The Leading eBooks Store Online

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

New to

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

  • Persistent Organic Pollutants and Toxic Metals in Foodsby Martin Rose; Alwin Fernandes

    Elsevier Science 2013; US$ 280.00

    Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure.... more...

  • Fats in Food Technologyby Kanes K. Rajah

    Wiley 2014; US$ 205.95

    Fats are present in some form in the vast majority of processed foods we consume, as well as in many ?natural? products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in... more...

  • From Milk By-Products to Milk Ingredientsby Ruud de Boer

    Wiley 2014; US$ 199.95

    Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce... more...

  • The Extra-Virgin Olive Oil Handbookby Claudio Peri

    Wiley 2014; US$ 205.95

    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...

  • Wine Scienceby Jamie Goode

    Octopus 2014; Not Available

    A new edition of the 2006 Glenfiddich Drinks Book of the Year - a groundbreaking book that clearly details all the key scientific developments in wine and winemaking. more...

  • Extrusion Processing Technologyby Jean-Marie Bouvier; Osvaldo H. Campanella

    Wiley 2014; US$ 214.50

    The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this... more...

  • Food Processingby Stephanie Clark; Stephanie Jung; Buddhi Lamsal

    Wiley 2014; US$ 199.95

    Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as... more...

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

    CRC Press 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...

  • DNA Methods in Food Safetyby Omar A. Oyarzabal; Sophia Kathariou

    Wiley 2014; US$ 199.95

    Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type of food products associated with the major foodborne pathogens. Within the molecular... 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...