Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Canning and Preserving Guide including Recipes (Boxed Set)

Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

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

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Spirulina in Human Nutrition and Health

Edible Oleogels: Structure and Health Implications

Cooked: A Natural History of Transformation

Cocoa Butter and Related Compounds

The Craft and Science of Coffee

Self-Assembled Supramolecular Architectures: Lyotropic Liquid Crystals

Brewing – A Practical Approach

The Working Garde Manger

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

A HANDBOOK ON OIL AND FAT TECHNOLOGY

Pond Aquaculture Water Quality Management

Understanding and Controlling the Microstructure of Complex Foods