0
Your cart

Your cart is empty

Browse All departments
Price
  • R0 - R50 (1)
  • R50 - R100 (2)
  • R100 - R250 (144)
  • R250 - R500 (283)
  • R500+ (4,937)
  • -
Status
Format
Author / Contributor
Publisher

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Understanding Food - Principles and Preparation (Hardcover, 5th edition): Amy Brown Understanding Food - Principles and Preparation (Hardcover, 5th edition)
Amy Brown
R721 R583 Discovery Miles 5 830 Save R138 (19%) In stock

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles-and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.

Solidarity Road - The Story Of A Trade Union In The Ending Of Apartheid (Paperback): Jan Theron Solidarity Road - The Story Of A Trade Union In The Ending Of Apartheid (Paperback)
Jan Theron 1
R280 R222 Discovery Miles 2 220 Save R58 (21%) In stock

Solidarity Road tells the story of Jan Theron’s involvement in the Food and Canning Workers Union (FCWU) during apartheid South Africa. Part memoir, part history this fascinating tale will reveal what working conditions were like in the 1970’s. It outlines the very beginnings of the Congress of South African Trade Unions (COSATU).

Theron states, ‘Solidarity in a trade union does not simply mean standing by your members, or by organised workers. It means solidarity with your class. At the time, in 1976, the working class was fragmented. Working for a trade union was part of a project to unite a fragmented class, and to give it a voice. This was the historical project to which a number of people from a certain intellectual background were drawn. This would be our contribution to the struggle: what we did to end apartheid. It was a struggle for democracy, but democracy did not just mean everyone getting to vote every so often in national elections. People also had to eat.

The most obvious way in which the working class was then fragmented was in terms of race. The Union put its commitment to solidarity into practice by uniting workers of different races in factories manufacturing food. To do so it had to overcome divisions among workers created by the ways in which government had structured employment, in terms of the law, which the bosses were able to exploit. Nowadays ‘bosses’ seems like a dated term, yet this is the term workers used to refer to the people for whom they actually worked. It is also no less important today than it was then to differentiate between those who control the factories and mines and those who operate at their behest.

The Home-Brewer's Problem Solver - 100 Common Problems Explored And Explained (Paperback): Erik Lars Myers The Home-Brewer's Problem Solver - 100 Common Problems Explored And Explained (Paperback)
Erik Lars Myers 1
R250 R197 Discovery Miles 1 970 Save R53 (21%) In stock

Real ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew.

With a range of equipment and guidance now readily available, home-brewing is more accessible than ever. However, while the actual concept behind making beer is simple – add water to barley to create and extract sugar, add hops while boiling, cool, then feed to yeast – the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practice is being able to spot the signs of trouble and know how to respond.

Whether the reader is a first-timer trying out a new hobby or an old hand looking to produce a finely crafted artisan ale, The Home-brewer’s Problem Solver provides the information needed to nip problems in the bud and to avoid them in the fi rst place. It contains 100 common home-brew snags and setbacks, spelling out the underlying causes and offering practical solutions. Each key stage of the brewing process is tackled with accompanying photographs, practical tips and useful insights.

Contents: The basics, Ingredients, Mashing/steeping, Boiling, Fermentation, Packaging, Equipment, Finished beer.

Modern wineries of South Africa (Hardcover): Craig Fraser Modern wineries of South Africa (Hardcover)
Craig Fraser
R500 R415 Discovery Miles 4 150 Save R85 (17%) Shipped within 4 - 8 working days

This title presents a fascinating array of wineries focussing primarily on their architectural approach and photographed in the context of the awe inspiring backdrop of the winelands of the Western Cape in South Africa. In 2002 there were 202 wineries in SA in 2010 there are 585 farms producing wine, the industry is mushrooming. Wine making techniques change and technology evolves and with the introduction of new capital into this industry people are doing everything they can to capture a niche in the highly competitive

How To Brew - Everything You Need to Know to Brew Great Beer Every Time (Paperback, 4th): John Palmer How To Brew - Everything You Need to Know to Brew Great Beer Every Time (Paperback, 4th)
John Palmer
R499 R382 Discovery Miles 3 820 Save R117 (23%) In stock

Fully revised and updated, this is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you are a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities -- accurately, clearly and simply. From ingredients and methods to recipes and equipment for brew-ing beer at home, the book is loaded with valuable information on brewing techniques and recipe formulation. A perennial best seller since the release of the 3rd edition in 2006, this is a must-have for every new and seasoned brewers library.

The Missing Ingredient - The Curious Role of Time in Food and Flavour (Paperback): Jenny Linford The Missing Ingredient - The Curious Role of Time in Food and Flavour (Paperback)
Jenny Linford 1
R235 R160 Discovery Miles 1 600 Save R75 (32%) Shipped within 7 - 12 working days

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.

Perfectly Safe to Eat? - The Facts on Food (Paperback): Vicki Hird Perfectly Safe to Eat? - The Facts on Food (Paperback)
Vicki Hird
R247 Discovery Miles 2 470 Shipped within 7 - 12 working days

This text attempts to lift the lid on the food industry. It is a topical and politically charged examination of an adulterated food supply chain and the governmental and European Community policies that maintain the status quo.

Sparkling Wine - The Vineyards of England and Wales (Paperback): Stewart Wilde Sparkling Wine - The Vineyards of England and Wales (Paperback)
Stewart Wilde
R295 R233 Discovery Miles 2 330 Save R62 (21%) Shipped within 7 - 12 working days

A guide to the sparkling wines of England and Wales. Maps show the location of each vineyard. Provides need-to-know info: grape varieties, wines, tasting notes, opening times, etc. In the space of a few short years, English and Welsh sparkling wines have become recognised as some of the best in the world. Improvements in viniculture, a changing climate and terroir that often mimics the conditions found in the Champagne region of France have combined with the care and attention of predominantly artisanal makers to make fantastic wine. Travelling around more than 50 vineyards, Sparkling Wine celebrates this revolution. The expert author provides tasting notes, visiting information, and details on the terroir for each vineyard, along with engaging insight into the makers and their craft. This book provides an effervescent accompaniment to any country holiday. It collates directions, maps and opening times, making for an informative and accessible guide. You are rarely as far from a vineyard as you might think, and with Sparkling Wine in your pocket, with its pictures of rambling hills and grape-laden vines, Britain's vineyards seem even closer still.

Understanding Wine Technology - The Science of Wine Explained (Paperback, 3rd Revised edition): David Bird Understanding Wine Technology - The Science of Wine Explained (Paperback, 3rd Revised edition)
David Bird
R584 R444 Discovery Miles 4 440 Save R140 (24%) Shipped within 7 - 12 working days

The production of wine is described in detail from the creation of a vineyard, through the production of grapes and their subsequent processing and quality control, to the bottling of the finished wine. It explains why the choice of land is important in establishing a new vineyard, and how vines and soil interact and thus create the traditional links between region and grape variety. The main part of the book is devoted to the incredibly complex series of operations that constitute the transformation of grape juice into wine. All of this is done without recourse to the knowledge of advanced chemistry. Chemical formulae and equations are kept to the basic minimum that is necessary to explain the changes that occur during these processes. This third edition includes extended chapters on the production of the main categories of wine: red, pink, white, sparkling, sweet and fortified. This section of the book is of particular interest for those who are not studying for exams, but are merely dedicated amateurs who want to know more about how their favourite wine is produced. There is a chapter devoted to the faults and problems that can occur with wine, giving an explanation of the causes and remedies for each. With quality assurance playing a large role in modern food production, this chapter has been extended to include a large section on Hazard Analysis and Critical Control Points (HACCP) in the production of wine. This process is poorly understood, so the author has included a model HACCP system that can be applied to any winery in the world. The chapter on European wine regulations has been brought up-to-date and the final chapter gives a brief but pertinent description of the correct way to taste wine, thus enabling the drinker to get the maximum enjoyment from each bottle. As Hugh Johnson states in the Foreword: "David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old." Re-printed in 2012 and 2014.

Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (Hardcover, 4th New edition): Seppo Salminen,... Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (Hardcover, 4th New edition)
Seppo Salminen, Atte Von Wright, Sampo Lahtinen, Arthur C Ouwehand
R4,139 R3,924 Discovery Miles 39 240 Save R215 (5%) Shipped within 7 - 12 working days

While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf. Topics discussed in the new edition include: Revised taxonomy due to improved insights in genetics and new molecular biological techniques New discoveries related to the mechanisms of lactic acid bacterial metabolism and function An improved mechanistic understanding of probiotic functioning Applications in food and feed preparation Health properties of lactic acid bacteria The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.

Micronutrients in Health and Disease (Hardcover): Kedar N. Prasad Micronutrients in Health and Disease (Hardcover)
Kedar N. Prasad
R2,750 Discovery Miles 27 500 Shipped within 7 - 12 working days

Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation play a major role in the initiation and progression of a host of disease states, ranging from cancer to posttraumatic stress disorder. In varying doses, micronutrients, including antioxidants, B vitamins, and minerals have shown to help ameliorate these effects. However, clinical studies using isolated micronutrients to combat these illnesses have proven that such limited therapy has produced inconsistent results. Assembling a plethora of rational and scientific evidence, Micronutrients in Health and Disease makes the case that the use of not one but multiple micronutrients working together synergistically in combination with a low-fat, high-fiber diet can prove successful in the prevention and management of these chronic conditions. Following an overview of basic facts about micronutrients, oxidative stress, inflammation, the immune system, and the results of various clinical studies, the book explores the use of micronutrients in prevention and improvement of standard therapy in a number of disease states, including: * Coronary artery disease * Diabetes * Cancer * Alzheimer's disease * Parkinson's disease * Hearing disorders * Posttraumatic stress disorder * Traumatic brain injury * HIV/AIDS * Adverse effects of radiation * Arthritis Steeped in research and heavily referenced, this volume concludes with a list of common myths and misconceptions about micronutrient use and a chart with dietary reference intakes (DRIs) of all the major products, making this a solid resource for those seeking to promote healthy aging and prevent and manage disease.

Proof - The Science of Booze (Paperback): Adam Rogers Proof - The Science of Booze (Paperback)
Adam Rogers
R286 R215 Discovery Miles 2 150 Save R71 (25%) Shipped within 7 - 11 working days
Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition): Institute... Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition)
Institute of Food Science and Technology, Louise Manning
R2,317 R1,634 Discovery Miles 16 340 Save R683 (29%) Shipped within 7 - 13 working days

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a "must -read" for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

Food Plant Sanitation (Hardcover): Y H Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca Food Plant Sanitation (Hardcover)
Y H Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, …
R5,659 R5,353 Discovery Miles 53 530 Save R306 (5%) Shipped within 7 - 12 working days

Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:
Federal and state regulations and guidelines
Major biological and nonbiological contaminants
Cleaning a food plant
Sanitation and worker safety
Housekeeping
Product quality
Commodity processing
Retail food sanitation
Enforcement
In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.

Global Tea Breeding - Achievements, Challenges and Perspectives (Hardcover, 2012 ed.): Liang Chen, Zeno Apostolides, Zong-mao... Global Tea Breeding - Achievements, Challenges and Perspectives (Hardcover, 2012 ed.)
Liang Chen, Zeno Apostolides, Zong-mao Chen
R3,103 R2,741 Discovery Miles 27 410 Save R362 (12%) Shipped within 7 - 12 working days

"Global Tea Breeding: Achievements, Challenges and Perspectives" provides a global review on biodiversity and biotechnology issues in tea breeding and selection. The contributions are written by experts from China, India, Kenya, Sri Lanka, Vietnam, Turkey, Indonesia, Japan, Bangladesh, Korea, Nigeria, and etc., which countries amount to 90% of the world tea production. This book focuses on the germplasm, breeding and selection of tea cultivars for the production of black, green and Oolong teas from the tea plant, "Camellia sinensis "(L.) O. Kuntze. It can benefit the tea breeders in the global tea industry, as well as the breeders of other woody cash crops like coffee and other sub-tropical fruit trees.

Liang Chen is a Professor and Associate Director at National Center for Tea Improvement, Tea Research Institute of the Chinese Academy of Agricultural Sciences (TRICAAS), Hangzhou, China.

Zeno Apostolides is a Professor at the Department of Biochemistry, University of Pretoria, South Africa.

Zong-Mao Chen is the Academician of the Chinese Academy of Engineering and a Professor at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, China.

Food Science and Technology (Hardcover, 2nd Edition): Geoffrey Campbell-Platt Food Science and Technology (Hardcover, 2nd Edition)
Geoffrey Campbell-Platt
R1,424 R1,030 Discovery Miles 10 300 Save R394 (28%) Shipped within 7 - 13 working days

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Amber Revolution - How the World Learned to Love Orange Wine (Hardcover): Simon J Woolf Amber Revolution - How the World Learned to Love Orange Wine (Hardcover)
Simon J Woolf 1
R663 R489 Discovery Miles 4 890 Save R174 (26%) Shipped within 7 - 11 working days
Springer Handbook of Odor (Hardcover, 1st ed. 2017): Andrea Buettner Springer Handbook of Odor (Hardcover, 1st ed. 2017)
Andrea Buettner
R6,242 R4,837 Discovery Miles 48 370 Save R1,405 (23%) Shipped within 7 - 12 working days

The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported - even dominated - by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.

Wine Reads - A Literary Anthology of Wine Writing (Hardcover, Main): Jay McInerney Wine Reads - A Literary Anthology of Wine Writing (Hardcover, Main)
Jay McInerney 1
R430 R332 Discovery Miles 3 320 Save R98 (23%) Shipped within 4 - 8 working days

Country & Townhouse's Best Book for Christmas, 2018 A delectable anthology celebrating the finest writing on wine. In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine. Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhone in a chapter from his classic Adventures on the Wine Route. In an excerpt from Between Meals, long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form - and discovers a very good rose from just west of the Rhone. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity. Jewish-Czech writer and gourmet Joseph Wechsberg visits the medieval Chateau d'Yquem to sample different years of the "roi des vins" alongside a French connoisseur who had his first taste of wine at age four. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Benjamin Wallace and McInerney himself, this is an essential volume for any disciple of Bacchus.

Craft Beer - More Than 100 of the World's Top Craft Beers (Paperback, Epub Edition): Dominic Roskrow Craft Beer - More Than 100 of the World's Top Craft Beers (Paperback, Epub Edition)
Dominic Roskrow
R164 R114 Discovery Miles 1 140 Save R50 (30%) Shipped within 7 - 12 working days

This beautifully presented Little Book is an excellent introduction to the world of craft beer including the major UK, US, and European microbreweries. It includes a fascinating history of the product, how it's made, how best to drink it and details of the world's finest craft beers. The book includes a description of more than 100 of the very best craft beers in the world including details of the different varieties and what distinguishes them. It is completely up-to-date, including details of new and emerging beers and microbreweries. What's more, an introduction explores the current craft beer boom and how brewers are coping with this surge in demand,making this attractive Little Book a great introduction for anyone looking to learn about the history past and present of craft beer. And also how best to enjoy it!

DARK Chocolate - A Guide to Artisan Chocolatiers (Hardcover): Steve Huyton DARK Chocolate - A Guide to Artisan Chocolatiers (Hardcover)
Steve Huyton
R359 R271 Discovery Miles 2 710 Save R88 (25%) Shipped within 7 - 11 working days

What happens when a modern-day penchant aligns with artisanal tradition? Revival. Any chocolate enthusiast will know that the enjoyment of dark chocolate is akin to that of fine wine, consumed with contemplation and appreciation for the process and ingredients. Dark Chocolate is a thoughtfully curated book featuring over 40 chocolate makers from across the globe, each with philosophies underpinned by fair trade practices and a commitment to the craft of bean-to-bar chocolate making. Laden with beautiful photographs, Dark Chocolate is an accessible go-to guide for dark chocolate connoisseurs and novices alike.

The Missing Ingredient - The Curious Role of Time in Food and Flavour (Hardcover): Jenny Linford The Missing Ingredient - The Curious Role of Time in Food and Flavour (Hardcover)
Jenny Linford 1
R446 R301 Discovery Miles 3 010 Save R145 (33%) Shipped within 7 - 12 working days

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.

Food Safety for the 21st Century - Managing HACCP and Food Safety Throughout the Global Supply Chain (Hardcover, 2nd Edition):... Food Safety for the 21st Century - Managing HACCP and Food Safety Throughout the Global Supply Chain (Hardcover, 2nd Edition)
Carol A. Wallace, William H. Sperber, Sara E. Mortimore
R2,753 R1,940 Discovery Miles 19 400 Save R813 (30%) Shipped within 7 - 13 working days

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors -- noted experts in the field -- reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today's complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: - Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system - Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain - Assists new and existing business to meet their food safety goals and responsibilities - Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.

Microstructure of Dairy Products (Hardcover): Mamdouh El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta Microstructure of Dairy Products (Hardcover)
Mamdouh El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta
R3,172 R2,228 Discovery Miles 22 280 Save R944 (30%) Shipped within 7 - 13 working days

The book is structured into 2 parts: Part 1: Overview of microscopy techniques and software used for microstructural analyses Different types of the following techniques are discussed in detail: light microscopy (including bright field, polarised and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2: Microstructure of various dairy foods This part is divided into sections related to the microstructure of milk, cheeses, yoghurts, powders and fat products. In addition, there is a review of the localisation of microorganism within the microstructure of various dairy products.

Food Safety, Risk Intelligence and Benchmarking (Paperback): Sylvain Charlebois Food Safety, Risk Intelligence and Benchmarking (Paperback)
Sylvain Charlebois
R1,286 R918 Discovery Miles 9 180 Save R368 (29%) Shipped within 7 - 13 working days

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate common elements among global food safety systems. More specifically, benchmarking identifies those countries that employ comparatively best practices to assess, manage, and communicate the risks related to the safety of food and their respective food systems. The overarching intent of this benchmarking assessment, however, is to stimulate exchange and discussion on food safety performance among nations.

Free Delivery
Pinterest Twitter Facebook Google+
You may like...
Handbook of Food Chemistry
Peter Chi Keung Cheung, Bhavbhuti M. Mehta Hardcover R12,390 R7,539 Discovery Miles 75 390
Introductory Food Chemistry
John W. Brady Hardcover R1,899 R1,566 Discovery Miles 15 660
Handbook of Vegetables and Vegetable…
Muhammad Siddiq, Mark A Uebersax Hardcover R6,867 R4,796 Discovery Miles 47 960
Mouthfeel - How Texture Makes Taste
Ole Mouritsen, Klavs Styrbaek Paperback R542 R428 Discovery Miles 4 280
The Whisky Distilleries of the United…
Alfred Barnard Hardcover  (1)
R964 R771 Discovery Miles 7 710
Cellulose and Cellulose Derivatives in…
Tanja Wuestenberg Hardcover R3,696 R2,594 Discovery Miles 25 940
Whey Protein Production, Chemistry…
Mingruo Guo Hardcover R3,408 R2,385 Discovery Miles 23 850
Omega-3 Fatty Acids - Keys to…
Mahabaleshwar V. Hegde, Anand Arvind Zanwar, … Hardcover R3,821 R3,033 Discovery Miles 30 330
Controlled Atmosphere Storage of Fruit…
A. Thompson, Robert K. Prange, … Hardcover R2,806 R2,558 Discovery Miles 25 580
Top Italian Food & Beverage Experience…
Gambero Rosso Paperback R321 R254 Discovery Miles 2 540

 

Partners