Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Canning and Preserving Guide including Recipes (Boxed Set)

Structure-Function Analysis of Edible Fats: Edition 2

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Slim by Design: Mindless Eating Solutions for Everyday Life

Soft Materials: Structure and Dynamics

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

Crystallization Processes in Fats and Lipid Systems

Froth!: The Science of Beer

Physical Properties of Lipids

Spirulina in Human Nutrition and Health

Cooked: A Natural History of Transformation

I'm Just Here for More Food: Food x Mixing + Heat = Baking

The Craft and Science of Coffee

Glossary of Dairy Technology

Brewing – A Practical Approach

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers