Understanding and Controlling the Microstructure of Complex Foods

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

The Third Plate: Field Notes on the Future of Food

Nanoemulsions: Formulation, Applications, and Characterization

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

Crystallization Processes in Fats and Lipid Systems

Froth!: The Science of Beer

Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption

Spirulina in Human Nutrition and Health

Edible Oleogels: Structure and Health Implications

Cooked: A Natural History of Transformation

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

The Craft and Science of Coffee

Brewing – A Practical Approach

The Working Garde Manger

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

Pond Aquaculture Water Quality Management

The Technology of Cake Making: Edition 6