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“tim cogan”

Showing 1 - 12 of 12 results for “tim cogan”
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  • From Farm to Table

    The Science of Milk and Dairy Products

    by Alan Kelly, PAtrick Fox, Tim Cogan ...
    The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, ... Read more

    $22.79 USD

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  • Discovering Cosmetic Science

    Edited by Stephen Barton, Allan Eastham, Amanda Isom, Denise Mclaverty, Yi Ling Soong ...
    Discover the science that's really behind your everyday cosmetics and personal care. Discovering Cosmetic Science takes you on an eye-opening journey into the fascinating world of cosmetic science. Perfect for curious consumers, beauty lovers and anyone who wants to understand what they're putting on their skin, this book breaks down the complex science behind everyday products in an easy, ... Read more

    $34.19 USD

  • Chemistry at Home

    Exploring the Ingredients in Everyday Products

    by John Emsley ...
    Hand cream, detergent, shower gel, toothpaste, toilet cleaner, air freshener, lipstick, perfume, low-fat spread, painkiller, diet drink, insect repellent… hundreds of everyday products that make our lives so much better than those of our forebears. And yet most of us know little about the ingredients they contain and why they deliver the benefits we enjoy.Some people find it worrying when they ... Read more

    $27.89 USD

  • Plant and Animal Bio-Chemistry - Including Information on Amino Acids, Proteins, Pigments and Other Chemical Constituents of Organic Matter

    by Various ...
    This antiquarian volume comprises a detailed treatise on the biochemical aspects of plants and animals, with information on amino acids, pigments, and many other chemical constituents of organic matter. Full of detailed descriptions and interesting information, as well as being profusely illustrated, this timeless text will be of much value to the discerning student of biochemistry, and makes for ... Read more

    $6.99 USD or Free with Kobo Plus

  • 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

  • Why Does Asparagus Make Your Pee Smell?

    Fascinating Food Trivia Explained with Science

    by Andy Brunning ...
    Series series Fascinating Bathroom Readers
    Hungry for some fascinating food facts? A collection of tasty trivia on champagne bubbles, the perils of pufferfish, and more.Enjoy some culinary Q&As that enlighten you about the chemistry behind a variety of foods—delivered with colorful graphics and easy-to-understand scientific explanations. Learn:• Why bacon smells so good• Why onions make you cry• If eating turkey really makes you sleepy• If ... Read more

    $11.59 USD or Free with Kobo Plus

  • 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

  • Food Microbiology

    Principles into Practice

    by Osman Erkmen, T. Faruk Bozoglu ...
    This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial ... Read more

    $233.00 USD

  • Pulse Chemistry and Technology

    by Brijesh Tiwari, Narpinder Singh ...
    Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for ... Read more

    $88.19 USD

  • Manufacturing Yogurt and Fermented Milks

    Edited by Ramesh C. Chandan, Arun Kilara ...
    Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented ... Read more

    $203.00 USD

  • Food Science and the Culinary Arts

    by Mark Gibson ...
    Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of ... Read more

    $134.99 USD

  • Essentials of Food Science

    by Elizabeth W. Christian, Vickie A. Vaclavik ...
    Series series Chemistry and Material Science (R0)
    The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.The book begins with an Introduction to Food Components, ... Read more

    $62.99 USD