Thermobacteriology in Food Processing
C. R. (University of Massachusetts and 2 more
Hardback
Not Available
Aspartame
Filer Stegink
Sensory Evaluation of Food
Michael (University of California and 6 more
Food Texture
Howard R. Moskowitz
Trace Minerals in Foods
K. Smith
Omega-3 Fatty Acids in Health and Disease
Lees
Seafood
George M. Pigott and 1 more
Food Processing Operations and Scale-up
Kenneth J. Valentas and 2 more
Volatile Compounds in Foods and Beverages
Henk Maarse
Instrumental Methods for Quality Assurance in Foods
Fung
Acesulfame-k
D. Mayer
The Chemistry and Technology of Pectin
Reginald H. (Cornell University and 3 more
Clostridium Botulinum
Hauschild
Cereals in Breadmaking
Ann-Charlotte Eliasson and 1 more
Enzymes in Food Processing
Tilak (Research and Development and 4 more
Rice Science and Technology
Wayne E Marshall and 1 more
Principles of Enzymology for the Food Sciences
John R. (University of California and 4 more
Analyzing Food for Nutrition Labeling and Hazardous Contaminants
Ike (Kansas State University and 2 more
Evaluation of Seafood Freshness Quality
J. Richard Botta
Handbook of Fruit Science and Technology
D. K. (Utah State University and 2 more
Handbook of Indigenous Fermented Foods, Revised and Expanded
Keith (Cornell University and 3 more
Freezing Effects on Food Quality
Jeremiah
Computerized Control Systems in the Food Industry
Mittal
Techniques for Analyzing Food Aroma
Ray (Belvidere and 2 more
Milk and Dairy Product Technology
Edgar (Consultant and 2 more
Polysaccharide Association Structures in Food
Reginald H. Walter
Coloring of Food, Drugs, and Cosmetics
Gisbert Otterstätter
Complex Carbohydrates in Foods
Susan Sungsoo (NutraSource Inc. and 3 more
International Food Safety Handbook
Vanderheijden
Handbook of Cereal Science and Technology, Revised and Expanded
Karel (Manhattan and 2 more
Handbook of Nutrition and Diet
Babasaheb B. Desai
Wine Microbiology
Claudio Delfini and 1 more
Handbook of Microwave Technology for Food Application
Ashim K. (Cornell University and 4 more
Applied Dairy Microbiology
Elmer H. (University of Wisconsin and 2 more
Transport Properties of Foods
George D. Saravacos and 1 more
Food Additives
A. Larry (College of Agriculture and 3 more
Food Texture and Viscosity
Malcolm (Cornell University and 4 more
Handbook of Food Toxicology
S.S. Deshpande
The Nutrition Transition
Benjamin and 3 more
Food Plant Sanitation
Y. H. (Science Technology System and 3 more
Physical Chemistry of Foods
Pieter Walstra
Extraction Optimization in Food Engineering
Constantina (National Technical University of Athens and 2 more
Food Emulsions
Stig Friberg
Novel Food Processing Technologies
Gustavo V. (Washington State University and 2 more
Food Plant Design
Antonio (Universidad Politecnica de Cartagena and 3 more
Dairy Science and Technology
P. Walstra and 3 more
Food Biotechnology
Kalidas Shetty
Seafood Processing
Vazhiyil Venugopal
Vitamins In Foods
George F.M. Ball
Ingredient Interactions
Anilkumar G. Gaonkar
Radionuclide Concentrations in Food and the Environment
Michael Pöschl and 1 more
Sensory-Directed Flavor Analysis
Ray Marsili
Handbook of Food and Bioprocess Modeling Techniques
Shyam S. Sablani
Listeria, Listeriosis, and Food Safety
Elliot T. (Michigan State University and 2 more
Berry Fruit
Yanyun (Oregon State University and 2 more
Food Plant Economics
Zacharias B. (National Technical University of Athens and 2 more
Fatty Acids in Foods and their Health Implications
Ching Kuang (University of Kentucky and 2 more
Food Safety of Proteins in Agricultural Biotechnology
Bruce G. Hammond
Waste Management for the Food Industries
Ioannis S. (Associate Professor of Food Quality Assurance and Safety & Food Technology and 1 more
Gluten-Free Cereal Products and Beverages
Elke (Dept of Food and Nutritional Sciences and 2 more
Practical Design, Construction and Operation of Food Facilities
J. Peter (Consultant to the Process Industries) Clark
Milk Proteins
Mike (Riddet Institute and 2 more
Statistical Methods in Food and Consumer Research
Maximo C. (Gacula Associates Consulting and 7 more
Kinetic Modeling of Reactions In Foods
Martinus A.J.S. (Wageningen University and 1 more
Starch
James N. (Professor Emeritus of Food Science at Purdue University and 1 more
Industrial Fermentation
Jürgen Krause and 1 more
Olive-Oil Purchase Behaviour
Juan Carlos Gázquez Abad and 2 more
Paperback
Food, Diet, and Health
Raquel Pinho Ferreira Guiné
Practical Food Rheology
Ian T. Norton and 2 more
Authentication of Virgin Olive Oil Using NMR and Isotopic Fingerprinting
M. Rosa Alonso-Salces
Developments in High-Pressure Food Processing
Carl Schaschke
Microbial Interaction in Fermented Beverages
Marta E. Farías
New Topics in Food Engineering
Mariann A. Comeau
Focus on Food Engineering
Robert J. Shreck
Food Engineering
Brendan C. Siegler
Bananas
Alisha E. Cohen
Viscosity of Fruit Juices
I. M. Abdulagatov
Synbiotic Yoghurt
Kasipathy Kailasapathy and 2 more
Bees in Europe and Sustainable Honey Production (BEE SHOP)
Dieter Behrens and 1 more
Food Quality
Daniel A. Medina and 1 more
Away-from-Home Food and Diet Quality
Elizabeth M. Karr
Food Production
Lawrence M. Salander and 1 more
Natural and Processed Substances
Rafiqul Islam
Food Intake
Jane L. Morrison
Milk Production
Boulbaba Rekik
Encyclopedia of Food Science Research
Catherine L. Turner and 1 more
Food Labeling
Remy Jurenas and 1 more
Advances in Food Science and Technology
A. K. Haghi
There's the Beef
Jonathan L. Ruiz
Local Food Systems
William H. Gibson and 1 more
Sensory Evaluation Practices
Herbert (Sensory Consulting Services and 3 more
Natural Products and Their Active Compounds on Disease Prevention
M. Mohamed Essa and 2 more
Soy
Aamir Ahmad
Foodborne Infections and Intoxications
J. Glenn (Director and 2 more
Functional Foods
Aron Robinson and 1 more
Tomatoes
Tadahisa Higashide
Sucrose
Salvatore Magazù
Traditional and Modern Japanese Soy Foods
Takuji Ohyama
Milk Fat
Linda B. Rudd
Processed Foods
Chloe M. Gagne and 1 more
Introduction to Food Engineering
R. Paul Singh and 1 more
Chemical Food Safety and Health
Franco Pedreschi Plasencia and 1 more
Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1
Noboru Motohashi
Risk Management for Food Allergy
Charlotte (National Food Institute and 3 more
Soy Protein
Jon M. Casamides and 1 more
Seeds as Functional Foods and Nutraceuticals
Rosalva Mora-Escobedo and 2 more
Nutraceutical and Functional Food Regulations in the United States and Around the World
Debasis (Professor and 3 more
Cellular and Molecular Mechanisms of Honey Wound Healing
Elia Ranzato and 1 more
Aflatoxins
Adina G. Faulkner
Mushrooms
Grégoire Pesti
Food Fraud and Adulterated Ingredients
Darrell T. Braden
Genetically Engineered Salmon
Diedra P. Tharp
Tropical Fruits - From Cultivation to Consumption and Health Benefits
Svetoslav Dimitrov Todorov and 1 more
Marine Oils
Ioannis Zabetakis
Fundamentals of Food Biotechnology
Byong H. Lee
Handbook of Vegetable Preservation and Processing
Y. H. Hui
Solanum Lycopersicum
Advances in Food Analysis Research
Anita Haynes
Ellagic Acid
Edmund Brewer
David L. Nelson
Polyphenolics
Patricia Clark
Development of Science and Technology of Food Resources
Wenbiao Wu
Dietary Fibre Functionality in Food & Nutraceuticals
Farah Hosseinian and 2 more
Bioactive Peptides
Kathryn Powell
Nutraceuticals
Rakesh Kumar
Legumes for Global Food Security
Alfonso Clemente and 1 more
Stevia
Eric Lyons and 1 more
Knowledge, Technology and Applications of Quinoa (Chenopodium Quinoa) in the Food Industry
Qian Lu and 1 more
Meat and Meat Processing
Derrick B. McCarthy
Inulin
Christian R. Davis
Food Security
Jonathan Webb
Handbook of Olive Oil
Jozef Milos
Handbook of Brewing
Graham G. Stewart
Advanced Technologies for Meat Processing
Fidel Toldrá and 1 more
Olive Oil
Thore Fritjof and 1 more
Cheese Production, Consumption, and Health Benefits
Marta Helena Fernandes Henriques and 1 more
Food Process Engineering and Technology
Zeki (Technion and 2 more
Microbial Contamination of Food Products
Gabriel-Danut Mocanu and 1 more
The Diversified Benefits of Cocoa and Chocolate
Bonifacia Zayas Espinal
Quick and Easy
Marcel Danesi
Secondary Metabolite and Functional Food Components
Shashank Kumar
Differential Scanning Calorimetry
Amy Woods and 1 more
The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy
Elevina Pèrez Sira
Flour
María Dolores Torres Pérez
Seed Oil
Dieu Hong Nguyen Khanh
Food-Drug Interactions
Fernando Ramos
Pomegranate
Rafat A. Siddiqui and 1 more
Cheeses Around the World
Raquel Pinho Ferreira Guiné and 2 more
Seafood Enzymes
Norman F. Haard and 1 more
Food Proteins and Their Applications
Srinivasan (University of Wisconsin and 4 more
Grapevines at a Glance
Josephine Estrada
Wine Science
Ron S. Jackson
Antimicrobials in Food
P. Michael (University of Tennessee and 2 more
Super and Nutraceutical Foods
Sandra Teresita Martín-del-Campo and 2 more
Cajanus Cajan
Donald S. Wilkes
Properties and Uses of Vegetable Oils
Yashvir Singh and 1 more
Phenolic Compounds in Health and Disease
Robert C. Linn
Bioactive Compounds and Their Importance
Gulcin Yildiz
P. Michael Davidson and 2 more
The Produce Contamination Problem
Karl (Rutgers-The State University of New Jersey and 2 more
R. Paul Singh and 3 more
The Cassava Crop
Manuel Villa
Drug Residues in Foods
Nikolaos A. Botsoglou and 1 more
Nondestructive Food Evaluation
Sundaram Gunasekaran
Green Tea
Yukihiko Hara
Handbook of Dough Fermentations
Karel Kulp and 1 more
Genetic Variation in Taste Sensitivity
John Prescott and 1 more
Vitamin E
Ronald R. Eitenmiller and 1 more
Encapsulated and Powdered Foods
Charles Onwulata
Fish Quality Control by Computer Vision
L.-F. Pau and 1 more
Safety of Irradiated Foods
Johannes Friedrich Diehl
Spice Science and Technology
Kenji Hirasa and 1 more
N. F. Haard and 1 more
