Category Archives: Food Science

Fermented Foods and Beverages of the World

Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and … Continue reading

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Make It Safe: A Guide to Food Safety

All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks – failure to control food … Continue reading

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Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables … Continue reading

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Comprehensive Asymmetric Catalysis: Supplement 2

The second supplement to the three volume reference work Comprehensive Asymmetric Catalysis critically reviews new developments to the hottest topics in the field written by recognised experts. Seven chapters which are already in the major reference work have been supplemented … Continue reading

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Cooking for Geeks: Real Science, Great Hacks, and Good Food

Are you the innovative type, the cook who marches to a different drummer — used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it’s cooking? Do you … Continue reading

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Biomedical Applications of Hydrogels Handbook

Hydrogels are networks of polymer chains which can produce a colloidal gel containing over 99 per cent water. The superabsorbency and permeability of naturally occurring and synthetic hydrogels give this class of materials an amazing array of uses. These uses … Continue reading

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Out of the Scientist’s Garden: A Story of Water and Food

Out of the Scientist’s Garden is written for anyone who wants to understand food and water a little better—for those growing vegetables in a garden, food in a subsistence plot or crops on vast irrigated plains. It is also for … Continue reading

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Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective … Continue reading

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Handbook of Meat Processing

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is … Continue reading

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Encyclopedia of Animal Science, Second Edition

Written and edited by a distinguished team of experts, Encyclopedia of Animal Science, Second Edition contains more than 300 entries thatexplore the broad field of Animal Science. Organized with reader-friendly descriptions, the second editiondiscusses topicsranging from adaptation and stress, to … Continue reading

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