Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has ...

Dit boek van oud-marinevlieger en historicus Kees Leebeek is geschreven op basis van authentieke bronnen en interviews met nog in leven zijnde bemanningsleden die dienden in Nederlands Nieuw Guinea in de periode van 1950-1960. De primitieve omstandigheden ter plekke vormden het levensechte decor waarin het loyale en plichtsgetrouwe marinepersoneel onder vaak moeilijke omstandigheden en ver verwijderd van huis en haard met deze grote amfibische vliegboten haar bijdrage leverde aan de verdedigi...

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...