Chemical Engineering Industrial Chemistry

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

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

Fats and Oils in Human Nutrition (FAO Food and Nutrition Paper)

By Food and Agriculture Organization of the United Nations

Inulin-Type Fructans: Functional Food Ingredients

By Marcel Roberfroid (Universit? Catholique de Louvain, Brussels, Belgium)

Whole Grains and Health

By Len Marquart (University of Minnesota, USA), David R. Jacobs (University of Minnesota, Graeme H. McIntosh (University of Adelaide, Australia), Kaisa Poutanen (University of Kuopio, Finland), Marla Reicks (University of Minnesota

Functional Foods: The Consumer

By Mike Saltmarsh (Inglehurst Foods Limited, UK), Michele Sadler, British Nutrition Foundation Nutrition Foundation

Iron: Nutritional and physiological significance The Report of the British Nutrition Foundation's Task Force

By The British Nutrition Foundation

Milk Proteins: From Expression to Food

By Mike Boland (Riddet Institute, Massey University - Palmerston North, New Zealand), Harjinder Singh (Riddet Institute, Massey University), Abby Thompson (Riddet Institute, Massey University

Functional Foods 2000 - Conference Proceedings

By Christine Miller, Fiona Angus

The Role of Fats in Human Nutrition

By Fred B. Padley, etc.

Adverse Reactions to Food (British Nutrition Foundation)

By Buttriss Buttriss

Food Antioxidants

By B. J. F. Hudson

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

By Michele Jeanne Sadler (MSJR Associates, UK)

Food Lipids and Health

By Richard E. McDonald, David B. Min

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...

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 as Bioactive Agents

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

Dietary Fiber in Health & Disease

By David Kritchevsky, Charles Bonfield

Guidelines for Sensory Analysis in Food Product Development and Quality Control

By D. Lyon, etc.

Sax's Dangerous Properties of Industrial Materials

By N.Irving Sax, Richard J. Lewis

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 (...