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.

Thermal Behavior of Dispersed Systems

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

Edible Oleogels: Structure and Health Implications

Spirulina in Human Nutrition and Health

Cocoa Butter and Related Compounds

Cooked: A Natural History of Transformation

Self-Assembled Supramolecular Architectures: Lyotropic Liquid Crystals

The Craft and Science of Coffee

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