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Showing 1 - 12 of 12 results for “e denise baxter”
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  • Beer

    Quality, Safety and Nutritional Aspects

    by Paul S Hughes, E Denise Baxter, Ian S Hornsey ...
    Series series RSC Paperbacks
    For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry ... Read more

    $30.99 USD

  • A Cultural History of Dress and Fashion in the Age of Empire

    Edited by Denise Amy Baxter ...
    Series series The Cultural Histories Series
    During the nineteenth and early twentieth centuries the production of dress shifted dramatically from being predominantly hand-crafted in small quantities to machine-manufactured in bulk. The increasing democratization of appearances made new fashions more widely available, but at the same time made the need to differentiate social rank seem more pressing.In this age of empire, the coding of class ... Read more

    $32.99 USD

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  • Essential Chemistry for Aromatherapy

    Edited by Sue Clarke ...
    This new edition of ESSENTIAL CHEMISTRY FOR SAFE AROMATHERAPY provides an accessible account of the key theoretical aspects of chemistry and their application into the safe practice of aromatherapy. For readers with a limited science background, this book offers a clear and concisely written guide to essential information in chemistry. For practitioners, the book applies chemistry to the practical ... Read more

    $33.99 USD

  • Biochemistry Applied to Beer Brewing - General Chemistry of the Raw Materials of Malting and Brewing

    by R. H. Hopkins ...
    First published in 1946, this classic textbook explores the general chemistry of the raw materials of a malting and brewing. It explains the biochemical properties and processes of malting, brewing and fermentation, making it an ideal companion for brewers, brewing enthusiasts and those interested in the chemical properties of beer. Contents include: Beer Brewing - Carbohydrates and Related – ... Read more

    $9.99 USD or Free with Kobo Plus

  • A Complete Guide to Quality in Small-Scale Wine Making

    by John Anthony Considine, Elizabeth Frankish ...
    As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to ... Read more

    $62.99 USD

  • Citrus Essential Oils

    Flavor and Fragrance

    Edited by Masayoshi Sawamura ...
    Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy. Citrus Essential Oils: Flavor and Fragrance presents an overview of citrus essential oils, covering the basics, methodology, and applications involved in recent topics of citrus ... Read more

    $129.00 USD

  • Dairy Ingredients for Food Processing

    Edited by Ramesh C. Chandan, Arun Kilara ...
    The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of ... Read more

    $259.00 USD

  • Beer

    A Quality Perspective

    by Inge Russell, Graham Stewart, Julie Kellershohn ...
    Series series Handbook of Alcoholic Beverages
    Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience. This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach ... Read more

    $148.99 USD

  • Food and Beverage Stability and Shelf Life

    Edited by David Kilcast, Persis Subramaniam ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one ... Read more

    $305.99 USD

  • Ice Cream

    by H Douglas Goff, Richard W Hartel ...
    Series series Chemistry and Material Science (R0)
    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 process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and ... Read more

    $80.99 USD

  • The Chemistry of Food Additives and Preservatives

    by Titus A. M. Msagati ...
    Chemistry of Food Additives and PreservativesFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a ... Read more

    $186.00 USD

  • Handbook of Food Science and Technology 3

    Food Biochemistry and Technology

    Edited by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule ...
    This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of ... Read more

    $142.00 USD