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Evaluation of Certain Food Additives and Contaminants, No. 909
World Health Organization 2002; US$ 31.50This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of... more...
Dictionary of Food Science and Nutrition
A&C Black 2006; US$ 12.99Containing over 6,000 terms covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition. more...
Eating out in Five Languages
A&C Black 2004; US$ 10.40This volume will help you decipher menus whether they are in English, French, German, Italian or Spanish. It has over 10,000 food and drink terms translated to and from English, covering dishes, ingredients, methods of cooking and useful phrases for ordering and asking for service. more...
Food in the Ancient World
ABC-CLIO 2005; US$ 73.00The ways of life of four great ancient civilizations? Egyptian, Greek, Roman, and Celtic?are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on... more...
Muscle as Food
Elsevier Science 1986; US$ 161.00Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are: properties of the... more...
Handbook of Food and Beverage Stability
Elsevier Science 1986; US$ 161.00FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages.... more...
The Everything Root Cellaring Book
F+W Media 2010; US$ 15.95What could be better than fresh produce all year round? Tired of your produce going bad before you have a chance to use it? There's an old-fashioned solution: Store fruits and veggies in a root cellar! The Everything Root Cellaring Book provides you with step-by-step plans on how to build a root cellar--or utilize the one you've got. Professional farmer... more...
Edible Structures
CRC Press 2012; US$ 39.95Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies.... more...
Food Materials Science
Springer 2007; US$ 159.99Explores the science and procedure behind the materials in foods that impart their desirable properties. This title explains those physicochemical aspects that intervene in the organization of food components from the molecular level to final products, and the methods used to probe foods at different length scales. more...
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