Thema Lebensmittel- und Getränketechnologie – alle Bücher

Tobias Abt
Multisensorisches Marketing und Gesundheit

Multisensorisches Marketing kombiniert visuelle, auditive, gustatorische, olfaktorische und haptische Elemente, um die Bindung zwischen Konsumenten und Lebensmitteln zu stärken. Durch die gezielte Ansprac…

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Jan Brücklmeier
Bier verstehen

Nie hat man so viel über Bier gesprochen wie heute. Für Hobbybrauer, Liebhaber, aber auch Sommeliers geht es immer um die gleichen Fragen: Wie schmeckt und riecht das Bier? Wie sind Aroma, Farbe und Sprit…

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Abir Chakravorty
Food Engineering Automation with Robotics and AI

Revolutionize food manufacturing with the latest in automating technologyVirtually every area of industry has been transformed by robotics and AI, which have automated production and increased efficiency …

lieferbar in mind. 4 Wochen

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John Coupland
Containing Nature

Nicolas Appert invented canned food in Paris in 1810 and is celebrated as the founder of modern food processing and the field of food science, but does he deserve the recognition? Appert was no scientist …

lieferbar innerhalb 2-3 Wochen

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Garmt Dijksterhuis
A Taste of the Science of Eating

Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and …

lieferbar innerhalb 2-3 Wochen

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Eva-Maria Endres
Die Moral des Essens in Zeiten digitaler Kommunikation

Was macht Essen zu einer moralischen Frage? Diese Arbeit geht den zentralen Narrativen europäischer Essmoral in den sozialen Medien auf den Grund -- dort, wo Ernährung, Identität und Ethik aufeinandertref…

lieferbar innerhalb 2-3 Wochen

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Tuba Esatbeyoglu, Alessandra Legler
Entwicklung innovativer Lebensmittel

I Einleitung und Definitionen.- Bedingungen auf dem Lebensmittelmarkt.- Kernbegriffe.- Lebensmittelrecht.- Lebensmittelsensorik.- II Modell zur Entwicklung innovativer, marktfähiger Lebensmittelprototypen…

lieferbar innerhalb 2-3 Wochen

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Alexander Wieck Fjaeldstad, Thomas Hummel, Robert Pellegrino
Rediscovering Flavor

In the wake of COVID-19, almost 25% of the population exhibits an impairment of the olfactory system, with varying severity from total loss (anosmia) to partial loss (hyposmia) to deception in odor qualit…

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Matthias Knorr
Cocktail Essentials

In diesem Rundum-Paket zum Thema Cocktail gibt Matthias Knorr, Geschäftsführer der Barschule München sowie ausgezeichneter Spirituosen-Experte, sein umfangreiches Wissen weiter. Sowohl professionelle Bark…

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Johannes Krämer, Alexander Prange
Lebensmittel-Mikrobiologie

Das erfolgreiche Standardwerk bietet allen Interessierten Grundlagenwissen zur Lebensmittel-Mikrobiologie und -Hygiene.Die 8. Auflage wurde in allen Kapiteln grundlegend überarbeitet, aktualisiert und erg…

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Jenny Lawson
Women, Food, Performance

Women, food and performance share a complex and tumultuous history, and this book is the first to examine their legacy through the nebulous figure of the domestic goddess. Across four parts - Fantasy, Con…

lieferbar ab 12.7.2026.

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J. Kenji Lopez-Alt,
The Food Lab

J. Kenji López-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and ro…

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Jacqueline B. Marcus
Culinary Nutrition

Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinolog…

lieferbar in mind. 4 Wochen

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Alexandra Molitorisová, Alessandro Monaco, Gerald Lackner, Seth Roberts
Regulation of Mushroom- and Mycelium-Based Products in the EU

This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously bee…

lieferbar innerhalb 2-3 Wochen

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Ole G. Mouritsen, Klavs Styrbæk,
Roe and Roe Gastronomy

Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as…

lieferbar innerhalb 2-3 Wochen

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Natsuki Nakayama
Carnitine Deficiency and Insufficiency in Medicine

This book provides an in-depth examination of carnitine, a crucial nutrient for mitochondrial function and energy metabolism. It explores the discovery, biochemical properties, and physiological roles of …

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Salim Ok, Emmanuel Hatzakis, Tapas K. Mal, Derya Arslan
Olive Oil: New Trends & Challenges

Olive oil has remarkable significance in the human diet worldwide due to its immense health benefits and organoleptic properties. It is also a commodity with high commercial value, and hence its productio…

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Minaka Ono, Ole G. Mouritsen
Traditional Japanese Seasonings and Condiments

Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolution…

lieferbar innerhalb 2-3 Wochen

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Nikita Patel, Hemant Bagul, R. Krishnamurthy
The Future of Food: Exploring Edible Plants for a Sustainable Diet

This text serves as a comprehensive guide to understand the critical role that diverse edible plants play in promoting health, sustainability and food security. In an era marked by pressing challenges suc…

lieferbar innerhalb 2-3 Wochen

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Hamad Rafique, Tian Ren, Xinzhong Hu
Oat Protein

Unlock oat protein's full potential from extraction to food applicationOat protein offers a hypoallergenic, gluten-free alternative with 12-20% protein content and a balanced amino acid profile, yet extra…

lieferbar ab 9.7.2026.

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