Chemical Engineering Industrial Chemistry

Management of Food and Beverage Operations

By Jack D Ninemeier

Sanitary Techniques in Food Service

By Karla Longree, Gertrude G. Blaker

Food Antioxidants

By B. J. F. Hudson

Why Calories Count: From Science to Politics

By Marion Nestle, Malden Nesheim

Food Health: Nutrition, Technology, and Public Health

By Janet Chrzan, John Brett

Molecular Basis Of Human Nutrition

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

Lipid Biochemistry: An Introduction

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

Sonochemistry

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

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)

Plants: Diet and Health

By Gail Goldberg

Food for Thought

By Craig Donnellan

Feeding African Cities

By Jane I. Guyer

Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e

By Paul R. Dittmer (New Hampshire College), J. Desmond Keefe (Southern New Hampshire University)

Encyclopedia of Physical Science and Technology, Volume 1

By Author M. Unknown

The Contrary Forces of Innovation: An Ethnography of Innovation in the Food Industry

By T. Hoholm

Food Technology

By Neil Morris, Oxford Designers and Illustrators

Sweet Talk: The Secret History of Confectionery

By Nicholas Whittaker

Handbook of Food Proteins

By Glyn O. Phillips (Chairman, Phillips Hydrocolloid Research Ltd, UK), Peter A. Williams (Professor of Polymer and Colloid Chemistry, and Director of the Centre for Water Soluble Polymers at Wrexham Glyndwr University)

Phytochemicals: A New Paradigm

By Wayne R. Bidlack (California State Polytechnic University, Pomona, USA), Stanley T. Omaye (University of Nevada, Reno, Mark S. Meskin (California State Polytechnic University, Debra K.W. Topham (Nutrilite Division of Access Business...

Phytochemicals in Nutrition and Health

By Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Stanley T. Omaye

Phytochemicals: Mechanisms of Action

By Mark S. Meskin (California State Polytechnic University, Pomona, USA), Wayne R. Bidlack (California State Polytechnic University, Audra J. Davies, Douglas S. Lewis (California State University, California USA), R. Keith Randolph (...

Phytochemicals as Bioactive Agents

By Wayne R. Bidlack, Stanley T. Omaye, Mark S. Meskin, Debra K.W. Topham

Guidelines for Sensory Analysis in Food Product Development and Quality Control

By D. Lyon, etc.

Dietary Fiber in Health & Disease

By David Kritchevsky, Charles Bonfield

Light Foods: An Assessment of Their Psychological, Sociocultural, Physiological, Nutritional and Safety Aspects

By J. Leathwood, Ilsi Europe, Peter Leathwood, J. Louis-Sylvestre, J.-P. Mareschi

Food Lipids and Health

By Richard E. McDonald, David B. Min

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 1

By Michele Jeanne Sadler (MSJR Associates, UK)

Food Values of Portions Commonly Used

By Anna De Planter Bowes, Charles Frederick Church, Helen Nichols Church

The Fortification of Yellow Fats with Vitamins A and D: Report of the Working Group on the Fortification of Yellow Fats

By H.M. Hodkinson, Donald Acheson, Committee on Medical Aspects of Food Policy

The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea

By Alex LaGory, Hannah Crum, Sandor Ellix Katz