The Christmas food is behind us - but do you really know what you ate? Do you know for example all the E-numbers in the ingredients?
The "Dictionary of Food Ingredients" is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients.
An Ingredient Brand is exactly what the name implies: an ingredient or component of a product that has its own brand identity. This is the first comprehensive book that explains how Ingredient Branding works and how brand managers can successfully improve the performance of component marketing.The authors have examined more than one hundred examples, analyzed four industries and developed nine detailed case studies to demonstrate the viability of this marketing innovation. The new concepts and principles can easily be applied by professionals..
Understanding Baking: The Art and Science of Baking 3Rd Edition
Understanding Baking gives the student baker all the baking science he or she will actually ever need in day to day operations. This new edition has a much friendlier tone and eliminates a great of the repetition and overly arcane or dated material that existed in the previous editions. Theory and concepts are related to actual products much more clearly. Rees/Amendola lucidly and concisely explain the chemistry of ingredient interaction, baking physics and supply useful ingredient definitions.
