Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Brewing Yeast and Fermentation
C. Boulton & D. Quain
Blackwell Publishing Ltd.
ISBN
NO: 0632054751
Published:
August 2001
UK Price: £125.00
(€192.00, $248.75)
This unique volume provides a definitive review of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation and the biochemistry, physiology and genetics of brewers' yeast. The book is aimed first and foremost at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers), but is also an essential reference source for workers in research and academic institutions.This major new work is the first and only time that brewing fermentation and yeast biotechnology have been handled in such detail from a commercial perspective and it set to become the standard work for years to come.
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