General

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...

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...

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...

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,...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781538263037Author Kathleen ConnorsFormat HardbackPage Count 24Imprint Gareth Stevens PublishingPublisher Gareth Stevens Publishing

Follow the story of fair-trade chocolate from bean to bar! A simple text and clear photographs show each stage of the process. Panels alongside explain the history of chocolate and look at what fair trade means and how it works. The book was produced...

'Food product design An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties...

Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781502621269Author B J BestFormat PaperbackPage Count 24Imprint Cavendish Square PublishingPublisher Cavendish Square PublishingWeight(grams)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781502604583Author Amy HayesFormat HardbackPage Count 24Imprint Cavendish Square PublishingPublisher Cavendish Square PublishingWeight(grams) 181g

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Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781779569257Author Pantelis ProtopapasFormat PaperbackImprint Toronto Academic PressPublisher Toronto Academic Press

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781779569240Author Ian Bautista CruzFormat PaperbackImprint Toronto Academic PressPublisher Toronto Academic Press

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780643095687Author CSIRO Food and Nutritional SciencesFormat PaperbackPage Count 296Imprint CSIRO PublishingPublisher CSIRO Publishing

No detailed description available for "Isolation, separation and identification of volatile compounds in aroma research".Book InformationISBN 9783112780527Author H. MaarseFormat HardbackPage Count 304Imprint De GruyterPublisher De GruyterWeight(grams)...

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in...

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Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781789853971Author Jose C. Jimenez-LopezFormat HardbackPage Count 96Imprint IntechOpenPublisher IntechOpen

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented...

A fascinating exploration of beer, ancient and contemporary, and its role in shaping human society Beer is and has always been more than an intoxicating beverage. Ancient beer produced in the Near East, Asia, Africa, Europe, and the Americas was a...

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