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Food Industry & Science

Most popular at the top

  • The Food Policeby Jayson Lusk

    Crown Publishing Group 2013; US$ 24.00

    A rollicking indictment of the liberal elite's hypocrisy when it comes to food. Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows?         A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing... more...

  • The World According to Monsantoby Marie-Monique Robin

    New Press, The 2010; US$ 19.95

    The result of a remarkable three-year-long investigation that took award-winning journalist and documentary filmmaker Marie-Monique Robin across four continents (North and South America, Europe, and Asia), The World According to Monsanto tells the little-known yet shocking story of this agribusiness giant?the world?s leading producer of GMOs (genetically... more...

  • Conventional and Advanced Food Processing Technologiesby Suvendu Bhattacharya

    Wiley 2014; US$ 247.50

    Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical... more...

  • How Flavor Worksby Nak-Eon Choi; Jung H. Han

    Wiley 2014; US$ 98.95

    Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance... more...

  • Nutraceutical and Functional Food Processing Technologyby Joyce I. Boye

    Wiley 2014; US$ 214.50

    For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional... more...

  • Eat More Betterby Dan Pashman; Alex Eben Meyer

    Simon & Schuster 2014; US$ 24.99

    What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong , Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn?t... more...

  • Eat More Betterby Dan Pashman; Alex Eben Meyer

    Simon & Schuster 2014; Not Available

    What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong , Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn?t... more...

  • Eat More Betterby Dan Pashman; Alex Eben Meyer

    Simon & Schuster 2014; Not Available

    What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong , Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn?t... more...

  • A Chef's Guide to Gelling, Thickening, and Emulsifying Agentsby Alicia Foundation

    Taylor and Francis 2014; US$ 49.95

    The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from Alícia Foundation, the culinary research center driven... more...

  • Engineering Properties of Foods, Third Editionby M.A. Rao; Syed S.H. Rizvi; Ashim K. Datta

    Taylor and Francis 2014; US$ 273.00

    Ten years have passed since this reference?s last edition ? making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and... more...