Antioxidants in Fruits: Properties and Health Benefits

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Antioxidants in Vegetables and Nuts - Properties and Health Benefits

The Third Plate: Field Notes on the Future of Food

Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology

Food Microbiology: Edition 4

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

Nutraceuticals and Health Care

Spirulina in Human Nutrition and Health

Starch Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus

Cooked: A Natural History of Transformation

Essential Oils: Extraction, Characterization and Applications

The Craft and Science of Coffee

Nanotechnology Interventions in Food Packaging and Shelf Life

Brewing – A Practical Approach

Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration

The Working Garde Manger

Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

A HANDBOOK ON OIL AND FAT TECHNOLOGY