Chemical Engineering Industrial Chemistry

Dictionary of Renewable Resources

By H. Zoebelein

Thermal Properties of Food and Agricultural Materials

By Nuri N. Mohsenin

Agri-Food Quality: An Interdisciplinary Approach

By G Roger Fenwick, Ray L Richards, C Hedley, Santosh Khokhar, J Hautvast

The Potato Crop: The scientific basis for improvement

By P.M. Harris

McCance and Widdowson's The Composition of Foods: 2nd suppl

By Robert Alexander McCance, Elsie M. Widdowson

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

Mccance and Widdowson's the Composition of Food: No 1: Supplement

By R.A. McCance, E.M. Widdowsons

Handbook of Indigenous Fermented Foods, Revised and Expanded

By Keith Steinkraus (Cornell University, Ithaca, New York, USA)

The Preservation of Fruit and Vegetable Food Products

By Donald Holdsworth

Essential Guide to Food Additives

By Mike Saltmarsh

Fat Content and Composition of Animal Products: Proceedings of a Symposium

By Board on Agriculture, National Research Council, Assembly of Life Sciences, Board on Agriculture and Renewable Resources, Food and Nutrition Board

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

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 (...