Current Developments in Solid-state Fermentation

Objective Food Science & Technology, 3rd Ed.

Fermentation Processes Engineering in the Food Industry

Canning and Preserving Guide including Recipes (Boxed Set)

The Third Plate: Field Notes on the Future of Food

Bacterial Cellulose: Production, Scale-up, and Applications

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

Biomass, Biofuels, Biochemicals: Microbial Lipids - Processes, Products, and Innovations

Froth!: The Science of Beer

Second and Third Generation Bioplastics: Production, Application, and Innovation

Spirulina in Human Nutrition and Health

Biodegradation of Toxic and Hazardous Chemicals: Detection and Mineralization

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Microfluidics in Food Processing: Technologies and Applications

Brewing – A Practical Approach

Handbook of Plant-Based Biofuels

The Working Garde Manger

Boosting the Transition to Circular Economy in the Water Sector: Insights from EU Demonstration Case Studies: Current Developments in Biotechnology and Bioengineering