Chemical Engineering Industrial Chemistry

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

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.

Phytochemicals as Bioactive Agents

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

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 in Nutrition and Health

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

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...

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)

Sweet Talk: The Secret History of Confectionery

By Nicholas Whittaker

Food Technology

By Neil Morris, Oxford Designers and Illustrators

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

By T. Hoholm

Encyclopedia of Physical Science and Technology, Volume 1

By Author M. Unknown

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)

Feeding African Cities

By Jane I. Guyer

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)

Chocolate and Health

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

Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet

By Alan Crozier (University of Glasgow), Mike N. Clifford (University of Surrey), Hiroshi Ashihara (Department of Biology, Ochanomizu University, Tokyo)

Probiotic Dairy Products

By AY Tamime

Improving the Fat Content of Foods

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