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Top Series in United States

Showing 1 - 12 of 12 results for “tim feuerstein”
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  • What's Cooking in Chemistry?

    How Leading Chemists Succeed in the Kitchen

    Edited by Hubertus P. Bell, Tim Feuerstein, Carlos E. Güntner, Sören Hölsken, Jan Klaas Lohmann ...
    Series series Erlebnis Wissenschaft
    Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research?The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and ... Read more

    $27.00 USD

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  • Molecular Gastronomy

    Exploring the Science of Flavor

    by Hervé This ...
    Series series Arts and Traditions of the Table Perspectives on Culinary History
    "Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— GourmetBringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking ... Read more

    $12.99 USD or Free with Kobo Plus

  • The Kitchen as Laboratory

    Reflections on the Science of Food and Cooking

    Edited by César Vega, Job Ubbink, Erik van der Linden ...
    Series series Arts and Traditions of the Table Perspectives on Culinary History
    "Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author."—Peter Barham, author of The Science of CookingIn this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients ... Read more

    $12.99 USD or Free with Kobo Plus

  • Nature's Robots

    A History of Proteins

    by Charles Tanford, Jacqueline Reynolds ...
    Proteins are amazingly versatile molecules. They make the chemical reactions happen that form the basis for life, they transmit signals in the body, they identify and kill foreign invaders, they form the engines that make us move, they record visual images. All of this is now common knowledge, but it was not so a hundred years ago. Nature's Robots is an authoritative history of protein science, ... Read more

    $21.89 USD

  • Starch

    Chemistry and Technology

    Edited by James N. BeMiller, Roy L. Whistler ...
    Series series Food Science and Technology
    The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. - Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches - Covers the isolation ... Read more

    $197.99 USD

  • Handbook of Fruit and Vegetable Flavors

    by Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Peggy Stanfield, Nirmal K. Sinha, Raquel P. F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Jean-Luc Le Quéré ...
    HANDBOOK of Fruit and Vegetable FlavorsA global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONSThe demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and ... Read more

    $319.00 USD

  • Garlic and Other Alliums

    The Lore and The Science

    by Eric Block ...
    The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. The smell is a consequence of breakdown ... Read more

    $31.49 USD

  • Confectionery and Chocolate Engineering

    Principles and Applications

    by Ferenc A. Mohos ...
    Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In ... Read more

    $320.25 USD

  • Geophysical Electromagnetic Theory and Methods

    by Michael S. Zhdanov ...
    Series Book 43 - Methods in Geochemistry and Geophysics
    In this book the author presents the state-of-the-art electromagnetic (EM)theories and methods employed in EM geophysical exploration.The book brings together the fundamental theory of EM fields and the practicalaspects of EM exploration for mineral and energy resources.This text is unique in its breadth and completeness in providing anoverview of EM geophysical exploration technology. The book is ... Read more

    $260.99 USD

  • The Chemistry and Technology of Pectin

    by Steve Taylor ...
    Series series Food Science and Technology
    A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in ... Read more

    $84.99 USD

  • Batters and Breadings in Food Processing

    by Karel Kulp ...
    Series series American Association of Cereal Chemists International
    For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and ... Read more

    $179.99 USD

  • Molten Salts Handbook

    by George J. Janz ...
    Molten Salts Handbook focuses on the features, properties, and structure of molten salts. This book presents several topics in annotated bibliographic table form, including phase equilibria, chemical syntheses, and molten salt electrolytes. Organized into six chapters, this book starts with a tabular presentation of data of the physical properties, thermodynamic properties, electrochemical ... Read more

    $65.99 USD