Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Objective Food Science & Technology, 3rd Ed.

Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry

Canning and Preserving Guide including Recipes (Boxed Set)

Handbook of Food Nanotechnology: Applications and Approaches

The Third Plate: Field Notes on the Future of Food

Thermal Processing of Food Products by Steam and Hot Water: Unit Operations and Processing Equipment in the Food Industry

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

Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry

Froth!: The Science of Beer

High-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry

Spirulina in Human Nutrition and Health

Emerging Thermal Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Cooked: A Natural History of Transformation

The Craft and Science of Coffee

Spray Drying Encapsulation of Bioactive Materials

Brewing – A Practical Approach

Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry

The Working Garde Manger