Fox And Cameron's Food Science, Nutrition

Fox and Cameron's Food Science, Nutrition & Health, 7th Edition  eBooks & eLearning

Posted by roxul at June 2, 2015
Fox and Cameron's Food Science, Nutrition & Health, 7th Edition

Michael EJ Lean, "Fox and Cameron's Food Science, Nutrition & Health, 7th Edition"
English | ISBN: 0340809485 | 2006 | 336 pages | PDF | 3 MB

Rice Science and Technology (Food Science and Technology)  eBooks & eLearning

Posted by pindoos123 at June 29, 2010
Rice Science and Technology (Food Science and Technology)

Rice Science and Technology (Food Science and Technology)
Publisher: CRC | ISBN 0824788877 | Pages: 486 | PDF | 1993-09-08 | 5.7 MB

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.
Characterization of Cereals and Flours: Properties, Analysis And Applications (Food Science and Technology) by Gonul Kaletunc

Characterization of Cereals and Flours: Properties, Analysis And Applications (Food Science and Technology) by Gonul Kaletunc
Publisher: CRC Press (March 27, 2003) | ISBN: 0824707346 | Pages: 620 | PDF | 3.5 MB

"Characterization of Cereals and Flours" is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality.

Spice Science and Technology (Food Science & Technology) {Repost}  eBooks & eLearning

Posted by master9849 at July 31, 2009
Spice Science and Technology (Food Science & Technology) {Repost}

Spice Science and Technology (Food Science & Technology)
CRC | 1998-06-16 | ISBN: 0824701445 | 232 pages | PDF | 10 MB

Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.

Food Additives Revised and Expanded (Food Science and Technology)  eBooks & eLearning

Posted by thomas009 at April 14, 2009
Food Additives Revised and Expanded (Food Science and Technology)

A.Larry Branen, P.Michael Davidson ,Seppo Salminen ,John H.Thorngate "Food Additives Revised and Expanded (Food Science and Technology)"
CRC | 2001-11-15 | ISBN: 0824793439 | Pages: 952 | PDF | 22.65 MB

Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.

Food Science and Technology (Repost)  eBooks & eLearning

Posted by roxul at Jan. 8, 2017
Food Science and Technology (Repost)

Geoffrey Campbell-Platt, "Food Science and Technology"
2009 | ISBN-10: 0632064218 | 520 pages | PDF | 5 MB

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging  eBooks & eLearning

Posted by ksveta6 at May 23, 2016
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging by Romain Jeantet, Thomas Croguennec, Pierre Schuck, GĂ©rard Brule
2016 | ISBN: 1848219334 | English | 346 pages | PDF | 13 MB

Emerging and Traditional Technologies for Safe, Healthy and Quality Food  eBooks & eLearning

Posted by roxul at March 24, 2016
Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Viktor Nedovic and Peter Raspor, "Emerging and Traditional Technologies for Safe, Healthy and Quality Food"
English | ISBN: 3319240382 | 2016 | 498 pages | PDF | 11 MB
Statistical Methods for Food Science - Introductory procedures for the food practitioner (repost)

John A. Bower, "Statistical Methods for Food Science - Introductory procedures for the food practitioner"
ISBN: 1118541642 | 2013 | PDF | 336 pages | 4 MB
Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner

John A. Bower, "Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner"
English | ISBN: 1405167645 | 2009 | 320 pages | PDF | 4 MB