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Food Chemistry

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The Working Garde Manger

Published:

December 17, 2012

Author(s):

Al Meyer

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A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM …

Paperback

$69.95

Cereal Grains: Laboratory Reference and Procedures Manual

Published:

February 16, 2012

Author(s):

Sergio O. Serna-Saldivar

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Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and …

Paperback

$59.95

Concepts in Cereal Chemistry

Published:

May 25, 2010

Author(s):

Finlay MacRitchie

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Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant …

Paperback

$76.95

Cereal Grains: Properties, Processing, and Nutritional Attributes

Published:

May 17, 2010

Author(s):

Sergio O. Serna-Saldivar

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While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration …

Hardback

$109.95

Dimensions of Food, Seventh Edition

Published:

February 03, 2010

Author(s):

Vickie A. Vaclavik, Ph.D.; Marjorie M. Devine, Ph.D.; Marcia H. Pimentel, M.S.

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Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation …

Paperback

$76.95

Fennema's Food Chemistry, Fourth Edition

Published:

September 11, 2007

Editor(s):

Srinivasan Damodaran; Kirk L. Parkin; Owen R. Fennema

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This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, …

Paperback

$83.95

Introduction to Food Chemistry

Published:

December 16, 2004

Author(s):

Richard Owusu-Apenten

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Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food …

Hardback

$91.95

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

Published:

February 26, 2003

Author(s):

Connie M. Weaver; James R. Daniel

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A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. …

Paperback

$65.95

Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

T & F Journals

You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:

Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!

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