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Hydrophobic Interactions in Food Systems by Shuryo Nakai
RRP: £91.99£79.80This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews... -
Safety Evaluation of Certain Food Additives: Seventy-ninth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) by World Health Organization
£44.15Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241660709Author World Health OrganizationFormat PaperbackPage Count 374Imprint World Health OrganizationPublisher World Health Organization -
Honey: Composition and Health Benefits by M Khalil
RRP: £130.00£112.11This book will take a systematic look at the constituents of honey and their various health effects. Chapters will be dedicated to: carbohydrates; amino acids, proteins and enzymes; lipids; vitamins; organic acids; minerals and trace elements;... -
Plastics in Food Packaging Conference by Plastics Institute Of America
RRP: £47.99£42.21This book contains papers, presented at the eighth annual FoodPlas conference held in Orlando, Florida in 1991, on the role of plastics in supermarkets, food processors and food companies, and on the regulations and design for plastics packaging.Book... -
CRC Handbook of Foodborne Diseases of Biological Origin by Miloslav Rechcigl, Jr.
RRP: £43.99£38.44First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.Book InformationISBN 9780367246709Author Miloslav Rechcigl, Jr.Format PaperbackPage... -
Food Antioxidants: Technological: Toxicological and Health Perspectives by D.L. Madhavi
RRP: £61.99£54.01"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification,... -
Molluscan Shellfish Depuration by W.S. Otwell
RRP: £120.00£104.01This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international... -
Experiencing Food, Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal by Ricardo Bonacho
RRP: £110.00£95.11Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty... -
Social Drivers In Food Technology by Vivian-Lara Silva
RRP: £44.99£14.35This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As... -
Nutrient Interactions by Bodwell
RRP: £58.99£51.08This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. It discusses nutrition interactions in human and emphasizes research... -
Trace Minerals in Foods by K Smith
RRP: £61.99£54.01Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and... -
Phytosterols as Functional Food Components and Nutraceuticals by Paresh C. Dutta
RRP: £58.99£51.08Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer... -
Food Hydrocolloids by Martin Glicksman
RRP: £54.99£47.72First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other... -
Extrusion Of Foods by Judson M. Harper
RRP: £54.99£47.72First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners... -
Sustainable Production Technology in Food by Jose M. Lorenzo
RRP: £97.99£87.70Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current... -
Berry Bioactive Compound By-Products by Ibrahim Khalifa
RRP: £115.00£102.68Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products. The book covers a range of berry processing... -
Innovation of Food Products in Halal Supply Chain Worldwide by Aisah Bujang
RRP: £115.00£102.68Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by... -
Biosafety and Bioethics in Biotechnology: Policy, Advocacy, and Capacity Building by Nwadiuto Esiobu
RRP: £120.00£103.61This book covers a range of important topics in biotechnology policy, advocacy and education; bioethics, biosafety regulations for genetically-modified organisms and gene-edited products and biotechnology manpower development. Throughout the book the... -
Experiencing Food: Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal by Ricardo Bonacho
RRP: £96.99£84.05Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty... -
Nutritional and Health Aspects of Food in Eastern Europe by Tatjana Golikova
RRP: £118.00£105.32Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book... -
Fundamentals of Non-Thermal Processes for Food Preservation by Snehasis Chakraborty
RRP: £125.00£107.86The 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: £45.99£40.13This 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: £61.99£54.01This 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: £61.99£54.01An 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: £120.00£99.11In 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: £129.00£116.92Food 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: £128.95£92.57Apologies 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: £118.00£105.32Bioactive 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: £91.00£81.55Microwave 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: £115.00£103.08Quinoa: 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: £115.00£102.68Technologies 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: £115.00£102.68Postharvest 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: £58.99£51.08Yeast 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: £79.99£72.16Fruit 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: £74.99£65.35The 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: £99.99£87.00This 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: £99.99£87.00While 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: £104.95£91.23Fermentation 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: £96.99£84.45Sensory 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: £89.99£32.48Apologies 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