books by subject

Chemical Engineering Industrial Chemistry

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 Antioxidants

By B. J. F. Hudson

Adverse Reactions to Food (British Nutrition Foundation)

By Buttriss Buttriss

The Role of Fats in Human Nutrition

By Fred B. Padley, etc.

Functional Foods 2000 - Conference Proceedings

By Christine Miller, Fiona Angus

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

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

By The British Nutrition Foundation

Functional Foods: The Consumer

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

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