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Dictionary of Food and Ingredients

Molecular Approaches to Improving Food Quality and Safety

High pressure processing of food : principles, technology and applications

Functional meat products

Bioactive extraction and application in food and nutraceutical industries

Industrial Chocolate Manufacture and Use

Food Hygiene Auditing

Becoming a Food Scientist : To Graduate School and Beyond

Edible Oil Processing from a Patent Perspective

Antioxidant Properties of Spices, Herbs and Other Sources

Advanced dairy chemistryVolume 1A,: Proteins :

Microwave-assisted extraction for bioactive compounds : theory and practice

Handbook on sourdough biotechnology

Advances in Food Process Engineering Research and Applications

Functionalized Polymeric Materials in Agriculture and the Food Industry

Seafood processing by-products : trends and applications

Ayurvedic Science of Food and Nutrition

Food Materials Science : Principles and Practice

Advanced Dairy Chemistry Volume 2: Lipids

Ice Cream

Seafood Proteins

Spices, Condiments and Seasonings

Production Wine Analysis

Soybeans : Chemistry, Technology, and Utilization

Malting and Brewing Science : Volume II Hopped Wort and Beer

Milk and milk products : technology, chemistry and microbiology

Immunoassays for Food-poisoning Bacteria and Bacterial Toxins

Marketing Fresh Fruits and Vegetables

Foods of Plant Origin : Production, Technology, and Human Nutrition

The Seafood Industry

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