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Showing 1 - 12 of 12 results for “l s young”
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  • The Chorleywood Bread Process

    by L S Young, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its ... Read more

    $206.99 USD

  • Baking Problems Solved

    by L S Young, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery ... Read more

    $238.49 USD

  • Using Cereal Science and Technology for the Benefit of Consumers

    Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK

    Edited by L S Young, S Salmon, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and ... Read more

    $305.99 USD

  • More Baking Problems Solved

    by L S Young, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified.The companion volume to the popular Baking problems solved, ... Read more

    $229.49 USD

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  • The Chemistry of Thermal Food Processing Procedures

    by Maria Micali, Marco Fiorino, Salvatore Parisi ...
    Series series Chemistry and Material Science (R0)
    This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current ... Read more

    $53.99 USD

  • Convergence of Food Security, Energy Security and Sustainable Agriculture

    Edited by David D. Songstad, Jerry L. Hatfield, Dwight T. Tomes ...
    Series series Biomedical and Life Sciences (R0)
    This volume examines the interrelated fields of food security, energy security and sustainable agriculture as the key to a stable global agricultural platform and is arranged in six parts. The first part is focused on policy considerations relating to food and energy security and sustainable agriculture. The authors from this part include Former Under Secretary of Agriculture Gale Buchanan, Former ... Read more

    $143.09 USD

  • Soil Health, Soil Biology, Soilborne Diseases and Sustainable Agriculture

    A Guide

    by Graham Stirling, Helen Hayden, Tony Pattison, Marcelle Stirling ...
    Our capacity to maintain world food production depends heavily on the thin layer of soil covering the Earth's surface. The health of this soil determines whether crops can grow successfully, whether a farm business is profitable and whether an enterprise is sustainable in the long term. Farmers are generally aware of the physical and chemical factors that limit the productivity of their soils but ... Read more

    $56.19 USD

  • Tasty

    The Art and Science of What We Eat

    by John McQuaid ...
    “A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution.Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory ... Read more

    $14.99 USD

    Also available as: Audiobook

    Also available as: Audiobook

  • Cooked

    A Natural History of Transformation

    by Michael Pollan ...
    **Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked."Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating ... Read more

    $8.99 USD

    Also available as: Audiobook

    Also available as: Audiobook

  • The Food Police

    A Well-Fed Manifesto About the Politics of Your Plate

    by Jayson Lusk ...
    A rollicking indictment of the liberal elite's hypocrisy when it comes to food.Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows?A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food ... Read more

    $4.99 USD

  • Statistics for Sensory and Consumer Science

    by Oliver Tomic, Per Bruun Brockhoff, Tormod Næs ...
    As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other.This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common ... Read more

    $134.00 USD

  • Butchery and Sausage-Making For Dummies

    by Tia Harrison ...
    Discover how to butcher your own meat and make homemade sausageWith interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages.With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, ... Read more

    $12.00 USD