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  • Mom Knows Best Cookbookby

    Gooseberry Patch 2014; US$ 13.99

    As a mother, you often hear those three little words that mean so much..."Mom, I'm hungry!" If you've ever felt at a loss for new family-friendly ideas for tasty home-cooked meals three times a day, take a look inside Mom Knows Best . Packed with easy, great-tasting recipes that moms just like you have shared with us, this book offers... more...

  • Lukullische Genüsseby

    Primus Verlag 2014; US$ 51.89

    Die römische Küche, anfangs eher bodenständig und bäuerlich einfach, wurde seit dem 3. Jahrhundert v. Chr. von der griechischen Kultur beeinflusst und mit der territorialen Ausweitung der Republik immer reichhaltiger und raffinierter. In der Blütezeit des Imperium Romanum war die Küche der reichen Römer vielfältig und aufs höchste verfeinert. Bei aufwendigen... more...

  • 1001 Beersby

    Octopus 2011; Not Available

    Beer is the most popular alcoholic drink in the world, the most refreshing, the most sociable, and the most versatile. It has been brewed since the dawn of time and still has the capacity to delight and obsess its many adherents. This bewitching, thirst-inducing, gorgeously illustrated book is a guide to the best beers in the world with... more...

  • Lebensmitteltechnologieby

    Springer Berlin Heidelberg 2013; US$ 199.00

    Aus den Besprechungen: "Mit Hilfe einer großen Zahl vortrefflich ausgewählter Koautoren ist Prof. Heiss eine umfassende Abhandlung aller lebensmitteltechnologischen Verfahren gelungen. Hierfür gliederte er seine Lebensmitteltechnologie übersichtlich nach Produktgruppen. ... Vervollständigt wird diese Auswahl noch durch kurze Erläuterungen der Verfahren... more...

  • Fats in Food Productsby

    Springer US 2012; US$ 99.00

    1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat... more...

  • 1001: Wines You Must Try Before You Dieby

    Octopus 2012; Not Available

    If you're after a good quality wine to try, you are no longer restricted to the greats of the Old World - Burgundy, Bordeaux, Rhine Valley and Barolo to name but a few. Countries everywhere from Argentina to Australia, and even China, Canada, India and Thailand are now producing great wines at affordable prices. So what to choose?1001 Wines You Must... more...

  • Plant Cell and Tissue Culture for the Production of Food Ingredientsby

    Springer US 2012; US$ 229.00

    1. Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction.- 2. Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis.- 3. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants.- 4. Vanillin Biosynthetic Pathways: An Overview.- 5.... more...

  • Who?s Who in Food Chemistryby

    Springer Berlin Heidelberg 2012; US$ 209.00

    The 2nd completely revised edition of the directory Who's Who in Food Chemistry - Europe comprises carefully checked and evaluated information on more than 750 European food scientists, including complete addresses, telephone and fax numbers, fields of expertise, research topics as well as consulting activities. Private, governmental and official... more...

  • Micro-Organisms in Foodsby

    Springer US 2012; US$ 99.00

    1 Meat and meat products.- 2 Poultry and poultry products.- 3 Fish and fish products.- 4 Feeds and pet foods.- 5 Vegetables and vegetable products.- 6 Fruits and fruit products.- 7 Spices, dry soups and oriental flavourings.- 8 Cereals and cereal products.- 9 Nuts, oilseeds and dried legumes.- 10 Cocoa, chocolate and confectionery.- 11 Oil- and fat-based... more...

  • Food Hydrocolloidsby

    Springer US 2012; US$ 99.00

    Polysaccharides: Structural Aspects of Some Functional Polysaccharides (A. Misaki). On the Relation StructureProperties of Some Polysaccharides Used in the Food Industry (M. Rinaudo). Gelation of Some Seaweed Polysacccharides (L. Piculell et al.). Functional Properties: Rheological and Organoleptic Properties of Food Hydrocolloids (E.R. Morris).... more...