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Beverages eBooks
You have selected the subject of Beverages.
The eBooks in this subject are listed below.
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RESULTS: 51 to 60 of 149
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Evaluation of Certain Food Additives and Contaminants
By: WHO
Published by: World Health Organization
The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives were revised: carob bean gum, guar gum, titanium dioxide and zeaxanthin. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
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Price: $20.00
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Extracting Bioactive Compounds for Food Products
By: Meireles, M. Angela A.
Published by: CRC
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods. This title details the engineering aspects of the processes used to extract bioactive compounds from their food sources.
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Price: $169.95
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Fats and Oils
By: O'Brien, Richard D.
Published by: CRC
A comprehensive reference to fats and oils of commercial food products that provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. It features fresh processing procedures along with the effects of fresh ingredients, processing, and formulation on applications.
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Price: $159.95
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Flavours and Fragrances
By: Berger, Ralf Gunter (ed.)
Published by: Springer
An introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. This book describes state-of-the-art technology, the use of resources and biotechnological approaches for the production of the respective chemical compounds.
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Price: $169.00
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Food and Beverage Cost Control, Second Edition
By: Miller, Jack E.; Hayes, David K.; Dopson, Lea R.
Published by: John Wiley & Sons, Inc.
The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.
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Price: $75.00
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Food Biochemistry and Food Processing
By: Hui, Y. H. (ed.); Nip, Wai-Kit (ed.); Nollet, Leo M.L. (ed.)
Published by: Wiley-Blackwell
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professi
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Price: $259.99
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Food Engineering Aspects of Baking Sweet Goods
By: Sumnu, Servet Gulum
Published by: CRC
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking.
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Price: $169.95
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Food for Health in the Pacific Rim
By: Whitaker, John R. (ed.)
Published by: Wiley-Blackwell
There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology. Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new information available in this book, not only for healthful foods for the Pacific Rim but for many other areas as well.
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Price: $149.99
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Food Product Development
By: Side, Catherine (ed.)
Published by: Wiley-Blackwell
Improve your product development success ratio!. This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing. A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.
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Price: $105.99
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RESULTS: 51 to 60 of 149
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