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- Pan Macmillan Australia 2007; US$ 21.68
Dr Rankine is considered a leader within the Australian wine industry, his academic achievements and dedication to the education of others in this area has earned him both national and international respect. He has been gifted with many awards and honours within the industry and in 1986 he was selected as a Member of the Order of Australia. more...
- Taylor and Francis 2001; US$ 59.95
Foods that promote human health - 'functional foods' or nutraceuticals - have caught the imagination of the global food industry. All the household-name companies are developing them as a key driver in their global strategies. They see the prospect of new markets and bigger margins, but the issues presented are fraught with complexity and difficulties.... more...
- Wiley 2013; US$ 214.50
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers these issues in seafood processing, with special emphasis on novel technologies and potential future applications. With topical subjects such as overfishing and with contributors are drawn from Europe, Japan and South East Asia, this... more...
- Wiley 2013; US$ 214.50
The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects... more...
- Wiley 2013; US$ 185.00
Advances in Food Science and Nutrition 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 analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters... more...
- Taylor and Francis 2013; US$ 139.95
The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Applications,... more...
- Taylor and Francis 2006; US$ 209.95
In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra... more...
- Elsevier Science 1995; US$ 505.95
In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification... more...
- University of Minnesota Press 1976; US$ 72.00
In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses.... more...
- Wiley 2008; US$ 245.00
Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food... more...