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Books on Technology & Engineering > Food Science
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1.
[Paperback 2001]
380
293
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About the Author The specification in this catalogue, including without limitation, price, format, extent, number of illustrations, and month of publication, was as accurate as possible at the time the catalogue was compiled. Due to contractual restrictions, we reserve the right not to supply certain territories. Table of Contents Foreword... more
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2.
By
David A Bender
[Paperback 2009, 3rd Edition]
410
328
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Fully revised and updated, this leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health, including 150 entries new to this edition. From absinthe to zymogens, the volume offers jargon-free definitions that clearly explain even the most technical of nutritional terms, covering types of... more
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3.
[Unknown]
175
158
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4.
[Hardcover 2007]
495
406
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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 up-to-date foundation upon which more advanced and specialized knowledge can be built.... more
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5.
[Paperback, 2nd Edition]
599
539
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An Introduction to Cognition Research Methods in Cognition Basics of Perception and Awareness Attending to and Manipulating Information Identification and Classification Encoding and Retrieval Processes in Long:Term Memory Memory Distortions Remembering the Past Knowledge Representation and Retrieval Language Problem Solving Reasoning, Judgment, and Decision Making... more
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6.
By
B Srilakshmi
[Paperback 2010, 5th Edition]
295
266
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In this edition, text of all the chapters has been updated and illustrations have been added and improved. Basic facts of phytochemicals present in different foods are highlighted throughout the book. The book presents a clear and systematic account of the composition and nutritive value of different types of foods.... more
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7.
By
Russ Parsons
[Paperback 2003]
917
715
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Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you... more
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8.
[Unknown 2010]
Available.
About the Book Tears and bad breath - these are the two things usually associated with onion and garlic. But there is much more to these two popular vegetables, which are known not only for their unique flavours but also for their therapeutic benefits. Onion and garlic are guaranteed to... more
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9.
By
Robert L Wolke ,
Marlene Parrish
[Paperback 2008]
914
713
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In this sequel to "What Einstein Told His Cook," the scientist in the kitchen reveals more about what makes food tick. 20 illustrations. Description: The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob... more
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10.
By
John Louis Flandrin ,
Massimo Montanari
[Hardcover 1999]
3,344
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This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Illustrations. At what point in history did people start serving meals at regular hours?... more
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11.
By
Jose Miguel Aguilera ,
J M Aguilera ,
D W Stanley
[Hardcover 1999, 2nd Edition]
9,733
7,008
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An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and... more
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12.
By
Mendel Friedman ,
Don Mottram
[Hardcover 2005]
12,729
9,165
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Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound. Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts... more
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13.
By
Martin Adams ,
Rob Nout ,
M J R Nout
[Hardcover 2001]
11,606
8,356
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Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and... more
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14.
By
Andrew H Paterson
[Hardcover 2009]
12,355
9,760
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A few members of the Gossypium (cotton) genus are cultivated for the production of elongated single-celled fibers valued worldwide at about $20 billion annually at the farm gate, and which sustain one of the worlda (TM)s largest industries (textiles) with an annual worldwide economic impact of about $500 billion. In... more
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15.
By
H W Rossmoore ,
Rossmoore
[Hardcover 1994]
29,136
20,978
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This practical handbook provides information on antimicrobial agents used to prevent microbiological contamination. The book is divided into areas covering systems, treatments, industrial preservation and health and human applications; the biological, physical and chemical properties of each agent are also given. Regulation and environmental aspects are covered.... more
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16.
By
Boyd L O Dell ,
Odell
[Hardcover 1997]
17,952
12,926
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"Offers comprehensive, definitive information on all of the essential mineral elements--focusing on biochemical and physiological processes. Describes in detail the function of the nutritionally necessary elements revealed through the latest techniques in molecular biology as well as traditional research methods."... more
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17.
By
Serpil Sahin ,
Servit Gulum Sumnu ,
Servet Gulum Sumnu
[Hardcover 2006]
4,715
3,395
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18.
By
Shri Mohan Jain ,
Ramdane Dris ,
S Mohan Jain
[Paperback 2010]
13,054
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This book focuses on the preharvest practices on the production and quality of food crops. Nine chapters are included in this book, which are: Effect of Preharvest Factors on the Quality of Vegetables Produced in the Tropics - Vegetables: Growing Environment and the Quality of Produce; Effects of Agronomic Practices... more
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19.
By
Romano Lapasin ,
R Lapasin ,
Sabrina Pricl
[Hardcover 2007]
15,654
11,271
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20.
By
Dolph L Hatfield
[Hardcover 2001]
11,002
7,921
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As discussed in this book, a large body of evidence indicates that selenium is a cancer chemopreventive agent. Further evidence points to a role of this element in reducing viral expression, in preventing heart disease, and other cardiovascular and muscle disorders, and in delaying the progression of AIDS in HIV... more
