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- Wiley 2008; US$ 78.95
The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series , Shelf Life allows the reader... more...
- Taylor and Francis 2004; US$ 249.95
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve... more...
- Blackwell Publishing Ltd. 2002; US$ 184.95
This is a review of contemporary flavour technology, covering flavour sources, creation/formulation, generation/production, delivery, analysis and legislation. A generic, science-based approach is adopted, rather than a commodity-based or "recipe-type" approach. more...
- Taylor and Francis 2010; US$ 219.95
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization... more...
- Taylor and Francis 2010; US$ 369.95
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in... more...
- Taylor and Francis 2010; US$ 259.95
Ten years have passed since this reference?s last edition ? making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and... more...
- Taylor and Francis 2002; US$ 229.95
As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as their... more...
- CRC Press 2004; US$ 425.00
Updated to reflect the latest data, this is the most recent edition of an industry standard. It features over 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. more...
- Taylor and Francis 2005; US$ 546.00
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality,... more...
- Taylor and Francis 2005; US$ 209.95
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most... more...