712 books (36 pages) in this category

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

by Alicia Foundation

<P>The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals ...

ISBN: 9781482297874

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Acetic Acid Bacteria

Fundamentals and Food Applications

by Ilkin Yucel Sengun

<p>This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the ...

ISBN: 9781351649537

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Actinobacteria: Application in Bioremediation and Production of Industrial Enzymes

by Amoroso, Maria Julia

<P>This book describes isolated actinobacteria from different environments, and how these can be used to bioremediate heavy metals and pesticides in contaminated sites. It also describes how free-living actinobacteria acquire the capability to ...

ISBN: 9781466578746

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Adhesion in Foods

Fundamental Principles and Applications

by Amos Nussinovitch

<p>To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it ...

ISBN: 9781118851609

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Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition

by Berdanier, Carolyn D.

<P>Expanded and updated, the new edition of <B>Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism </B>continues in the tradition of its predecessor, serving as an essential textbook for advanced undergraduate and first-year ...

ISBN: 9781482205183

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Advances in Dairy Ingredients

by Geoffrey W. Smithers & Mary Ann Augustin

<i>Advances in Dairy Ingredients</i> provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools ...

ISBN: 9781118448267

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Advances in Dairy Products

by Francesco Conto, Matteo A. Del Nobile, Michele Faccia & others

<p><i>Advances in Dairy Products</i> offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the ...

ISBN: 9781118906446

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Advances in Deep-Fat Frying of Foods

by Sumnu, Servet Gulum

<P>Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and ...

ISBN: 9781420055597

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Advances in Food and Beverage Labelling

Information and Regulations

by Paul Berryman

<p><em>Advances in Food and Beverage Labelling</em> reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling

ISBN: 9781782420934

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Advances in Food Biochemistry

by Md. Jamaluddin

<p>Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The substance is ingested by an organism and

ISBN: 9789387798496

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Advances in Food Biotechnology

by Ravishankar Rai V

ISBN: 9781118864500

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Advances in Food Diagnostics

by Fidel Toldrá & Leo M. L. Nollet

<p><strong>Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available</strong></p> <p>Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised ...

ISBN: 9781119105909

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Advances in Food Extrusion Technology

by Maskan, Medeni

<P>A fresh view of the state-of-the-art,<STRONG> Advances in Food Extrusion Technology</STRONG> focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21<SUP>st</SUP> century extrusion process. In ...

ISBN: 9781439815212

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Advances in Food Processing and Preservation

by Md. Jamaluddin

<p>Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and ...

ISBN: 9789387798502

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Advances in Food Science and Nutrition

by Visakh P. M., Laura B. Iturriaga & Pablo Daniel Ribotta

<p><em>Advances in Food Science and Nutrition</em> covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of ...

ISBN: 9781118865637

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Advances in Food Science and Technology

by Sabu Thomas, Laura B. Iturriaga, Pablo Daniel Ribotta & others

<p>This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing ...

ISBN: 9781118659120

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Advances in Food Science and Technology

by N. L. Choudhary

<p>Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as &quot;the discipline in which the engineering, biological, and physical sciences are used to study the nature of ...

ISBN: 9789387798519

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Advances in Food Traceability Techniques and Technologies

Improving Quality Throughout the Food Chain

by Montserrat Espiñeira & Francisco J Santaclara

<p><em>Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain</em> covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of ...

ISBN: 9780081003213

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$354.95

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Advances in Heat Transfer Unit Operations

Baking and Freezing in Bread Making

by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez & Keshavan Niranjan

<p><em><strong>Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making</strong></em> explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent ...

ISBN: 9781315356938

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$83.47

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Advances in Meat Processing Technology

by Alaa El-Din A. Bekhit

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability. ...

ISBN: 9781315354668

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$360.04

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