Food Science

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

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)

Essential Guide to Food Additives

By Mike Saltmarsh

Yogurt: Science and Technology

By A. Y. Tamime, R. K. Robinson

Inulin-Type Fructans: Functional Food Ingredients

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

Functional Foods: The Consumer

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

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

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

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

Good Housekeeping Calorie Counter: Plus fat, saturated fat, carbs, protein and fibre (Good Housekeeping)

By Good Housekeeping Institute

Feeding African Cities

By Jane I. Guyer

Starters: Chocolate

By Saviour Pirotta

Meat Makes People Powerful: A Global History of the Modern Era

By Wilson J. Warren

Food for Thought

By Craig Donnellan

Food Adulteration: How to Beat it

By London Food Commission

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

Probiotic Dairy Products

By AY Tamime