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Nutrition, foods

Most popular at the top

  • Statistical Methods for Food Scienceby John A. Bower

    Wiley 2013; US$ 79.95

    The recording and analysis of food data are becoming  increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements... more...

  • Quantitative Sensory Analysisby Harry T. Lawless

    Wiley 2013; US$ 199.95

    Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer... more...

  • Diet Qualityby Victor R. Preedy; Lan-Anh Hunter; Vinood B. Patel

    Springer 2013; US$ 209.00

    Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other... more...

  • A Whole Foods Primerby Beatrice Trum Hunter

    Basic Health Publications 2013; US$ 9.99

    This basic primer makes clear and simple the values of re-establishing our connection to the world of whole foods. more...

  • The Petit Four Cookbookby Brooks Coulson Nguyen

    Ulysses Press 2013; US$ 19.95

    HANDMADE BITS OF HEAVEN Delicate layers of moist cake, buttercream and marzipan, coated in decadent chocolate, petits fours are the quintessential bite-size indulgence. With step-by-step recipes and mouth-watering photos, The Petit Four Cookbook teaches you how to make these decorative French delights. Perfect for any occasion, from teatime, birthdays... more...

  • Food Drying with an Attitudeby Mary T. Bell

    Skyhorse Publishing 2008; US$ 12.95

    This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, farmers, hikers, and even fast food junkies. With more than thirty years of food drying experience, Mary T. Bell offers straightforward and practical instructions for drying everything from yogurt... more...

  • Dehydrating Foodby Jay Bills; Shirley Bills

    Skyhorse Publishing 2010; US$ 12.95

    With the easy-to-follow, step-by-step directions here, anyone can have fun, save money, and create delicious meals by dehydrating food. Learn the basic methods?sun drying, oven drying, net bag, and commercial food dehydrators?before moving on to drying herbs for tea, making your own tasty (and healthier) jerky, and so much more. Also included is... more...

  • The Essential Dehydratorby Susan Palmquist; Jill Houk

    F+W Media 2013; US$ 18.95

    Create dynamic dishes that pack a punch! It's time to reinvent your favorite foods through dehydration. The Essential Dehydrator shows you how to use this simple technique to turn ordinary dishes into mouthwatering meals that are bursting with flavor and nutrition. Written by experienced health food writer Susan Palmquist and nationally recognized... more...

  • The Vegan Girl's Guide to Lifeby Melisser Elliott

    Skyhorse Publishing 2010; US$ 16.95

    Vegan women everywhere are banding together in their efforts to be healthy, cruelty free, and environmentally responsible. This is their handbook. Melisser (known to most as ?The Urban Housewife?) presents the basics of veganism for the newbies, lots of DIY craft projects, cruelty-free beauty tips, travel advice, recipes, and more. This book is... more...

  • Home Canning and Preservingby Janet Cooper

    Skyhorse Publishing 2011; US$ 19.95

    Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of... more...