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41. Science of Food, Fourth Edition by K. B. Sherrington, P. M. Gaman | |
Paperback: 304
Pages
(1998-03-23)
list price: US$51.95 -- used & new: US$47.68 (price subject to change: see help) Asin: 075062373X Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
42. 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 | |
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43. 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 | |
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44. Principles of Cleaning and Sanitation in the Food and Beverage Industry by Guillermo Etienne | |
Paperback: 418
Pages
(2006-09-14)
list price: US$37.95 -- used & new: US$30.35 (price subject to change: see help) Asin: 0595409091 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (2)
It is a great addition to your library
Wonderfull Cleaning and Sanitation Manual |
45. Sensory Evaluation of Food: Principles and Practices (Food Science Text Series) by Harry T. Lawless, Hildegarde Heymann | |
Hardcover: 850
Pages
(2010-09-14)
list price: US$79.95 -- used & new: US$69.30 (price subject to change: see help) Asin: 1441964878 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (2)
Necessary Resource
Required for class, also a great reference |
46. Foods: Experimental Perspectives (6th Edition) by Margaret McWilliams | |
Hardcover: 544
Pages
(2007-08-09)
list price: US$103.60 -- used & new: US$54.30 (price subject to change: see help) Asin: 0131568531 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (4)
Experimental Foods
Textbook review
Science of food textbook
Experimental foods |
47. Modern Food Microbiology (Food Science Text Series) by James M. Jay, Martin J. Loessner, David A. Golden | |
Hardcover: 790
Pages
(2005-02-10)
list price: US$84.95 -- used & new: US$60.65 (price subject to change: see help) Asin: 0387231803 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (3)
lot of well presented info!
Modern Food Microbiology
Good overview and coverage |
48. 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 | |
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49. Taste Buds and Molecules: The Art and Science of Food With Wine by Francois Chartier | |
Hardcover: 216
Pages
(2010-09-28)
-- used & new: US$46.65 (price subject to change: see help) Asin: 0771022530 Canada | United Kingdom | Germany | France | Japan | |
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50. 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 | |
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51. Food Fundamentals (9th Edition) by Margaret McWilliams | |
Hardcover: 576
Pages
(2008-07-26)
list price: US$120.40 -- used & new: US$82.94 (price subject to change: see help) Asin: 0132412357 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers. Customer Reviews (3)
Very Good Condition
Food Fundementals
The science of food explained! |
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. Introducing Food Science by Robert L. Shewfelt | |
Hardcover: 385
Pages
(2009-04-16)
list price: US$59.95 -- used & new: US$51.91 (price subject to change: see help) Asin: 1587160285 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations. With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery store shelves. The book then demonstrates the importance of regulations in ensuring a healthy and safe food supply and culminates with an introduction to the basic scientific underpinnings of food science. Introducing Food Science emphasizes the separation of what is known from what is unknown about food issues and then determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science. About the Author: Dr. Robert Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in Food Research & the Scientific Method. Dr. Shewfelt was also the 2006 recipient of the Cruess Award for Excellence in Teaching of IFT. |
54. Food And Nutrition (Science News for Kids) by Emily Sohn, Sarah Webb | |
Library Binding: 110
Pages
(2006-03-30)
list price: US$30.00 -- used & new: US$24.00 (price subject to change: see help) Asin: 079109121X Canada | United Kingdom | Germany | France | Japan | |
55. 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! |
56. Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers by Irena Chalmers | |
Kindle Edition: 400
Pages
(2008-09-01)
list price: US$9.99 Asin: B0026XHG2E Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description 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 |
57. Science and Technology of Gelatin (Food Science & Technology Monographs) | |
Hardcover: 580
Pages
(1977-06-13)
Isbn: 0127350500 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Customer Reviews (2)
the technology and process, apparatus of gelatin
A "bible" regarding gelatin |
58. 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 |
59. Resource Guide for Food Writers by Gary Allen | |
Paperback: 256
Pages
(1999-03)
list price: US$34.95 -- used & new: US$18.98 (price subject to change: see help) Asin: 041592250X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to: Chapters on the writing process provide real guidance on: An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet. Customer Reviews (1)
Good and plenty |
60. Handbook of Vegetable Science and Technology (Food Science and Technology) by Salunkhe | |
Hardcover: 742
Pages
(1998-03-01)
list price: US$269.95 -- used & new: US$119.98 (price subject to change: see help) Asin: 0824701054 Canada | United Kingdom | Germany | France | Japan | |
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