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Experimente rund ums Kochen, Braten, Backen, 3. Auflage

Author: Joachim Schreiber

12 August 2015: Die Küche ein chemisches Laboratorium? In der neuen Auflage des Erfolgstitels von Georg Schwedt wird das Kochen, Braten und Backen aus ungewohnter Perspektive beleuchtet. Jetzt mit Molekular- und Suppenküche!

thumbnail image: Experimente rund ums Kochen, Braten, Backen, 3. Auflage

Genetic Modification and Food Quality: A Down to Earth Analysis

Author: Robert Blair, Joe M. Regenstein

31 July 2015: The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desira...

thumbnail image: Genetic Modification and Food Quality: A Down to Earth Analysis

Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients

Author: Cristina Sabliov, Hongda Chen, Rickey Yada

26 June 2015: The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of th...

thumbnail image: Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients

Soil Chemistry, 4th Edition

Author: Daniel G. Strawn, Hinrich L. Bohn, George A. O'Connor

12 June 2015: Soil is key to sustaining life—affecting air and water quality, the growth of plants and crops, and the health of the entire planet. Soil Chemistry 4e provides comprehensive coverage of the chemical interactions among organic and inorganic solids, ai...

thumbnail image: Soil Chemistry, 4th Edition

Mass Spectrometry for the Analysis of Pesticide Residues and their Metabolites

Author: Despina Tsipi, Helen Botitsi, Anastasios Economou

02 June 2015: Provides an overview of the use of mass spectrometry (MS) for the analysis of pesticide residues and their metabolites. Presents state of the-art MS techniques for the identification of pesticides and their transformation products in food and environ...

thumbnail image: Mass Spectrometry for the Analysis of Pesticide Residues and their Metabolites

Handbook of Mineral Elements in Food

Author: Miguel de la Guardia, Salvador Garrigues

08 May 2015: Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy l...

thumbnail image: Handbook of Mineral Elements in Food

Phycotoxins: Chemistry and Biochemistry, 2nd Edition

Author: Luis M. Botana, Amparo Alfonso

01 May 2015: Phycotoxins are a diverse group of poisonous substances produced by certain seaweed and algae in marine and fresh waters and are important to the scientific community for many reasons, the most obvious being that they pose food safety issues which re...

thumbnail image: Phycotoxins: Chemistry and Biochemistry, 2nd Edition

The 10 Principles of Food Industry Sustainability

Author: Cheryl J. Baldwin

20 March 2015: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem...

thumbnail image: The 10 Principles of Food Industry Sustainability

Freshwater Algae: Identification, Enumeration and Use as Bioindicators, 2nd Edition

Author: Edward G. Bellinger, David C. Sigee

20 February 2015: This is the second edition of Freshwater Algae; the popular guide to temperate freshwater algae. This book uniquely combines practical information on sampling and experimental techniques with an explanation of basic algal taxonomy plus a key to ident...

thumbnail image: Freshwater Algae: Identification, Enumeration and Use as Bioindicators, 2nd Edition

Fundamentals of Food Biotechnology, 2nd Edition

Author: Byong H. Lee

06 February 2015: Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and an...

thumbnail image: Fundamentals of Food Biotechnology, 2nd Edition

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