Advances in Food Rheology and Its Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Handbook of Food Process Design

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition

Lentils: Production, Processing Technologies, Products, and Nutritional Profile

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

Glass Transition and Phase Transitions in Food and Biological Materials

Froth!: The Science of Beer

Spirulina in Human Nutrition and Health

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Cooked: A Natural History of Transformation

Handbook of Food and Bioprocess Modeling Techniques

The Craft and Science of Coffee

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

Brewing – A Practical Approach

Novel Food Processing: Effects on Rheological and Functional Properties

The Working Garde Manger

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