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Food processing technology : principles and practice

Lawrie's meat science

Probability and statistics for cereals and grains : a guide to measurement and analysis

Digital sensory science : applications in new product development

Wheat : an exceptional crop - botanical features, chemistry, utilization, nutritional and health aspects

Asian noodle manufacturing : ingredients, technology, and quality

Starch in food : structure, function and applications

Breakfast cereals and how they are made : raw materials, processing, and production

Alcoholic beveragesVolume 7,: The science of beverages

Case studies in the beer sector

Case studies on food experiences in marketing, retail, and events

Engineering principles of unit operations in food processing

High-temperature processing of food products : unit operations and processing equipment in the food industry

Non-food sensory practices

Early nutrition and long-term health : mechanisms, consequences, and opportunities

Sensory analysis for the development of meat products : methodological aspects and practical applications

Handbook of hydrocolloids

Saffron : science, technology and health

Bioactive compounds : health benefits and potential applications

Postharvest and postmortem processing of raw food material : unit operations and processing equipment in the food industry

Advances in food rheology and its applications

Case studies on the business of nutraceuticals, functional and super foods

Low-temperature processing of food products

Drying technology in food processing : unit operations and processing equipment in the food industry

Dairy foods : processing, quality, and analytical techniques

Sweetened concentrated milk products : science, technology, and engineering

Polyphenols : properties, recovery, and applications

Food security and plant disease management

Evaporation technology in food processing : unit operations and processing equipment in the food industry

Spray drying for the food industry

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