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Food for the ageing population

Endocrine-disrupting chemicals in food

Improving seafood products for the consumer

Improving the fat content of foods

Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors - 2

Flavour in food

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional foods: principles and technology

Lawrie's meat science.

Modelling microorganisms in food

Food for the ageing population

Case studies in food product development

Hygienic Design of Food Factories

Emerging foodborne pathogens

Improving the sensory and nutritional quality of fresh meat

Food processing technology: principles and practice

Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling

Lawrie's meat science.

In-pack processed foods: improving quality

Fruit and vegetable flavour: recent advances and future prospects

Optimising sweet taste in foods

Shellfish safety and quality

Science and technology of enrobed and filled chocolate, confectionery and bakery products

Case Studies in Food Safety and Authenticity: Lessons from Real-Life Situations - 240

Biochemistry of Milk Products

Managing wine quality

Modifying lipids for use in food

Practical dehydration

New technologies in aquaculture: improving production efficiency, quality and environmental management

Meat products handbook: practical science and technology

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