Handbook of Drying for Dairy Products

Objective Food Science & Technology, 3rd Ed.

Canning and Preserving Guide including Recipes (Boxed Set)

Liposomal Encapsulation in Food Science and Technology

The Third Plate: Field Notes on the Future of Food

Emerging Technologies for the Food Industry: Volume 3: ICT Applications and Future Trends in Food Processing

The Art of Flavour: Practices and Principles for Creating Delicious Food

Food Nanotechnology: Principles and Applications

Froth!: The Science of Beer

Non-Thermal Technologies for the Food Industry: Advances and Regulations

Spirulina in Human Nutrition and Health

Nanotechnology for Sustainable Food Packaging

Cooked: A Natural History of Transformation

Conductive Hydro Drying of Foods: Principles and Applications

The Craft and Science of Coffee

Handbook of Millets - Processing, Quality, and Nutrition Status

Brewing – A Practical Approach

Utilizing Microfluidics in the Food Industry: Applications and Techniques

The Working Garde Manger

Unit Operations in Food Grain Processing