Seaweed Sustainability: Food and Non-Food Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Pulse Foods: Processing, Quality and Nutraceutical Applications

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Food Formulation: Novel Ingredients and Processing Techniques

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

Produce Degradation: Pathways and Prevention

Novel Food Fermentation Technologies

Froth!: The Science of Beer

Fruit Juices: Extraction, Composition, Quality and Analysis

Spirulina in Human Nutrition and Health

Cooked: A Natural History of Transformation

Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction

The Craft and Science of Coffee

Novel Thermal and Non-Thermal Technologies for Fluid Foods

The Working Garde Manger

Sustainable Food Processing

Brewing – A Practical Approach

Engineering Properties of Foods: Edition 4