An impressive collection of 500 recipes at your fingertips!  Make the recipe all at once, if you have time; or, use the accompanying suggestions on what parts are best to make ahead separately if you’re short on time that day. Every recipe has been tested thoroughly on what’s best to make when, and how to store it, to give...

When I began writing this book, I spent quite a bit of time searching for a good quote to start things off. I ended up with two. R is a wonderfully flexible platform and language for exploring, visualizing, and understanding data. I chose the quote from Alice in Wonderland to capture the flavor of statistical analysis today—an...

The new edition has...

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization...

On the other hand I've...

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why...

Raspberry Pi is Linux, but it's a unique flavor of Linux, specifically for the ARM-based Pi. Raspberry Pi Software Reference guides you through the boot process, including options for tweaking HDMI, memory, and other boot options. You'll learn the details of run levels and creating new services, and how to use the custom...

Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have...

Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied...