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  • No Excuses Detoxby Megan Gilmore

    Potter/TenSpeed/Harmony 2017; US$ 19.99

    From  Everyday Detox  author Megan Gilmore, powerhouse blogger behind, here are 100 quick-to-prepare, affordable, and delicious whole-food recipes that make it easy to follow a healthy lifestyle for you and your family every day. In  No Excuses Detox , Megan Gilmore presents a collection of satisfying, family-friendly recipes developed... more...

  • Food Spoilage Microorganismsby Yanbo Wang; Wangang Zhang; Linglin Fu

    CRC Press 2017; US$ 159.95

    Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special... more...

  • Mediterranean Foodsby Rui M. S. da Cruz; Maria M. C. Vieira

    CRC Press 2017; US$ 199.95

    The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing... more...

  • Advances in NMR Spectroscopy for Lipid Oxidation Assessmentby Hong-Sik Hwang

    Springer International Publishing 2017; US$ 45.65

    This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as  1 H, 13 C, and 31 P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism. The Brief shows that  1 H NMR spectroscopy continually demonstrates reliability,... more...

  • Kinetic Analysis of Food Systemsby Alejandro G. Marangoni

    Springer International Publishing 2017; US$ 81.76

    This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed... more...

  • Foodborne Diseasesby Christine ER Dodd; Tim Grant Aldsworth; Richard A Stein

    Elsevier Science 2017; US$ 150.00

    Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control... more...

  • Harvestby Stefani Bittner; Alethea Harampolis

    Potter/TenSpeed/Harmony 2017; US$ 22.00

    A beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more. Every garden--not just vegetable plots--can produce a bountiful harvest! This practical, inspirational, and... more...

  • Pure Heartby Troylyn Ball; Bret Witter

    HarperCollins 2017; US$ 20.24

    Troylyn Ball and her husband, Charlie, an engineer and real estate investor, had spent their entire lives in Texas. But after a near fatal trip to the emergency room with their mute, wheelchair-bound son Coulton, they admitted the dust and the heat were too dangerous. To save their boys, the Balls cashed out, sold their beloved farm, and moved to... more...

  • Lactic Acid Fermentation of Fruits and Vegetablesby Spiros Paramithiotis

    CRC Press 2017; US$ 199.95

    Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical... more...

  • Fermented Foods of Latin Americaby Ana Lucia Barretto Penna; Luis A. Nero; Svetoslav D. Todorov

    CRC Press 2017; US$ 249.95

    Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special... more...