 | | |
Beverages eBooks
You have selected the subject of Beverages.
The eBooks in this subject are listed below.
|
Browse Subcategories
|
RESULTS: 91 to 100 of 149
PAGE: | ‹‹ Back 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ›› Next
 |
Liquid Pleasures
By: Burnett, John
Published by: Routledge
Liquid Pleasures is an engrossing study of the social history of drinks in Britain from the late 17th century to the present. Connecting drinks and related substances to empire as well, the book also covers the drinks revolution of the 1990s.
more...
Price: $39.95
|
 |
Low-Carb Cocktails
By: Markham, Douglas J.
Published by: Simon & Schuster Inc
Are you maintaining a low-carb diet? Trying to cut your sugar intake? Or just trying to watch your weight...and still have fun? Look no further than this one-of-a-kind guidebook by famed low-carb guru Dr. Douglas Markham
more...
Price: $9.95
|
 |
Marine Products for Healthcare
By: Venugopal, Vazhiyil
Published by: CRC
Discusses the importance of marine products as a source of nutraceuticals, food additives, and other useful ingredients in health protection and product formulation. This book reviews epidemiological and in vitro studies to establish the protective role of marine nutraceuticals against coronary heart diseases, cancer, and other diseases.
more...
Price: $169.95
|
 |
Meat Science
By: Warriss, P.D.
Published by: CAB International
This is an introductory textbook on meat science that is designed for students of animal, veterinary and food science. It should also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in good hygiene and meat inspection.
more...
Price: $55.00
|
 |
The Microbiology of Safe Food
By: Forsythe, Stephen J.
Published by: Wiley-Blackwell
The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary. The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm.:.; Practically oriented.; Author has wide experience of teaching cutting edge food safety information.; Topic of great and growing concern.; Succinct, core, vital information for food industry personnel
more...
Price: $100.00
|
 |
Milk Proteins
By: Thompson, Abby; Boland, Mike; Singh, Harjinder
Published by: Academic Press (Elsevier Science & Technology Books)
The only field-to-table book on milk proteins
more...
Price: $129.95
|
 |
Multivariate Data Analysis in Sensory and Consumer Science
By: Dijksterhuis, Garmt B. (ed.)
Published by: Wiley-Blackwell
This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contributions by several other authors, as well, including Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek, and Margo Flipsen. This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. More specifically the focus is on the analysis of the reactions to certain characteristics of food products, which are in the form of scores given to attributes perceived in the food stimuli; the analyses are multivariate; and the senses are mainly the senses of smell and taste. The four main themes covered in the book are: (1) Individual Differences, (2) Measurement Levels; (3) Sensory-Instrumental Relations, and (4) Time-Intensity Data Analysis. The statistical methods discussed include Principle Components Analysis, Generalized Procrustes Analysis, Multidimensional Scaling, Redundancy Analysis, and Canonical Analysis. This book will be a value to all professionals and students working in the sensory studies
more...
Price: $109.99
|
 |
Nitrite Curing of Meat
By: Pegg, Ronald B.; Shahidi, Fereidoon
Published by: Wiley-Blackwell
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
more...
Price: $114.99
|
 |
Nondestructive Testing of Food Quality
By: Irudayaraj, Joseph (ed.); Reh, Christoph (ed.)
Published by: Wiley-Blackwell
The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into success. The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives advancing these technologies not only in food but also in the pharmaceutical sectors. Coverage includes: ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors.
more...
Price: $184.99
|
PAGE: | ‹‹ Back 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ›› Next
RESULTS: 91 to 100 of 149
| | Food and Wine Best Sellers
Special Offers
 First time to eBooks.com?
Easy steps to using eBooks
Sign up for Email Alerts
Receive an email alert when we release new books in your field.
10% off New York Times Best Sellers
eBook versions of the New York Times Best Sellers - at 10% off!
Best Selling Fiction Titles
Books that are definitely worth a read - our Best Selling Fiction
Free Excerpts
Free excerpts for titles which are new, noteworthy or strongly in demand this month.
Just Arrived!
We're adding hundreds of great titles each month.
Recently Reduced Titles
On Sale - Our favorite and most popular ebooks!
Featured Authors
20% off titles by our favorite authors!
Visit the Cambridge University Press eBook Store
Cambridge University Press, the oldest university press in the world, has just launched its own eBook Store, powered by eBooks.com.
Maintain Your Brain
Is your grey matter in need of a tune up??? Take a look at some of these excellent titles, to stimulate your synapses!
Take the law into your own hands!
Get Rich Now
Get control of your finances with our "Financial Independence Library"
Gift Certificates
Give the gift of reading with an eBooks.com Gift Certificate
| |
