General

Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of...

The 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...

Apologies but we at Booksplease don't have a full description for this book.AwardsWinner of IACP Crystal Whisk Award (Wine/Beer/Spirits) 2015.Book InformationISBN 9780544538542Author Adam RogersFormat PaperbackPage Count 288Imprint Harvest...

Infant, Child and Adolescent Nutrition: A Practical Guide, Second Edition, is an evidence-based, practical guide introducing readers to the theory behind optimal child nutrition. Containing practical advice on how to put that theory into practice, this...

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth...

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But...

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the...

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will...

"New Brewing Lager Beer" has been completely revised and expanded to include more on craft-brewing techniques and more information specific to ale brewing. Greg Noonan, one of the best-known craft brewers in America, guides you through an advanced...

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...

A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer...

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods...

'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...

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated...

Controlling High Blood Pressure through Nutrition, Nutritional Supplements, Lifestyle, and Drugs helps prevent and treat high blood pressure and hypertension, the most common primary diagnosis in the United States and a leading cause of heart attack,...

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,...

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,...

Preserving is an ancient technique that speaks to a modern sensibility. It puts you in step with the seasons, uses up leftover fruits and vegetables, and gives you complete control over what goes into your food. In The Modern Preserver, Kylee Newton...

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...

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or...

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...

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...

Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history-how wine acquired...

Peter Gleick knows water. A world-renowned freshwater expert, Gleick is a MacArthur Foundation 'genius', and according to the BBC, an environmental visionary. And he drinks from the tap. Why don't the rest of us? "Bottled and Sold" shows how water went...

Applied Malting and Brewing Science The landmark guide to malting and brewing science is available in English for the first time Humans have been producing fermented beverages for at least ten thousand years. Chief among them is beer, which has arguably...

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 9781789452297Author Joel FleurenceFormat HardbackPage Count 256Imprint ISTE LtdPublisher ISTE Ltd

This book covers all aspects of egg production and processing from health benefits to marketing. It examines egg formation, structure, composition, and nutritive value, along with quality assessment techniques, including:Scientific approaches to egg...

Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual...

With growing environmental concerns and rising consumer demand for sustainable alternatives, industries are increasingly shifting towards eco-friendly materials. Traditional petroleum-based plastics are being re-evaluated due to their harmful ecological...

The second part comprises of 14 chapters presenting comprehensive yetconcise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This volume...

Finger millets are gaining popular recognition as a superior source of phytochemicals, micronutrients such as calcium, phosphorous and iron, and dietary fibre, when compared with cereals such as wheat and rice. Finger Millet: Nutritional Properties,...

When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans...

This book is an updated reference about the fundamentals, applications, and modeling of sustainable energy-based drying systems in the food industry. It includes the economic assessment, quality control, and safety parameters of the drying techniques...

This book aims to provide a foundational understanding of food science and nutrition. It covers the principles of nutrition, dietary guidelines, and the role of nutrients in health and disease. Students will explore food sources, preparation methods, and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788479787271Author CameanImprint Diaz de SantosPublisher Diaz de Santos

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788471149138Author Jose Ramon Hermida BunFormat PaperbackImprint MundiprensaPublisher Mundiprensa

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9798886979794Author Daniele de Almeida PaulaFormat HardbackPage Count 204Imprint Nova Science Publishers IncPublisher Nova Science Publishers Inc

The present work delves into the fundamentals of Agricultural Technology, with a specific focus on two transformative elements: Blockchain and Drones. These elements are expected to play a crucial role in revolutionizing agricultural practices.The...