Food Science

The Lipid Handbook with CD-ROM

The Stability and Shelf Life of Food

Breadmaking

Handbook of Food Process Design

Environmental Nutrition

Manley's Technology of Biscuits, Crackers and Cookies

Food Emulsions

Breakfast Cereals and How They Are Made

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Lifestyle Medicine, Fourth Edition

Handbook of Milk Production, Quality and Nutrition

Corn

Fenaroli's Handbook of Flavor Ingredients

Soybeans

Tortillas: Wheat Flour and Corn Products

Onions and Allied Crops

Nonfood Sensory Practices

The Genus Citrus

Carbohydrates in Food

Olives and Olive Oil as Functional Foods

Chocolate Science and Technology

Fats and Oils Handbook

Winemaking Problems Solved

Handbook of Hydrocolloids

Water Activity in Foods

Cheese: Chemistry, Physics and Microbiology, Volume 2

Citrus

Abalone

3D Printing of Foods

Extrusion Cooking

Fish Drying and Smoking

Edible and Medicinal Mushrooms

Flavour Development, Analysis and Perception in Food and Beverages

Cocoa and Coffee Fermentations

Extrusion Problems Solved

Functional Foods

Handbook of Alcoholic Beverages

Food Spoilage Microorganisms

Food Processing Handbook

Beckett's Industrial Chocolate Manufacture and Use

Handbook of Fermented Meat and Poultry

Food Product Design

Food Lipids

A Complete Course in Canning and Related Processes

Food Process Design

Thermal Technologies in Food Processing

Laboratory Tests for the Assessment of Nutritional Status

Handbook of Nutrition and Food

Handbook of Meat and Meat Processing

Flavor Chemistry and Technology

Food Safety Management

Handbook of Food Preservation

Handbook of Foodborne Diseases

Handbook of Indigenous Fermented Foods, Revised and Expanded

Phenolic Compounds in Food

RFID and Sensor Network Automation in the Food Industry

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Handbook of Food Processing

A Complete Course in Canning and Related Processes

Handbook of Food Analysis - Two Volume Set

A Complete Course in Canning and Related Processes

Bakery Products Science and Technology

Tomato Production, Processing and Technology

Sustainable Food Processing

Functional Food Product Development

Food Packaging and Shelf Life

An Integrated Approach to New Food Product Development

Environmentally Compatible Food Packaging

Consumer-Led Food Product Development

Handbook of Plant-Based Fermented Food and Beverage Technology

Nonthermal Processing Technologies for Food

The Craft Brewing Handbook

Postharvest Pathology of Fresh Horticultural Produce

Innovations in Traditional Foods

Enzymes in Food Biotechnology

Spectroscopic Methods in Food Analysis

Durum Wheat Chemistry and Technology

NMR Spectroscopy in Food Analysis

Handbook of Mineral Elements in Food

Grapevine Breeding Programs for the Wine Industry

Meat Inspection and Control in the Slaughterhouse

Milk and Dairy Products in Human Nutrition

Progress in Food Preservation

Food Stabilisers, Thickeners and Gelling Agents

Handbook of Seafood Quality, Safety and Health Applications

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Sensory Analysis of Foods of Animal Origin

Improving Farmed Fish Quality and Safety

Methods of Analysis for Functional Foods and Nutraceuticals

Meat Products Handbook

Food Processing

Novel Food Processing Technologies

The Soft Drinks Companion

Unit Operations in Food Engineering

Safety and Quality Issues in Fish Processing

Instrumentation and Sensors for the Food Industry

Ultrafiltration and Microfiltration Handbook

Strawberries

Soft Drink and Fruit Juice Problems Solved

Handbook of Food Allergen Detection and Control

Carbohydrate Chemistry for Food Scientists

Surimi and Surimi Seafood

Satiation, Satiety and the Control of Food Intake

Sustainability in the Food Industry

Food Flavour Technology

Coffee in Health and Disease Prevention

Handbook of Food Powders

Food Packaging

Macroelements, Water, and Electrolytes in Sports Nutrition

Tropical and Subtropical Fruit Crops

Food Process Engineering Principles and Data

Biopolymers in Nutraceuticals and Functional Foods

Bakery and Confectionery Technology

Global Legislation for Food Contact Materials

Probiotics, Prebiotics and Synbiotics

Handbook on Fish Processing and Preservation

Managing Wine Quality

Barasi's Human Nutrition

Introducing Food Science

Nutrition for Foodservice and Culinary Professionals

Supervision in the Hospitality Industry

Distilled Spirits

The Restaurant

Heat and Mass Transfer

Food Processing Technology

Food Security in the Developing World

Food Processing

The Science of Animal Growth and Meat Technology

Handbook of Enology, Volume 1

The Science of Chocolate

Handbook of Vitamins

Ketogenic

Restaurant Service Basics

Presenting Service

The ASQ Certified Food Safety and Quality Auditor Handbook

Food Microbiology

Fascia, Function, and Medical Applications

Cheese

Energy Drinks

Packaging Closures and Sealing Systems

The Lipid Handbook with CD-ROM

Nutraceuticals

The Stability and Shelf Life of Food

Sports Nutrition

Breadmaking

Citrus Essential Oils

The Science of Sugar Confectionery

Phytochemicals in Health and Disease

Principles of Fermentation Technology

Handbook of Food Process Design

Environmental Nutrition

Fennema's Food Chemistry

Advanced Nutrition

Edible Oil Processing

Manley's Technology of Biscuits, Crackers and Cookies

Sensory Evaluation Techniques

Food Safety

Childhood Obesity

Food

Food Safety Management Programs

Quality Labs for Small Brewers

Innovation in Healthy and Functional Foods

Food Emulsions

The 10 Principles of Food Industry Sustainability

Food Safety Management

Sensory Evaluation

Vegetable Oils in Food Technology

Carbohydrates: The Essential Molecules of Life

Breakfast Cereals and How They Are Made

Poultry Meat Processing

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Unleashing the Power of Functional Foods and Novel Bioactives

Liposomal Encapsulation in Food Science and Technology

Lifestyle Medicine, Fourth Edition

Hospitality Law

The Science of Cooking

Nonthermal Processing Technologies for Food

Handbook of Food Allergen Detection and Control

Phytochemicals and Gut Health

Industrial Separation Processes

Nutritional Comparison of Plant-based Meat Alternatives and Traditional Meats

Health Impacts of Ultra-Processed Foods

Sparkling Beverages

Next Generation Probiotics

Bioavailability of Nutraceuticals and Bioactive Compounds

Food Engineering Automation with Robotics and AI

Flat Machine Knitting and Fabrics

Phytonutrients in the Treatment of Breast Cancer

Designer Poultry Eggs

Green Biotechnology for Herbal and Medicinal Plant Metabolites

Innovative Technologies for Meat Processing

Plant and Animal Proteins in Health and Disease Prevention

Microbial Nutraceuticals

Sustainable Applications of Pomegranate Peels

Smart Technologies for Sustainable Development Goals

Carbohydrate Nutrition

The Meathead Method

Pediatric Treatment of Sleep Apnea

Introduction to Food and Nutrition

Functional Foods in Enhancing Immune Response

Handbook of GC-MS

Antimicrobial Food Packaging

Agricultural Soil Science

Sustainable Technologies for Food Waste Management

Next Generation Crop Improvement for Agricultural Sustainability and Food Security

Paraprobiotics, Postbiotics and Psychobiotics in Foods

Aquaponics

Quantum Chemical and Molecular Dynamics Simulations for Beginners

Organic Agribusiness and Management

Advanced Starch Modification

Cellular Aging and Consequences in Humans

Medicinal Plants of Himalayas

Biorefining Fruit Waste

Starchy Crops Waste Valorization

Modeling and Optimization of Food and Bio-Processes

4D Printing of Foods

Handbook of Research on Mango Fruit

Nanotechnology in Food Packaging and Preservation

Biotechnology Approaches in Textile Technology

Herbal Medicines and Nutritional Supplements for Health Benefits

Natural Additives in Food and Sustainable Packaging

Natural Rubber-Based Composites and Nanocomposites

Native Crops in India

Ozone Applications in the Food Industry

Dietary and Medicinal Significance of Wild Edible Fruiting Plants

Natural Gums and Resins

Textiles and Clothing

Home Canning of Fruits and Vegetables

Synthetic Tannins, Their Synthesis, Industrial Production and Application

Principles and Practice of Fur Dressing and Fur Dyeing

A Practical Handbook on the Distillation of Alcohol from Farm Products

Designer Poultry Eggs

Sparkling Beverages

Next Generation Probiotics

Bioavailability of Nutraceuticals and Bioactive Compounds

Nonthermal Processing Technologies for Food

Food Engineering Automation with Robotics and AI

Green Biotechnology for Herbal and Medicinal Plant Metabolites

Plant and Animal Proteins in Health and Disease Prevention

Phytonutrients in the Treatment of Breast Cancer

Quality Analysis and Packaging of Seafood Products

Innovative Technologies for Meat Processing

Microbial Nutraceuticals

Food Labeling Compliance Review

Food Packaging

Pediatric Treatment of Sleep Apnea

Cheese

Sustainable Applications of Pomegranate Peels

Mass Transfer Operations in the Food Industry

Quality Labs for Small Brewers

Handbook of Milk Production, Quality and Nutrition

Antimicrobial Food Packaging

The Meathead Method

Carbohydrate Nutrition

Japan Nutrition

Umami

Smart Technologies for Sustainable Development Goals

Industrial Separation Processes

Nutritional Comparison of Plant-based Meat Alternatives and Traditional Meats

Health Impacts of Ultra-Processed Foods

Functional Foods in Enhancing Immune Response

Essential Oil-Bearing Grasses

Coffee in Health and Disease Prevention

Functional Foods

Food Packaging and Preservation

Processing Fruits

Handbook of Meat and Meat Processing

Handbook of Food Allergen Detection and Control

Tea in Health and Disease Prevention

Managing Wine Quality

Food Technology

Aquaculture Pathophysiology

Introduction to Food and Nutrition

The Science of Cooking

Religion, Climate Change, and Food Security in Africa

Energy Drinks

Unleashing the Power of Functional Foods and Novel Bioactives

Optimizing Women's Health through Nutrition

Ultrafiltration and Microfiltration Handbook

Introduction to Food Process Engineering

Food Process Design

Handbook of GC-MS

Agricultural Soil Science

Food Emulsions

Functional Foods and Nutraceuticals

Food Safety Management Systems

Sustainable Technologies for Food Waste Management

Chemistry in a Shopping Trolley. Ascorbic acid Concentrations of fresh orange, fresh lemon, store-bought orange juice, store-bought lemon juice and a Berocca tablet