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21. Food Science by Helen Charley | |
Hardcover: 564
Pages
(1982-01-01)
Isbn: 0471062065 Canada | United Kingdom | Germany | France | Japan | |
22. Food Science and Technology | |
Hardcover: 520
Pages
(2009-10-05)
list price: US$94.99 -- used & new: US$67.87 (price subject to change: see help) Asin: 0632064218 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Food Science and Technology book review |
23. Dictionary of Food Science and Nutrition by A & C Black Publishers | |
Paperback: 320
Pages
(2006-11)
list price: US$19.95 -- used & new: US$9.13 (price subject to change: see help) Asin: 0713677848 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
A great book for students! |
24. The Science Chef: 100 Fun Food Experiments and Recipes for Kids by Joan D'Amico, Karen E. Drummond | |
Paperback: 180
Pages
(1994-09)
list price: US$12.95 -- used & new: US$6.99 (price subject to change: see help) Asin: 047131045X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide. Customer Reviews (4)
a little disappointed
Cooking and Science with kids book
great start for experimenting n the kitchen
Kids love to learn |
25. Essentials of Food Science (Food Science Text Series) (Volume 0) by Vickie A. Vaclavik, Elizabeth W. Christian | |
Paperback: 572
Pages
(2007-11-30)
list price: US$74.95 -- used & new: US$46.96 (price subject to change: see help) Asin: 0387699392 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following: Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. |
26. Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This | |
Paperback: 232
Pages
(2010-06-23)
list price: US$16.95 -- used & new: US$8.89 (price subject to change: see help) Asin: 0231141718 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv& eacute; This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. InKitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl& eacute; from falling. He illuminates abstract concepts with practical advice and concrete examples& mdash;for instance, how saut& eacute;ing in butter chemically alters the molecules of mushrooms& mdash;so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herv& eacute; then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herv& eacute; explores the effects of boiling, steaming, braising, roasting, deep-frying, saut& eacute;ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Herv& eacute; This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herv& eacute This continues to make the complex science of food digestible to the cook. Customer Reviews (10)
A scientific approach to cooking
An interesting read, but I will buy a different book
interesting
Highly scientific
A cooking, C science |
27. Asian Foods: Science and Technology | |
Hardcover: 546
Pages
(1999-04-05)
list price: US$184.95 -- used & new: US$158.47 (price subject to change: see help) Asin: 1566767369 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
28. Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This | |
Paperback: 392
Pages
(2008-07-25)
list price: US$16.95 -- used & new: US$10.38 (price subject to change: see help) Asin: 0231133138 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave?Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. Customer Reviews (25)
A Letdown
must for every cooking professional
Not useful at all
A struggle to read
interestng, but seriously flawed |
29. A Glossary of Food Science and Technology | |
Paperback: 804
Pages
(2006-07-01)
list price: US$36.00 -- used & new: US$28.80 (price subject to change: see help) Asin: 9629960923 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This work lists comprehensively over 20,000 terms commonly used in food science with their Chinese equivalents. It is a useful and valuable reference, especially when biotechnology, environmental protection, organic and natural food nutrition, etc. have become popular topics of discussion among people. |
30. Food Processing Technology: Principles and Practice, Third Edition (Woodhead Publishing in Food Science, Technology and Nutrition) by P.J. Fellows | |
Paperback: 928
Pages
(2009-07-28)
list price: US$73.95 -- used & new: US$73.95 (price subject to change: see help) Asin: 143980821X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. Customer Reviews (2)
a lot of details and updated info
Encyclopedic knowledge |
31. Que Son Las Redes Y Cadenas Alimentarias? / What are Food Chains and Webs? (La Ciencia De Los Seres Vivos/Science of Living Things (Spanish)) (Spanish Edition) by Bobbie Kalman, Jacqueline Langille | |
Paperback: 32
Pages
(2005-03-31)
list price: US$6.95 -- used & new: US$3.10 (price subject to change: see help) Asin: 0778788024 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
32. Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers by Irena Chalmers | |
Paperback: 400
Pages
(2008-09-01)
list price: US$19.95 -- used & new: US$12.33 (price subject to change: see help) Asin: 0825305926 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description "In these difficult times, jobs are probably the most important issue, before banks or real estate ... FOOD JOBS is packed with practical information, easy and even funny, very serious and accurate in its comments and advice. It is difficult to imagine how it could be better." Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers. Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating--the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein, Food Jobs will set you behind the stove of your dream career. In this tasty, nourishing book, food industry veteran Irena Chalmers offers profiles of food jobs by the dozen--everything from the traditional (maitre d', caterer, dietitian) to the behind-the-scenes (restaurant consultant, kitchen designer, hotel promoter) to the holy-cow-I-can-get-paid-for-that? (yacht chef, tea taster, fortune cookie message writer). Chalmers provides essential information for getting started and succeeding in your chosen culinary role including job descriptions, candid musings on what the job really entails and who it's really for, and testimonials from the best in the field (Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and more). The book also presents an array of resources on where to find more information to put you ahead of the competition. Bursting with real-life wisdom from those who've been there, Food Jobs will expose you to the myriad of different food jobs available and guide you to the one that's right for you. Customer Reviews (30)
A Must Have For Those Wanting To Work in The Food Industry!
Helpful and Engaging
Tons of Great Info for the Food Obsessed
For anyone looking for a culinary career...
Opening the Kitchen Door |
33. Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee by Bee Wilson | |
Hardcover: 400
Pages
(2008-09-08)
list price: US$26.95 -- used & new: US$13.97 (price subject to change: see help) Asin: 0691138206 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (6)
Its amazing we lasted this long
Read at the Risk of the Eater's Health
The cyclical nature of greed
Well done, not Rare
An important, life-changing book |
34. Food Chains (Straightforward Science) by Peter D. Riley | |
Paperback: 32
Pages
(1999-03)
list price: US$6.95 -- used & new: US$2.69 (price subject to change: see help) Asin: 0531153673 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
35. What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Marlene Parrish, Robert L. Wolke | |
Hardcover: 384
Pages
(2005-04-18)
list price: US$25.95 -- used & new: US$11.98 (price subject to change: see help) Asin: 0393058697 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations. Customer Reviews (10)
Good
An enjoyable read
Very interesting, but not particularly useful.
science at its best
absolutely fascinating |
36. Food Analysis Laboratory Manual (Food Science Text Series) by S. Suzanne Nielsen | |
Paperback: 177
Pages
(2010-02-22)
list price: US$59.95 -- used & new: US$48.28 (price subject to change: see help) Asin: 1441914625 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis. |
37. Science Experiments You Can Eat: Revised Edition by Vicki Cobb | |
Paperback: 224
Pages
(1984-11-14)
list price: US$6.99 -- used & new: US$2.87 (price subject to change: see help) Asin: 0064460029 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Incredible Edible Ever wonder Your kitchen will be transformed into a laboratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel. Then after a long day at the lab you can relax and eat your results: soup, biscuits, pretzels, cupcakes, or cookies. Vicki Cobb's seminal book has been revised and updated to encompass advances in modern technology but still provides what all kids want: a legitimate excuse to play with their food! Customer Reviews (8)
I feel I've been tricked
Great science activities
Not for kids
Fun!!
Eat to learn! |
38. Gluten-Free Food Science and Technology | |
Hardcover: 256
Pages
(2009-06-10)
list price: US$179.99 -- used & new: US$136.79 (price subject to change: see help) Asin: 1405159154 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
39. Food Analysis (Food Science Text Series) | |
Hardcover: 550
Pages
(2010-04-22)
list price: US$89.95 -- used & new: US$69.97 (price subject to change: see help) Asin: 1441914773 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. Customer Reviews (5)
academic manual
Food Analysis
review for suzanne nielsen food analysis
A must for food chemists and food analysist
food analysis |
40. Introduction to Food Toxicology, Second Edition (Food Science and Technology) by Takayuki Shibamoto, Leonard F. Bjeldanes | |
Hardcover: 320
Pages
(2009-04-08)
list price: US$79.95 -- used & new: US$54.78 (price subject to change: see help) Asin: 0123742862 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
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