Food category: 35705 books
by
Language: English
Release Date: December 19, 2014
Language: English
Release Date: December 19, 2014
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of...
by
Language: English
Release Date: December 22, 2006
Language: English
Release Date: December 22, 2006
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different...
by N. L. Choudhary
Language: English
Release Date: June 30, 2015
Language: English
Release Date: June 30, 2015
Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying...
by Md. Jamaluddin
Language: English
Release Date: June 30, 2015
Language: English
Release Date: June 30, 2015
Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves...
Food Neophobia
Behavioral and Biological Influences
Language: English
Release Date: January 2, 2018
Food Neophobia: Behavioral and Biological Influences brings together academic and applied studies to give a comprehensive overview of this topic in both sensory and consumer science and pediatric psychology. The effects of food neophobia can have a huge impact on children’s lives and an influence...
by
Language: English
Release Date: October 30, 2005
Language: English
Release Date: October 30, 2005
Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current...
The Ultimate Collection Of Tips To Everything Food And Cooking
A Collection Of Different Cooking Styles, Stacks of Hard-To-Find Recipes and Tips On Kitchen Organization
Language: English
Release Date: October 16, 2012
Where there is food, there’s bound to be some cooking going on. Food and cooking are both a big part of human life. The subject of food always manages to cross the boundaries of race and culture and unite people from across the world through the joys of cooking and eating. It’s true, we learn...
by Matt Basile
Language: English
Release Date: October 7, 2014
Language: English
Release Date: October 7, 2014
Bring the street food movement into your kitchen and make the easiest, tastiest, and most original street food at home!
There’s simply nothing tastier than homemade food cooked from scratch. And these days, the street is where you’ll find the best homemade dishes you’ve ever tasted. Whether...
by Dominic Man
Language: English
Release Date: March 23, 2015
Language: English
Release Date: March 23, 2015
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional...
by Mohammad U.H. Joardder, Monjur Mourshed, Mahadi Hasan Masud
Language: English
Release Date: November 14, 2018
Language: English
Release Date: November 14, 2018
This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques...
Antioxidants in Food
Practical Applications
Language: English
Release Date: March 20, 2001
Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new...
Setting Up A Money-Making Food Catering Business
Your Guidebook To Food Preparation, Food Delivery And Affordable Party Planning So You Can Serve Up Great Food and Offer Great Service For Weddings, Birthdays, Christmas Or Any Event For A Real Party Treat!
Language: English
Release Date: October 11, 2012
The major elements of any catering business are the food and service. After all, any event, whether for business or social function, requires a selection of food and drinks and some amount of service to do the job of organizing the food and drinks for the event or meeting. However, the business...
by Joy Santlofer
Language: English
Release Date: November 1, 2016
Language: English
Release Date: November 1, 2016
A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.
New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly...
What She Ate
Six Remarkable Women and the Food That Tells Their Stories
Language: English
Release Date: July 25, 2017
**A Washington Post Notable Nonfiction Book of 2017
One of NPR Fresh Air's "Books to Close Out a Chaotic 2017"
NPR's Book Concierge Guide To 2017’s Great Reads
“How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” *—*Maureen...