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indigoBooks

food industry and science

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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies…
Health Benefits Of Fermented Foods And Beverages
Hardcover

|April 7, 2015

$396.50 online

$417.95list price

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Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the…
The Third Plate: Field Notes On The Future Of Food

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“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” — The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It…
Consider the Fork: A History of How We Cook and Eat

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Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones…
Delicious: The Evolution Of Flavor And How It Made Us Human

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Advanced Nutrition: Macronutrients, Micronutrients, And Metabolism

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Expanded and updated, the new edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism continues in the tradition of its predecessor, serving as an essential textbook for advanced undergraduate and first-year graduate students studying human…
Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream…

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Contents: Introduction * How to Use the Encyclopedia Format of Product Descriptions * Spelling Convention of Professional Terms * Abbreviatons for Units, Symbols and Terms * References to Frequently Cited Books and Sources * Basic Definitions: The Raw Material…
Fish Oils in Nutrition
Hardcover

|May 15, 1990

$271.95

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Written by experts in the field and filled with the latest research data, this comprehensive work presents important information on the nutritional properties of fish oils for human health and the analysis of fatty acids. Included is information on the breakdown,…
Ice Cream
Hardcover

|January 16, 2013

$183.50

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Ice Cream , 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production…
The Fear Babe: Shattering Vani Hari's Glass House

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The book the natural food industry can't afford to let you read. Deconstructing numerous fallacious claims from NYT's best-selling author Vani Hari a.k.a. The Food Babe, this book describes in detail just how effective the right words are if you have a panacea to…
The Perfect Meal: The Multisensory Science of Food and Dining

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The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of…
Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And…

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Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than a terrific movie--it's an important movie." Aided…
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