Industrial Chemistry & Manufacturing Technologies

Chiral Intermediates

By Cynthia A. Challener

Design and Processing of Particulate Products

By Jim Litster (University of Sheffield)

Chiral Drugs

By Cynthia A. Challener

Sweet Talk: The Secret History of Confectionery

By Nicholas Whittaker

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)

Food Adulteration: How to Beat it

By London Food Commission

Intermetallic Compounds: Structural Applications of

By JH Westbrook

Beer in Health and Disease Prevention

By Victor R Preedy, BSc, PhD, DSC, FRSB, FRSPH, FRCPath, FRSC (Professor, Department of Clinical Biochemistry, King's College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King's College London, UK Visiting Professor, Un...

Handbook of Dairy Foods and Nutrition

By Gregory D. Miller, Judith K. Jarvis, Lois D. McBean

Improving the Fat Content of Foods

By C Williams (University of Reading), J Buttriss (British Nutrition Foundation, UK)

Probiotic Dairy Products

By AY Tamime

Chocolate and Health

By Rodolfo Paoletti, Andrea Poli, Ario Conti, Francesco Visioli

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)

Encyclopedia of Physical Science and Technology, Volume 1

By Author M. Unknown

Feeding African Cities

By Jane I. Guyer

Fashion Marketing: Contemporary Issues

By Dr. Tony Hines, Margaret Bruce