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1-12 sur 12 résultats pour « hal macfie »
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  • Consumer-Led Food Product Development

    Modifié par Hal MacFie ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food ... En savoir plus

    $278.99 CAD

  • Consumer-Driven Innovation in Food and Personal Care Products

    Modifié par S R Jaeger, Hal MacFie ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing.Trends, processes and perspectives in consumer-driven NPD in the food and ... En savoir plus

    $278.99 CAD

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  • Ketogenic Diet : No Sugar No Starch Diet To Turn Your Fat Into Energy In 7 Days (Bonus : 50 Easy Recipes To Jump Start Your Fat & Low Carb Weight Loss Today)

    par Samantha Michaels ...
    Diet, by definition, is the type of food consumed in a certain period. It can be as simple as an average daily meal. It can also be part of a treatment program for medical conditions. The ketogenic diet has long been used in the treatment of epilepsy in children. Recent findings showed that it has other benefits aside from controlling seizures. Since its introduction in the 1920s, the ketogenic ... En savoir plus

    $6.99 CAD ou Gratuit avec Kobo Plus

  • Food Stabilisers, Thickeners and Gelling Agents

    Modifié par 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 ... En savoir plus

    $259.99 CAD

  • Statistics in Food Science and Nutrition

    par Are Hugo Pripp ...
    Collections series Chemistry and Material Science (R0)
    Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical ... En savoir plus

    $83.99 CAD

  • Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease

    Bioactive Foods in Chronic Disease States

    Modifié par Ronald Ross Watson, Victor R. Preedy ...
    Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn's, allergies, and colitis among others. Information is presented on a variety of foods including herbs, fruits, soy and olive oil. This book serves as a ... En savoir plus

    $132.99 CAD

  • How To Make Wines at Home

    Using wild and cultivated fruit, flowers and vegetables

    par Kenneth Hawkins ...
    This book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing. ... En savoir plus

    $7.99 CAD

  • Novel Technologies in Food Science

    Their Impact on Products, Consumer Trends and the Environment

    Modifié par Anna McElhatton, Paulo José do Amaral Sobral ...
    Collections series Chemistry and Material Science (R0)
    The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact. ... En savoir plus

    $115.99 CAD

  • Food Toxicology

    Modifié par Debasis Bagchi, Anand Swaroop ...
    Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers ... En savoir plus

    $350.99 CAD

  • Sustainability Challenges in the Agrofood Sector

    Modifié par Rajeev Bhat ...
    Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, ... En savoir plus

    $282.99 CAD

  • The Extra-Virgin Olive Oil Handbook

    Modifié par Claudio Peri ...
    According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including ... En savoir plus

    $223.99 CAD

  • Mediterranean Wild Edible Plants

    Ethnobotany and Food Composition Tables

    Modifié par María de Cortes Sánchez-Mata, Javier Tardío ...
    This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean area, focus on ethnobotanical aspects, natural production, uses and nutritional aspects. One of the novelties of the book would be the publication of complete food composition tables of more than 40 ... En savoir plus

    $217.99 CAD