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21. 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 |
22. 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 |
23. 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 |
24. 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 |
25. 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. |
26. New Food Product Development: From Concept to Marketplace, Second Edition (CRC Series in Contemporary Food Science) by Gordon W. Fuller | |
Hardcover: 448
Pages
(2004-07-01)
list price: US$99.95 -- used & new: US$89.96 (price subject to change: see help) Asin: 0849316731 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (2)
Great books for this area!
NPD isn't only for Consumer Goods |
27. 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$51.65 (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 |
28. Understanding Food Science and Technology (Non-InfoTrac Version) by Peter S. Murano | |
Hardcover: 608
Pages
(2002-09-25)
list price: US$141.95 -- used & new: US$225.49 (price subject to change: see help) Asin: 0534544878 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Customer Reviews (4)
Awwesome
just as described
Pointless textbook for a pointless class
Good introduction to food science |
29. Food Bites: The Science of the Foods We Eat by Richard W. Hartel, AnnaKate Hartel | |
Hardcover: 190
Pages
(2008-08-28)
list price: US$22.95 -- used & new: US$3.99 (price subject to change: see help) Asin: 0387758445 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. |
30. Food Chemistry (Food Science and Technology) by Owen R. Fennema | |
Paperback: 1088
Pages
(1996-06-19)
list price: US$71.95 -- used & new: US$79.99 (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 |
31. 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 |
32. 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 |
33. 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. |
34. 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. |
35. Fennema's Food Chemistry, Fourth Edition (Food Science and Technology) | |
Paperback: 1160
Pages
(2007-09-11)
list price: US$76.95 -- used & new: US$62.33 (price subject to change: see help) Asin: 0849392721 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. Customer Reviews (5)
Fennema's 4th ed. Food Chemistry
Great!
Buen producto, envio excelente
Nice book
Great Reference Material |
36. Principles of Food Chemistry (Food Science Text Series) by John M. de Man | |
Hardcover: 520
Pages
(1999-02-01)
list price: US$109.00 -- used & new: US$40.42 (price subject to change: see help) Asin: 083421234X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors. Customer Reviews (1)
Certificate |
37. 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 |
38. Food Microbiology: Fundamentals and Frontiers (Doyle, Food Microbiology) | |
Hardcover: 1038
Pages
(2007-05)
list price: US$169.95 -- used & new: US$149.57 (price subject to change: see help) Asin: 1555814077 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Food Microbiology |
39. Food Packaging Science and Technology (Packaging and Converting Technology) by Dong Sun Lee, Kit L. Yam, Luciano Piergiovanni | |
Hardcover: 656
Pages
(2008-04-01)
list price: US$91.95 -- used & new: US$79.96 (price subject to change: see help) Asin: 0824727797 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging. Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations. |
40. Food Science: The Biochemistry of Food & Nutrition, Student Edition by Kay Mehas, Sharon Rodgers, McGraw-Hill | |
Hardcover: 496
Pages
(2005-01-12)
list price: US$69.00 -- used & new: US$69.00 (price subject to change: see help) Asin: 0078690811 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment.Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course. Customer Reviews (1)
food sci:the biochemistry of food and nutrition student edition |
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