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Milk Into Cheese : The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

Banana peels valorization : sustainable and eco-friendly applications

Bioremediation of emerging contaminants from soils : soil health conservation for improved ecology and food security

Handbook of plant-based meat analogs : innovation, technology and quality

Microbial vitamins and carotenoids in food biotechnology : novel source and potential applications

Adding value to fruit wastes : extraction, properties, and industrial applications

McCance and Widdowson's the composition of foods

Biosecurity : a systems perspective

Pigmented Grains : Nutritional Properties, Bioactive Potential, and Food Application

Natural Antioxidants to Enhance the Shelf-Life of Food

Human nutrition : from molecular biology to everyday life

Food waste valorization : emerging trends, techno-economic and environmental considerations

Ketogenic : the science of therapeutic carbohydrate restriction in human health

Food processing technology : principles and practice

Food science and technology

Practical skills in food science, nutrition and dietetics

Food security and nutrition

Modern food microbiology

HACCP : a practical approach

Development of gluten-free pasta

Introduction to food chemistry

Agroecology : leading the transformation to a just and sustainable food system

The craft and science of coffee

Food safety : the science of keeping food safe

Essentials of Food Science

Principles of gender-specific medicine : sex and gender specific biology in the postgenomic era

Fresh-cut fruits and vegetables : technologies and mechanisms for safety control

Promoting responsive feeding during breastfeeding, bottle-feeding, and the introduction to solid foods

Lawrie's meat science

Controlled atmosphere storage of fruit and vegetables

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