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- Taylor and Francis 2015; US$ 159.95
Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers? family/relatives. These unfortunate incidents triggered consumer and governmental awareness... more...
- Taylor and Francis 2015; US$ 69.95
Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author's review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession,... more...
- Taylor and Francis 2015; US$ 99.95
This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation... more...
- Taylor and Francis 2015; US$ 149.95
Research in probiotics is an important and developing area across many aspects of health and wellbeing. Synthesizing the most contemporary evidence, this book examines the role of probiotics in the context of major mental health and clinical diagnoses. It addresses etiology and prognosis and explores the therapeutic potential of probiotics within... more...
- Wiley 2015; US$ 57.95
Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take... more...
- Taylor and Francis 2015; US$ 99.95
This second edition of a bestseller is an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. Expanded and updated, it incorporates fundamental concepts in nutrition science as well as biochemistry, genetics, and physiology. It provides comprehensive coverage of both macro and micronutrients, emphasizing... more...
- Wiley 2015; US$ 214.50
Milk processing is energy intensive and contributes significantly to greenhouse gas (GHG) emissions, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG... more...
- Elsevier Science 2015; US$ 290.00
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications... more...
- Wiley 2015; US$ 199.99
Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next 20 years, significantly raising the number of aged individuals. But increasing life expectancy presents new... more...
- Wiley 2015; US$ 330.50
Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific... more...