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- Springer 2013; US$ 99.00
The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with... more...
- Taylor and Francis 2004; US$ 167.95
Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have... more...
- Taylor and Francis 2004; US$ 249.95
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and... more...
- CRC Press 2003; US$ 159.95
This revised and updated second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The text includes new information on GMO raw ingredients, up-to-date processing procedures and formulation... more...
- CRC Press 2004; US$ 219.95
The latest volume in the Chemical and Functional Properties of Food Components series, Methods of Analysis of Food Components and Additives is a concise presentation of the state of the art in the analysis of food components. The author brings together an international team of experts to summarize key findings on novel methods of analysis of food components,... more...
- Taylor and Francis 2004; US$ 145.95
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal... more...
- Taylor and Francis 2003; US$ 219.95
Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity... more...
- Taylor and Francis 2003; US$ 269.95
This reference uses simplified computer strategies to analyze, develop and optimize industrial food processes. It discusses the integration and economic evaluation of the processing plant, including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. more...
- Marcel Dekker Inc 2001; US$ 179.95
A survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry, and there are specific case studies with over 350 numerical and computational equations and solutions. more...
- Taylor and Francis 2002; US$ 289.95
Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that... more...