Handbook of Drying of Vegetables and Vegetable Products

Canning and Preserving Guide including Recipes (Boxed Set)

Fundamentals of 3D Food Printing and Applications

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

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

Whey Proteins: From Milk to Medicine

Froth!: The Science of Beer

Formal Methods and Software Engineering: 23rd International Conference on Formal Engineering Methods, ICFEM 2022, Madrid, Spain, October 24–27, 2022, Proceedings

Spirulina in Human Nutrition and Health

Engineering Plant-Based Food Systems

Cooked: A Natural History of Transformation

Nanocarbon Electronics

The Craft and Science of Coffee

Nano-Bio Probe Design and Its Application for Biochemical Analysis

The Working Garde Manger

Handbook of Food Science and Technology 1: Food Alteration and Food Quality

Brewing – A Practical Approach

Handbook of Food Science and Technology 3: Food Biochemistry and Technology