Chemical Engineering Industrial Chemistry

From Molecules to Crystallizers: An Introduction to Crystallization

By John Garside (, Chemical Engineering Department, UMIST), Roger Davey (

Perry's Chemical Engineers' Handbook, Eighth Edition

By Don Green, Robert Perry

Introductory Chemical Engineering Thermodynamics

By J. Richard Elliott, Carl T. Lira

Sacred Cow, Mad Cow: A History of Food Fears

By Madeleine Ferrieres, Jody Gladding

Food Protein Sources

By N. W. Pirie

Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair

By Carlo Petrini, Alice Waters, Clara Furlan, Jonathan Hunt

Coffee: Botany, Biochemistry

By M. N. Clifford, K. C. Willson

Process Vessels Subject to Explosion Risk: Design Guidelines for the Pressure Rating of Weak Process Vessels Subject to Explosion Risk

By Stan Pilkington

Foods & Nutrition Encyclopedia I to Z, 2nd Edition, Volume 2

By Marion Eugene Ensminger (Agriservices Foundation, Clovis, California, USA), Audrey H. Ensminger (Agriservices Foundation

Chocolate and Health

By Rodolfo Paoletti, Andrea Poli, Ario Conti, Francesco Visioli

Food for Thought

By Craig Donnellan

Plants: Diet and Health

By Gail Goldberg

Heat Transfer

By R. H. S. Winterton (Senior Lecturer in Mechanical Engineering, School of Manufacturing and Mechanical Engineering, Senior Lecturer in Mechanical Engineering, University of Birmingham)

Sonochemistry

By Timothy J. Mason (Professor, Sonochemistry Centre, Professor, Coventry University)

Lipid Biochemistry: An Introduction

By Michael I. Gurr, John L. Harwood, Keith N. Frayn

Molecular Basis Of Human Nutrition

By Tom Sanders (Kings College, London, UK), Peter Emery (King's College

Food Health: Nutrition, Technology, and Public Health

By Janet Chrzan, John Brett

Why Calories Count: From Science to Politics

By Marion Nestle, Malden Nesheim

Food Adulteration: How to Beat it

By London Food Commission

Molecular Quantum Electrodynamics

By D. P. Craig

Hobbs' Food Poisoning and Food Hygiene

By Jim McLauchlin, Christine Little, Betty C. Hobbs

McCance and Widdowson's The Composition of Foods: Seventh Summary Edition

By Paul Finglas (Institute of Food Research), Mark Roe (Institute of Food Research), Hannah Pinchen (Institute of Food Research, UK), Rachel Berry (Institute of Food Research, Susan Church (Food Standards Agency)

E FOR ADDITIVES (Completely Revised Bestselling Number Guide)

By Maurice Hanssen, Hanssen

Gas Chromatography: A Practical Approach

By P. J. Baugh (Senior Lecturer, University of Salford)

Azeotropic Data

By Jurgen Gmehling, etc., Jochen Menke, Kai Fischer, Jorg Krafczyk

Infrared Spectral Interpretation: A Systematic Approach

By Brian C. Smith

Chiral Intermediates

By Cynthia A. Challener

Design and Processing of Particulate Products

By Jim Litster (University of Sheffield)

Chiral Drugs

By Cynthia A. Challener

Improving the Fat Content of Foods

By C Williams (University of Reading), J Buttriss (British Nutrition Foundation, UK)