Food Science

This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.About the AuthorDuncan Manley is an internationally-renowned consultant to the biscuit...

Vegetables, Herbs and Spices lists over 450 foods. The extensive new analytical results provide nutrient data for the wider variety of vegetable foods now eaten, including processed vegetables such as those canned and frozen, the increasingly popular...

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...

As modern palates get progressively more adventurous, sake is having its moment. But as beloved as the beverage is in its native Japan, it's frequently misunderstood in the rest of the world. Author Jeff Cioletti, a certified international Kikisake-shi-a...

The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish...

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This...

Eric Warner, one of America's foremost brewers of German beer, unravels the story behind Kolsch and shares tried-and-true recipes and brewing techniques. He also reveals his favourite places in Cologne to experience hearty German fare with an authentic...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781639897223Author Lisa JordanFormat HardbackPage Count 247Imprint States Academic PressPublisher States Academic PressWeight(grams) 866gDimensions(mm)...

Considered he father of all lagers, continental Pilsener changed the course of brewing around the world. Celebrated author and award-winning homebrewer, David Miller examines each country's version of Pilsener, including ingredients and brewing stages...

Nutrient Metabolism, Second Edition, provides a comprehensive overview of the supply and use of nutrients in the human body and how the body regulates intake. Chapters detail the principles determining digestion and absorption of food ingredients and how...

Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass...

Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780991043620Author Dave ThomasFormat HardbackPage Count 214Imprint White Mule PressPublisher White Mule PressWeight(grams) 358g

Savored by peasants and Tsars, condemned by clerics and the architects of perestroika, vodka has been the joy and scourge of the Russian nation for centuries. But what are the origins of the Russians' favorite drink? Did vodka emerge as an authentic...

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional...

The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide...

This book brings together a series of essays which unfold and illuminate the history of the Irish flour milling industry from the medieval period to the present day. Milling was one of Ireland's foremost industries, playing a critically important role in...

Brewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization. Horst Dornbusch sheds light on the practices of commercial altbier makers, how the...

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to...

Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epidemiologic principles and investigative techniques that...

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...

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning...

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and...

This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten...

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of...

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or...

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...

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...

This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have been done as well in the...

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,...

Sweeteners are forever in the news. Whether it's information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of...

This classic work by Poucher, first published in 1923, was last produced in three volumes titled, respectively The Raw Materials of Perfumery (seventh edition, 1974), The Production, Manufacture and Application of Perfumes (eighth edition, 1974) and...

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...

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the...

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...

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...

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...

A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It...

This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not...