Seaweed Sustainability: Food and Non-Food Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Novel Food Fermentation Technologies

The Third Plate: Field Notes on the Future of Food

Fruit Juices: Extraction, Composition, Quality and Analysis

Food Formulation: Novel Ingredients and Processing Techniques

Food Microbiology: Edition 4

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

Sustainable Food Processing

Spirulina in Human Nutrition and Health

Novel Thermal and Non-Thermal Technologies for Fluid Foods

Cooked: A Natural History of Transformation

Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

The Craft and Science of Coffee

Ozone in Food Processing

Brewing – A Practical Approach

Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds

The Working Garde Manger

A HANDBOOK ON OIL AND FAT TECHNOLOGY