General

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional...

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times...

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781984858276Author Clay RisenFormat HardbackPage Count 288Imprint Ten Speed PressPublisher Potter/Ten Speed/Harmony/Rodale

The many benefits of home flour milling include taste and flavour and the appeal of making a healthy food that tastes good and is seriously nutritious. Home ground flour milling can also save money just in the cost of bread alone, especially for those...

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...

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and...

Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and...

Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of...

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780991050109Author Jason LogsdonFormat PaperbackPage Count 134Imprint Primolicious LLCPublisher Primolicious LLCWeight(grams) 245gDimensions(mm) 235mm *...

First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology,...

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit...

'Fluent, persuasive and surely right.' Evening Standard The inside story of the fight for and against genetic modification in food. Mark Lynas was one of the original GM field wreckers. Back in the 1990s - working undercover with his colleagues in...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781770416628Author Lenore NewmanFormat PaperbackPage Count 256Imprint ECW Press,CanadaPublisher ECW Press,Canada

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781840900750Author Jane HughesFormat HardbackPage Count 128Imprint Hermes HousePublisher Anness Publishing

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and...

The principles of lean manufacturing - increasing efficiency, reducing waste, lowering costs and improving control - may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic...

Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing,...

We are at a critical point in human history and that of the planet. In this book, a world leader in agricultural research, Professor Sayed Azam-Ali, proposes a radical transformation of our agrifood system. He argues that agriculture must be understood...

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach...

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781893997882Author Dimitrios BoskouFormat HardbackPage Count 282Imprint AOCSPublisher AOCSWeight(grams) 590g

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well...

Since 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued...

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a...

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the...

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the...

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and...

Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its...

The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank...

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...

Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition...

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions...

Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for...

Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. Among these substances are polyphenols, tocopherols, and phytosterols. Studies...

Assists policymakers in evaluating the appropriate scientific methods for detecting unintended changes in food and assessing the potential for adverse health effects from genetically modified products. In this book, the committee recommended that greater...

For its annual symposium in 1984, the Food and Nutrition Board posed the key nutritional question: "What is America eating?" This resultant volume explains dietary habits, examines the impact of fast-food proliferation and the changing role of...

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers...