Objective Food Science & Technology, 3rd Ed.

Canning and Preserving Guide including Recipes (Boxed Set)

The Third Plate: Field Notes on the Future of Food

Rheology and Fracture Mechanics of Foods

Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery

Slim by Design: Mindless Eating Solutions for Everyday Life

Faba Bean: Chemistry, Properties and Functionality

Froth!: The Science of Beer

Enzymes: Novel Biotechnological Approaches for the Food Industry

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

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

Spirulina in Human Nutrition and Health

Essential Fatty Acids: Sources, Processing Effects, and Health Benefits

Cooked: A Natural History of Transformation

Canola: Chemistry, Production, Processing, and Utilization

I'm Just Here for More Food: Food x Mixing + Heat = Baking

Nanotechnological Approaches in Food Microbiology