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Fundamentals of Non-Thermal Processes for Food Preservation by Snehasis Chakraborty
RRP: $214.41$185.01The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such... -
The Regulation of Dietary Supplements: A Historical Analysis by Stephen J. Pintauro
RRP: $78.89$68.83This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary... -
Protein Functionality in Food Systems by Navam S. Hettiarachchy
RRP: $106.33$92.64This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food... -
Clostridium Botulinum: Ecology and Control in Foods by Hauschild
RRP: $106.33$92.64An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of... -
Consumer-based New Product Development for the Food Industry by Sebastiano Porretta
RRP: $205.84$170.00In food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development... -
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications by Charis M. Galanakis
RRP: $221.27$200.55Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization... -
The Restaurant: From Concept to Operation by John R. Walker
RRP: $221.19$158.79Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781119762164Author John R. WalkerFormat HardbackPage Count 512Imprint John Wiley & Sons IncPublisher John Wiley & Sons Inc -
Bioactive Food Components Activity in Mechanistic Approach by Cinthia Bau Betim Cazarin
RRP: $202.41$180.66Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive... -
Microwave and Radio Frequency Heating in Food and Beverages by Tatiana Koutchma
RRP: $156.09$139.88Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric... -
Quinoa: Chemistry and Technology by Fan Zhu
RRP: $197.26$176.81Quinoa: Chemistry and Technology provides an overview of the chemistry, processing, and technology of quinoa grain and its components, covering the development of quinoa grain in different parts of the world for food production, including its structure,... -
Technologies to Recover Polyphenols from AgroFood By-products and Wastes by M. Pintado
RRP: $197.26$176.13Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry,... -
Postharvest Management of Fresh Produce: Recent Advances by Bhim Pratap Singh
RRP: $197.26$176.13Postharvest Management of Fresh Produce: Recent Advances critically addresses the latest issues, challenges, and technological advancements in postharvest management of fresh commodities, especially fruits, nuts, and vegetables. The book covers the... -
Use of Yeast Biomass in Food Production by Anna Halasz
RRP: $101.19$87.62Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial... -
Fruit Oils: Chemistry and Functionality by Mohamed Fawzy Ramadan
RRP: $137.21$123.78Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical... -
Applications of Chitan and Chitosan by Mattheus F. A. Goosen
RRP: $128.63$112.09The main driving force behind the development of new applications for chitin and its derivative chitosan lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers. Since chitin is the second most... -
Capillary Gas Chromotography in Food Control and Research by R. Wittkowski
RRP: $171.51$149.23This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It is intended for food scientists/chemists, food... -
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification by Amos Nussinovitch
RRP: $171.51$149.23While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents,... -
Food, Fermentation, and Micro-organisms by Charles W. Bamforth
RRP: $180.02$156.49Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the... -
Novel Techniques in Sensory Characterization and Consumer Profiling by Paula Varela
RRP: $166.37$144.86Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money... -
Handbook Industrial Seasonings by E.W. Underriner
RRP: $154.36$55.71Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780834213098Author E.W. UnderrinerFormat HardbackPage Count 156Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 930g -
Internet Guide to Food Safety and Security by Elizabeth Connor
RRP: $77.17$67.38Learn what you need to know about foodborne illness from comprehensive Web sites! "An estimated 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths are attributed to foodborne illness in the United States each year." 2001 FDA Food... -
Pepsi Memorabilia...Then and Now: An Unauthorized Handbook and Price Guide by Phillip Dillmann
RRP: $48.01$30.91Pepsi-Cola*r marked its 100th anniversary in 1998 with much fanfare for the internationally known beverage! This book compiles a fabulous array of Pepsi-related collectibles, shown with a price guide. Items pictured include advertisements, bottles,... -
Food Safety: Making Foods Safe and Free From Pathogens by Renu Agrawal
RRP: $180.11$155.85This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene, the journey of research been taken in food safety till date and the challenges that we are going to... -
Therapeutic Effects of Tea by B. Banerjee
RRP: $180.11$155.85Tea is the product of Camellia sinensis, a unique non-alcoholic drink that cares, cures and of course cheers. It does fascinating things for the human body. Tea is grown in the countryside in an ambience that is totally ecological, apart from being a... -
Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings by Alice Arndt
RRP: $149.21$130.26A 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... -
Math Concepts for Food Engineering by Richard W. Hartel
RRP: $75.46$65.94A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve... -
Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization by Navam S. Hettiarachchy
RRP: $166.37$144.86A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the... -
Hidden Hunger: Gender and the Politics of Smarter Foods by Aya Hirata Kimura
RRP: $48.01$41.41For decades, NGOs targeting world hunger focused on ensuring that adequate quantities of food were being sent to those in need. In the 1990s, the international food policy community turned its focus to the "hidden hunger" of micronutrient deficiencies, a... -
PEZ Collectibles by Richard Geary
RRP: $32.57$21.73PEZ 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... -
Restaurant Service Basics by Sondra J. Dahmer
RRP: $68.53$60.10An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers... -
Food Quality Assurance: Principles and Practices by Inteaz Alli
RRP: $188.68$163.14The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for... -
Food Engineering Laboratory Manual by Gustavo V. Barbosa-Canovas
RRP: $145.78$126.67FROM 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... -
The Vitamins: Fundamental Aspects in Nutrition and Health by Gerald F. Combs, Jr.
RRP: $164.58$147.36The Vitamins: Fundamental Aspects in Nutrition and Health, Sixth Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism and functions of these essential nutrients in physiology and health. Sections cover... -
Research and Technological Advances in Food Science by Bhanu Prakash
RRP: $197.26$176.81The microbial contamination in the food commodities may reduce their nutritional quality and lead to malnourishment. The situation is alarming in developing countries; therefore, quantitative and qualitative protection of Agri-food commodities after... -
Foods: Pearson New International Edition: Experimental Perspectives by Margaret McWilliams
RRP: $109.76$99.30For all courses in experimental foods, food science, and related topics. Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation... -
Microbiology and Technology of Fermented Foods by Robert W. Hutkins
RRP: $181.74$157.93The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food... -
Handbook of Spices, Seasonings, and Flavorings by Susheela Raghavan
RRP: $106.33$91.96An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms,... -
Sakepedia: A Non-Traditional Guide to Japan's Traditional Beverage by Jeff Cioletti
RRP: $30.86$21.10As 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... -
Yogurt, Yoghurt, Youghourt: An International Cookbook by Linda K. Fuller
RRP: $171.51$149.23Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer. Linda Fuller provides easy-to-follow directions for a terrific selection of yogurt-containing... -
Fundamentals and Operations in Food Process Engineering by Susanta Kumar Das
RRP: $205.84$179.44Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for...