Food Science

Books

• 21st Century Nanoscience - A Handbook Nanopharmaceuticals, Nanomedicine, and Food Nanoscience, Volume 8
• Acrylamide in Food - Analysis, Content and Potential Health Effects
• Adhesion in Foods - Fundamental Principles and Applications
• Advanced Drying Technologies for Foods
• Advances in Dairy Ingredients
• Advances in Fermented Foods and Beverages - Improving Quality, Technologies and Health Benefits
• Advances in Flavours and Fragrances - From the Sensation to the Synthesis
• Advances in Food and Nutrition Research, Volume 75
• Advances in Food and Nutrition Research, Volume 77
• Advances in Food Authenticity Testing
• Advances in Food Bioproducts and Bioprocessing Technologies
• Advances in Food Rheology and its Applications
• Advances in Lignocellulosic Biofuel Production Systems
• Advances in Microbial Food Safety, Volume 1
• Advances in Potato Chemistry and Technology
• Advances in Potato Chemistry and Technology (2nd Edition)
• Advances in Science & Engineering of Rice
• Alternatives to Conventional Food Processing
• Alternatives to Conventional Food Processing (2nd Edition)
• Analytical Methods for Food Additives
• Antimicrobial Food Packaging
• Antioxidants in Food - Practical Applications
• Auditing in the Food Industry - From Safety and Quality to Environmental and Other Audits
• Bacteriophages in the Control of Food- and Waterborne Pathogens
• Bailey's Industrial Oil and Fat Products, Volumes 1-6 (6th Edition)
• Baking Problems Solved
• Baking Problems Solved (2nd Edition)
• Baking Technology and Nutrition - Towards a Healthier World
• Benders' Dictionary of Nutrition and Food Technology (8th Edition)
• Bioactive Components in Milk and Dairy Products
• Bioactive Food Packaging - Strategies, Quality, Safety
• Bioactive Foods in Promoting Health - Fruits and Vegetables
• Bioactive Foods in Promoting Health - Probiotics and Prebiotics
• Biochemistry of Foods (3rd Edition)
• Biopolymer-Based Formulations - Biomedical and Food Applications
• Biopolymers for Food Design - Handbook of Food Bioengineering, Volume 20
• Biscuit Baking Technology - Processing and Engineering Manual (2nd Edition)
• Biscuit, Cookie and Cracker Manufacturing: Manual 1 - Ingredients
• Biscuit, Cookie and Cracker Manufacturing: Manual 2 - Biscuit Doughs
• Biscuit, Cookie and Cracker Manufacturing: Manual 3 - Biscuit Dough Piece Forming
• Biscuit, Cookie and Cracker Manufacturing: Manual 4 - Baking and Cooling of Biscuits
• Biscuit, Cookie and Cracker Manufacturing: Manual 5 - Secondary Processing in Biscuit Manufacturing
• Biscuit, Cookie and Cracker Manufacturing: Manual 6 - Biscuit Packaging and Storage
• Biscuit, Cookie and Cracker Production - Process, Production and Packaging Equipment
• Biscuit, Cracker and Cookie Recipes for the Food Industry
• Bleaching and Purifying Fats and Oils - Theory and Practice (2nd Edition)
• BRC Global Standard for Food Safety - A Guide to a Successful Audit (2nd Edition)
• Bread Making - Improving Quality
• Brewing Microbiology - Managing Microbes, Ensuring Quality and Valorising Waste
• Brewing Science and Practice
• Bubbles in Food 2 - Novelty, Health and Luxury
• Campylobacter (3rd Edition)
• Canola - Chemistry, Production, Processing and Utilization
• Carbohydrate Chemistry for Food Scientists (3rd Edition)
• Case Studies in Food Microbiology for Food Safety and Quality
• Case Studies in Food Product Development
• Case Studies in Novel Food Processing Technologies - Innovations in Processing, Packaging and Predictive Modelling
• Cereal Biotechnology
• Cereal Grain-Based Functional Foods - Carbohydrate and Phytochemical Components
• Cereal Grains for the Food and Beverage Industries
• Cereals Processing Technology
• Cheese - Chemistry, Physics & Microbiology (4th Edition)
• Cheese - Chemistry, Physics and Microbiology (3rd Edition)
• Cheese and Microbes
• Cheese Rheology and Texture
• Chemical Analysis of Food - Techniques and Applications
• Chemical Deterioration and Physical Instability of Food and Beverages
• Chemistry of Food Additives and Preservatives
• Chilled Foods (2nd Edition)
• Chilled Foods - A Comprehensive Guide (3rd Edition)
• Cleaning Stainless Steel Surfaces prior to Sanitary Service
• Cocoa Butter and Related Compounds
• Codex Alimentarius
• Colour in Food - Improving Quality
• Common Fragrance and Flavor Materials - Preparation, Properties and Uses (6th Edition)
• Complete Course in Canning and Related Processes, Volume 3 - Processing Procedures for Canned Food Products (14th Edition)
• Computational Fluid Dynamics in Food Processing (2nd Edition)
• Concepts of Small-Scale Food Processing
• Consumer-Based New Product Development for the Food Industry
• Consumer-Driven Innovation in Food and Personal Care Products
• Conventional and Advanced Food Processing Technologies
• Cooking Innovations - Using Hydrocolloids for Thickening, Gelling, and Emulsification
• Corn - Chemistry and Technology (3rd Edition)
• Crystallization and Solidification Properties of Lipids
• Culinary Herbs and Spices - A Global Guide
• Dairy Derived Ingredients - Food and Nutraceutical Uses
• Dairy Powders and Concentrated Products
• Dairy Processing - Improving Quality
• Dairy Processing and Quality Assurance (2nd Edition)
• Databook of Antioxidants
• Deep Frying - Chemistry, Nutrition, and Practical Applications (2nd Edition)
• Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
• Descriptive Analysis Testing for Sensory Evaluation (2nd Edition)
• Detecting Allergens in Food
• Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed
• Developing Children’s Food Products
• Developing New Functional Food and Nutraceutical Products
• Development of Packaging and Products for Use in Microwave Ovens (2nd Edition)
• Dictionary of Food Science and Technology
• Dictionary of Food Science and Technology (2nd Edition)
• Dietary Fiber Functionality in Food and Nutraceuticals - From Plant to Gut
• Dietary Supplements Compendium (1st Edition)
• Dietary Supplements Compendium 2015, Volume 1 and 2
• DNA Techniques to Verify Food Authenticity - Applications in Food Fraud
• Drying and Roasting of Cocoa and Coffee
• Drying and Storage of Cereal Grains (2nd Edition)
• Drying Technology in Food Processing - Unit Operations and Processing Equipment in the Food Industry
• Early Nutrition and Long-Term Health - Mechanisms, Consequences, and Opportunities
• Ecodesign and Ecoinnovation in the Food Industries
• Edible Oil Processing (2nd Edition)
• Edible Oil Structuring - Concepts, Methods and Applications
• Edible Oleogels - Structure and Health Implications (2nd Edition)
• Effect of Wiping and Spray Wash Temperature on Bacterial Retention of Abraded Domestic Sink Surface
• Emerging Foodborne Pathogens
• Emerging Technologies for Food Processing
• Emerging Technologies for Promoting Food Security - Overcoming the World Food Crisis
• Emulsifiers in Food Technology (2nd Edition)
• Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
• Encyclopedia of Agricultural, Food, and Biological Engineering, 2 Volume Set (2nd Edition)
• Encyclopedia of Food and Color Additives, 3 Volume Set
• Encyclopedia of Food Microbiology, Volumes 1-3
• Encyclopedia of Food Safety
• Encyclopedia of Foods - A Guide to Healthy Nutrition
• Encyclopedia of Meat Sciences (2nd Edition)
• Engineering Aspects of Cereal and Cereal-Based Products
• Engineering Aspects of Food Biotechnology
• Engineering Aspects of Food Emulsification and Homogenization
• Engineering for Storage of Fruits and Vegetables - Cold Storage, Controlled Atmosphere Storage, Modified Atmosphere Storage
• Environmentally Compatible Food Packaging
• Essential Guide to Food Additives (3rd Edition)
• Essential Guide to Food Additives (4th Edition)
• Essential Oils in Food Processing - Chemistry, Safety and Applications
• EU Food Law - A Practical Guide
• Extra-Virgin Olive Oil Handbook
• Extraction of Organic Analytes from Foods - A Manual of Methods
• Extraction Processes in the Food Industry - Unit Operations and Processing Equipment in the Food Industry
• Extreme Chromatography - Faster, Hotter, Smaller
• Extrusion Cooking - Cereal Grains Processing (2nd Edition)
• Extrusion Cooking - Technologies and Applications
• Fats and Oils - Formulating and Processing for Applications (3rd Edition)
• Fats and Oils Handbook
• Fatty Acids - Chemistry, Synthesis, and Applications
• Fecal Bacteria
• Fenaroli's Handbook of Flavor Ingredients (6th Edition)
• Fennema's Food Chemistry (4th Edition)
• Fennema's Food Chemistry (5th Edition)
• Fermentation Processes Engineering in the Food Industry
• Fermented Foods and Beverages of the World
• Fermented Foods in Health and Disease Prevention
• Filters and Filtration Handbook (5th Edition)
• Filters and Filtration Handbook (6th Edition)
• Fish, Omega-3 and Human Health (2nd Edition)
• Flavor - From Food to Behaviors, Wellbeing and Health (2nd Edition)
• Flavor Development for Functional Foods and Nutraceuticals
• Flavour in Food
• Flavour Science - Proceedings from XIII Weurman Flavour Research Symposium
• Flour and Breads and their Fortification in Health and Disease Prevention
• Flour and Breads and Their Fortification in Health and Disease Prevention (2nd Edition)
• Food & Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP6) (6th Edition)
• Food - The Chemistry of its Components (5th Edition)
• Food - The Chemistry of its Components (6th Edition)
• Food Additives Data Book
• Food Additives Data Book (2nd Edition)
• Food Analysis - Using Ion Chromatography
• Food and Beverage Stability and Shelf Life
• Food Biosensors
• Food Chain Allergen Management
• Food Chain Integrity - A Holistic Approach to Food Traceability, Safety, Quality and Authenticity
• Food Chemical Hazard Detection - Development and Application of New Technologies
• Food Chemical Safety, Volume 1 - Contaminants
• Food Chemical Safety, Volume 2 - Additives
• Food Chemicals Codex (10th Edition)
• Food Chemicals Codex (11th Edition)
• Food Chemicals Codex (7th Edition)
• Food Chemicals Codex (8th Edition)
• Food Chemicals Codex (9th Edition)
• Food Chemistry - The Role of Additives, Preservatives and Adulteration
• Food Colloids - Fundamentals of Formulation
• Food Colloids - Interactions, Microstructure and Processing
• Food Colloids - Self-Assembly and Material Science
• Food Colloids, Biopolymers and Materials
• Food Consumption and Disease Risk - Consumer-Pathogen Interactions
• Food Contamination by Packaging - Migration of Chemicals from Food Contact Materials
• Food Drying Science and Technology - Microbiology, Chemistry, Applications
• Food Engineering Handbook - Food Engineering Fundamentals
• Food Engineering Handbook - Food Process Engineering
• Food Enrichment with Omega-3 Fatty Acids
• Food Flavors and Chemistry - Advances of the New Millennium
• Food Forensics Handbook - Practice, Instrumentation, Case Studies
• Food Hygiene and Toxicology in Ready-to-Eat Foods
• Food Intolerance and the Food Industry

• Food Irradiation
• Food Irradiation Research and Technology (2nd Edition)
• Food Irradiation Technologies - Concepts, Applications and Outcomes
• Food Labelling
• Food Lipids - Chemistry, Nutrition, and Biotechnology (3rd Edition)
• Food Lipids - Chemistry, Nutrition, and Biotechnology (4th Edition)
• Food Microbiology (3rd Edition)
• Food Microbiology (4th Edition)
• Food Microbiology - An Introduction (2nd Edition)
• Food Microbiology - An Introduction (4th Edition)
• Food Microbiology - Fundamentals and Frontiers (4th Edition)
• Food Microstructures - Microscopy, Measurement and Modelling
• Food Oxidants and Antioxidants - Chemical, Biological, and Functional Properties
• Food Packaging - Innovations and Shelf-Life
• Food Packaging - Nanotechnology in the Agri-Food Industry, Volume 7
• Food Packaging - Principles and Practice (3rd Edition)
• Food Packaging Materials - Testing & Quality Assurance
• Food Packaging Technology (STP1113)
• Food Plant Sanitation - Design, Maintenance, and Good Manufacturing Practices (2nd Edition)
• Food Polymers, Gels, and Colloids - Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990
• Food Preservation - Nanotechnology in the Agri-Food Industry, Volume 6
• Food Preservation and Safety of Natural Products
• Food Preservation Process Design
• Food Preservation Techniques
• Food Process Engineering and Technology
• Food Process Engineering and Technology (3rd Edition)
• Food Process Modelling
• Food Processing Technologies - Impact on Product Attributes
• Food Processing Technology - Principles and Practice (2nd Edition)
• Food Processing Technology - Principles and Practice (3rd Edition)
• Food Processing Technology - Principles and Practice (4th Edition)
• Food Processing Technology - Principles and Practice (5th Edition)
• Food Product Development
• Food Quality Analysis - Applications of Analytical Methods Coupled with Artificial Intelligence
• Food Quality and Shelf Life
• Food Safety - Emerging Issues, Technologies, and Systems
• Food Safety - Past, Present, and Predictions
• Food Safety and Food Quality
• Food Safety and Preservation - Modern Biological Approaches to Improving Consumer Health
• Food Safety and Quality Systems in Developing Countries, Volume 1 - Export Challenges and Implementation Strategies
• Food Safety Control in the Poultry Industry
• Food Safety for the 21st Century - Managing HACCP and Food Safety Throughout the Global Supply Chain
• Food Safety Hazard Guidebook (2nd Edition)
• Food Safety Management - A Practical Guide for the Food Industry
• Food Safety Management - A Practical Guide for the Food Industry (2nd Edition)
• Food Safety Regulatory Compliance - Catalyst for a Lean and Sustainable Food Supply Chain
• Food Science and Technology Bulletin - Functional Foods, Volume 1
• Food Science and Technology Bulletin - Functional Foods, Volume 2
• Food Science and Technology Bulletin - Functional Foods, Volume 3
• Food Science and Technology Bulletin - Functional Foods, Volume 4
• Food Science and Technology Bulletin - Functional Foods, Volume 5
• Food Science and Technology Bulletin - Functional Foods, Volume 6
• Food Science and Technology Bulletin - Functional Foods, Volume 7
• Food Spoilage Microorganisms
• Food Supply Chain Management
• Food System Sustainability - Insights from duALIne
• Food Texture and Viscosity - Concept and Measurement (2nd Edition)
• Food Texture Design and Optimization
• Food Toxicology and Forensics
• Food Waste Recovery - Processing Technologies and Industrial Techniques
• Food-Borne Microbes - Shaping the Host Ecosystem
• Food-Borne Viruses - Progress and Challenges
• Foodborne Parasites in the Food Supply Web - Occurrence and Control
• Foodborne Pathogens - Hazards, Risk Analysis and Control
• Foodborne Pathogens - Hazards, Risk Analysis and Control (2nd Edition)
• Foods, Nutrients and Food Ingredients with Authorised EU Health Claims, Volume 1
• Foods, Nutrients and Food Ingredients with Authorised EU Health Claims, Volume 2
• Formulation Engineering of Foods
• Foundations of Quality Risk Management - A Practical Approach to Effective Risk-Based Thinking
• From Milk By-Products to Milk Ingredients - Upgrading the Cycle
• Fruit and Vegetable Biotechnology
• Fruit and Vegetable Flavour - Recent Advances and Future Prospects
• Fruit and Vegetable Processing - Improving Quality
• Frying - Improving Quality
• FSMA and Food Safety Systems - Understanding and Implementing the Rules
• Functional and Speciality Beverage Technology
• Functional Dairy Products
• Functional Dairy Products, Volume 2
• Functional Dietary Lipids - Food Formulation, Consumer Issues and Innovation for Health
• Functional Foods
• Functional Foods - Concept to Product (2nd Edition)
• Functional Foods and Biotechnology - Sources of Functional Foods and Ingredients
• Functional Foods, Cardiovascular Disease and Diabetes
• Functionalizing Carbohydrates for Food Applications - Texturizing and Bioactive/Flavor Delivery Systems
• Fundamentals of Food Reaction Technology
• Genetically Modified Organisms in Food - Production, Safety, Regulation and Public Health
• Global Issues in Food Science and Technology
• Global Legislation for Food Contact Materials
• Gluten-Free Cereal Products and Beverages
• Gourmet and Health-Promoting Specialty Oils
• Green Products in Food Safety
• Green Vegetable Oil Processing
• Gums and Stabilisers for the Food Industry 11
• Gums and Stabilisers for the Food Industry 12
• Gums and Stabilisers for the Food Industry 13
• Gums and Stabilisers for the Food Industry 14
• Gums and Stabilisers for the Food Industry 15
• Gums and Stabilisers for the Food Industry 16
• Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids
• HACCP - A Toolkit for Implementation (2nd Edition)
• HACCP in the Meat Industry
• Halophytes for Food Security in Dry Lands
• Handbook for Sensory and Consumer-Driven New Product Development - Innovative Technologies for the Food and Beverage Industry
• Handbook of Antioxidants
• Handbook of Antioxidants for Food Preservation
• Handbook of Aseptic Processing and Packaging (2nd Edition)
• Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition
• Handbook of Brewing (3rd Edition)
• Handbook of Culture Media for Food and Water Microbiology (3rd Edition)
• Handbook of Dairy Foods Analysis
• Handbook of Dairy Foods and Nutrition (3rd Edition)
• Handbook of Farm, Dairy and Food Machinery Engineering (2nd Edition)
• Handbook of Farm, Dairy, and Food Machinery
• Handbook of Flavors and Fragrances
• Handbook of Food Additives (3rd Edition)
• Handbook of Food Engineering (2nd Edition)
• Handbook of Food Packaging Chemicals and Materials (2nd Edition)
• Handbook of Food Powders - Processes and Properties
• Handbook of Food Processing - Food Preservation
• Handbook of Food Processing - Food Safety, Quality, and Manufacturing Processes
• Handbook of Food Proteins
• Handbook of Food Structure Development
• Handbook of Food Toxicology
• Handbook of Herbs and Spices, Volume 1
• Handbook of Herbs and Spices, Volume 2
• Handbook of Herbs and Spices, Volume 3
• Handbook of Hydrocolloids
• Handbook of Hydrocolloids (2nd Edition)
• Handbook of Indices of Food Quality and Authenticity
• Handbook of Investigation and Effective CAPA Systems (3rd Edition)
• Handbook of Meat, Poultry and Seafood Quality (2nd Edition)
• Handbook of Milk Composition
• Handbook of Natural Antimicrobials for Food Safety and Quality
• Handbook of Nutrition and Food (3rd Edition)
• Handbook of Seal Integrity in the Food Industry
• Handbook of Waste Management and Co-Product Recovery in Food Processing, Volume 2
• Handbook of Water and Energy Management in Food Processing
• Handbook on Natural Pigments in Food and Beverages - Industrial Applications for Improving Food Color
• Healthful Lipids
• Heat Treatment for Insect Control - Developments and Applications
• High Pressure Processing of Fruit and Vegetable Products
• High Throughput Screening for Food Safety Assessment - Biosensor Technologies, Hyperspectral Imaging and Practical Applications
• Hormone-Disruptive Chemical Contaminants in Food
• Human Milk Biochemistry and Infant Formula Manufacturing Technology
• Hydrocolloids in Food Processing
• Hydrogenation of Fats and Oils - Theory and Practice
• Hygiene in Food Processing
• Hygiene in Food Processing - Principles and Practice (2nd Edition)
• Hygienic Design of Food Factories
• Hygienic Design of Food Factories (2nd Edition)
• Hyperspectral Imaging for Food Quality Analysis and Control
• ICC Handbook of Cereals, Flour, Dough & Product Testing - Methods and Applications (2nd Edition)
• Impact of an Intervention on the Hygienic Status of Food Handlers and Food Contact Surfaces
• Imported Foods - Microbiological Issues and Challenges
• Improving and Tailoring Enzymes for Food Quality and Functionality
• Improving the Fat Content of Foods
• Improving the Flavour of Cheese
• Improving the Safety and Quality of Eggs and Egg Products, Volume 1 - Egg Chemistry, Production and Consumption
• Improving the Safety and Quality of Eggs and Egg Products, Volume 2 - Egg Safety and Nutritional Quality
• Improving the Safety and Quality of Milk, Volume 1 - Milk Production and Processing
• Improving the Safety and Quality of Milk, Volume 2 - Improving Quality in Milk Products
• Improving the Safety of Fresh Fruit and Vegetables
• Improving the Safety of Fresh Meat
• Improving the Sensory and Nutritional Quality of Fresh Meat
• Improving the Thermal Processing of Foods
• Industrial Application of Functional Foods, Ingredients and Nutraceuticals - Extraction, Processing and Formulation of Bioactive Compounds
• Industrial Uses of Vegetable Oils
• Infrared Spectroscopy for Food Quality Analysis and Control
• Innovations in Food Labelling
• Innovations in Food Packaging
• Innovations in Food Packaging (2nd Edition)
• Innovations in Traditional Foods
• Innovative Food Processing Technologies - A Comprehensive Review, Volume 1-3
• Innovative Processing Technologies for Foods with Bioactive Compounds
• Innovative Processing Technologies for Healthy Grains
• Instrumentation and Sensors for the Food Industry (2nd Edition)
• Integrated Membrane Operations in the Food Production
• Introduction to Fats and Oils Technology (2nd Edition)
• Introduction to Food Engineering (4th Edition)
• Introduction to Food Engineering (5th Edition)
• Introduction to Food Process Engineering
• ISO 22000 Food Safety - Guidance and Workbook for the Manufacturing Industry
• Kent's Technology of Cereals - An Introduction for Students of Food Science and Agriculture (5th Edition)
• Lawrie's Meat Science
• Lawrie's Meat Science (7th Edition)
• Lawrie's Meat Science (8th Edition)
• Lipid Modification by Enzymes and Engineered Microbes
• Lipid Oxidation - Challenges in Food Systems
• Lipids in Nanotechnology
• Lockhart & Wiseman's Crop Husbandry - Including Grassland (8th Edition)

• Long-Chain Omega-3 Specialty Oils
• Magnetic Resonance in Food Science - An Exciting Future
• Maillard Reaction - Chemistry, Biochemistry and Implications
• Making the Most of HACCP - Learning from Others' Experience
• Managing Frozen Foods
• Manley’s Technology of Biscuits, Crackers and Cookies (4th Edition)
• Marschner's Mineral Nutrition of Higher Plants (3rd Edition)
• Meat Processing - Improving Quality
• Meat Products Handbook - Practical Science and Technology
• Meat Refrigeration
• Membrane Engineering in the Circular Economy - Renewable Sources Valorization in Energy and Downstream Processing in Agro-Food Industry
• Methods for Developing New Food Products - An Instructional Guide (Expanded 2nd Edition)
• Micro-Facts - The Working Companion for Food Microbiologists (7th Edition)
• Microbial Decontamination in the Food Industry - Novel Methods and Applications
• Microbial Risk Analysis of Foods
• Microbiological Risk Assessment in Food Processing
• Microbiology Handbook - Dairy Products (3rd Edition)
• Microbiology Handbook - Fish and Seafood (2nd Edition)
• Microbiology Handbook - Meat Products (2nd Edition)
• Microbiology of Thermally Preserved Foods - Canning and Novel Physical Methods
• Microencapsulation and Microspheres for Food Applications
• Military Food Engineering and Ration Technology
• Milk Proteins - from Expression to Food
• Milk Proteins - From Expression to Food (2nd Edition)
• Minimal Processing Technologies in the Food Industry
• Mitigating Contamination from Food Processing
• Modern Techniques for Food Authentication
• Modern Techniques for Food Authentication (2nd Edition)
• Modifying Flavour in Food
• Modifying Food Texture, Volume 1 - Novel Ingredients and Processing Techniques
• Modifying Food Texture, Volume 2 - Sensory Analysis, Consumer Requirements and Preferences
• Modifying Lipids for Use in Food
• More Baking Problems Solved
• Multifunctional and Nanoreinforced Polymers for Food Packaging
• Mutation Breeding in Chickpea - Perspectives and Prospects for Food Security
• Mycotoxins in Food - Detection and Control
• Nanotechnologies in Food
• Nanotechnologies in Food (2nd Edition)
• Natural Food Additives, Ingredients and Flavourings
• Natural Food Flavors and Colorants (2nd Edition)
• Natural Materials for Food Packaging Application
• New Analytical Approaches for Verifying the Origin of Food
• New Aspects of Meat Quality - From Genes to Ethics
• New Ingredients in Food Processing
• Nitrates and Nitrites in Food and Water
• Novel Food Packaging Techniques
• Nutraceutical Fatty Acids from Oleaginous Microalgae - A Human Health Perspective
• Nutraceuticals - Efficacy, Safety and Toxicity
• Nutrition Handbook for Food Processors
• Nutritional Cosmetics - Beauty from Within
• Nutritive Value of Foods, Home and Garden Bulletin No. 72 (HG-72)
• Nuts and Seeds in Health and Disease Prevention
• Official Methods for the Determination of Trans Fat (2nd Edition)
• Olive and Olive Oil Bioactive Constituents
• Olive Oil - Chemistry and Technology (2nd Edition)
• Olive Oil Sensory Science
• Olives and Olive Oil in Health and Disease Prevention
• Omega-3 Oils - Applications in Functional Foods
• Optimising Sweet Taste in Foods
• Organic Acids and Food Preservation
• Oxidation in Foods and Beverages and Antioxidant Applications, Volume 1 - Understanding Mechanisms of Oxidation and Antioxidant Activity
• Oxidation in Foods and Beverages and Antioxidant Applications, Volume 2 - Management in Different Industry Sectors
• Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
• Packaging & Distribution of Fresh Fruits & Vegetables
• Packaging Design Decisions - A Technical Guide
• Palm Oil - Production, Processing, Characterization, and Uses
• Peanuts - Genetics, Processing, and Utilization
• Peanuts Bioactives & Allergens
• Pesticide, Veterinary and other Residues in Food
• Phase Transitions in Foods (2nd Edition)
• Physical and Chemical Characteristics of Oils, Fats, and Waxes (2nd Edition)
• Physical and Chemical Characteristics of Oils, Fats, and Waxes (3rd Edition)
• Physicochemical Aspects of Food Engineering and Processing
• Plant Extracts - Applications in the Food Industry
• Polyphenols - Properties, Recovery, and Applications
• Polysaccharides - Properties and Applications
• Polyunsaturated Fatty Acid Metabolism
• Post-Harvest Technologies of Fruits & Vegetables
• Poultry Meat Processing and Quality
• Practical Dehydration
• Practical Design, Construction and Operation of Food Facilities
• Practical Guide to Vegetable Oil Processing
• Practical Guide to Vegetable Oil Processing (2nd Edition)
• Preparation and Processing of Religious and Cultural Foods
• Principles of Fermentation Technology (3rd Edition)
• Principles of Food Toxicology (2nd Edition)
• Probiotics, Prebiotics, and Synbiotics - Bioactive Foods in Health Promotion
• Processed Cheese and Analogues
• Processed Cheese Science and Technology
• Processed Meats - Improving Safety, Nutrition and Quality
• Processing and Nutrition of Fats and Oils
• Processing Contaminants in Edible Oils - MCPD and Glycidyl Esters
• Processing Contaminants in Edible Oils - MCPD and Glycidyl Esters (2nd Edition)
• Produce Contamination Problem - Causes and Solutions
• Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
• Proteins in Food Processing
• Pulse Foods - Processing, Quality and Nutraceutical Applications (2nd Edition)
• Quality Risk Management in the FDA-Regulated Industry (2nd Edition)
• Rapid Detection Assays for Food and Water
• Rapid Detection of Food Adulterants and Contaminants - Theory and Practice
• Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens
• Recent Advances in Food and Flavor Chemistry - Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
• Recent Trends in Soft Beverages
• Reducing Salt in Foods (2nd Edition)
• Reducing Salt in Foods - Practical Strategies
• Reducing Saturated Fats in Foods
• Renewable Energy for Agri-Food Systems - Towards the Sustainable Development Goals and the Paris Agreement
• Rheology and Fracture Mechanics of Foods
• Rheology Modifiers Handbook - Practical Use and Application
• Rice Bran and Rice Bran Oil - Chemistry, Processing and Utilization
• Safety Analysis of Foods of Animal Origin
• Safety and Quality Issues in Fish Processing
• Saltmarsh's Essential Guide to Food Additives (5th Edition)
• Sanitation of Stainless Steel and other Food-Preparation Surfaces
• Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
• Science of Bakery Products
• Science of Ice Cream (2nd Edition)
• Science of Sugar Confectionery
• Seafood Quality and Safety - Advances in the New Millennium
• Seafood Safety and Quality
• Sensing Techniques for Food Safety and Quality Control
• Sensory Analysis for Food and Beverage Quality Control - A Practical Guide
• Sensory Analysis of Foods of Animal Origin
• Sensory Discrimination Tests and Measurements - Sensometrics in Sensory Evaluation (2nd Edition)
• Sensory Evaluation Techniques (5th Edition)
• Sensory Testing Methods (3rd Edition)
• Separation Processes in the Food and Biotechnology Industries - Principles and Applications
• Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
• Shelf Life (2nd Edition)
• Shellfish Safety and Quality
• Single Cell Oils - Microbial and Algal Oils (2nd Edition)
• Soft Drink and Fruit Juice Problems Solved
• Soft Drink and Fruit Juice Problems Solved (2nd Edition)
• Soybeans - Chemistry, Production Processing, and Utilization, Volume 2
• Specialty Oils and Fats in Food and Nutrition - Properties, Processing and Applications
• Spray Drying Techniques for Food Ingredient Encapsulation
• Stability and Shelf Life of Food (2nd Edition)
• Stability and Shelf-Life of Food
• Starch in Food - Structure, Function and Applications
• Statistical Process Control for the Food Industry - A Guide for Practitioners and Managers
• Storage of Cereal Grains and Their Products (5th Edition)
• Structure-Function Analysis of Edible Fats
• Structure-Function Analysis of Edible Fats (2nd Edition)
• Studies in Natural Products Chemistry, Volume 36 - Bioactive Natural Products
• Sustainability in Agriculture
• Sustainable Food Processing and Engineering Challenges
• Sustainable Food Science - A Comprehensive Approach, Volume 1 - 4
• Sustainable Food Supply Chains - Planning, Design, and Control through Interdisciplinary Methodologies
• Sustainable Polymers for Food Packaging - An Introduction
• Sustainable Production Technology in Food
• Sweeteners and Sugar Alternatives in Food Technology (2nd Edition)
• Taints and Off-Flavours in Food
• Tamime and Robinson's Yoghurt - Science and Technology (3rd Edition)
• Technology of Biscuits, Crackers and Cookies (3rd Edition)
• Technology of Cereals (4th Edition)
• Technology of Functional Cereal Products
• Technology of Wafers and Waffles I - Operational Aspects
• Texture in Food, Volume 1 - Semi-Solid Foods
• Texture in Food, Volume 2 - Solid Foods
• Thermal Processing of Food Products by Steam and Hot Water - Unit Operations and Processing Equipment in the Food Industry
• Thermal Technologies in Food Processing
• Trace Element Analysis of Food and Diet
• Tracing Pathogens in the Food Chain
• Trait-Modified Oils in Foods
• Trans Fats Alternatives
• Trans Fats in Foods
• Transporting Operations of Food Materials within Food Factories - Unit Operations and Processing Equipment in the Food Industry
• Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) - Markets, Materials and Technologies
• Ultrasound and Microwave for Food Processing - Synergism for Preservation and Extraction
• Ultraviolet Light in Food Technology - Principles and Applications
• Understanding and Controlling the Microstructure of Complex Foods
• Understanding Pathogen Behaviour - Virulence, Stress Response and Resistance
• USDA Database for Oxalic Acid Content of Selected Vegetables
• USDA Database for the Choline Content of Common Foods, Release 2
• USDA Database for the Flavonoid Content of Selected Foods, Release 2.1
• USDA Database for the Isoflavone Content of Selected Foods, Release 2.0
• USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2
• USDA Database for the Proanthocyanidin Content of Selected Foods
• USDA National Fluoride Database of Selected Beverages and Foods, Release 2
• USDA National Nutrient Database for Standard Reference, Release 28
• USDA Table of Nutrient Retention Factors, Release 6
• Use of Nanomaterials in Food Contact Materials - Design, Application, Safety
• Using Cereal Science and Technology for the Benefit of Consumers - Proceedings of the 12th International ICC Cereal and Bread Congress 23-26th May 2004, Harrogate, UK
• Value-Addition in Food Products and Processing through Enzyme Technology
• Viruses in Food and Water - Risks, Surveillance and Control
• Waste Management for the Food Industries
• Wiley Encyclopedia of Packaging Technology (3rd Edition)
• Yeasts in Food - Beneficial and Detrimental Aspects
• Yoghurt Science and Technology (2nd Edition)