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41. Zapotec Science: Farming and Food in the Northern Sierra of Oaxaca by Roberto J. Gonzalez | |
Paperback: 360
Pages
(2001-08-15)
list price: US$30.00 -- used & new: US$27.00 (price subject to change: see help) Asin: 0292728328 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
42. While You're Waiting for the Food to Come: A Tabletop Science Activity Book : Experiments and Tricks That Can Be Done at a Restaurant, the Dining Room Table, or Wherever Food Is Served by Eric Paul Muller | |
Hardcover: 84
Pages
(1999-10)
list price: US$15.95 Isbn: 0531301990 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Great book for young experimenters |
43. Food Chemistry by H.-D. Belitz, Werner Grosch, Peter Schieberle | |
Paperback: 1070
Pages
(2009-02-27)
list price: US$109.00 -- used & new: US$78.11 (price subject to change: see help) Asin: 354069935X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS Customer Reviews (8)
Food Chemistry Reviewed
well written and lot of information!
You Need to Buy It
For a deep knowledge of what we eat
Excellent technical book on advanced food chemistry |
44. Food Revolution, The: How Your Diet Can Help Save Your Life and Our World by John Robbins | |
Paperback: 480
Pages
(2010-09-15)
list price: US$19.95 -- used & new: US$11.91 (price subject to change: see help) Asin: 1573244872 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (132)
excellent
Eye Opener
The Food Revolution, by John Robbins
Interesting book, but should be called "How Your Vegetarian Diet Can Save The World"
Food and me and us |
45. Food Packaging: Principles and Practice, Second Edition (Food Science and Technology) by Gordon L. Robertson | |
Hardcover: 568
Pages
(2005-09-22)
list price: US$99.95 -- used & new: US$99.94 (price subject to change: see help) Asin: 0849337755 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with themost essential and cutting-edge information available. The author maintains a website with more information. |
46. Food Chemistry (Food Science and Technology) by Owen R. Fennema | |
Paperback: 1088
Pages
(1996-06-19)
list price: US$71.95 -- used & new: US$79.92 (price subject to change: see help) Asin: 0824796918 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (4)
Food Chemistry
Thorough text, poor index
Good book
Excellent desk reference |
47. Frozen Food Science and Technology | |
Hardcover: 368
Pages
(2008-06-16)
list price: US$194.99 -- used & new: US$155.66 (price subject to change: see help) Asin: 1405154780 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
48. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science) by Connie M. Weaver, James R. Daniel | |
Paperback: 152
Pages
(2003-02-26)
list price: US$57.95 -- used & new: US$57.95 (price subject to change: see help) Asin: 0849312930 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (2)
Awesome
'maduración |
49. Food Science and You by Kay Yockey Mehas, Sharon Lesley Rodgers | |
Hardcover:
Pages
(1994-01)
-- used & new: US$35.00 (price subject to change: see help) Asin: 0026770164 Canada | United Kingdom | Germany | France | Japan | |
50. Try It With Food! (Experiment With Science) | |
Paperback: 32
Pages
(2007-09)
list price: US$7.95 -- used & new: US$5.41 (price subject to change: see help) Asin: 0531187616 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Awesome Cover! |
51. Dictionary of Food Ingredients, Fourth Edition by Robert S. Igoe, Y.H. Hui | |
Paperback: 231
Pages
(2001-01-15)
list price: US$74.95 -- used & new: US$56.10 (price subject to change: see help) Asin: 0834219522 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (3)
Excellent reference
Great reference
One in a million |
52. Principles of Food Sanitation (Food Science Text Series) by Norman G. Marriott, Robert B. Gravani | |
Paperback: 413
Pages
(2010-11-02)
list price: US$84.95 -- used & new: US$60.53 (price subject to change: see help) Asin: 1441920382 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: Customer Reviews (1)
Principles of Food Sanitation |
53. Food Bites: The Science of the Foods We Eat by Richard W. Hartel, AnnaKate Hartel | |
Kindle Edition: 190
Pages
(2008-08-28)
list price: US$22.95 Asin: B003QXNF82 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller. Customer Reviews (1)
This book bites. |
54. Nutrition, Nutrient Composition of Foods Booklet: Science and Applications by Lori A. Smolin, Mary B. Grosvenor | |
Paperback: 112
Pages
(2009-11-02)
-- used & new: US$3.99 (price subject to change: see help) Asin: 0470555017 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
on time/good service |
55. Taste Buds and Molecules: The Art and Science of Food With Wine by Francois Chartier | |
Hardcover: 216
Pages
(2010-09-28)
-- used & new: US$45.94 (price subject to change: see help) Asin: 0771022530 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
56. Introduction to Food Engineering, Fourth Edition (Food Science and Technology) by R. Paul Singh, Dennis R. Heldman | |
Hardcover: 864
Pages
(2008-10-21)
list price: US$89.95 -- used & new: US$51.64 (price subject to change: see help) Asin: 0123709008 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (2)
Best book for Food Engineering
Best Food Engineering book for college students |
57. Chemical Deterioration and Physical Instability of Food and Beverages (Food Science, Technology and Nutrition) | |
Hardcover: 800
Pages
(2010-05-27)
list price: US$279.95 -- used & new: US$274.61 (price subject to change: see help) Asin: 1439827729 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability are not always recognized, yet can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by considering chemical reactions that can negatively affect food quality, such as oxidative rancidity, and their measurement. It then reviews deterioration associated with physical changes, such as moisture loss, crystallization, and emulsion breakdown. From there, it examines likely effects on different foods and beverages, including bakery products, fruits and vegetables, ready-to-eat meals and wine. |
58. Principles of Food Processing (Food Science Text Series) by Richard W. Hartel, Dennis R. Heldman | |
Hardcover: 288
Pages
(1995-12-01)
list price: US$84.95 -- used & new: US$53.04 (price subject to change: see help) Asin: 0834212692 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Teaching Tools |
59. Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety) (v. 5) by International Commission on Microbiological Specifications of Foods (ICMSF) | |
Hardcover: 524
Pages
(1996-06-30)
list price: US$259.00 -- used & new: US$182.53 (price subject to change: see help) Asin: 041247350X Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
60. Introduction to Food Process Engineering (Food Science Text Series) by P. G. Smith | |
Hardcover: 474
Pages
(2003-01-01)
list price: US$99.00 -- used & new: US$3.94 (price subject to change: see help) Asin: 0306473976 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Excerpt of review from Journal of Texture Studies 34 (2003) .....In summary, this is a welcome addition as a text book for food process engineering course for seniors and beginning graduate students.Several of the topics cover details and derivations that help the reader understand the basis of final equations commonly used in heat and mass transfer.The topic on solids processing is a great addition as most texts in food engineering do not offer any coverage in this area. |
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