-producing E.Coli (VTEC) have highlighted the need for thorough and coherent information to be provided to the food industry. The book details the causes of selected incidents...

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has...

This new edition bridges the gap between its predecessor, which emphasized conventional methods, and subsequent advances in analytical methodologies. Researchers and analysts strive to keep up with advances in microbiological methods. Although many...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781721553310Author United City Travel GuidesFormat PaperbackPage Count 114Imprint Createspace Independent Publishing PlatformPublisher Createspace...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781517297589Author Elizabeth Montes Saavedra MscFormat PaperbackPage Count 102Imprint Createspace Independent Publishing PlatformPublisher Createspace...

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ). The word, pronounced 'tskay-moh-noh,' means 'something that has been steeped or marinated' (tsuke-steeped; mono-things). Although tsukemono are...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789876379731Author Laura CatenaFormat HardbackPage Count 192Imprint CatapultaPublisher Catapulta

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781602065796Author Francis of Assi Saint Francis of AssisiFormat HardbackPage Count 292Imprint Cosimo ClassicsPublisher Cosimo ClassicsWeight(grams) 503g

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a...

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and...

In 2024 the determinedly independent Lincolnshire brewing firm of Batemans will celebrate its 150th anniversary. Nestling beside the Steeping River in the little town of Wainfleet, Batemans' Salem Bridge Brewery forms a quintessential English scene -...

PEZ made it OK to play with your food, and now those imaginative, colorful candy dispensers are sought after by collectors worldwide. After PEZ candy and dispensers were brought to the United States in 1952, more than 250 different types of character...

In this lively and hard-hitting book Bove, and Francois Dufour, recount the dramatic events of their famous demonstration against MacDonald's and examine the issues behind the resulting campaign, which has now stretched from France and Seattle around the...

This three-book course provides a firm foundation in Home Economics to all lower secondary school students, particularly those going on to study Home Economics for CXC examinations.The course meets the needs of students following Resource and Technology...

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi,...

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the...

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...