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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...

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as...

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...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781087806327Author Adele BakerFormat PaperbackPage Count 84Imprint Oksana AlieksandrovaPublisher Oksana AlieksandrovaWeight(grams) 218gDimensions(mm) 279mm...

We purchase an object or enter a scene not for their own sake but for the expectations we have of them. When we purchase an orange we do so in the expectation that it will quench our thirst or that it will taste good, or that it will make us healthy. On...

Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production,...

THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a...

The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published. As in the first edition of his book,...

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food...

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for...

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...

Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods...

Food Security is a primary concern for all countries. However the vulnerabilities which need addressing are dictated by the individual country according to the food control systems in place, the nature of the food industry and the culture of the country...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788177541038Author Harry W.von LoeseckeFormat HardbackPage Count 592Imprint Agro-BiosPublisher Agro-Bios

Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman The food supply chain is a series of links and inter-dependencies, from farms to food consumers' plates, embracing a wide range of disciplines. Food Supply Chain...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780990415008Author John HnatioFormat PaperbackPage Count 368Imprint FoodquesttqPublisher FoodquesttqWeight(grams) 490g