Visar resultat för..."roasting coffee"
How to Make Coffee: Coffee beans, roasting coffee, espresso, iced coffee, other coffee recipes and coffee health
199 kr
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World Atlas of Coffee 3rd edition
From beans to brewing – coffees explored, explained and enjoyed
358 kr
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Historical And Entertaining Treatise On Coffee, Its First Discovery, Its Virtues, And The Mode Of Roasting And Preparing It For Use
336 kr
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Historical And Entertaining Treatise On Coffee, Its First Discovery, Its Virtues, And The Mode Of Roasting And Preparing It For Use
167 kr
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Air Pollution in the Coffee Roasting Industry
324 kr
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Air Pollution in the Coffee Roasting Industry
162 kr
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2 752 kr
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292 kr
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Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
287 kr
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Il caffè. Specialty coffee, roasting e assaggio tecnico, espresso e brewing, latte art e bevande vegetali
650 kr
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1 697 kr
Kommande
295 kr
Kommande
289 kr
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1 110 kr
Tillfälligt slut
2 134 kr
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583 kr
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241 kr
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Coffee Dictionary
An A-Z of coffee, from growing & roasting to brewing & tasting
213 kr
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145 kr
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173 kr
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178 kr
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243 kr
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WAKE UP AND SMELL THE SUCCESS!
You already know the Starbucks story. Since 1992, its stock has risen a staggering 5,000 percent! The genius of Starbucks success lies in its ability to create personalized customer experiences, stimulate business growth, generate profits, energize employees, and secure customer loyalty-all at the same time.
The Starbucks Experience contains a robust blend of home-brewed ingenuity and people-driven philosophies that have made Starbucks one of the world's "most admired" companies, according to Fortune magazine. With unique access to Starbucks personnel and resources, Joseph Michelli discovered that the success of Starbucks is driven by the people who work there-the "partners"-and the special experience they create for each customer. Michelli reveals how you can follow the Starbucks way to
Reach out to entire communitiesListen to individual workers and consumersSeize growth opportunities in every marketCustom-design a truly satisfying experience that benefits everyone involvedFilled with real-life insider stories, eye-opening anecdotes, and solid step-by-step strategies, this fascinating book takes you deep inside one of the most talked-about companies in the world today.
For anyone who wants to learn from the best-and be the best-The Starbucks Experience is a rich, heady brew of unforgettable user-friendly ideas.
1 159 kr
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1 731 kr
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Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects.
The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science.
As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.
Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.) Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry1 196 kr
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1 438 kr
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Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.
Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science2 568 kr
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Acrylamide in Food, Second�Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods.
The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis.
Acrylamide in Food,�Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly.
Thoroughly updated revision, providing detailed information on acrylamide formation in various foods Includes updated content on new regulation regarding the presence of acrylamide in processed foods Includes interaction of acrylamide with other compounds and its fate during digestion Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide2 198 kr
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1 546 kr
Kommande
191 kr
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