Books

10 results found
Title Authors Description OpenBook ID
Food carbohydrate chemistry Food carbohydrate chemistry Ronald E. Wrolstad "Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now … OL16142771W
Foods that harm, foods that heal Foods that harm, foods that heal Joe Schwarcz,Frances G. Berkoff The first edition of Foods That Harm, Foods That Heal changed the way we view food and its impact on our bodies. More than 7 million copies of the book have been sold worldwide since then, and intere… OL19741253W
Food Quality and Consumer Value Food Quality and Consumer Value Monika J. A. Schröder Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their custome… OL19850741W
Magnetic Resonance in Food Science Magnetic Resonance in Food Science J.-P Renou Annotation OL19885128W
Marine polysaccharides Marine polysaccharides V. Venugopal "Consolidating the most recent information on polysaccharides and the efficient use of seafood wastes, this book discusses applications of marine polysaccharides in food product development and other… OL19885732W
This is what you just put in your mouth? This is what you just put in your mouth? Patrick Di Justo "Based on his popular Wired magazine column What's Inside, Patrick Di Justo takes a cold, hard ... look at the shocking, disgusting, and often dumbfounding ingredients found in everyday products, fro… OL19995172W
Tasty Tasty John McQuaid A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. OL20002939W
Fast Food Facts Fast Food Facts Marion J. Franz An estimated 200 customers are ordering one or more hamburgers every second of every day in this country. This totals $10 billion annually in hamburger sales alone in fast-food chains. in 1985, consu… OL2653382W
Pearson's composition and analysis of foods Pearson's composition and analysis of foods Ronald S. Kirk its about analysing food contents OL4444573W
Maillard Reactions in Chemistry, Food, and Health (Special Publication) Maillard Reactions in Chemistry, Food, and Health (Special Publication) Theodore P. Labuza xviii,440p OL8595408W