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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
R977 R825 Discovery Miles 8 250 Save R152 (16%) 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 R231 Discovery Miles 2 310 Save R49 (18%) Ships in 5 - 10 working days

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.

Modern Wineries Of South Africa (Hardcover): Craig Fraser Modern Wineries Of South Africa (Hardcover)
Craig Fraser; Hugh Fraser
R500 R410 Discovery Miles 4 100 Save R90 (18%) Ships in 5 - 10 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

Sparkling Wine - The Vineyards of England and Wales (Paperback): Stewart Wilde Sparkling Wine - The Vineyards of England and Wales (Paperback)
Stewart Wilde
R341 R282 Discovery Miles 2 820 Save R59 (17%) Ships in 10 - 15 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.

Make Your Own Beer - A Guide to All Things Beer and How to Brew it Yourself (Paperback): John Shepherd Make Your Own Beer - A Guide to All Things Beer and How to Brew it Yourself (Paperback)
John Shepherd
R392 R319 Discovery Miles 3 190 Save R73 (19%) Ships in 10 - 15 working days

The primary aim is to create an accessible and practical guide to home brewing, covering all aspects of the process. The intended outcome is that somebody following the guide, would be able to brew a number of different style of beers of good quality and take pleasure from both the process and the end product. Practically, the book will also offer some introductory, but very useful, information on other issues that are relevant to the home brewer; equipment and the cost versus benefit of different types, beer styles and flavours and an understanding of key, quality ingredients. The photography will fit this approach in that images will be useful and show helpful details but also be professionally shot and be more than just functional; they will be good to look at. The style of the book will be engaging and personal, in that it is intended to guide the reader through the process as something enjoyable, rather than approach it in a purely step by step approach. It is also intended to be light-hearted and, above all, readable and so could be enjoyed by someone actually brewing beer or someone who just wants an interesting way into the topic.

Perfectly Safe to Eat? - The Facts on Food (Paperback): Vicki Hird Perfectly Safe to Eat? - The Facts on Food (Paperback)
Vicki Hird
R290 Discovery Miles 2 900 Ships in 10 - 15 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.

Top Italian Food & Beverage Experience 2019 (Paperback): Gambero Rosso Top Italian Food & Beverage Experience 2019 (Paperback)
Gambero Rosso
R358 R304 Discovery Miles 3 040 Save R54 (15%) Ships in 10 - 15 working days

The fourth edition of Gambero Rosso's Top Italian Food & Beverage Experience features a selection of the best Italian food and beverage producers. This is the only guide in the sector classified according to product category to bring together over 1200 exceptional entities ready and willing to export a range of quality items. The guide includes a section on the best fresh fruit and vegetables, indicating the relative producer consortia and associations, making it an indispensable tool for foodies, but especially for industry players wanting to promote the best of 'Made in Italy', and for the 50,000 buyers who participate annually in Gambero Rosso's international events.

Billion Dollar Burger - Inside Big Tech's Race For The Future Of Food (Paperback): Chase Purdy Billion Dollar Burger - Inside Big Tech's Race For The Future Of Food (Paperback)
Chase Purdy 1
R355 R284 Discovery Miles 2 840 Save R71 (20%) In stock

A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world.

The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. Global animal agriculture is responsible for deforestation, soil erosion and more emissions than air travel, paper mills and coal mining combined. It also depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. The whole world seems to be sleepwalking into a food crisis. But a band of doctors, scientists, activists and entrepreneurs have been racing to end animal agriculture as we know it, hoping to fulfill a dream of creating meat without ever having to kill an animal. This is the story of a group of seven vegans quietly working to solve one the most pressing issues we face today, creating the biggest upheaval to the food business in decades along the way.

In Billion Dollar Burger, Chase Purdy explores the companies at the cutting edge of the nascent food technology sector, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue. Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. It will take readers on a truly global journey from Silicon Valley to China, by way of Israel and the UK.

The stakes are monumentally high: cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen and an existential threat for the farmers and meatpackers that make our meat today.

Food Process Design (Hardcover): Zacharias B. Maroulis, George D. Saravacos Food Process Design (Hardcover)
Zacharias B. Maroulis, George D. Saravacos
R5,953 Discovery Miles 59 530 Ships in 10 - 15 working days

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.

Handbook of Dietary Fiber (Hardcover): Susan Sungsoo Cho Handbook of Dietary Fiber (Hardcover)
Susan Sungsoo Cho
R7,768 Discovery Miles 77 680 Ships in 10 - 15 working days

"Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran "

Wine Microbiology - Science and Technology (Hardcover): Claudio Delfini, Joseph V. Formica Wine Microbiology - Science and Technology (Hardcover)
Claudio Delfini, Joseph V. Formica
R6,466 Discovery Miles 64 660 Ships in 10 - 15 working days

Applies an inductive experimental approach to recognize, control, and resolve the variables that effect the wine-making process and the qual ity of the final product{focusing on the grape variety-yeast interacti on controversy. Contains over 300 original drawings, photographs, and photomicrographs-unavailable in any other source-that illustrate the d iagnostic morphology of wine yeast and bacteria used to track wine spo ilage and related problems. Promotes a better understanding of the bio technological phenomena in the wine-making process in which yeast enzy mology plays a key role with plant physiology.

Black Pepper - Piper nigrum (Hardcover): P.N. Ravindran Black Pepper - Piper nigrum (Hardcover)
P.N. Ravindran
R3,202 Discovery Miles 32 020 Out of stock

Black Pepper is the first monograph to be published on this important spice, the most widely-used by mankind. This monograph includes chapters on all aspects of the crop's botany and its improvement, agronomy, chemistry, post harvest technology, processing, diseases, insect pests, marketing, economics and uses. The available information is collected and presented for the use of students, teachers and research workers. All the chapters are written by experts in their fields.

The book -- a veritable 'treasure trove' of all that is known about the crop -- is meant for undergraduate and graduate students, teachers and researchers in the areas of agriculture, horticulture and crop botany. This will serve both as a text book and as a reference book. It is hoped that this monograph will remain the major reference source for all pepper workers for at least the next decade.

Lipid Technologies and Applications (Hardcover): Frank D. Gunstone, Fred B. Padley Lipid Technologies and Applications (Hardcover)
Frank D. Gunstone, Fred B. Padley
R7,759 Discovery Miles 77 590 Ships in 10 - 15 working days

"Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition."

Handbook of Indigenous Fermented Foods, Revised and Expanded (Hardcover, 2nd New edition): Keith Steinkraus Handbook of Indigenous Fermented Foods, Revised and Expanded (Hardcover, 2nd New edition)
Keith Steinkraus
R7,748 Discovery Miles 77 480 Ships in 10 - 15 working days

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Montana Beer - A Guide to Breweries in Big Sky Country (Paperback): Ryan Newhouse Montana Beer - A Guide to Breweries in Big Sky Country (Paperback)
Ryan Newhouse; Foreword by Senator Max Baucus
R396 R319 Discovery Miles 3 190 Save R77 (19%) Ships in 7 - 11 working days

Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, " Montana Beer: A Guide to Breweries in Big Sky Country" tells the story of the brewers and breweries that make the Treasure State's brew so special.

Brewdog: Craft Beer for the Geeks (Hardcover): Richard Taylor Brewdog: Craft Beer for the Geeks (Hardcover)
Richard Taylor; As told to James Watt, Martin Dickie
R550 R441 Discovery Miles 4 410 Save R109 (20%) Ships in 7 - 11 working days
Note-by-Note Cooking - The Future of Food (Hardcover): Herve This Note-by-Note Cooking - The Future of Food (Hardcover)
Herve This; Translated by Malcolm DeBevoise
R512 R415 Discovery Miles 4 150 Save R97 (19%) Ships in 7 - 11 working days

"Note-by-Note Cooking" is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese -- these and many other substances, some occurring in nature, some synthesized in the laboratory -- make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds.

Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herv? This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious -- and inevitable -- extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

Understanding Wine Chemistry (Hardcover): Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery Understanding Wine Chemistry (Hardcover)
Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
R2,259 R2,037 Discovery Miles 20 370 Save R222 (10%) Ships in 10 - 15 working days

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: * Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties * Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions * Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

DARK Chocolate - A Guide to Artisan Chocolatiers (Hardcover): Steve Huyton DARK Chocolate - A Guide to Artisan Chocolatiers (Hardcover)
Steve Huyton
R535 R436 Discovery Miles 4 360 Save R99 (19%) Ships in 10 - 15 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.

Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation (Hardcover): Jeremy Umansky, Rich Shih Koji Alchemy - Rediscovering the Magic of Mold-Based Fermentation (Hardcover)
Jeremy Umansky, Rich Shih
R806 R655 Discovery Miles 6 550 Save R151 (19%) Ships in 7 - 11 working days

"Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can't wait to see and taste the next wave of koji experimentation it inspires." Sandor Katz (author of The Art of Fermentation, James Beard Award Winner, and New York Times bestseller) Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Extensive information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol

Agricultural Proteomics Volume 2 - Environmental Stresses (Hardcover, 1st ed. 2016): Ghasem Hosseini Salekdeh Agricultural Proteomics Volume 2 - Environmental Stresses (Hardcover, 1st ed. 2016)
Ghasem Hosseini Salekdeh
R5,081 Discovery Miles 50 810 Ships in 7 - 11 working days

This book will cover several topics to elaborate how proteomics may contribute in our understanding of mechanisms involved in stress adaptation. The knowledge being accumulated by a wide range of proteomics technologies may eventually be utilized in breeding programs to enhance stress tolerance. This book presents comprehensive reviews about responses of crop and farm animals to environmental stresses. Challenges related to stress phenotyping and integration of proteomics and other omics data have also been addressed.

Springer Handbook of Odor (Hardcover, 1st ed. 2017): Andrea Buttner Springer Handbook of Odor (Hardcover, 1st ed. 2017)
Andrea Buttner
R7,063 R5,519 Discovery Miles 55 190 Save R1,544 (22%) Ships in 10 - 15 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.

Craft Beer - More Than 100 of the World's Top Craft Beers (Paperback, Epub Edition): Dominic Roskrow, Collins Books Craft Beer - More Than 100 of the World's Top Craft Beers (Paperback, Epub Edition)
Dominic Roskrow, Collins Books
R186 R140 Discovery Miles 1 400 Save R46 (25%) Ships in 10 - 15 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!

The World Atlas of Wine 8th Edition (Hardcover): Hugh Johnson, Jancis Robinson The World Atlas of Wine 8th Edition (Hardcover)
Hugh Johnson, Jancis Robinson
R1,369 R1,059 Discovery Miles 10 590 Save R310 (23%) Ships in 7 - 11 working days

2020 JAMES BEARD AWARD WINNER JANCIS ROBINSON - 2020 JAMES BEARD COOKBOOK HALL OF FAME HONOREE "The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without. "The World Atlas of Wine is the single most important reference book on the shelf of any wine student." - Eric Asimov, New York Times "Like a good bottle of wine, you'll find yourself going back to it again and again... Perfect for anyone who has a thirst for greater wine knowledge." - Edward Deitch, NBC/today.com "The World Atlas of Wine belongs on your shelf... The essential rootstock of any true wine lover's library. A multi-layered snapshot of wine and how it has evolved." - Dave McIntyre, Washington Post Winner Andre Simon Award Best Drinks Book of 2019 Shortlisted for the Louis Roederer Wine Book of the Year 2020

Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity (Hardcover, 1st ed. 2016):... Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity (Hardcover, 1st ed. 2016)
Altafhusain Nadaf, Sarika Mathure, Narendra Jawali
R3,289 R2,972 Discovery Miles 29 720 Save R317 (10%) Ships in 10 - 15 working days

This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the utility of headspace-solid phase micro extraction (HS-SPME) coupled with the gas chromatography-flame ionization detection (GC-FID) method, an approach that can help to understand not only the different volatiles contributing to pleasant aroma but also the volatile profile that generates the characteristic cultivar-specific aroma. In addition, the book provides detailed information on diversity, grain morphology, physico-chemical and cooking quality assessment, genetic diversity assessment and marker validation for important quality parameters. As such, it offers a valuable ready reference for agriculture scientists, biochemists, researchers and students involved in quality parameters of rice at the regional and global level.

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