Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Canning and Preserving Guide including Recipes (Boxed Set)

Thermal Behavior of Dispersed Systems

Objective Food Science & Technology, 3rd Ed.

Structure-Function Analysis of Edible Fats: Edition 2

The Third Plate: Field Notes on the Future of Food

Food Microbiology: Edition 4

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

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

Soft Materials: Structure and Dynamics

Spirulina in Human Nutrition and Health

Cocoa Butter and Related Compounds

Cooked: A Natural History of Transformation

Crystallization Processes in Fats and Lipid Systems

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