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“nicholas dege”

Showing 1 - 12 of 12 results for “nicholas dege”
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  • Technology of Bottled Water

    Edited by Nicholas Dege ...
    The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new developments. As well as an updated introductory chapter reviewing the market, the degree to which the global legislative and regulatory picture has changed is examined, and new and increasingly-used quality ... Read more

    $264.99 CAD

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  • Tasty

    The Art and Science of What We Eat

    by John McQuaid ...
    “A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution.Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory ... Read more

    $18.99 CAD

    Also available as: Audiobook

    Also available as: Audiobook

  • Clean Meat

    How Growing Meat Without Animals Will Revolutionize Dinner and the World

    by Paul Shapiro ...
    “Clean meat could be a huge win for animal welfare, human health, and the planet...read Paul Shapiro’s compelling and optimistic book.” —Eric Schmidt, former CEO of GoogleInvestors, entrepreneurs, and scientists are racing to build the world’s first slaughter-free meat industry. Fortunes, the future of food, and the lives of billions of animals ride on who wins.When Paul Shapiro took his first ... Read more

    $18.99 CAD

    Also available as: Audiobook

    Also available as: Audiobook

  • Resource Guide for Food Writers

    by Gary Allen ...
    The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, ... Read more

    $48.08 CAD

  • Pot-Honey

    A legacy of stingless bees

    Edited by Patricia Vit, Silvia R. M. Pedro, David Roubik ...
    Series series Biomedical and Life Sciences (R0)
    The stingless bees are one of the most diverse, attractive, fascinating, conspicuous and useful of all the insect groups of the tropical world. This is a formidable and contentious claim but I believe it can be backed up. They are fifty times more species rich than the honey bees, the other tribe of highly eusocial bees. They are ubiquitous in the tropics and thrive in tropical cities. In rural ... Read more

    $256.19 CAD

  • Chocolate in Health and Nutrition

    Edited by Victor R. Preedy, Sherma Zibadi, Ronald Ross Watson ...
    Series series Medicine (R0)
    Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate. This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved ... Read more

    $192.19 CAD

  • The Main Fermentation in the Beer Brewing Process - Selected Questions

    by Edward H. Vogel ...
    This antique book contains a handy guide on the fermentation process of brewing beer. Presented in the format of a concise question-and-answer exercise, this text constitutes an easy-to-digest and beginner-friendly treatise on the subject, perfect for those with little or no previous experience. Complete with detailed illustrations and photographs, this text makes for a worthy addition to ... Read more

    $8.09 CAD or Free with Kobo Plus

  • Food Stabilisers, Thickeners and Gelling Agents

    Edited by Alan Imeson ...
    Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and ... Read more

    $259.99 CAD

  • Plant Secondary Metabolites, Three-Volume Set

    Edited by Mohammed Wasim Siddiqui, Kamlesh Prasad, Vasudha Bansal ...
    Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still r ... Read more

    $666.48 CAD

  • Advances in Microbial Food Safety

    Volume 2

    Edited by J Sofos ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part ... Read more

    $353.59 CAD

  • Coffee in Health and Disease Prevention

    Edited by Victor R. Preedy ...
    Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of coffee in one volume, ... Read more

    $176.79 CAD

  • The Chemistry of Thermal Food Processing Procedures

    by Maria Micali, Marco Fiorino, Salvatore Parisi ...
    Series series Chemistry and Material Science (R0)
    This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current ... Read more

    $70.49 CAD