Emerging Technologies for the Food Industry: Volume 3: ICT Applications and Future Trends in Food Processing

Objective Food Science & Technology, 3rd Ed.

Canning and Preserving Guide including Recipes (Boxed Set)

Conductive Hydro Drying of Foods: Principles and Applications

The Third Plate: Field Notes on the Future of Food

Handbook of Drying for Dairy Products

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

Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds

Froth!: The Science of Beer

Liposomal Encapsulation in Food Science and Technology

Spirulina in Human Nutrition and Health

Food Nanotechnology: Principles and Applications

Cooked: A Natural History of Transformation

Handbook of Millets - Processing, Quality, and Nutrition Status

The Craft and Science of Coffee

Nanotechnology for Sustainable Food Packaging

Brewing – A Practical Approach

Non-Thermal Technologies for the Food Industry: Advances and Regulations

The Working Garde Manger

Unit Operations in Food Grain Processing