Seaweed Sustainability: Food and Non-Food Applications

Objective Food Science & Technology, 3rd Ed.

Canning and Preserving Guide including Recipes (Boxed Set)

Novel Food Fermentation Technologies

The Third Plate: Field Notes on the Future of Food

Fruit Juices: Extraction, Composition, Quality and Analysis

Food Formulation: Novel Ingredients and Processing Techniques

Rheology and Fracture Mechanics of Foods

Slim by Design: Mindless Eating Solutions for Everyday Life

Sustainable Food Processing

Froth!: The Science of Beer

Novel Thermal and Non-Thermal Technologies for Fluid Foods

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

Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

Spirulina in Human Nutrition and Health

Ozone in Food Processing

Cooked: A Natural History of Transformation

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

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

Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds