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Cooking for Geeks: Real Science, Great Hacks, and Good Food

by Jeff Potter

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food...


Principles of Brewing Science: A Study of Serious Brewing Issues

by George Fix

Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to...


Metabolomics as a Tool in Nutrition Research

by J-L Sebedio & L Brennan

Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs. Metabolomics...


Flavour Development, Analysis and Perception in Food and Beverages

by J K Parker, Stephen Elmore & Lisa Methven

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis...


Note-by-Note Cooking: The Future of Food

by Hervé|DeBevoise, Malcolm This

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has...


Advances in Food and Nutrition Research

by Steve Taylor

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship....


Nuts and Seeds in Health and Disease Prevention

by Ronald Ross Watson, Vinood B. Patel & Victor R. Preedy

The use of nuts and seeds to improve Human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control....


Advances in Food and Nutrition Research

by Steve Taylor

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship....


Food Security, Poverty and Nutrition Policy Analysis: Statistical Methods and Applications

by Suresh Babu & Prabuddha Sanyal

Food Security, Poverty and Nutrition Analysis provides essential insights into the evaluative techniques necessary for creating appropriate and effective policies and programs to address these worldwide issues....


Introduction to Food Toxicology

by Takayuki Shibamoto & Leonard F. Bjeldanes

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by...


Starch: Chemistry and Technology

by James N. BeMiller & Roy L. Whistler

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches...


Soft Drink and Fruit Juice Problems Solved

by P Ashurst & R Hargitt

How do I select the right intense sweetener for my product? Do small changes in packaging need extensive trials? When do I need to institute a product recall?

Expert answers to these and further questions which...


Foods, Nutrients and Food Ingredients with Authorised EU Health Claims

by Michele Jeanne Sadler

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information...


Wine Science: Principles and Applications

by Ronald S. Jackson

With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth...


Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness

by D Benton

The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later...


Manley's Technology of Biscuits, Crackers and Cookies

by Duncan Manley

Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development....


Managerial Accounting for the Hospitality Industry

by Lea R. Dopson & David K. Hayes

Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource...


Umami: Unlocking the Secrets of the Fifth Taste

by Ole G. Mouritsen, Klavs Styrbæk & Mariela Johansen

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past...


Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies

by Jeffrey Hoorfar

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice...


Nutraceutical and Functional Food Regulations in the United States and Around the World

by Debasis Bagchi

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory...