The Science of Food

Science of Food (Repost)  eBooks & eLearning

Posted by insetes at Jan. 13, 2019
Science of Food (Repost)

Science of Food By K. B. Sherrington, P. M. Gaman
1998 | 304 Pages | ISBN: 075062373X | PDF | 4 MB
Eat to Beat Illness: 80 Simple, Delicious Recipes Inspired by the Science of Food as Medicine

Eat to Beat Illness: 80 Simple, Delicious Recipes Inspired by the Science of Food as Medicine by Rupy Aujla
English | September 17th, 2019 | ISBN: 0062916289 | 272 pages | EPUB | 195.58 MB

"Dr. Rupy is part of the new generation of physicians teaching people that food is medicine."—MARK HYMAN, MD
Eat Smarter: Use the Power of Food to Reboot Your Metabolism, Upgrade Your Brain, and Transform Your Life

Shawn Stevenson, "Eat Smarter: Use the Power of Food to Reboot Your Metabolism, Upgrade Your Brain, and Transform Your Life"
English | 2020 | ISBN: 0316537918 | 432 pages | MOBI | 4.8 MB

The Importance of Packaging Design for the Chemistry of Food Products  eBooks & eLearning

Posted by AvaxGenius at Jan. 26, 2022
The Importance of Packaging Design for the Chemistry of Food Products

The Importance of Packaging Design for the Chemistry of Food Products by Giovanni Brunazzi
English | PDF | 2014 | 125 Pages | ISBN : 3319084518 | 1.7 MB

This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic union composed of the edible content and its container). A good design, as described in this Brief, implies the best choices from a series of possibilities, taking into account economical and commercial influences or limitations in the production and processing chain and the chemical interactions that can arise between the food containers and the contained edible material.

A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting  eBooks & eLearning

Posted by AvaxGenius at Aug. 7, 2024
A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting

A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting by Garmt Dijksterhuis
English | PDF EPUB (True) | 2024 | 117 Pages | ISBN : 3031588525 | 16 MB

Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and taste and the many more senses and their interactions during eating. It also stresses the importance of psychology when you smell, taste and eat.

A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting  eBooks & eLearning

Posted by AvaxGenius at Aug. 7, 2024
A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting

A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting by Garmt Dijksterhuis
English | PDF EPUB (True) | 2024 | 117 Pages | ISBN : 3031588525 | 16 MB

Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and taste and the many more senses and their interactions during eating. It also stresses the importance of psychology when you smell, taste and eat.

Essentials of Food Science, 5th Edition  eBooks & eLearning

Posted by AvaxGenius at Nov. 28, 2020
Essentials of Food Science, 5th Edition

Essentials of Food Science, 5th Edition by Vickie A. Vaclavik
English | PDF | 2021 | 480 Pages | ISBN : 3030468135 | 18 MB

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.

Essentials of Food Science, 5th Edition  eBooks & eLearning

Posted by AvaxGenius at Jan. 21, 2021
Essentials of Food Science, 5th Edition

Essentials of Food Science, 5th Edition by Vickie A. Vaclavik
English | EPUB | 2021 | 480 Pages | ISBN : 3030468135 | 49.5 MB

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.

Korean Food and Foodways: The Root of Health Functional Food  eBooks & eLearning

Posted by AvaxGenius at May 9, 2023
Korean Food and Foodways: The Root of Health Functional Food

Korean Food and Foodways: The Root of Health Functional Food by Cherl-Ho Lee
English | EPUB (True) | 2022 | 326 Pages | ISBN : 9811900221 | 18.2 MB

This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food.

Food Safety: The Science of Keeping Food Safe (Repost)  eBooks & eLearning

Posted by insetes at Nov. 7, 2018
Food Safety: The Science of Keeping Food Safe (Repost)

Food Safety: The Science of Keeping Food Safe By Ian C. Shaw
2012 | 440 Pages | ISBN: 144433722X | PDF | 8 MB