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- De Gruyter 2013; US$ 140.00
Membranes are the most effective separation processes with practically unlimited selectivity of separation and seem to be very promising and profitable in designing of the innovative Clean Technologies, which will become inevitably necessary on the long run. An introduction to integrated membrane operations is followd by applications in the several... 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 2013; US$ 59.95
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human... 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...
- Elsevier Science 2013; US$ 199.99
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to... more...
- Elsevier Science 2013; US$ 199.95
Food Safety Management: A Practical Guide for the Food Industry is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production... more...
- Taylor and Francis 2013; US$ 199.95
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production... more...
- Taylor and Francis 2013; US$ 179.95
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels.... more...