The Leading eBooks Store Online

for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry...

New to eBooks.com?

Learn more
Browse our categories
  • Bestsellers - This Week
  • Foreign Language Study
  • Pets
  • Bestsellers - Last 6 months
  • Games
  • Philosophy
  • Archaeology
  • Gardening
  • Photography
  • Architecture
  • Graphic Books
  • Poetry
  • Art
  • Health & Fitness
  • Political Science
  • Biography & Autobiography
  • History
  • Psychology & Psychiatry
  • Body Mind & Spirit
  • House & Home
  • Reference
  • Business & Economics
  • Humor
  • Religion
  • Children's & Young Adult Fiction
  • Juvenile Nonfiction
  • Romance
  • Computers
  • Language Arts & Disciplines
  • Science
  • Crafts & Hobbies
  • Law
  • Science Fiction
  • Current Events
  • Literary Collections
  • Self-Help
  • Drama
  • Literary Criticism
  • Sex
  • Education
  • Literary Fiction
  • Social Science
  • The Environment
  • Mathematics
  • Sports & Recreation
  • Family & Relationships
  • Media
  • Study Aids
  • Fantasy
  • Medical
  • Technology
  • Fiction
  • Music
  • Transportation
  • Folklore & Mythology
  • Nature
  • Travel
  • Food and Wine
  • Performing Arts
  • True Crime
  • Foreign Language Books
Food Industry & Science

Most popular at the top

  • Steviosideby Sirshendu De; Sourav Mondal; Suvrajit Banerjee

    Wiley 2013; US$ 199.95

    Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals. It is a good dietary supplement, being non-calorific, thermally stable, non-toxic, with a sugar-like taste profile, and suitable for diabetics, phenylketonuria patients... more...

  • How To Make Wines at Homeby Kenneth Hawkins

    Constable & Robinson 2014;

    This book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing. more...

  • Food Biochemistry and Food Processingby Benjamin K. Simpson; Leo M.L Nollet; Toldrá; Fidel; Soottawat Benjakul; Gopinadhan Paliyath; Y. H. Hui

    Wiley 2012; US$ 308.95

    The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition.... more...

  • The Chemistry of Foodby Jan Velisek

    Wiley 2013; US$ 129.95

    A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods.   This book is an English language translation of the author’s Czech-language food chemistry textbook. The first half of the book contains an introductory chapter... more...

  • Food and Package Engineeringby Scott A. Morris

    Wiley 2011; US$ 216.95

    For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential... more...

  • The Extra-Virgin Olive Oil Handbookby Claudio Peri

    Wiley 2014; US$ 214.50

    According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and... more...

  • Handbook of Fruits and Fruit Processingby Nirmal Sinha; Jiwan Sidhu; Jozsef Barta; James Wu; M.Pilar Cano

    Wiley 2012; US$ 236.95

    Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological... more...

  • Handbook of Food Process Modeling and Statistical Quality Control, Second Editionby Mustafa Ozilgen

    Taylor and Francis 2011; US$ 210.00

    Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic... more...

  • Control of Foodborne Microorganismsby Vijay K. Juneja; John N. Sofos

    Taylor and Francis 2001; US$ 283.00

    Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. more...

  • Industrial Chocolate Manufacture and Useby Steve T. Beckett

    Wiley 2011; US$ 328.00

    Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing... more...