Food Science

Salt, Sugar, Fat: How the Food Giants Hooked Us

By Michael Moss

Poison on a Plate: Dangers in the Food We Eat and How to Avoid Them

By Richard Lacey

Functional Foods, Cardiovascular Disease and Diabetes

By A Arnoldi (University of Milan, Italy)

Soft Drinks

By Colin Emmins

Concise Encyclopedia of Temperate Tree Fruit

By Suman Singha (University of Connecticut, Storrs, CT, USA), Tara Baugher

Sensory Analysis of Foods

By J. R. Piggott

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

Food and Nutrition Policy in Europe: Proceedings of the Second European Conference on Food and Nutrition Policy, the Hague, 21-24 April 1992

By van der Heij, M.R.H. Loewik, Th. Ockhuizen

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

Fox and Cameron's Food Science, Nutrition & Health

By Michael EJ Lean (The University of Glasgow, UK)

Quality in Stored and Processed Vegetables and Fruit

By P.W. Goodenough, R. K. Atkin

Insect Pheromones and their Use in Pest Management

By P. Howse, J.M. Stevens, Owen T Jones

Nutricines: Food Components in Health and Nutrition

By Clifford A. Adams

Food in the 21st Century: From Science to Sustainable Agriculture

By Mahendra Shah, Maurice Strong, World Bank

A Foodie's Guide to Capitalism

By Eric Holt-Gimenez

Endangered Maize: Industrial Agriculture and the Crisis of Extinction

By Helen Anne Curry

Dictionary of Food Ingredients

By Robert S. Igoe

Yeast Technology

By Gerald Reed, Tilak W. Nagodawithana

Dictionary of Food Microbiology

Microemulsions and Emulsions in Foods

By Donald Cornell (US Department of Agriculture, USA), Magda A. El-Nokaly

Automatic Control of Food Manufacturing Processes

By I. McFarlane

Enzymes in Food Technology

By Robert Whitehurst, Barry A. Law

Sacred Cow, Mad Cow: A History of Food Fears

By Madeleine Ferrieres, Jody Gladding

Sex and Tourism: Journeys of Romance, Love, and Lust

By Kaye Sung Chon, Thomas Bauer, Bob Mckercher

Fats and Oils: Formulating and Processing for Applications

By Richard D. O'Brien (Consultant, Fats and Oils, Schulenburg, Texas, USA)

Linking Research and Marketing Opportunities for Pulses in the 21st Century: Proceedings of the Third International Food Legumes Research Conference

By R. Knight

Functional Foods: Concept to Product

By Glenn R. Gibson, Christine M Williams