Book Description

The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design.
Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues.

Book Description
Updated and expanded from 25 to 44 chapters, the Handbook of Food Preservation: Second Edition provides fundamental and practical aspects of the preservation methods and new techniques that are most important to those in the industry. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. This is an invaluable resource for students and researchers. ... Read more

Product Description
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors. ... Read more

Customer Reviews (4)

Food Analysis
This text book is required by the professor for the course my daughtertaking for her 4th year in bio-engineering and is available in the university bookstore at twice the price we paid at Amazon. The delivery time for Amazon is amazingly fast, virtually overnight for Amazon Prime account, my daughter is completely satisfied with it. I would advise those who are attending college to make Amazon as the first stop for their text book needs.

review for suzanne nielsen food analysis
i found it a very good book to understand the basics of spectroscopy and chromatography in addition to other analysis procedures.

A must for food chemists and food analysist
The book handles all the techniques, principles and recommended applications regarding sampling, proximate analysis and special analysis for the main components in foods, carbohydrate, protein and fats.It also includes an excellent review on the biochemical and instrumental methods.I would recommend a second book regarding the special analysis for the food groups.I lecture on food analysis and found it to be an excellent support for my course.

food analysis
dear sirs, as a matter of fact ,we need to know if this book is usefull for processing of potato chips and can this book help us for using a better technology for oil consumption in our production.since we are researchingon how we can reduce oil in potato chips. ... Read more

Book Description
Covering the three pillars of wine science -- grape culture, wine production, and sensory evaluation, this bestseller includes coverage of grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations.It is the ideal book for professionals as well as passionate enthusiasts.

*Wine Science* includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures.

Key Features:
*Revised and updated throughout, including extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
*Significant additional coverage on brandy and ice wine production
*New illustrations and color photos ... Read more

Book Description

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv& eacute; This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world.

InKitchen Mysteries, Herv& eacute; This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl& eacute; from falling. He illuminates abstract concepts with practical advice and concrete examples& mdash;for instance, how saut& eacute;ing in butter chemically alters the molecules of mushrooms& mdash;so that cooks of every stripe can thoroughly comprehend the scientific principles of food.

Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herv& eacute; then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herv& eacute; explores the effects of boiling, steaming, braising, roasting, deep-frying, saut& eacute;ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.

By sharing the empirical principles chefs have valued for generations, Herv& eacute; This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herv& eacute This continues to make the complex science of food digestible to the cook.

Customer Reviews (3)

kitchen science, awkwardly translated
In culinary science, dominated by Harold McGee's lucid and entertaining "On Food and Cooking," a new book has to deliver a lot."Kitchen Mysteries" does not quite measure up.Much of the problem is the translation from French:I can HEAR the author talking in French, since the translator has kept the idiomatic elegant French constructions that sound so awkward and rambling in English.The content is interesting and has novelty, such as making duck a l'orange by injecting Cointreau into the thighs before you microwave them. Quel horreur!

How to cook great food
This is not about making cookies or cooking a thanksgiving turkey in time. This book is about the chemical subtleties that make a good dish a great dish. The chemistry is fairly easy while the cooking is a lot harder here.
It isn't about healthy foods (even if there are some good healthy cooking hints) and it isn't about quick cooking (even if there are some interesting suggestions about how, for example, render the microwaved food better tasting).
The two biggest shortcomings in my opinion are a truly lame index and too much quoting from the old masters. Even if I prefer Italian cooking, I can forgive his French cooking slant.
I consider the shortcomings negligible, and thus I stick to 5 stars.

Demystifying cooking
You know those "precious metals cleaning plates" sold at ridiculous prices in airline catalogs? Well, Hervé This tells you how to cobble together your own from foil and salt (p. 192). I tried it with a couple of sterling silver pieces--and it worked wonderfully!

In the first couple of chapters of this new translation from the 1993 original in French (Secrets de la Casserole), This introduces some basics of cooking and discusses the sensations of eating, debunking the 90-year-old four-tastes theory. Afterward, this book can be dipped into at any point. It has chapters on basic ingredients (milk, eggs, etc.), on cooking methods (steaming, braising, etc.), on souffles, pastries, and breads--everywhere (not surprisingly) emphasizing French cooking. The second-to-last chapter on kitchen utensils is also essential reading, and the last chapter highlights kitchen mysteries yet unsolved.

For someone with some scientific background, this book comes across as occasionally patronizing. I particularly liked, though, his explanation of evaporational cooling: to summarize, the water molecules that escape (i.e., evaporate) from the surface of the liquid must have a lot of energy--more energy than the typical molecules left behind--leaving behind liquid that has a lower temperature.

There are a couple of minor scientific mistakes: limonene, and not the mirror image, is in fact the relevant molecule in lemons (p. 28); and the record-holding temperature that the physicist Nicholas Kurti achieved was a millionth of a degree above, not below, absolute zero (p. 95). The translation from French may also be faulty on page 30, where he says that "we see a smoke, not vapor" above a soup--"fog" or "mist" probably being intended rather than "smoke."

Overall, this book is fun to read and full of interesting information. It is a good introduction for anyone interested in cooking or how things work. But for those with a deeper interest, Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen (which This frequently echoes) is a better choice and a more thorough reference. ... Read more

Book Description

Consumers attention to food safety issues and environmental issues has increased overwhelmingly in recent decades because of their increased concern about their own health, the environments health, and the crises and emergencies reported worldwide. Once the only option, organic agriculture has always been a production option followed by at least a few farmers all over the world. These farmers were prompted by ethical and environmental motivations, as well as by committed consumers who supported organic agriculture thanks to a separate but fairly elitist distribution channel. Organic food now has become a viable alternative for an increasing number of consumers that are worried about the presence of chemicals residues and the negative consequences on the environment caused by intensive production methods. Many farmers also now see organic farming as a way to stabilize or even increase their income due to public policy support and growing market demand.

Book Description
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist. ... Read more

Customer Reviews (1)

Modern Food Microbiology
This book I used when I did my masters of Food Science. This book has nominated as a reference book for the course work of Food Microbiology.

To have the reference copy I ordered this book for my personnel library.

... Read more

Book Description
Starting with the sun, food chains link together plants and animals invarious ecosystems to help them survive.Kids will be fascinated by these chains andtheir own links to the natural world. ... Read more

Book Description
Did you know that all plants and animals are connected through a food chain!All living things rely on one another to survive--but who is at the top of the food chain?Read and find out! ... Read more

Book Description
A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely rewritten to include new, updated, and expanded content.The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.What's New in the Second Edition: § Includes five new chapters and diagrams that explain recent developments in packaging materials and processes § Provides the latest information on new and active packaging technologies § Presents new, updated, and expanded referencesAdhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with themost essential and cutting-edge information available. ... Read more

Book Description
One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines.

A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments.Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.

Key Features
* Modern treatment of all relevant data relative to wine tasting, both professional and personal
* Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests
* Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided
* Outlines procedure in the training and testing of sensory skill (professional and personal)
Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines
* Provides examples of tasting results and means for analysis
* Discusses the evolution of cuisine and wines association with food
* Outlines the diversity of wines and the sensory experiences expected with each
* Outlines the nature and origins of wine quality

Illustrative Material:
* Flow Chart of Wine Tasting Steps
* Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)
* Fragrance Chart (with colored icons)
* Off-odor Chart (with colored icons)
* Color transparency representing standardized wine color terms)
* Color illustrations representing the appearance of wines of different ages
* Warming-cooling chart for bottles of wine (air and ice water)
* Table of aroma descriptors for the major grape varieties (red and white)
* Chart of the warming rate of wine in a glass
* Figure showing the influence of alcohol content on 'tears' formation
* Taster variability to the major tastant and odorants in wine ... Read more

Customer Reviews (1)

Wine tasting for the advanced wine taster
An amazing work which should be praised to the heavens by those advanced wine tasters who want to better understand what it is they're seeing, smelling, tasting and feeling. And why. Not a book for beginners, this is a carefully structured work of high calibre, right up there with the other landmark winetasting works by Amerine, Baldy, Broadbent, Noble and Peynaud. Every serious wine library should have a copy. ... Read more

Book Description
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. ... Read more

Customer Reviews (1)

'maduración
como se debe realizar la maduración en los platano ... Read more

Book Description
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses. ... Read more

Book Description
An Aspen Food Science Text Series Book. A new, sixth editionbrings benefits toprofessors and students alike who will find newchapterson food preservation by modified atmosphere, high pressureand pulsedelectric field processing,and foodborne pathogens;additionalsections covering new food regulations, fresh-cut produce,new foodproducts, and risk assessment and analysis; and thoroughupdating oftaxonomies, text, illustrations, and referencesthroughout.Coverageincludes: historical background; overview ofmicroorganisms in foodand what allows them to grow; specificmicroorganisms in fresh,fermented, and processed meats, poultry,seafood, dairy products,fruits, vegetables, and other products;scientific methods forfinding and measuring microorganisms and theirproducts in foods;scientific methods for preserving foods; foodsafety and qualitycontrols; foodborne diseases; and in-depthreferences following eachchapter, appendixes, and index. A helpfulInstructor's manual isavailable to adopting professors. ... Read more

Customer Reviews (1)

Good overview and coverage
This book has a relatively good coverage of most microbiological issues, but I would have liked to seen more coverage on yeasts and also food and industrial applications.Thorough coverage on food borne illnesses. ... Read more

Book Description
Never HIGHLIGHT a Book Again!Virtually all testable terms, concepts, persons, places, and events are included.look no further for study resources or reference material. Cram101 Textbook Outlines gives all of the outlines, highlights, notes, and practice-tests for your textbook. Only Cram101 is Textbook Specific. Cram101 is NOT the Textbook. ... Read more

Book Description
This second edition provides an overview of the expanding scope of the field from several perspectives. Incorporating pharmacology, toxicology, chemistry, ecology, and economics, it covers several categories of toxins by function and biomechanism, potential pharmacological applications, and legal and economic perspectives. New toxins such as pfiestra, gambierol, and polycavernoside are described by their individual chemical structure, ecobiology, metabolism, detection methods, determination, pharmacology, and toxicology. Logically organized for clear understanding, this edition includes more information on the biological aspects of the bloom, the effects and actions of each toxin with emphasis on human response, detection and analysis, and food safety issues such as regulation and international trade implications.  ... Read more

Customer Reviews (2)

A great introduction to the primary sources of food
I know this will sound weird, but my 3-year-old has chosen this as his naptime story every day for the last two weeks."Read the food book."He recites the words right along with me and sleeps with it on his bed.

Maybe it's the photos of children eating the food.Maybe it's the text written in an informative, yet fun manner.Maybe it's seeing pictures of the food growing on trees or vines or in fields.I don't really know; I just know that he loves it and I am very impressed with the book.

My 6-year-olds really enjoyed the book as well.It was not overly simple and it taught them things they didn't know already.They are eager now to go to the store to buy and eat some of the food discussed in the book.

As an introduction to "where food comes from" I don't think you can find a better book.

A very simple introduction kids will appreciate
Most kids know foods come from markets - but there did they come from before that - and much of it comes from seawater and bees. Shelly Rotner's gorgeous color photos enhance Where Does Food Come From?, which pairs full-page color and young protagonists with insights on popcorn, lemons (a type of berry!), grape jelly and more. A very simple introduction kids will appreciate.
... Read more

Book Description

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised.The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective.In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.