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Gums and Stabilisers for the Food Industry 13 by Peter A. Williams 9780854046737
RRP: $205.75$170.62The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field... -
Food Colloids: Interactions, Microstructure and Processing by Eric Dickinson 9780854046386
RRP: $205.75$170.62Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and... -
Capillary Electrophoresis for Food Analysis: Method Development by Richard A. Frazier 9780854044924
RRP: $128.56$105.94Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry... -
Rapid Detection Assays for Food and Water by Stuart A. Clark 9780854047796
RRP: $137.14$114.87The detection of harmful chemicals and microbial pathogens in food and water destined for consumers is of paramount importance the world over and it is vital that new techniques and discoveries are widely disseminated. Bringing together international... -
Fruit and Nuts: Supplement to The Composition of Foods by B. Holland 9780851863863
RRP: $54.80$46.50Fruit and Nuts lists over 350 foods and extends both the foods and nutrients covered in The Composition of Foods 5th Edition. Data are included covering the wider variety of fruit and fruit-based foods now eaten. In particular information is now... -
Freshwater Aquaculture: A Handbook for Small Scale Fish Culture in North America by William McLarney 9781626549906
RRP: $85.68$78.51Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781626549906Author William McLarneyFormat PaperbackPage Count 594Imprint Echo Point Books & MediaPublisher Echo Point Books & MediaWeight(grams)... -
Brewing - A Practical Approach by Bijay Bahadur 9781946204769
RRP: $51.46$46.79Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781946204769Author Bijay BahadurFormat PaperbackImprint Notion PressPublisher Notion PressWeight(grams) 818g -
Introduction to Food Science: Water: A Kitchen-Based Workbook by Dale W Cox 9781948515061
RRP: $96.06$78.87Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781948515061Author Dale W CoxFormat PaperbackPage Count 170Imprint Edible KnowledgePublisher Edible KnowledgeWeight(grams) 408g -
Managing Employees in Foodservice Operations by David K. Hayes 9781394208418
$132.68Managing Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no... -
Food Colloids: Fundamentals of Formulation by Eric Dickinson 9780854048502
RRP: $154.29$128.82Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein... -
Colorimetric Sensors: Techniques to Measure Food Safety and Quality by Haroon Elrasheid Tahir 9780443132186
RRP: $197.26$173.18Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolidates state-of-the-art developments and current approaches in the fabrication of... -
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration by Gulzar Ahmad Nayik 9780443131752
RRP: $197.26$173.18Advanced 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... -
Starch: Advances in Structure and Function by T.L. Barsby 9780854048601
RRP: $145.80$121.92Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern... -
Vegetables, Herbs and Spices: Supplement to The Composition of Foods by B. Holland 9780851863764
RRP: $59.95$50.64Vegetables, Herbs and Spices lists over 450 foods. The extensive new analytical results provide nutrient data for the wider variety of vegetable foods now eaten, including processed vegetables such as those canned and frozen, the increasingly popular... -
Rice Bran Protein: Biotechnology of Ecologically Sustainable Food and Nutraceutical Products; Food Security, Health, Social Demographic Marketing of Formulated Food, Meat-Hybrids and Beverages by Bram Roseboom 9781477468142
RRP: $75.39$61.13Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781477468142Author Bram RoseboomFormat PaperbackPage Count 354Imprint Createspace Independent Publishing PlatformPublisher Createspace Independent... -
Total Food: Sustainability of the Agri-Food Chain by Keith Waldron 9781847557506
RRP: $171.44$142.06This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009. The Total Food series of biennial, international conferences was initiated in 2004 by the... -
Quality in the Food Analysis Laboratory by Roger Wood 9780854045662
RRP: $171.44$142.75Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food... -
Human Nutrition: From Molecular Biology to Everyday Life by Francesco Visioli 9780128240052
RRP: $197.26$173.18Human Nutrition: From Molecular Biology to Everyday Life presents an integrated approach on how nutrients and non-nutrients affect cellular biochemistry, and how, in turn, they shape human physiology. Over the course of 8 chapters, and covering topics... -
Gums and Stabilisers for the Food Industry 16 by Peter A. Williams 9781849733588
RRP: $205.75$170.62The 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... -
Transforming Food Waste into a Resource by Andrea Segre 9781849732536
RRP: $42.87$35.85An estimated 50% of the food produced worldwide is wasted. If the entire world had the same voracious appetite as Europeans, it would take three planets to produce the amount demanded. In Britain, 18 million tonnes (14 billion pounds worth) of perfectly... -
Food Flavor and Chemistry: Explorations Into The 21st Century by Cynthia J. Mussinan 9780854046539
RRP: $205.75$171.65The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food... -
Food Colloids: Self-Assembly and Material Science by Eric Dickinson 9780854042715
RRP: $205.75$171.65Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and... -
Food Flavors and Chemistry: Advances of the New Millennium by Arthur M. Spanier 9780854048755
RRP: $154.29$129.85Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods... -
Hazard and risk analysis in food processing Second Edition: New approaches towards HACCP and food safety by Elizabeth Montes Saavedra Msc 9781517297589
RRP: $38.59$31.27Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781517297589Author Elizabeth Montes Saavedra MscFormat PaperbackPage Count 102Imprint Createspace Independent Publishing PlatformPublisher Createspace... -
Vegetable Dishes: Supplement to The Composition of Foods by B. Holland 9780851863962
RRP: $59.95$50.64Vegetable Dishes creates a new food group containing over 340 vegetable-based dishes and provides information on 53 nutrients per food. Vegetable Dishes is unique in being the only comprehensive source of compositional data on this food group available... -
Gums and Stabilisers for the Food Industry 12 by Glyn O. Phillips 9780854048915
RRP: $171.44$143.78The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as... -
Synbiotic Foods: Significance, Applications, and Acceptance by Smriti Chaturvedi 9781032293370
RRP: $123.48$106.43Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic... -
Food Safety and Food Quality by R. E. Hester 9780854042708
RRP: $59.95$50.64The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and... -
Fatty Acids: Supplement to The Composition of Foods by R. McClance 9780854048199
RRP: $71.96$60.33Fatty Acids is the latest supplement to McCance and Widdowson's The Composition of Foods and provides authoritative and evaluated data on 37 individual fatty acids for 522 foods consumed in the UK which are important sources of fat. The foods covered... -
Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand by Marines Paula Corso 9789811470189
RRP: $142.37$107.93Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789811470189Author Marines Paula CorsoFormat PaperbackPage Count 148Imprint Bentham Science PublishersPublisher Bentham Science PublishersWeight(grams) 178g -
Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods by Megh R. Goyal 9781774638514
$156.50Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The... -
Chemist Brewers: Insights from Chemists and Biologists in the Brewing Industry by Nick Edward Flynn 9783110798753
RRP: $124.36$93.38Many brewers and craft beer drinkers have dreams of working at or owning a brewery. Chemists and Biologists are a very natural fit in the brewing industry given their training, background and interests in exploring the world around them. This book... -
Protein Transition: Technological, Economic & Societal Impact of Global Protein Sustainability by Henk W Hoogenkamp 9781985117495
RRP: $82.33$67.45Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781985117495Author Henk W HoogenkampFormat PaperbackPage Count 448Imprint Createspace Independent Publishing PlatformPublisher Createspace Independent... -
The Exporter's Handbook to the U.S. Wine Market by Deborah M. Gray 9781935879558
RRP: $47.94$32.25Apologies 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)... -
The Maillard Reaction by Sian E. Fayle 9780854045815
RRP: $102.83$85.20It 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... -
Fundamentals of Food Process Engineering by Romeo T. Toledo 9783319900971
RRP: $154.36$70.48Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic... -
Wheat Gluten by P. R. Shewry 9780854048656
RRP: $162.95$135.85Bread, 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... -
In Defense of Processed Food: It's Not Nearly as Bad as You Think by Robert L. Shewfelt 9783319453927
RRP: $48.01$40.45It 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... -
Amorphous Food and Pharmaceutical Systems by Harry LeVine 9780854048663
RRP: $171.44$142.75During 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... -
Magnetic Resonance in Food Science: Food for Thought by John van Duynhoven 9781849736343
RRP: $197.24$163.00There 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...