Food Science

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 Flavorings: 1991

By Philip R. Ashurst

Food: The Definitive Guide

By Davies, Jill, Coultate, Tom P.

The Science and Commerce of Whisky

By Ian Buxton, Paul S Hughes

New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers

By Gregory J. Noonan

The Taste of Beer: A Guide to Appreciating the Great Beers of the World

By Roger Protz

Whey Processing, Functionality and Health Benefits

By C Onwulata

Sugars and Sweeteners

By Norman Kretchmer (Berkeley, CA)

Handbook of Food Processing Equipment

By George D. Saravacos, Athanasios Kostaropoulos

Wiley Encyclopedia of Food Science and Technology, 4 Volume Set

By Frederick J. Francis (University of Massachusetts, Amherst, Massachusetts)

The Art of Fermentation: New York Times Bestseller

By Sandor Ellix Katz, Michael Pollan

Why the French Hate Us: The Fight to Save Australian Wine

By Campbell Mattinson

Food Technology Glossary

By Jenny Ridgwell