General

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781935879558Author Deborah M. GrayFormat PaperbackPage Count 208Imprint Wine Appreciation GuildPublisher Board and Bench PublishingWeight(grams)...

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining...

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form...

Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for...

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a...

During the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries. In response, Amorphous Food and Pharmaceutical Systems brings together current leading experts to...

There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular...

Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to...

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and...

Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques...

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality,...

The ongoing progress of science has shown that it is important for analytical scientists to determine not only the presence of particular elements, but also their species. There are many fields where this is applicable, and where there are a number of...

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the...

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food...

Artificial Neural Networks (ANNs) is a powerful computational tool to mimic the learning process of the mammalian brain. This book gives a comprehensive overview of ANNs including an introduction to the topic, classifications of single neurons and neural...

Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at...

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781681087429Author Ali OsmanFormat PaperbackPage Count 476Imprint Bentham Science PublishersPublisher Bentham Science PublishersWeight(grams)...

This book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products. Among liquid chromatography methods, IC can be...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781681086767Author Alankar ShrivastavaFormat PaperbackPage Count 196Imprint Bentham Science PublishersPublisher Bentham Science PublishersWeight(grams) 178g

Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations...

In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques. Chromatography and Capillary Electrophoresis in Food Analysis describes chromatographic and electrophoretic principles and...

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been...

Food and food production have never had a higher media profile, while food-related educational opportunitie have never been greater. Despite this, there is widespread misunderstanding of food - what it is, where it comes from, how it is produced and its...

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering...

The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the...

For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as...

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats,...

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad?...

Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849295Author Samuel A MatzFormat PaperbackPage Count 324Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 499g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849288Author Samuel A MatzFormat PaperbackPage Count 324Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 499g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849202Author Samuel A MatzFormat PaperbackPage Count 740Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 1179g

Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780595152421Author Gary BarnesFormat PaperbackPage Count 488Imprint iUniversity PressPublisher iUniversity PressWeight(grams) 1129g

In an effort to attract children to their products, manufacturers of candy have used a host of gimmicks and promotions. With everything from baseball cards to Cracker Jack*r toys and premiums, they sought to bring their little customers back again and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849257Author Samuel A MatzFormat PaperbackPage Count 228Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 372g

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849264Author Samuel A MatzFormat PaperbackPage Count 128Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 222gDimensions(mm)...

This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses...