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- Wiley 2014; US$ 199.95
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the... more...
- Wiley 2014; US$ 214.50
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the... more...
- Running Press 2014; US$ 23.00
Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most “vintage? recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller... more...
- Elsevier Science 2014; US$ 180.00
This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures... more...
- Elsevier Science 2014; US$ 39.95
Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. ... more...
- F+W Media 2014; US$ 10.99
Creative Eclairs: Fruit Fantastique contains all the choux and eclair recipes you need to get started, along with 12 fruity filling combinations and colourful cake decorating ideas. Bestselling author and former Great British Bake Off finalist Ruth Clemens will show you that you don?t have to be a classically trained French pastry chef to make... more...
- Los Angeles Review of Books 2014; US$ 3.00
This month?s Digital Edition serves up eight irresistible courses from LARB?s Food and Drink section. Including a taste of the dizzying heights of gourmandise in John McIntyre?s essay “Finer Dining Through Chemistry,? and samples of extreme foodie-ism in Douglas Bauer?s review of Anything that Moves by Dana Goodyear; with John T. Scott?s review of... more...
- Wiley 2014; US$ 214.50
Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the... more...
- Taylor and Francis 2014; US$ 159.95
Due to its high sensitivity and selectivity, liquid chromatography?mass spectrometry (LC?MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis presents... more...
- University of California Press 2014; US$ 65.00
Current discussions of the ethics around alternative food movements--concepts such as "local," "organic," and "fair trade"--tend to focus on their growth and significance in advanced capitalist societies. In this groundbreaking contribution to critical food studies, editors Yuson Jung, Jakob A. Klein, and Melissa L. Caldwell explore what constitutes... more...