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Molecules, Microbes, and Meals: The Surprising Science of Food (Bog, Hardback, Engelsk)This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.
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Whisky Made Me Do It: 60 Wonderful Whisky and Bourbon Cocktails (Bog, Hardback, Engelsk)60 wonderful whisky and bourbon cocktails
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Fats and Oils Handbook (Nahrungsfette und Ole) (Bog, Paperback / softback, Engelsk)Levering: 6 - 9 hverdage -
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Achieving Sustainable Cultivation of Coffee: Breeding and Quality Traits (Bog, Hardback, Engelsk)Coffee is one of the most widely-traded commodities in the world. This volume summarises research addressing key challenges in coffee cultivation, including genetic diversity and breeding improved varieties. Other chapters discuss how to measure and improve quality traits.
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Super Olio: A New Top Category of Italian Olive Oil - Healthier and More Aromatic Than Ever (Bog, Hardback, Engelsk)Wine, whisky or gin tastings are standard, but more and more people wish for a high quality of basic food too. To... Læs mere
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Ham: Prime Hams of Europe Stories and Recipes (Bog, Hardback, Engelsk)The full story from pig to ham, with particular attention to the processes, as well as the differences in smell, texture, taste and appearance of different hams. Including recipes, this is the perfect gift for the culinary connoisseur.
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Seafood Chilling, Refrigeration and Freezing: Science and Technology (Bog, Hardback, Engelsk)Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption.
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Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients (Bog, Hardback, Engelsk)The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong... Læs mere
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How Flavor Works: The Science of Taste and Aroma (Bog, Paperback / softback, Engelsk)Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality.
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Emerging Technologies in Meat Processing: Production, Processing and Technology (Bog, Hardback, Engelsk)Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination.
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Emulsifiers in Food Technology (Bog, Hardback, Engelsk)Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired... Læs mere
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The Chemistry of Food (Bog, Paperback / softback, Engelsk)A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook.
Levering: Skaffevare (forvent 14 - 30 hverdage)
