Category Archives: Canning & Preserving

Preservation of Food; Canning, Preserving, Jelly-Making, Pickling, Drying

(The books I publish are always proof read and corrected before publishing on Kindle! David Snode) Trying to find some information on how to preserve food at home? Looking for several different methods, or maybe just one? Or maybe you’re … Continue reading

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Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month

Low-fat, lower-calorie bulk cooking from bestselling author Deborah Taylor-Hough. Through the bestselling cookbook Frozen Assets, Deborah Taylor-Hough became known as the “once-a-month” cooking expert. She taught people how to increase time at the family table while decreasing time in the … Continue reading

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Testing of Genetically Modified Organisms in Foods

Examine several methods of testing for genetically modified organisms and the reasons behind their strict regulation! Testing of Genetically Modified Organisms in Foods is the first study of the screening methods and tools utilized for determining the presence of genetically … Continue reading

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Handbook of Frozen Foods (Food Science and Technology)

Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference describes the manufacture, processing, inspection, and safety of frozen foods—surveying a wide range of topics in frozen food packaging, quality, and shelf-life from more … Continue reading

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Handbook of Dough Fermentations (Food Science and Technology)

This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries—offering in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, … Continue reading

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Bread Making: Improving Quality

Text sums up recent research on the complex changes involved in bread making and how the influence the many traits consumers use to define quality. Discusses wheat and flour quality; the molecular structure of dough; and the role of key … Continue reading

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Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. … Continue reading

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Food Science and Food Biotechnology

This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are … Continue reading

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Water-Soluble Polymer Applications in Foods

Presents a comprehensive and theoretical approach to hydrocolloids as adhesives, special gum coatings, liquid-core hydrocolloid capsules, and gum macrocapsules. For food scientists, industrial chemists, and nutritionists.

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Extraction Optimization in Food Engineering (Food Science and Technology)

The only comprehensive source on extraction process optimization, this text/reference details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry.

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