Food Industry Science category: 1675 books
by
Language: English
Release Date: January 25, 2018
Language: English
Release Date: January 25, 2018
A comprehensive review of the techniques and applications of descriptive analysis
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights...
by Ian Buxton, Paul S Hughes
Language: English
Release Date: October 5, 2015
Language: English
Release Date: October 5, 2015
Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there...
Whisky
Technology, Production and Marketing
Language: English
Release Date: August 12, 2014
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing...
by Randy Hofberger, Joachim H. von Elbe, Richard W. Hartel
Language: English
Release Date: October 9, 2017
Language: English
Release Date: October 9, 2017
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the...
Modern Biopolymer Science
Bridging the Divide between Fundamental Treatise and Industrial Application
Language: English
Release Date: July 21, 2009
Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and...
Breadmaking
Improving Quality
Language: English
Release Date: April 25, 2012
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments...
Individual Differences in Sensory and Consumer Science
Experimentation, Analysis and Interpretation
Language: English
Release Date: February 21, 2018
Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation...
Non-alcoholic Beverages
Volume 6. The Science of Beverages
Language: English
Release Date: March 6, 2019
Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks...
Alcoholic Beverages
Volume 7: The Science of Beverages
Language: English
Release Date: March 30, 2019
Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional...
Tasty
The Art and Science of What We Eat
Language: English
Release Date: January 13, 2015
“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution.
Can’t resist the creamy smoothness of butter? Blame Darwinian...
by Alissa Hamilton
Language: English
Release Date: May 26, 2009
Language: English
Release Date: May 26, 2009
Close to three quarters of U.S. households buy orange juice. Its popularity crosses class, cultural, racial, and regional divides. Why do so many of us drink orange juice? How did it turn from a luxury into a staple in just a few years? More important, how is it that we don’t know the real reasons...
by Midwest Journal Press, T. D. Curtis, Dr. Robert C. Worstell
Language: English
Release Date: February 28, 2015
Language: English
Release Date: February 28, 2015
Dairying runs back to a period in the development of the human race of which we have no record. Man early learned to not only slay animals and eat their flesh, but to appropriate to himself the food belonging to their young—a trait of selfishness which he has not yet overcome, and even manifests...
Mikkeller
Includes 25 Original Mikkeller Brewing Recipes
Language: English
Release Date: April 1, 2015
The man behind Mikkeller brewery offers his guide to the best beers. Discover how he got started in the business, and learn about the ever-growing Nordic beer revolution with its fascinating origins. Then find out everything you have ever wanted to know about this highly versatile of drinks with an...
Seeds of Science
Why We Got It So Wrong On GMOs
Language: English
Release Date: April 5, 2018
'Mark Lynas is a saint' Sunday Times
'Fluent, persuasive and surely right.' Evening Standard
Mark Lynas was one of the original GM field wreckers. Back in the 1990s – working undercover with his colleagues in the environmental movement – he would descend on trial sites of genetically...