Seaweed Sustainability: Food and Non-Food Applications

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Pulse Foods: Processing, Quality and Nutraceutical Applications

The Third Plate: Field Notes on the Future of Food

Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives

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

Food Formulation: Novel Ingredients and Processing Techniques

Froth!: The Science of Beer

Novel Food Fermentation Technologies

Spirulina in Human Nutrition and Health

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects

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

Brewing – A Practical Approach

Sustainable Food Processing

The Working Garde Manger

Ozone in Food Processing