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Top 11 Food Science Books |
Delve into the world of food science with our latest book roundup! Discover a collection of must-read titles, each delving into various aspects of human nutrition, food production, and culinary technology. From the intricacies of food chemistry to the fascinating history of our favorite dishes, these books offer an engaging and enlightening journey into the science of food.
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"Essentials of Food Science" by Vickie A. Vaclavik and Elizabeth W. Christian is a comprehensive guide for students and professionals in the food science and nutrition fields. This indispensable resource covers the essentials of food science and technology, providing an introductory overview for non-majors in both food science and nutrition/dietetics departments.
The authors have carefully crafted the content with a balance of practical information and engaging examples, making it accessible to a wide range of readers. The latest edition features updates on food commodities, optimizing quality, laws and regulations, and critical information regarding food safety. Additionally, "Essentials of Food Science" delves into cutting-edge topics such as RFID (Radio Frequency Identification) tags and trans fat disclosures, offering a fresh perspective on the evolving landscape of food science.
With its engaging writing style and user-friendly approach, this book is an invaluable tool for anyone seeking to understand the basics of food science. Enriched with new photos, website references, and culinary alerts, the information provided is both comprehensive and up-to-date, ensuring its relevance and utility for students and professionals alike.
"Essentials of Food Science" is an essential addition to any food science or nutrition/dietetics library, with its comprehensive coverage and practical guidance. Whether you're a student seeking a foundation in food science or a professional looking to expand your knowledge, this book is a great place to start your journey into the fascinating world of food science.
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Authors: Vickie A. Vaclavik, Elizabeth W. Christian
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Publisher: Springer Science & Business Media
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Published Date: December 03, 2007
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Page Count: 572
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Print Type: BOOK
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Categories: Technology & Engineering
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Average Rating: 5.0
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Ratings Count: 4.0
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Maturity Rating: NOT_MATURE
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Language: en
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Unlock the secrets of the foods you find on your plate with Introducing Food Science by Robert L. Shewfelt. This comprehensive guide takes you through the labyrinth of food science, ensuring you have the knowledge to make informed choices about your diet.
From the fundamentals of food chemistry to the principles that govern flavor, texture, and nutrition, this book will leave you feeling confident as you face today's complex food landscape. Introducing Food Science is an essential read for anyone who wants to better understand the foods they eat, regardless of their level of expertise or culinary interests. Dive into the fascinating world of food science and satisfy your curiosity with this engaging and informative book.
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Authors: Robert L. Shewfelt
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Publisher: CRC Press
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Published Date: May 16, 2011
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Page Count: 386
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Print Type: BOOK
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Categories: Medical
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Maturity Rating: NOT_MATURE
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Language: en
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Journey into the realm of food science and technology with this latest, in-depth compendium of knowledge. Addressing all vital aspects of food science and technology, this comprehensive 21-chapter tome is endorsed by the International Union of Food Science and Technology (IUFoST) and features 30 esteemed professionals in the industry, academia, and research sectors. Boasting contributions from top-tier universities and global food science organizations, Food Science and Technology functions as an indispensable reference for libraries across the globe.
Visit the book's website to access further resources that will enhance your understanding of the intricate symphony of science and culinary artistry presented in this groundbreaking publication.
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Authors: Geoffrey Campbell-Platt
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Publisher: John Wiley & Sons
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Published Date: August 26, 2011
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Page Count: 795
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Print Type: BOOK
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Categories: Technology & Engineering
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Maturity Rating: NOT_MATURE
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Language: en
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Explore the world of food science with "Essentials of Food Science, " the fourth edition of a classic text that delves into the multidisciplinary aspects of the industry. This comprehensive guide, written by experts Vickie A. Vaclavik and Elizabeth W. Christian, provides a single source of information on food preparation and processing, food safety, food chemistry, and food technology applications.
The book begins with an introduction to food components, quality, and water before diving into carbohydrates, starches, pectins, and gums. Explore grains, cereals, flour, rice, pasta, vegetables, and fruits, as well as proteins in meat, poultry, fish, and dry beans. Learn about eggs, milk products, fats, and oil products, and take a deep dive into food emulsions and foams.
Savor the flavors of sugar, sweeteners, and confections, and dive into the intricacies of baked products, batters, and dough. The fourth edition also features a new section on food processing that covers food preservation, food additives, and food packaging.
Gain insights into food safety and government regulation of the food supply and labeling, utilizing the USDA My Plate throughout the chapters. With a page count of 495, this book is a perfect companion for any food science enthusiast.
Don't miss out on the additional current topics covered in the appendices, such as biotechnology, functional foods, nutraceuticals, phytochemicals, medical foods, USDA Choosemyplate. gov, food label health claims, research chefs association certification, human nutrigenomics, and new product development. With a 4.5-star rating and a rich history of expertise, "Essentials of Food Science" is a must-read for any food science student or professional.
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Authors: Vickie A. Vaclavik, Elizabeth W. Christian
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Publisher: Springer Science & Business Media
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Published Date: December 05, 2013
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Page Count: 495
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Print Type: BOOK
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Categories: Technology & Engineering
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Average Rating: 4.5
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Ratings Count: 2.0
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Maturity Rating: NOT_MATURE
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Language: en
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Introducing Food Science is an innovative and engaging introductory food science textbook, now in its second edition. This revised book covers the basics of food science and then delves into its sub-disciplines, fostering a comprehensive understanding of the subject. With an easy-to-read format, innovative sections, and updated information, it caters to both commercial and scientific perspectives.
Additionally, it offers a unique structure with a series of problems at the end of each chapter to test comprehension and improve quantitative skills. This textbook is an essential resource for students seeking to explore the fascinating world of food science.
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Authors: Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke
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Publisher: CRC Press
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Published Date: August 28, 2015
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Page Count: 437
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Print Type: BOOK
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Categories: Technology & Engineering
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Maturity Rating: NOT_MATURE
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Language: en
"The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt reigns supreme as a New York Times Bestseller and a proud recipient of the prestigious James Beard Award for General Cooking, as well as the esteemed IACP Cookbook of the Year Award. This culinary powerhouse serves up a fascinating exploration of the science behind cherished American dishes, imparting secrets to readers for achieving flawless outcomes in their humble kitchens.
Discover the art of pan-frying a delectable steak, boasting a tantalizing charred crust and a mouth-wateringly tender medium-rare interior, or learn how to craft the ultimate gooey, velvety smooth homemade mac 'n' cheese. The Food Lab boasts over 1,000 effortlessly achievable recipes accompanied by 1,000 full-color images. López-Alt unravels the mysterious interactions between heat, energy, and molecules that breathe life into culinary delights, proving that traditional methods may not always be the answer. In this exceptional guide, he shares accessible, tried-and-true methods for producing outstanding results in every dish.
Regardless of whether you're a budding home cook or an accomplished one, The Food Lab stands as an indispensable resource for anyone seeking to enhance their culinary skills and whip up exquisite, restaurant-worthy meals right in their own kitchen.
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Authors: J. Kenji López-Alt
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Publisher: W. W. Norton & Company
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Published Date: September 21, 2015
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Page Count: 1645
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Print Type: BOOK
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Categories: Cooking
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Average Rating: 5.0
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Ratings Count: 1.0
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Maturity Rating: NOT_MATURE
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Language: en
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An Exploration of What We Eat and How We Cook
Embark on a delectable adventure with The Science of Food, an enthralling exploration of the modern kitchen and the wonders that lie within our daily meals. The One Show's very own scientist, Marty Jopson, serves up a scrumptious guide to the mysteries of twenty-first-century cuisine. Jopson delves into the realm of food science, revealing the secrets behind ingredients you've always known, but never truly understood. Witness the intrigue behind modified starch and unravel the fascinating truths behind instant mash and freeze-dried coffee. Get the scoop on the five-second rule and discover what the future holds for our ever-evolving culinary landscape.
Navigate the complexities of microbiology and marvel at the ingenious food processing techniques and gadgets that have transformed the way we cook and consume. As you read, discover how understanding the chemistry, physics, and biology behind the food you love can enhance your cooking skills and make you a more informed and satisfied consumer. Delve into the wonderful world of The Science of Food and unlock the hidden potential of our culinary creations.
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Authors: Marty Jopson
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Publisher: Michael O'Mara Books
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Published Date: September 07, 2017
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Page Count: 178
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Print Type: BOOK
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Categories: Technology & Engineering
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Maturity Rating: NOT_MATURE
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Language: en
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Discover Food Science like you never have before: with an ecological approach. Sari Edelstein's comprehensive guide takes you on a journey through the incredible world of food science, from its fundamental makeup to the concept of food processing.
Get ready to delve into the scientific, ethical, and practical aspects of what we eat, and how it shapes our lives in this engaging and enlightening read. With over 678 thought-provoking pages and published by acclaimed Jones & Bartlett Learning, Food Science: An Ecological Approach is an essential addition to your bookshelf.
A must-read for anyone with a passion for nourishment, sustainability, and health.
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Authors: Sari Edelstein
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Publisher: Jones & Bartlett Learning
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Published Date: January 16, 2018
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Page Count: 678
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Print Type: BOOK
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Categories: Health & Fitness
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Maturity Rating: NOT_MATURE
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Language: en
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Objective Food Science & Technology, 3rd Edition serves as a thorough resource for aspiring Food Science professionals, assisting them in their pursuit of success in competitive examinations. Authored by Deepak Mudgil and Sheweta Barak Mudgil, this comprehensive guide offers a wealth of information through over 10,000 objective questions on diverse topics such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, and more.
Moreover, the book includes 1500 subjective keynotes, providing a comprehensive learning experience for exam preparation. This revised edition comes packed with valuable content, including previous five years' ICAR NET Exam solved question papers (memory-based) to help readers build a strong foundation for their endeavors.
With a focus on revision and updating, this third edition includes added benefits like:
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Over 10,000 MCQs tailored for ASRB-NET, ICAR JRF-SRF, and IIT GATE examinations.
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Five years' worth of ICAR-NET solved question papers.
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Revised and updated 1500 subjective keynotes.
With a total of 618 pages and a user-friendly format, this book becomes an indispensable addition to the libraries of students determined to succeed in the Food Science and Technology discipline.
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Authors: Deepak Mudgil, Sheweta Barak Mudgil
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Publisher: Scientific Publishers
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Published Date: January 01, 2019
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Page Count: 618
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Print Type: BOOK
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Categories: Technology & Engineering
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Average Rating: 5.0
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Ratings Count: 1.0
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Maturity Rating: NOT_MATURE
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Language: en
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Unlock the secrets of food and nutrition with "Food Science and Nutrition" by Leigh Fisher. This highly informative textbook is a must-read for students of hospitality studies, hotel management, and catering technology. Delve into the fascinating world of food science, where the fields of microbiology, chemical engineering, and biochemistry converge.
In this comprehensive guide, you'll learn about the metabolic and physiological responses of the body to diet, as well as the advances in molecular biology, biochemistry, and genetics that have transformed the field of nutrition. Explore the sequences of biochemical steps through which substances in living things change, and discover the intricacies of the food science and nutrition field.
"Food Science and Nutrition" is designed to equip you with all the knowledge required to handle food in a technical and scientific manner while retaining its nutritive qualities. Begin with an all-encompassing look at food science, its importance, the techniques and principles involved, and the aspects and disciplines related to food.
Join the growing community of food enthusiasts and professionals who are shaping the future of the hospitality industry with this indispensable resource. Let "Food Science and Nutrition" be your guide to unlocking a deeper understanding of the science of food and its impact on our health.
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Authors: Leigh Fisher
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Publisher: Scientific e-Resources
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Published Date: April 13, 2019
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Page Count: 376
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Print Type: BOOK
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Maturity Rating: NOT_MATURE
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Language: en
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Gastronomy and Food Science presents a comprehensive, multidisciplinary reference book that serves as a vital link between academic and industrial research. It bridges the gap by exploring the intersection of gastronomy, food, and culinary sciences. Authored by acclaimed author Charis M. Galanakis, this book unravels the vast landscape of holistic cuisine and the nuances of culinary textures. The book covers the application of novel technologies in promoting healthy diets and innovative methods for recycling culinary by-products.
This book is an indispensable resource for food scientists, technologists, researchers, academics, and professionals operating in related sectors such as culinary science, culinary professionals, and the food industry. It provides in-depth insights into the significance of gastronomy and technological advancements in shaping healthier diets and their role as entry points for nutrition interventions.
Gastronomy and Food Science underscores the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food components in culinary science. By doing so, it becomes an invaluable resource for those fascinated by culinary innovation and research. Furthermore, the book delves into the emerging field of gastronomic tourism, as well as the senior foodie market, offering a unique perspective on the evolution of the global food industry. This captivating and enlightening book is destined to become a trusted companion for anyone wanting to deepen their comprehension and admiration for the gastronomic realm and its role in shaping our future diets.
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Authors: Charis M. Galanakis
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Publisher: Academic Press
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Published Date: September 22, 2020
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Page Count: 276
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Print Type: BOOK
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Categories: Health & Fitness
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Maturity Rating: NOT_MATURE
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Language: en