Food Industry Science category: 1675 books
Maillard Reaction in Foods
Mitigation Strategies and Positive Properties
Language: English
Release Date: June 1, 2019
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor...
Basic Butchering of Livestock & Game
Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Language: English
Release Date: August 31, 1986
This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process,...
Whiskies Galore
A Tour of Scotland's Island Distilleries
Language: English
Release Date: September 14, 2017
Island whiskies have long held a fascination and a powerful emotional draw on whisky drinkers the world over. Their special combination of heritage, mystique, and remote location captures the imagination; their highly distinctive flavours are often imitated but seldom bettered. There have been few...
by William Littell Tizard
Language: English
Release Date: August 26, 2016
Language: English
Release Date: August 26, 2016
This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive guide to the cooling process. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
by Baby Professor
Language: English
Release Date: February 15, 2017
Language: English
Release Date: February 15, 2017
With the plethora of unhealthy food options, how do you encourage your child to eat healthy? Well, you make him/her understand the benefits, of course. If plan talk will not get the job done then this beautiful picture book will. Read this in place of a bedtime story or during “down” times at home. There’s plenty to learn from in each page. Grab a copy now.
by David Foskett, Neil Rippington, Steve Thorpe
Language: English
Release Date: July 17, 2017
Language: English
Release Date: July 17, 2017
Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by the new specification.
- Prepares students...
by Tia Harrison
Language: English
Release Date: February 15, 2013
Language: English
Release Date: February 15, 2013
Discover how to butcher your own meat and make homemade sausage
With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages.
With easy-to-follow instructions...
Home Sausage Making, 4th Edition
From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Language: English
Release Date: August 22, 2017
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos...
by R. H. Hopkins
Language: English
Release Date: July 7, 2014
Language: English
Release Date: July 7, 2014
This text contains a detailed guide to the biochemical aspects of brewing beer, including a wealth of detailed information on subjects such as mashing, boiling, and cooling. The perfect book for serious brewers with an interest in the scientific side of the process, this antique text is timeless the...
What's So Special About Biodynamic Wine?
Thirty-five Questions and Answers for Wine Lovers
Language: English
Release Date: September 19, 2013
Are biodynamic wines any better than other wines? Are biodynamic methods, much talked about but little understood, scientific or not? What's the difference between organic and biodynamic? The popularity and availability of biodynamic wine has grown signficantly in the last few years, with more and...
Sweet, Reinforced and Fortified Wines
Grape Biochemistry, Technology and Vinification
Language: English
Release Date: April 16, 2013
Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines.
These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago,...
by Anon
Language: English
Release Date: August 26, 2016
Language: English
Release Date: August 26, 2016
Four experts in the field write about yeast. Contents Include: A History of Yeast Treatment; Yeasts and the Brewery; Routine Measurements of Yeast Fermentation; Features of Various Yeast Species; Simple Photomicrography. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
On the Town in New York
The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution
Language: English
Release Date: September 23, 1998
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
by Edward H. Vogel
Language: English
Release Date: July 7, 2014
Language: English
Release Date: July 7, 2014
This antique book contains a handy guide on the fermentation process of brewing beer. Presented in the format of a concise question-and-answer exercise, this text constitutes an easy-to-digest and beginner-friendly treatise on the subject, perfect for those with little or no previous experience. Complete...