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Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781452175171Author Holly DavisFormat HardbackPage Count 272Imprint Chronicle BooksPublisher Chronicle BooksWeight(grams) 1111gDimensions(mm) 246mm * 188mm *...

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...

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...

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,...

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...

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...

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...

Considered he father of all lagers, continental Pilsener changed the course of brewing around the world. Celebrated author and award-winning homebrewer, David Miller examines each country's version of Pilsener, including ingredients and brewing stages...

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...

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...

This book helps you in understanding and controlling pathogenic bacteria in poultry, beef, and pork. As recent stories in the news have shown, maintaining the integrity of the food supply is of critical importance to the consumer. Thousands of Americans...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781787153226Author Oleg PaliyFormat HardbackPage Count 326Imprint Kruger Brentt Publisher Uk. Ltd.Publisher Kruger Brentt Publisher Uk. Ltd.Weight(grams)...

In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the...

This book provides in-depth coverage of the interconnection among food marketing, labelling, and technology to enhance consumers, practitioners, and scholars understanding of the modern food market. In fifteen chapters the book explores marketing,...

Sustainable Applications of Pomegranate Peels provides a comprehensive knowledge to optimize the performance of the pomegranate farming and the fruit processing industries, while reducing their environmental impact. Each chapter deals with each...

Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, present status, quality issues, and prospects before delving into honey...

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption. Obesity represents the main risk factor for chronic diseases such as...

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in...

Verocytotxin producing Escherichia coli (VTEC), and in particular, strains of serogroup o157, have emerged as significant pathogens causing a range of severe and potentially fatal illnesses. The European Union has recognised the threat posed by E. coli...

Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and...

Partial Table of Contents I. The Thermal Separation of LiquidsII. Thermodynamics of Mixtures1. Definitions and RelationshipsA. Separability of a Liquid MixtureB. Partial Pressures in Vapor MixturesC. Evaporation of Liquid Mixtures2. Types of MixturesA...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780820601533Author F. FieneFormat PaperbackPage Count 214Imprint Chemical Publishing Co Inc.,U.S.Publisher Chemical Publishing Co Inc.,U.S.Weight(grams)...

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Takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mold research to meet industry needs. The 1990s were tough times for the soda industry. In the United States, obesity rates were...

Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781861472366Author Lee FaberFormat HardbackPage Count 160Imprint Abbeydale PressPublisher Abbeydale Press

This comprehensive and unique text presents a full overview of downstream processing useful for those new to the concept as well as professionals with experience in the area. The history and theoretical principles of Aqueous Two-Phase Systems (ATPS) are...

The label on your product is the most important document you produce. Ask any customer; it is often the only communication they have with you. This book is about getting your labeling and product information right, and that is more important than...

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical...

This comprehensive and unique text presents a full overview of downstream processing useful for those new to the concept as well as professionals with experience in the area. The history and theoretical principles of Aqueous Two-Phase Systems (ATPS) are...

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at...