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- Wiley 2013; US$ 199.95
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption... more...
- Taylor and Francis 2013; US$ 59.95
While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and... more...
- Springer 2013; US$ 129.00
The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field... more...
- Wiley 2013; US$ 249.95
With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting... more...
- Springer 2013; US$ 129.00
The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with... more...
- Taylor and Francis 2014; US$ 159.95
This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-professionals... more...
- Taylor and Francis 2013; US$ 199.00
Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2?3 September 2013). The book presents trends and practical ideas in the area of hospitality and tourism, and is divided into the sections below:... more...
- Elsevier Science 2013; US$ 280.00
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book... more...
- Elsevier Science 2012; US$ 305.00
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part... more...
- Wiley 2013; US$ 214.50
The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects... more...