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Restaurant Service: Beyond the Basics Carol A. Litrides 9780471514763
RRP: £98.95£86.13Timely, authoritative, and practical an incomparable guide to the crucial "difference makers" that keep patrons coming back When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant... -
Presenting Service: The Ultimate Guide for the Foodservice Professional by Lendal H. Kotschevar 9780471475781
RRP: £100.00£89.52Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and... -
Statistics for Sensory and Consumer Science Tormod Naes (Nofima Mat) 9780470518212
RRP: £110.95£95.92As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human... -
Barley for Food and Health: Science, Technology, and Products by Rosemary K. Newman 9780470102497
RRP: £110.95£95.92With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits... -
Processing Foods: Quality Optimization and Process Assessment by Fernanda A. R. Oliveira 9780367455699
RRP: £58.99£51.08Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It... -
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications by Gustavo V. Barbosa-Canovas 9780367455330
RRP: £58.99£51.08Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level... -
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries by Pedro Fito 9780367455248
RRP: £58.99£51.08This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts... -
Control of Foodborne Microorganisms by Vijay K. Juneja 9780367455125
RRP: £58.99£51.08Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.Book... -
Characterization of Cereals and Flours: Properties, Analysis And Applications by Gonul Kaletunc 9780367454531
RRP: £58.99£52.08Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours... -
Food Engineering Laboratory Manual by Gustavo V. Barbosa-Canovas 9780367448240
RRP: £58.99£51.08FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include... -
Modeling Microbial Responses in Food by Robin C. McKellar 9780367394653
RRP: £61.99£53.61The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic... -
Food Proteins and Their Applications Srinivasan Damodaran 9780367401047
RRP: £58.99£51.08Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to... -
Handbook of Vegetable Science and Technology: Production, Compostion, Storage, and Processing by D. K. Salunkhe 9780367400569
RRP: £61.99£53.61"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each... -
Choosing a Quality Control System by Merton R. Hubbard 9780367400194
RRP: £61.99£53.61There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and... -
Asian Foods: Science and Technology by Catharina Y. W. Ang 9780367399825
RRP: £61.99£53.61This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by... -
Innovations in Food Processing by Grahame W. Gould 9780367398514
RRP: £61.99£53.61The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new... -
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality by Steve W. Cui 9780367397999
RRP: £61.99£53.61This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean... -
Fruit and Vegetable Quality: An Integrated View by Robert L. Shewfelt 9780367398743
RRP: £61.99£54.01Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more... -
Introduction to Toxicology and Food by Tomris Altug 9780367395988
RRP: £61.99£53.61With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents... -
Trends in Food Engineering by Jorge E. Lozano 9780367398538
RRP: £61.99£53.61Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on... -
Image Analysis of Food Microstructure by John C. Russ 9780367393595
RRP: £61.99£53.61Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food... -
Asian Functional Foods by John Shi 9780367393236
RRP: £61.99£54.61The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly... -
Microbiology of Fruits and Vegetables Gerald M. Sapers 9780367392215
RRP: £58.99£51.08Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne... -
Probiotics in Food Safety and Human Health by Ipek Goktepe 9780367391997
RRP: £61.99£53.61The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference... -
Nutraceutical and Specialty Lipids and their Co-Products by Fereidoon Shahidi 9780367391058
RRP: £61.99£53.61While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our... -
Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation by Micha Peleg 9780367390952
RRP: £61.99£54.01Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new... -
Functional Foods and Biotechnology by Kalidas Shetty 9780367390297
RRP: £61.99£53.61World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major... -
Functional Food Carbohydrates by Costas G. Biliaderis 9780367390167
RRP: £61.99£53.61Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial... -
Teaching Innovations in Lipid Science by Randall J. Weselake 9780367388225
RRP: £61.99£53.61Featuring practical strategies and exciting experiments, Teaching Innovations in Lipid Science addresses lipid education at a range of levels from the novice to the graduate student and teacher. Peer-reviewed contributions from internationally known... -
Handbook of Prebiotics by Glenn R. Gibson 9780367387785
RRP: £61.99£53.61In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora. Prebiotics are functional foods that improve health by fortifying indigenous probiotics within the gut. This... -
Food Engineering Aspects of Baking Sweet Goods by Servet Gulum Sumnu 9780367387617
RRP: £61.99£53.61Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current... -
The Packaging Development Process: A Guide for Engineers and Project Managers by Kristine DeMaria 9780367399191
RRP: £61.99£53.61The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book. It does so by explaining each step of how a packaging... -
Advances in Food Dehydration by Cristina Ratti 9780367386368
RRP: £61.99£53.61Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and... -
Energy Efficiency and Management in Food Processing Facilities by Lijun Wang 9780367386252
RRP: £61.99£53.61Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving... -
Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities by Elhadi M. Yahia 9780367385897
RRP: £61.99£53.61Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have... -
Engineering Aspects of Thermal Food Processing by Ricardo Simpson 9780367385545
RRP: £61.99£53.61Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also... -
Food Safety in China: A Comprehensive Review by Linhai Wu 9780367378455
RRP: £61.99£53.61China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review... -
Processing Effects on Safety and Quality of Foods by Enrique Ortega-Rivas 9780367385118
RRP: £61.99£53.61Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside it can break down the biochemical composition of foods, resulting in a marked loss of... -
Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications Alev Bayindirli 9780367384128
RRP: £61.99£53.61The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one. With... -
Physicochemical Aspects of Food Engineering and Processing by Sakamon Devahastin 9780367383732
RRP: £61.99£53.61Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical...