Tag: Chemistry & Biotechnology

  • Microorganisms in Foods 5 Characteristics of Microbial Pathogens — International Commission on Microbiological Specifications for Foods

    Microorganisms in Foods 5 Characteristics of Microbial Pathogens — International Commission on Microbiological Specifications for Foods

  • Fermented Foods, Part II Technological Interventions — Ramesh C. Ray

    Fermented Foods, Part II Technological Interventions — Ramesh C. Ray

  • Biotechnology Operations Principles and Practices — John M. Centanni

    Biotechnology Operations Principles and Practices — John M. Centanni

  • Longman Illustrated Dictionary of Food Science Food, Its Components, Nutrition, Preparation and Preservation — Nicholas D. Light

    Longman Illustrated Dictionary of Food Science Food, Its Components, Nutrition, Preparation and Preservation — Nicholas D. Light

  • Food Enzymes: Structure and Mechanism — Dominic W.S. Wong

    Food Enzymes: Structure and Mechanism — Dominic W.S. Wong

  • Barron’s Quick Check Guide to Organic Foods — Barbara Wexler

    Barron’s Quick Check Guide to Organic Foods — Barbara Wexler

  • The Grain Brain Whole Life Plan Boost Brain Performance, Lose Weight, and Achieve Optimal Health — David Perlmutter

    The Grain Brain Whole Life Plan Boost Brain Performance, Lose Weight, and Achieve Optimal Health — David Perlmutter

  • The Fear Babe Shattering Vani Hari’s Glass House — Mark Alsip

    The Fear Babe Shattering Vani Hari’s Glass House — Mark Alsip

  • Nutritionism The Science and Politics of Dietary Advice — Gyorgy Scrinis

    Nutritionism The Science and Politics of Dietary Advice — Gyorgy Scrinis

  • What’s Really in Your Basket? An Easy-to-use Guide to Food Additives and Cosmetic Ingredients — Bill Statham

    What’s Really in Your Basket? An Easy-to-use Guide to Food Additives and Cosmetic Ingredients — Bill Statham

  • Infusing Flavors Intense Infusions for Food and Drink: Recipes for Oils, Vinegars, Sauces, Bitters, Waters & More — Erin Coopey

    Infusing Flavors Intense Infusions for Food and Drink: Recipes for Oils, Vinegars, Sauces, Bitters, Waters & More — Erin Coopey

  • Developing Subject Knowledge in Design and Technology Food Technology — Gwyneth Owen-Jackson

    Developing Subject Knowledge in Design and Technology Food Technology — Gwyneth Owen-Jackson

  • Stefan Gates on E Numbers — Stefan Gates

    Stefan Gates on E Numbers — Stefan Gates

  • Food The Chemistry of Its Components — Tom P. Coultate

    Food The Chemistry of Its Components — Tom P. Coultate

  • Nutripoints Healthy Eating Made Simple! — Roy E Vartabedian DrPH

    Nutripoints Healthy Eating Made Simple! — Roy E Vartabedian DrPH

  • Food Taints and Off-Flavours — M.J. Saxby

    Food Taints and Off-Flavours — M.J. Saxby

  • Magnetic Resonance in Food Science Challenges in a Changing World — María Guđjónsdóttir

    Magnetic Resonance in Food Science Challenges in a Changing World — María Guđjónsdóttir

  • Fundamentals of Cheese Science — Patrick F. Fox

    Fundamentals of Cheese Science — Patrick F. Fox

  • Shedding Light on Genetically Engineered Food What You Don’t Know about the Food You’re Eating and What You Can Do to Protect Yourself — Beth H. Harrison

    Shedding Light on Genetically Engineered Food What You Don’t Know about the Food You’re Eating and What You Can Do to Protect Yourself — Beth H. Harrison

  • Current Topics in Flavours and Fragrances Towards a New Millennium of Discovery — K.A. Swift

    Current Topics in Flavours and Fragrances Towards a New Millennium of Discovery — K.A. Swift