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Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780834213104Author Alan H. VarnamFormat PaperbackPage Count 464Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 1470g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781501189081Author Contributor Paul ShapiroFormat HardbackPage Count 256Imprint Gallery BooksPublisher Gallery BooksWeight(grams) 431gDimensions(mm) 231mm *...

NB: Due to the inadvertent assignment of a previously used ISBN, this book was originally published under an incorrect identifying number. The book has now been given its own unique ISBN and is otherwise identical in every way to the original...

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...

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an...

FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two...

The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to...

The influence of the gut microbiome on human health and disease has been established in recent years through advances in high-throughput DNA sequencing. The Gut Microbiome: Bench to Table presents a scientific introduction to this topic, analyzes...

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also...

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques...

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown...

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780262047401Author Zane CerpinaFormat HardbackPage Count 240Imprint MIT PressPublisher MIT Press Ltd

We purchase an object or enter a scene not for their own sake but for the expectations we have of them. When we purchase an orange we do so in the expectation that it will quench our thirst or that it will taste good, or that it will make us healthy. On...

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors...

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter...

Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit...

About the Second Edition:"... a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace.... delivers helpful information in a concise, organized style,...

Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unique book...

This student friendly text covers how to plan, design, and purchase equipment for a restaurant, or foodservice facility. Design and Equipment for Restaurants and Foodservice offers the most comprehensive and updated coverage of the latest equipment and...

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of...

Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease...

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780991043620Author Dave ThomasFormat HardbackPage Count 214Imprint White Mule PressPublisher White Mule PressWeight(grams) 358g

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 brings together a series of essays which unfold and illuminate the history of the Irish flour milling industry from the medieval period to the present day. Milling was one of Ireland's foremost industries, playing a critically important role in...

In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan's...

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses...

Gourmand Award for the No. 1 Best Wine Book in the World for ProfessionalsSince the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the...

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

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume...

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...

The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide...

2022 Winner of the OIV Award in the Oenology categoryAn essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and...

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to...

Nutrient Metabolism, Second Edition, provides a comprehensive overview of the supply and use of nutrients in the human body and how the body regulates intake. Chapters detail the principles determining digestion and absorption of food ingredients and how...

The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published. As in the first edition of his book,...

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for...

Illustrated with over 100 old photographs, postcards and promotional advertisements, this book looks at the beers and breweries which vanished and the ones which survived. Glimpses of working and social life, and some of the pubs' lively clientele are...

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the...