|  | | Narziß, Ludwig
Abriss der Bierbrauerei
ISBN 978-3-527-31035-7
Beckley, Jacqueline H. / Foley, M. Michele / Topp, Elizabeth J. / Huang, Jack C. / Prinyawiwatkul, Witoon (eds.)
Accelerating New Food Product Design and Development
ISBN 978-0-8138-0809-3
Britz, Trevor / Robinson, Richard K. (eds.)
Advanced Dairy Science and Technology
ISBN 978-1-4051-3618-1
McCleary, Barry / Prosky, Leon (eds.)
Advanced Dietary Fibre Technology
ISBN 978-0-632-05634-7
Smithers, Geoffrey W. / Augustin, Mary Ann (eds.)
Advances in Dairy Ingredients
ISBN 978-0-8138-2395-9
Nollet, L. eo M. L. / Toldrá, Fidel / Hui, Y. H. (eds.)
Advances in Food Diagnostics
ISBN 978-0-8138-2221-1
Thomas, Sabu / Iturriaga, Laura B. / Ribotta, Pablo Daniel / P. M., Visakh (eds.)
Advances in Food Science and Technology
Volume 1
ISBN 978-1-118-12102-3
Tewari, Gaurav / Juneja, Vijay (eds.)
Advances in Thermal and Non-Thermal Food Preservation
ISBN 978-0-8138-2968-5
Buttriss, Judy / BNF (British Nutrition Foundation) (eds.)
Adverse Reactions to Food
The Report of a British Nutrition Foundation Task Force
ISBN 978-0-632-05547-0
Boye, Joyce I. / Godefroy, Samuel Benrejeb
Allergen Management in the Food Industry
ISBN 978-0-470-22735-0
Multon, J.-L. (ed.)
Analysis and Control Methods for Food and Agricultural Products, 4 Volume Set
ISBN 978-0-471-19260-2
Xu, Zhimin / Howard, Luke R.
Analysis of Antioxidant-Rich Phytochemicals
ISBN 978-0-8138-2391-1
Kiceniuk, Joe W. / Ray, S. (eds.)
Analysis of Contaminants in Edible Aquatic Resources
ISBN 978-0-471-18565-9
Nollet, L. eo M. L. (ed.)
Analysis of Endocrine Disrupting Compounds in Food
ISBN 978-0-8138-1816-0
Multon, J.-L. (ed.)
Analysis of Food Constituents
ISBN 978-0-471-18966-4
Schuck, Pierre / Jeantet, Romain / Dolivet, Anne
Analytical Methods for Food and Dairy Powders
ISBN 978-0-470-65598-6
Linden, G. (ed.)
Analytical Techniques for Foods and Agricultural Products
ISBN 978-0-471-18609-0
Ulvskov, Peter
Annual Plant Reviews, Volume 41, Plant Polysaccharides
Biosynthesis and Bioengineering
ISBN 978-1-4051-8172-3
Lagaron, Jose Maria / Ocio, Maria Jose / Lopez-Rubio, Amparo
Antimicrobial Polymers
ISBN 978-0-470-59822-1
Cirilo, Giuseppe / Iemma, Francesca (eds.)
Antioxidant Polymers
Synthesis, Properties, and Applications
ISBN 978-1-118-20854-0
Decker, Eric A. / Faustman, Cameron / Lopez-Bote, Clemente J. (eds.)
Antioxidants in Muscle Foods
Nutritional Strategies to Improve Quality
ISBN 978-0-471-31454-7
Smith, Peter
Applications of Fluidization to Food Processing
ISBN 978-0-632-06456-4
Li-Chan, Eunice / Chalmers, John M. / Griffiths, Peter (eds.)
Applications of Vibrational Spectroscopy in Food Science
ISBN 978-0-470-74299-0
Sastry, Sudhir K. / Cornelius, Bill D.
Aseptic Processing of Foods Containing Solid Particulates
ISBN 978-0-471-36359-0
Hou, Gary G.
Asian Noodles
Science, Technology, and Processing
ISBN 978-0-470-17922-2
Sheward, Erica
Aviation Food Safety
ISBN 978-1-4051-1581-0
Wassenaar, Trudy M.
Bacteria
The Benign, the Bad, and the Beautiful
ISBN 978-1-118-10766-9
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
6 Volume Set
ISBN 978-0-471-38460-1
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 6: Industrial and Consumer Nonedible Products from Oils and Fats
ISBN 978-0-471-38546-2
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 5: Edible Oil and Fat Products. Processing Technology
ISBN 978-0-471-38548-6
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 4: Edible Oil and Fat Products. Products and Applications
ISBN 978-0-471-38549-3
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 3: Edible Oil and Fat Products. Specialty Oils and Oil Products , Part 2
ISBN 978-0-471-38550-9
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 2: Edible Oil and Fat Products. Edible Oils, Part 1
ISBN 978-0-471-38551-6
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
Volume 1: Edible Oil and Fat Products. Chemistry, Properties, and Health Effects
ISBN 978-0-471-38552-3
Cauvain, Stanley P. / Young, Linda S.
Baked Products
Science, Technology and Practice
ISBN 978-1-4051-2702-8
Cauvain, Stanley P. / Young, Linda S.
Bakery Food Manufacture and Quality
Water Control and Effects
ISBN 978-1-4051-7613-2
Hui, Y. H. / Corke, Harold / De Leyn, Ingrid / Nip, Wai-Kit / Cross, Nanna A. (eds.)
Bakery Products
Science and Technology
ISBN 978-0-8138-0187-2
Newman, Rosemary K. / Newman, C. Walter
Barley for Food and Health
Science, Technology, and Products
ISBN 978-0-470-10249-7
Asadi, Mosen
Beet-Sugar Handbook
ISBN 978-0-471-76347-5
Bagchi, Manashi / Moriyama, Hiroyoshi / Shahidi, Fereidoon
Bio-Nanotechnology
A Revolution in Food, Biomedical and Health Sciences
ISBN 978-0-470-67037-8
Park, Young W. (ed.)
Bioactive Components in Milk and Dairy Products
ISBN 978-0-8138-1982-2
Gilbert, John / Senyuva, Hamide (eds.)
Bioactive Compounds in Foods
ISBN 978-1-4051-5875-6
Mine, Yoshinori / Li-Chan, Eunice / Jiang, Bo (eds.)
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
ISBN 978-0-8138-1311-0
Godon, B. (ed.)
Bioconversion of Cereal Products
ISBN 978-0-471-18842-1
Blaschek, Hans P. / Wang, Hua H. / Agle, Meredith E. (eds.)
Biofilms in the Food Environment
ISBN 978-0-8138-2058-3
Brown, Robert C.
Biorenewable Resources
Engineering New Products from Agriculture
ISBN 978-0-8138-2263-1
Havkin-Frenkel, Daphna / Belanger, Faith (eds.)
Biotechnology in Flavor Production
ISBN 978-1-4051-5649-3
Mozzi, Fernanda / Raya, Rául R. / Vignolo, Graciela M. (eds.)
Biotechnology of Lactic Acid Bacteria
Novel Applications
ISBN 978-0-8138-1583-1
Boulton, Christopher M. / Quain, David
Brewing Yeast and Fermentation
ISBN 978-1-4051-5268-6
Tamime, A. Y. (ed.)
Brined Cheeses
ISBN 978-1-4051-2460-7
Harrison, Tia
Butchery and Sausage-Making For Dummies
ISBN 978-1-118-37494-8
Kaletunç, Gönül (ed.)
Calorimetry in Food Processing
Analysis and Design of Food Systems
ISBN 978-0-8138-1483-4
Bell, Chris / Kyriakides, Alec
Campylobacter
A practical approach to the organism and its control in foods
ISBN 978-1-4051-5628-8
Chen, James C. P. / Chou, Chung Chi
Cane Sugar Handbook
A Manual for Cane Sugar Manufacturers and Their Chemists
ISBN 978-0-471-53037-4
Turner, Terence A. (ed.)
Canmaking for Can Fillers
ISBN 978-1-84127-220-7
Steen, David / Ashurst, Philip R. (eds.)
Carbonated Soft Drinks
Formulation and Manufacture
ISBN 978-1-4051-3435-4
British Nutrition Foundation
Cardiovascular Disease
Diet, Nutrition and Emerging Risk Factors (The Report of the British Nutrition Foundation Task Force)
ISBN 978-1-4051-0166-0
Yu, Liangli L. / Tsao, Rong / Shahidi, Fereidoon (eds.)
Cereals and Pulses
Nutraceutical Properties and Health Benefits
ISBN 978-0-8138-1839-9
McGlinchey, Don
Characterisation of Bulk Solids
ISBN 978-1-4051-1624-4
Culture Magazine, C. / Miller, Laurel / Skinner, Thalassa
Cheese For Dummies
ISBN 978-1-118-09939-1
Wang, Jian / MacNeil, James D. / Kay, Jack F. (eds.)
Chemical Analysis of Antibiotic Residues in Food
ISBN 978-0-470-49042-6
Riviere, Jim E.
Chemical Food Safety
A Scientist's Perspective
ISBN 978-0-8138-0254-1
Ashurst, Philip R. (ed.)
Chemistry and Technology of Soft Drinks and Fruit Juices
ISBN 978-1-4051-2286-3
Grivetti, Louis E. / Shapiro, Howard-Yana
Chocolate
History, Culture, and Heritage
ISBN 978-0-470-12165-8
Afoakwa, Emmanuel Ohene
Chocolate Science and Technology
ISBN 978-1-4051-9906-3
Sawamura, Masayoshi (ed.)
Citrus Essential Oils
Flavor and Fragrance
ISBN 978-0-470-37218-0
Tamime, A. Y. (ed.)
Cleaning-in-Place
Dairy, Food and Beverage Operations
ISBN 978-1-4051-5503-8
Bell, Chris / Kyriakides, Alec
Clostridium Botulinum
A Practical Approach to the Organism and its Control in Foods
ISBN 978-0-632-05521-0
Chu, Yi-Fang (ed.)
Coffee
Emerging Health Effects and Disease Prevention
ISBN 978-0-470-95878-0
Flament, Ivon
Coffee Flavor Chemistry
ISBN 978-0-471-72038-6
Wintgens, Jean Nicolas (ed.)
Coffee: Growing, Processing, Sustainable Production
A Guidebook for Growers, Processors, Traders, and Researchers
ISBN 978-3-527-33253-3
Nunes, Maria Cecilia do Nascimento
Color Atlas of Postharvest Quality of Fruits and Vegetables
ISBN 978-0-8138-1752-1
Moskowitz, Howard R. / Porretta, Sebastiano / Silcher, Matthias
Concept Research in Food Product Design and Development
ISBN 978-0-8138-2424-6
Mohos, Ferenc
Confectionery and Chocolate Engineering
Principles and Applications
ISBN 978-1-4051-9470-9
Tamime, A. Y. (ed.)
Dairy Fats and Related Products
ISBN 978-1-4051-5090-3
Chandan, Ramesh C. / Kilara, Arun (eds.)
Dairy Ingredients for Food Processing
ISBN 978-0-8138-1746-0
Robinson, Richard K. (ed.)
Dairy Microbiology Handbook
ISBN 978-0-471-38596-7
Tamime, A. Y. (ed.)
Dairy Powders and Concentrated Products
ISBN 978-1-4051-5764-3
Chandan, Ramesh C. / Kilara, Arun / Shah, Nagendra (eds.)
Dairy Processing and Quality Assurance
ISBN 978-0-8138-2756-8
Prentice, James H.
Dairy Rheology
A Concise Guide
ISBN 978-0-471-18814-8
Hui, Y. H. (ed.)
Dairy Science & Technology Handbook
Applications Science, Technology and Engineering, Volume 3
ISBN 978-0-470-12708-7
Hui, Y. H. (ed.)
Dairy Science and Technology Handbook
Volumes I, II + III
ISBN 978-0-471-18797-4
Hui, Y. H. (ed.)
Dairy Science and Technology Handbook
Principles and Properties, Volume 1
ISBN 978-0-470-12706-3
Hui, Y. H. (ed.)
Dairy Science and Technology Handbook
Product Manufacturing, Volume 2
ISBN 978-0-470-12707-0
Cogan, T. M. / Accolas, J.-P. (eds.)
Dairy Starter Cultures
ISBN 978-0-471-18584-0
Hui, Y. H.
Data Sourcebook for Food Scientists and Technologists
ISBN 978-0-471-18780-6
Gomez-Lopez, Vicente M. (ed.)
Decontamination of Fresh and Minimally Processed Produce
ISBN 978-0-8138-2384-3
Balaban, Murat O. / Ferrentino, Giovanna (eds.)
Dense Phase Carbon Dioxide
Food and Pharmaceutical Applications
ISBN 978-0-8138-0649-5
Gacula, Maximo C.
Design and Analysis of Sensory Optimization
ISBN 978-0-917678-31-8
Giles, Geoff A. (ed.)
Design and Technology of Packaging Decoration for the Consumer Market
ISBN 978-1-84127-106-4
De Rovira, Dolf S.
Dictionary of Flavors
ISBN 978-0-8138-2135-1
Narziß, Ludwig / Back, Werner
Die Bierbrauerei
Band 1: Die Technologie der Malzbereitung, Band 2: Die Technologie der Würzebereitung
ISBN 978-3-527-31776-9
Narziß, Ludwig / Back, Werner
Die Bierbrauerei
Band 1: Die Technologie der Malzbereitung
ISBN 978-3-527-32532-0
Narziß, Ludwig / Back, Werner
Die Bierbrauerei
Band 2: Die Technologie der Würzebereitung
ISBN 978-3-527-32533-7
Summers, James L.
Dietary Supplement Labeling Compliance Review
ISBN 978-0-8138-0437-8
Summers, James L.
Dietary Supplement Labeling Compliance Review
ISBN 978-0-8138-0426-2
Carr, Timothy
Discovering Nutrition
ISBN 978-0-632-04564-8
Shahidi, Fereidoon
Dried Fruits
Phytochemicals and Health Effects
ISBN 978-0-8138-1173-4
Siddiq, Muhammad / Uebersax, Mark A. (eds.)
Dry Beans and Pulses
Production, Processing and Nutrition
ISBN 978-0-8138-2387-4
van't Land, C. M.
Drying in the Process Industry
ISBN 978-0-470-13117-6
Chen, Xiao Dong / Mujumdar, Arun S. (eds.)
Drying Technologies in Food Processing
ISBN 978-1-4051-5763-6
Bell, Chris / Kyriakides, Alec
E. Coli
A Practical Approach to the Organism and its Control in Foods
ISBN 978-0-7514-0462-3
Mine, Yoshinori (ed.)
Egg Bioscience and Biotechnology
ISBN 978-0-470-03998-4
Watson, Ronald Ross (ed.)
Eggs and Health Promotion
ISBN 978-0-8138-2798-8
Whitehurst, Robert J. (ed.)
Emulsifiers in Food Technology
ISBN 978-1-4051-1802-6
Tadros, Tharwat F. (ed.)
Emulsion Science and Technology
ISBN 978-3-527-32525-2
Lakkis, Jamileh M. (ed.)
Encapsulation and Controlled Release Technologies in Food Systems
ISBN 978-0-8138-2855-8
Moffat, Colin F. / Whittle, Kevin J. (eds.)
Environmental Contaminants in Food
ISBN 978-1-85075-921-8
Nemerow, Nelson L. / Agardy, Franklin J. / Salvato, Joseph A.
Environmental Engineering
Prevention and Response to Water-, Food-, Soil-, and Air-borne Disease and Illness
ISBN 978-0-470-08304-8
Whitehurst, Robert J. / Van Oort, Maarten (eds.)
Enzymes in Food Technology
ISBN 978-1-4051-8366-6
Tucker, Gary S. / Featherstone, Susan
Essentials of Thermal Processing
ISBN 978-1-4051-9058-9
Botta, J. R.
Evaluation of Seafood Freshness Quality
ISBN 978-0-471-18580-2
Moscicki, Leszek (ed.)
Extrusion-Cooking Techniques
Applications, Theory and Sustainability
ISBN 978-3-527-32888-8
Mondello, Luigi
FAMEs Fatty Acid Methyl Esters
Mass Spectral Database
ISBN 978-1-118-14394-0
Tamime, A. Y. (ed.)
Fermented Milks
ISBN 978-0-632-06458-8
Bratt, Les
Fish Canning Handbook
ISBN 978-1-4051-8099-3
Rossell, Barry (ed.)
Fish Oils
ISBN 978-1-905224-63-0
Hall, George
Fish Processing
Sustainability and New Opportunities
ISBN 978-1-4051-9047-3
Rehbein, Hartmut / Oehlenschlager, Jorg (eds.)
Fishery Products
Quality, Safety and Authenticity
ISBN 978-1-4051-4162-8
Davies, Neal M. / Yáñez, Jaime A. (eds.)
Flavonoid Pharmacokinetics
Methods of Analysis, Preclinical and Clinical Pharmacokinetics, Safety, and Toxicology
ISBN 978-0-470-57871-1
Taylor, Andrew J. / Roberts, Deborah D. (eds.)
Flavor Perception
ISBN 978-1-4051-1627-5
Ziegler, Herta (ed.)
Flavourings
Production, Composition, Applications, Regulations
ISBN 978-3-527-31406-5
Street, C. A.
Flour Confectionery Manufacture
ISBN 978-0-471-19817-8
Smith, Jim / Hong-Shum, Lily
Food Additives Data Book
ISBN 978-1-4051-9543-0
Liu, Sean X.
Food and Agricultural Wastewater Utilization and Treatment
ISBN 978-0-8138-1423-0
Coles, Richard / Kirwan, Mark J.
Food and Beverage Packaging Technology
ISBN 978-1-4051-8910-1
Institute of Food Science andTechnology / Manning, Louise
Food and Drink - Good Manufacturing Practice
A Guide to its Responsible Management (GMP6)
ISBN 978-1-118-31820-1
Dunford, Nurhan T.
Food and Industrial Bioproducts and Bioprocessing
ISBN 978-0-8138-2105-4
Morris, Scott A.
Food and Package Engineering
ISBN 978-0-8138-1479-7
Simpson, Benjamin K. / Nollet, Leo M. L / Toldrá, Fidel / Benjakul, Soottawat / Paliyath, Gopinadhan / Hui, Y. H. (eds.)
Food Biochemistry and Food Processing
ISBN 978-0-8138-0874-1
Tucker, Gary S. (ed.)
Food Biodeterioration and Preservation
ISBN 978-1-4051-5417-8
Hui, Y. H. / Khachatourians, George G. (eds.)
Food Biotechnology
Microorganisms
ISBN 978-0-471-18570-3
Larousse, Jean / Brown, Bruce E. (eds.)
Food Canning Technology
ISBN 978-0-471-18610-6
Wrolstad, Ronald E.
Food Carbohydrate Chemistry
ISBN 978-0-8138-2665-3
Miller, Dennis D.
Food Chemistry
A Laboratory Manual
ISBN 978-0-471-17543-8
Emerton, Victoria (ed.)
Food Colours
Leatherhead Ingredients Handbook
ISBN 978-1-905224-44-9
Taylor, Andrew J. / Linforth, Robert
Food Flavour Technology
ISBN 978-1-4051-8543-1
Smith, Drew
Food Industry and the Internet
Making Real Money in the Virtual World
ISBN 978-0-632-05753-5
Molins, Ricardo (ed.)
Food Irradiation
Principles and Applications
ISBN 978-0-471-35634-9
Sommers, Christopher H. / Fan, Xuetong (eds.)
Food Irradiation Research and Technology
ISBN 978-0-8138-0209-1
Summers, James L. / Campbell, Elizabeth J. (Betty)
Food Labeling Compliance Review
ISBN 978-0-8138-2181-8
Bhandari, Bhesh
Food Materials Science and Engineering
ISBN 978-1-4051-9922-3
Doyle, Michael P. / Buchanan, Robert L.
Food Microbiology
Fundamentals and Frontiers
ISBN 978-1-55581-626-1
Yousef, Ahmed E. / Carlstrom, Carolyn
Food Microbiology
A Laboratory Manual
ISBN 978-0-471-39105-0
Montville, Thomas J.
Food Microbiology
An Introduction
ISBN 978-1-55581-636-0
Cullen, P. J. (ed.)
Food Mixing
Principles and Applications
ISBN 978-1-4051-7754-2
Chen, Jianshe / Engelen, Lina
Food Oral Processing
Fundamentals of Eating and Sensory Perception
ISBN 978-1-4443-3012-0
Bureau, G. / Multon, J.-L. (eds.)
Food Packaging Technology
Volumes 1 and 2
ISBN 978-0-471-18604-5
Bureau, G. / Multon, J.-L. (eds.)
Food Packaging Technology
Volume 1
ISBN 978-0-471-18641-0
Bureau, G. / Multon, J.-L. (eds.)
Food Packaging Technology
Volume 2
ISBN 978-0-471-18642-7
Sharma, Shri K. / Mulvaney, Steven J. / Rizvi, Syed S. H.
Food Process Engineering
Theory and Laboratory Experiments
ISBN 978-0-471-32241-2
Connor, John M. / Schiek, William A.
Food Processing
An Industrial Powerhouse in Transition
ISBN 978-0-471-15515-7
Smith, J. Scott / Hui, Y. H. (eds.)
Food Processing
Principles and Applications
ISBN 978-0-8138-1942-6
Brennan, James G. / Grandison, Alistair S. (eds.)
Food Processing Handbook
ISBN 978-3-527-32468-2
Nakai, Shuryo / Modler, H. Wayne (eds.)
Food Proteins
Processing Applications
ISBN 978-0-471-29785-7
Nakai, Shuryo / Modler, H. Wayne (eds.)
Food Proteins
Properties and Characterization
ISBN 978-0-471-18614-4
Fortin, Neal D.
Food Regulation
Law, Science, Policy, and Practice
ISBN 978-0-470-12709-4
Shaw, Ian C.
Food Safety
The Science of Keeping Food Safe
ISBN 978-1-4443-3722-8
Entis, Phyllis
Food Safety
Old Habits and New Perspectives
ISBN 978-1-55581-417-5
Hubbert, William T. / Hagstad, Harry V. / Spangler, Elizabeth / Hinton, Michael H. / Hughes, Keith L.
Food Safety and Quality Assurance
Foods of Animal Origin
ISBN 978-0-8138-0714-0
Wallace, Carol / Sperber, William / Mortimore, Sara E.
Food Safety for the 21st Century
Managing HACCP and Food Safety throughout the Global Supply Chain
ISBN 978-1-4051-8911-8
Schmidt, Ronald H. / Rodrick, Gary E.
Food Safety Handbook
ISBN 978-0-471-21064-1
Kanduri, Laxman / Eckhardt, Ronald A.
Food Safety in Shrimp Processing
A Handbook for Shrimp Processors, Importers, Exporters and Retailers
ISBN 978-0-85238-270-7
Campbell-Platt, Geoffrey (ed.)
Food Science and Technology
ISBN 978-0-632-06421-2
Conforti, Frank
Food Selection and Preparation
A Laboratory Manual
ISBN 978-0-8138-1488-9
Imeson, Alan (ed.)
Food Stabilisers, Thickeners and Gelling Agents
ISBN 978-1-4051-3267-1
Bamforth, Charles W.
Food, Fermentation and Micro-organisms
ISBN 978-0-632-05987-4
Koopmans, Marion P. G. / Cliver, Dean O. / Bosch, Albert (eds.)
Food-Borne Viruses
Progress and Challenges
ISBN 978-1-55581-464-9
Gershwin, M. Eric / Greenwood, M. R. C. (eds.)
Foods for Health in the 21st Century
A Roadmap for the Future
ISBN 978-1-57331-763-4
Schärer-Züblin, Esther V. (ed.)
Forschung und Ernährung - Ein Dialog
ISBN 978-3-527-32691-4
Rychlik, Michael (ed.)
Fortified Foods with Vitamins
Analytical Concepts to Assure Better and Safer Products
ISBN 978-3-527-33078-2
Saito, Muneo / Yamauchi, Yoshio / Okuyama, Tsuneo (eds.)
Fractionation by Packed-Column SFE and SFC
Principles and Applications
ISBN 978-0-471-18577-2
Evans, Judith (ed.)
Frozen Food Science and Technology
ISBN 978-1-4051-5478-9
de la Rosa Carrillo, Laura A. / Alvarez-Parrilla, Emilio / Gonzalez-Aguilar, Gustavo A. (eds.)
Fruit and Vegetable Phytochemicals
Chemistry, Nutritional Value and Stability
ISBN 978-0-8138-0320-3
Knee, Michael (ed.)
Fruit Quality and its Biological Basis
ISBN 978-1-84127-230-6
Smith, Jim / Charter, Edward (eds.)
Functional Food Product Development
ISBN 978-1-4051-7876-1
Senate Commission on Food Safety SKLM (ed.)
Functional Food: Safety Aspects
Symposium
ISBN 978-3-527-27765-0
Paliyath, Gopinadhan / Bakovic, Marica / Shetty, Kalidas (eds.)
Functional Foods, Nutraceuticals and Degenerative Disease Prevention
ISBN 978-0-8138-2453-6
Lee, Byong H.
Fundamentals of Food Biotechnology
ISBN 978-0-471-18616-8
Heller, Knut J. (ed.)
Genetically Engineered Food
Methods and Detection
ISBN 978-3-527-31393-8
Bertheau, Yves
Genetically Modified and non-Genetically Modified Food Supply Chains
Co-Existence and Traceability
ISBN 978-1-4443-3778-5
Rijk, Rinus / Veraart, Rob (eds.)
Global Legislation for Food Packaging Materials
ISBN 978-3-527-31912-1
Hull, Peter
Glucose Syrups
Technology and Applications
ISBN 978-1-4051-7556-2
Masella, Roberta / Mazza, Giuseppe
Glutathione and Sulfur Amino Acids in Human Health and Disease
ISBN 978-0-470-17085-4
Gallagher, Eimear (ed.)
Gluten-Free Food Science and Technology
ISBN 978-1-4051-5915-9
Curtis, Patricia A.
Guide to Food Laws and Regulations
ISBN 978-0-8138-1946-4
Labbé, Ronald G. / García, Santos
Guide to Foodborne Pathogens
ISBN 978-0-471-35034-7
Mortimore, Sara E. / Wallace, Carol / Cassianos, Christos
HACCP
ISBN 978-0-632-05648-4
Arvanitoyannis, Ioannis S.
HACCP and ISO 22000
Application to Foods of Animal Origin
ISBN 978-1-4051-5366-9
Buglass, Alan J. (ed.)
Handbook of Alcoholic Beverages
Technical, Analytical and Nutritional Aspects, 2 Volume Set
ISBN 978-0-470-51202-9
Giles, Geoff A. (ed.)
Handbook of Beverage Packaging
ISBN 978-1-85075-989-8
Eßlinger, Hans Michael (ed.)
Handbook of Brewing
Processes, Technology, Markets
ISBN 978-3-527-31674-8
Braddock, Robert J.
Handbook of Citrus By-Products and Processing Technology
ISBN 978-0-471-19024-0
Ribéreau-Gayon, Pascal (ed.)
Handbook of Enology
2 Volume Set
ISBN 978-0-470-01157-7
Ribéreau-Gayon, Pascal / Glories, Y. / Maujean, A. / Dubourdieu, Denis (eds.)
Handbook of Enology
Volume 2: The Chemistry of Wine: Stabilization and Treatments
ISBN 978-0-470-01037-2
Ribéreau-Gayon, Pascal / Dubourdieu, Denis / Donèche, B. / Lonvaud, A. (eds.)
Handbook of Enology
Volume 1: The Microbiology of Wine and Vinifications
ISBN 978-0-470-01034-1
Toldrá, Fidel
Handbook of Fermented Meat and Poultry
ISBN 978-0-8138-1477-3
Wrolstad, Ronald E. / Decker, Eric A. / Schwartz, Steven J. / Sporns, Peter
Handbook of Food Analytical Chemistry
Volume 1: Water, Proteins, Enzymes, Lipids, and Carbohydrates
ISBN 978-0-471-66378-2
Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Sporns, Peter (eds.)
Handbook of Food Analytical Chemistry
Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
ISBN 978-0-471-71817-8
Wrolstad, Ronald E. / Acree, Terry E. / Decker, Eric A. / Penner, Michael H. / Reid, David S. / Schwartz, Steven J. / Shoemaker, Charles F. / Smith, Denise M. / Sporns, Peter (eds.)
Handbook of Food Analytical Chemistry
Volumes 1 and 2
ISBN 978-0-471-72187-1
Ahmed, Jasim / Rahman, Mohammad Shafuir
Handbook of Food Process Design
ISBN 978-1-4443-3011-3
Hui, Y. H. / Chandan, Ramesh C. / Clark, Stephanie / Cross, Nanna A. / Dobbs, Joannie C. / Hurst, William J. / Nollet, L. eo M. L. / Shimoni, Eyal / Sinha, Nirmal / Smith, Erika B. / Surapat, Somjit / Titchenal, Alan / Toldrá, Fidel (eds.)
Handbook of Food Products Manufacturing
Volume 1: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
ISBN 978-0-470-12524-3
Hui, Y. H. / Chandan, Ramesh C. / Clark, Stephanie / Cross, Nanna A. / Dobbs, Joannie C. / Hurst, William J. / Nollet, L. eo M. L. / Shimoni, Eyal / Sinha, Nirmal / Smith, Erika B. / Surapat, Somjit / Titchenal, Alan / Toldrá, Fidel (eds.)
Handbook of Food Products Manufacturing
Volume 2: Health, Meat, Milk, Poultry, Seafood, and Vegetables
ISBN 978-0-470-12525-0
Sinha, Nirmal
Handbook of Food Products Manufacturing
2 Volume Set
ISBN 978-0-470-04964-8
Sun, Da-Wen
Handbook of Food Safety Engineering
ISBN 978-1-4443-3334-3
Hui, Y. H. / Chen, Feng / Nollet, L. M. / Guiné, Raquel P. F. / Martín-Belloso, Olga / Mínguez-Mosquera, M. Isabel / Paliyath, Gopinadhan / Pessoa, Fernando L. P. / Le Quéré, Jean-Luc / Sidhu, Jiwan S. / Sinha, Nirmal / Stanfield, Peggy (eds.)
Handbook of Fruit and Vegetable Flavors
ISBN 978-0-470-22721-3
Sinha, Nirmal / Sidhu, Jiwan / Barta, Jozsef / Wu, James / Cano, M. Pilar (eds.)
Handbook of Fruits and Fruit Processing
ISBN 978-0-8138-0894-9
Dudbridge, Michael
Handbook of Lean Manufacturing in the Food Industry
ISBN 978-1-4051-8367-3
Toldrá, Fidel
Handbook of Meat Processing
ISBN 978-0-8138-2182-5
Nollet, L. eo M. L. / Boylston, Terri / Chen, Feng / Coggins, Patti / Hydlig, Grethe / McKee, L. H. / Kerth, Chris (eds.)
Handbook of Meat, Poultry and Seafood Quality
ISBN 978-0-470-95832-2
Park, Young W. / Haenlein, George F.W. (eds.)
Handbook of Milk of Non-Bovine Mammals
ISBN 978-0-8138-2051-4
Bechtold, Thomas / Mussak, Rita (eds.)
Handbook of Natural Colorants
ISBN 978-0-470-51199-2
Kirwan, Mark J. (ed.)
Handbook of Paper and Paperboard Packaging Technology
ISBN 978-0-470-67066-8
Tiwari, B. K. / Brunton, Nigel P. / Brennan, Charles (eds.)
Handbook of Plant Food Phytochemicals
Sources, Stability and Extraction
ISBN 978-1-4443-3810-2
Guerrero-Legarreta, Isabel / Hui, Y. H. / Alarcón-Rojo, Alma Delia / Alvarado, Christine / Bawa, Amarinder S. / Guerrero-Avendaño, Francisco / Lunden, Janne / McKee, Lisa / Pérez-Alvarez, José Ángel / Mine, Yoshinori / Owens, Casey M. / Regenstein, Joe M. / Rosmini, Marcelo R. / Soriano-Santos, Jorge / Wu, J. Eddie (eds.)
Handbook of Poultry Science and Technology
Two-Volume Set
ISBN 978-0-470-18537-7
Guerrero-Legarreta, Isabel / Hui, Y. H. / Alarcón-Rojo, Alma Delia / Alvarado, Christine / Bawa, Amarinder S. / Guerrero-Avendaño, Francisco / Lunden, Janne / McKee, Lisa / Pérez-Alvarez, José Ángel / Mine, Yoshinori / Owens, Casey M. / Regenstein, Joe M. / Rosmini, Marcelo R. / Soriano-Santos, Jorge / Wu, J. Eddie (eds.)
Handbook of Poultry Science and Technology
Volume 1: Primary Processing
ISBN 978-0-470-18552-0
Guerrero-Legarreta, Isabel / Hui, Y. H. / Alarcón-Rojo, Alma Delia / Alvarado, Christine / Bawa, Amarinder S. / Guerrero-Avendaño, Francisco / Lunden, Janne / McKee, Lisa / Pérez-Alvarez, José Ángel / Mine, Yoshinori / Owens, Casey M. / Regenstein, Joe M. / Rosmini, Marcelo R. / Soriano-Santos, Jorge / Wu, J. Eddie (eds.)
Handbook of Poultry Science and Technology
Volume 2: Secondary Processing
ISBN 978-0-470-18553-7
Lee, Yuan Kun / Salminen, Seppo
Handbook of Probiotics and Prebiotics
ISBN 978-0-470-13544-0
Alasalvar, Cesarettin / Miyashita, Kazuo / Shahidi, Fereidoon / Wanasundara, Udaya (eds.)
Handbook of Seafood Quality, Safety and Health Applications
ISBN 978-1-4051-8070-2
Morawicki, Rubén O.
Handbook of Sustainability for the Food Sciences
ISBN 978-0-8138-1735-4
Havkin-Frenkel, Daphna / Belanger, Faith
Handbook of Vanilla Science and Technology
ISBN 978-1-4051-9325-2
Sinha, Nirmal K. / Hui, Y. H. / Evranuz, E. Özgül / Siddiq, Muhammad / Ahmed, Jasim
Handbook of Vegetables and Vegetable Processing
ISBN 978-0-8138-1541-1
Dunkelberg, Hartmut / Gebel, Thomas / Hartwig, Andrea (eds.)
Handbuch der Lebensmitteltoxikologie
Belastungen, Wirkungen, Lebensmittelsicherheit, Hygiene
ISBN 978-3-527-31166-8
Doona, Christopher J. / Feeherry, Florence E. (eds.)
High Pressure Processing of Foods
ISBN 978-0-8138-0944-1
Laaman, Thomas R. (ed.)
Hydrocolloids in Food Processing
ISBN 978-0-8138-2076-7
Hauser, Gerhard
Hygienegerechte Apparate und Anlagen
In der Lebensmittel-, Pharma- und Kosmetikindustrie
ISBN 978-3-527-32291-6
Hauser, Gerhard
Hygienische Produktion
Band 1: Hygienische Produktionstechnologie. Band 2: Hygienegerechte Apparate und Anlagen
ISBN 978-3-527-32423-1
Flamini, Riccardo (ed.)
Hyphenated Techniques in Grape and Wine Chemistry
ISBN 978-0-470-06187-9
International Food Information Service
IFIS Dictionary of Food Science and Technology
ISBN 978-1-4051-8740-4
Shan, Guomin (ed.)
Immunoassays in Agricultural Biotechnology
ISBN 978-0-470-28952-5
Doyle, Michael P.
Imported Foods
Microbiological Issues and Challenges
ISBN 978-1-55581-413-7
Ellefson, Wayne / Zach, Lorna / Sullivan, Darryl (eds.)
Improving Import Food Safety
ISBN 978-0-8138-0877-2
Beckett, Steve T. (ed.)
Industrial Chocolate Manufacture and Use
ISBN 978-1-4051-3949-6
Bart, Hans-Jörg / Pilz, Stephan (eds.)
Industrial Scale Natural Products Extraction
ISBN 978-3-527-32504-7
Knoerzer, Kai / Juliano, Pablo / Roupas, Peter / Versteeg, Cornelis (eds.)
Innovative Food Processing Technologies
Advances in Multiphysics Simulation
ISBN 978-0-8138-1754-5
Bourlakis, Michael / Vlachos, Ilias P. / Zeimpekis, Vasileios (eds.)
Intelligent Agrifood Chains and Networks
ISBN 978-1-4051-8299-7
Gibney, Michael J. / Lanham-New, Susan A. / Cassidy, Aedin / Vorster, Hester H. (eds.)
Introduction to Human Nutrition
ISBN 978-1-4051-6807-6
Wiley
Kirk-Othmer Food and Feed Technology
ISBN 978-0-470-17448-7
Blech, Zushe Yosef
Kosher Food Production
ISBN 978-0-8138-2093-4
Vreden, Norbert / Schenker, Dieter / Sturm, Wolfgang / Josst, Gunter / Blachnik, Christina
Lebensmittelführer
Inhalte, Zusätze, Rückstände
ISBN 978-3-527-31797-4
Dunkelberg, Hartmut / Gebel, Thomas / Hartwig, Andrea (eds.)
Lebensmittelsicherheit und Lebensmittelüberwachung
ISBN 978-3-527-33288-5
Gurr, Michael I. / Harwood, John L. / Frayn, Keith N.
Lipid Biochemistry
An Introduction
ISBN 978-0-632-05409-1
Gunstone, Frank (ed.)
Lipid Synthesis and Manufacture
ISBN 978-1-85075-931-7
Bell, Chris / Kyriakides, Alec
Listeria
A Practical Approach to the Organism and its Control in Foods
ISBN 978-1-4051-0618-4
Hills, Brian
Magnetic Resonance Imaging in Food Science
ISBN 978-0-471-17087-7
Coutts, Jacqueline / Fielder, Richard (eds.)
Management of Food Allergens
ISBN 978-1-4051-6758-1
Zall, Robert R.
Managing Food Industry Waste
Common Sense Methods for Food Processors
ISBN 978-0-8138-0631-0
Chandan, Ramesh C. / Kilara, Arun (eds.)
Manufacturing Yogurt and Fermented Milks
ISBN 978-1-119-96708-8
Kim, Se-Kwon (ed.)
Marine Proteins and Peptides
Biological Activities and Applications
ISBN 978-1-118-37506-8
Mondello, Luigi
Mass Spectra of Flavors and Fragrances of Natural and Synthetic Compounds
ISBN 978-1-118-14583-8
Mondello, Luigi
Mass Spectra of Pesticides with Retention Indices
ISBN 978-1-118-14582-1
Central Institute of Nutrition and Food Research
Mass Spectra of Volatiles in Food (SpecData)
ISBN 978-0-471-64825-3
Flamini, Riccardo / Traldi, Pietro
Mass Spectrometry in Grape and Wine Chemistry
ISBN 978-0-470-39247-8
Giles, Geoff A. / Bain, David R. (eds.)
Materials and Development of Plastics Packaging for the Consumer Market
ISBN 978-1-84127-116-3
Tamime, A. Y. / Law, Barry A. (eds.)
Mechanisation and Automation in Dairy Technology
ISBN 978-1-84127-110-1
Tamime, A. Y. (ed.)
Membrane Processing
Dairy and Beverage Applications
ISBN 978-1-4443-3337-4
Peinemann, Klaus-Viktor / Pereira Nunes, Suzana / Giorno, Lidietta (eds.)
Membrane Technology
Volume 3: Membranes for Food Applications
ISBN 978-3-527-31482-9
Reilly, Conor
Metal Contamination of Food
Its Significance for Food Quality and Human Health
ISBN 978-0-632-05927-0
Torrence, Mary E. / Isaacson, Richard E. (eds.)
Microbial Food Safety in Animal Agriculture
Current Topics
ISBN 978-0-8138-1495-7
James, Jennylynd (ed.)
Microbial Hazard Identification in Fresh Fruits and Vegetables
ISBN 978-0-471-67076-6
Fan, Xuetong / Niemira, Brendan A. / Doona, Christopher J. / Feeherry, Florence E. / Gravani, Robert B. (eds.)
Microbial Safety of Fresh Produce
ISBN 978-0-8138-0416-3
Multon, J.-L.
Microbiological Control for Foods and Agricultural Products
ISBN 978-0-471-18600-7
Garcia, Jose Santos
Microbiologically Safe Foods
ISBN 978-0-470-05333-1
Hutkins, Robert W.
Microbiology and Technology of Fermented Foods
ISBN 978-0-8138-0018-9
Park, Young W. / Haenlein, George F. W. (eds.)
Milk and Dairy Products in Human Nutrition
Composition, Production and Health
ISBN 978-0-470-67418-5
Tamime, A. Y. (ed.)
Milk Processing and Quality Management
ISBN 978-1-4051-4530-5
Brody, Aaron L. / Zhuang, Hong / Han, Jung H. (eds.)
Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
ISBN 978-0-8138-1274-8
Otwell, W. Steven / Kristinsson, Hordur G. / Balaban, Murat O. (eds.)
Modified Atmospheric Processing and Packaging of Fish
Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging
ISBN 978-0-8138-0768-3
Popping, Bert / Diaz-Amigo, Carmen / Hoenicke, Katrin (eds.)
Molecular Biological and Immunological Techniques and Applications for Food Chemists
ISBN 978-0-470-06809-0
Lucock, Mark
Molecular Nutrition and Genomics
Nutrition and the Ascent of Humankind
ISBN 978-0-470-08159-4
Thaker, Aruna / Barton, Arlene (eds.)
Multicultural Handbook of Food, Nutrition and Dietetics
ISBN 978-1-4051-7358-2
Meullenet, Jean-François / Xiong, Rui / Findlay, Christopher
Multivariate and Probabilistic Analyses of Sensory Science Problems
ISBN 978-0-8138-0178-0
Dijksterhuis, Garmt B. (ed.)
Multivariate Data Analysis in Sensory and Consumer Science
ISBN 978-0-917678-41-7
Cheung, Peter C. (ed.)
Mushrooms as Functional Foods
ISBN 978-0-470-05406-2
Frewer, Lynn J. / Norde, Willem / Fischer, Arnout / Kampers, Frans (eds.)
Nanotechnology in the Agri-Food Sector
Implications for the Future
ISBN 978-3-527-33060-7
Padua, Graciela Wild / Wang, Qin
Nanotechnology Research Methods for Food and Bioproducts
ISBN 978-0-8138-1731-6
Attokaran, Mathew
Natural Food Flavors and Colorants
ISBN 978-0-8138-2110-8
Watson, David H. (ed.)
Natural Toxicants in Food
ISBN 978-1-85075-862-4
Ozaki, Yukihiro / McClure, W. Fred / Christy, Alfred A. (eds.)
Near-Infrared Spectroscopy in Food Science and Technology
ISBN 978-0-471-67201-2
Irudayaraj, Joseph / Reh, Christoph (eds.)
Nondestructive Testing of Food Quality
ISBN 978-0-8138-2885-5
Paeschke, Teresa M. / Aimutis, William R. (eds.)
Nondigestible Carbohydrates and Digestive Health
ISBN 978-0-8138-1762-0
Rayner, John Charles Wi / Best, D. John / Brockhoff, Per Bruun / Rayner, G. D.
Nonparametrics for Sensory Science
A More Informative Approach
ISBN 978-0-8138-1112-3
Zhang, Howard Q. / Barbosa-Cánovas, Gustavo V. / Balasubramaniam, V. M. Bala / Dunne, C. Patrick / Farkas, Daniel F. / Yuan, James T. C. (eds.)
Nonthermal Processing Technologies for Food
ISBN 978-0-8138-1668-5
Pasupuleti, Vijai K. / Anderson, James W. (eds.)
Nutraceuticals, Glycemic Health and Type 2 Diabetes
ISBN 978-0-8138-2933-3
Mine, Yoshinori / Miyashita, Kazuo / Shahidi, Fereidoon (eds.)
Nutrigenomics and Proteomics in Health and Disease
Food Factors and Gene Interactions
ISBN 978-0-8138-0033-2
Langley-Evans, Simon
Nutrition
A Lifespan Approach
ISBN 978-1-4051-7878-5
Denby, Nigel / Baic, Sue / Rinzler, Carol Ann
Nutrition For Dummies, UK Edition
ISBN 978-0-470-97276-2
Morgan, Jane B. / Dickerson, John W. T.
Nutrition in Early Life
ISBN 978-0-471-49624-3
Morgan, Jane B. / Dickerson, John W. T. (eds.)
Nutrition in Early Life
ISBN 978-0-470-85064-0
Kaput, Jim / Rodriguez, Raymond L. (eds.)
Nutritional Genomics
Discovering the Path to Personalized Nutrition
ISBN 978-0-471-68319-3
British Nutrition Foundation
Obesity
The Report of the British Nutrition Foundation Task Force
ISBN 978-0-632-05298-1
Jee, Michael (ed.)
Oils and Fats Authentication
ISBN 978-1-84127-330-3
Gunstone, Frank
Oils and Fats in the Food Industry
ISBN 978-1-4051-7121-2
Gunstone, Frank / Hamilton, Richard J. (eds.)
Oleochemical Manufacture and Applications
ISBN 978-1-84127-219-1
Ricke, Steven C.
Organic Meat Production and Processing
ISBN 978-0-8138-2126-9
Blair, Robert
Organic Production and Food Quality
A Down to Earth Analysis
ISBN 978-0-8138-1217-5
O'Donnell / Tiwari, B. K. / Cullen, P. J. / Rice, Rip G. (eds.)
Ozone in Food Processing
ISBN 978-1-4443-3442-5
Theobald, Nigel / Winder, Belinda (eds.)
Packaging Closures and Sealing Systems
ISBN 978-1-84127-337-2
Han, Jung H. (ed.)
Packaging for Nonthermal Processing of Food
ISBN 978-0-8138-1944-0
Moskowitz, Howard R. / Reisner, Michele / Benedict Lawlor, John / Deliza, Rosires
Packaging Research in Food Product Design and Development
ISBN 978-0-8138-1222-9
Kill, Ron / Turnbull, K. (eds.)
Pasta and Semolina Technology
ISBN 978-0-632-05349-0
Seymour, Graham / Knox, J. P. (eds.)
Pectins and their Manipulation
ISBN 978-1-84127-228-3
Matthews, Graham
Pesticides
Health, Safety and the Environment
ISBN 978-1-4051-3091-2
Brooks, David W. / Giles, Geoff A. (eds.)
PET Packaging Technology
ISBN 978-1-84127-222-1
Botana, Luis M. (ed.)
Phycotoxins
Chemistry and Biochemistry
ISBN 978-0-8138-2700-1
Salter, Andrew / Wiseman, Helen / Tucker, Gregory (eds.)
Phytonutrients
ISBN 978-1-4051-3151-3
Halford, Nigel (ed.)
Plant Biotechnology
Current and Future Applications of Genetically Modified Crops
ISBN 978-0-470-02181-1
Stewart, C. Neal (ed.)
Plant Biotechnology and Genetics
Principles, Techniques and Applications
ISBN 978-0-470-04381-3
Mills, E. N. Clare / Shewry, Peter R. (eds.)
Plant Food Allergens
ISBN 978-0-632-05982-9
Murphy, Denis J. (ed.)
Plant Lipids
Biology, Utilisation and Manipulation
ISBN 978-1-4051-1904-7
IUBMB
Plant Phenolics and Human Health
Biochemistry, Nutrition and Pharmacology
ISBN 978-0-470-28721-7
Crozier, Alan / Clifford, Mike N. / Ashihara, Hiroshi (eds.)
Plant Secondary Metabolites
Occurrence, Structure and Role in the Human Diet
ISBN 978-1-4051-2509-3
Ahmad, Iqbal / Pichtel, John / Hayat, Shamsul (eds.)
Plant-Bacteria Interactions
Strategies and Techniques to Promote Plant Growth
ISBN 978-3-527-31901-5
BNF (British Nutrition Foundation)
Plants
Diet and Health
ISBN 978-0-632-05962-1
Rauscher, Hubert / Perucca, Massimo / Buyle, Guy (eds.)
Plasma Technology for Hyperfunctional Surfaces
Food, Biomedical, and Textile Applications
ISBN 978-3-527-32654-9
Piringer, Otto G. / Baner, A. L. (eds.)
Plastic Packaging
Interactions with Food and Pharmaceuticals
ISBN 978-3-527-31455-3
Lim, Loong-Tak / Tsuji, Hideto
Poly(lactic acid)
Synthesis, Structures, Properties, Processing, and Applications
ISBN 978-0-470-29366-9
Steinbüchel, Alexander / Rhee, Sang Ki (eds.)
Polysaccharides and Polyamides in the Food Industry
Properties, Production, and Patents
ISBN 978-3-527-31345-7
Paliyath, Gopinadhan / Murr, Dennis P. / Handa, Avtar K. / Lurie, Susan
Postharvest Biology and Technology of Fruits, Vegetables, and Flowers
ISBN 978-0-8138-0408-8
Narayanasamy, P.
Postharvest Pathogens and Disease Management
ISBN 978-0-471-74303-3
Goodner, Kevin / Rousseff, Russell (eds.)
Practical Analysis of Flavor and Fragrance Materials
ISBN 978-1-4051-3916-8
Roberts, Diane / Greenwood, Melody
Practical Food Microbiology
ISBN 978-1-4051-0075-5
Norton, Ian T. / Spyropoulos, Fotios / Cox, Philip (eds.)
Practical Food Rheology
An Interpretive Approach
ISBN 978-1-4051-9978-0
Rastall, Bob / Gibson, Glenn (eds.)
Prebiotics
Development and Application
ISBN 978-0-470-02313-6
Jardine, Shelly (ed.)
Prebiotics and Probiotics
ISBN 978-1-905224-52-4
Beier, Ross C. / Pillai, Suresh D. / Phillips, Timothy D. / Ziprin, Richard L. (eds.)
Preharvest and Postharvest Food Safety
Contemporary Issues and Future Directions
ISBN 978-0-8138-0884-0
Peariso, Doug
Preventing Foreign Material Contamination of Foods
ISBN 978-0-8138-1639-5
Godon, B. / Willm, C. (eds.)
Primary Cereal Processing
A Comprehensive Sourcebook
ISBN 978-0-471-18579-6
Tamime, A. Y. (ed.)
Probiotic Dairy Products
ISBN 978-1-4051-2124-8
Kneifel, Wolfgang / Salminen, Seppo (eds.)
Probiotics and Health Claims
ISBN 978-1-4051-9491-4
Stadler, Richard H. / Lineback, David R. (eds.)
Process-Induced Food Toxicants
Occurrence, Formation, Mitigation, and Health Risks
ISBN 978-0-470-07475-6
Tamime, A. Y.
Processed Cheese and Analogues
ISBN 978-1-4051-8642-1
Beckley, Jacqueline H. / Paredes, Dulce / Lopetcharat, Kannapon
Product Innovation Toolbox
A Field Guide to Consumer Understanding and Research
ISBN 978-0-8138-2397-3
Bhat, Rajeev (ed.)
Progress in Food Preservation
ISBN 978-0-470-65585-6
Gibney, Michael J. / Margetts, Barrie M. / Kearney, John M. / Arab, Lenore (eds.)
Public Health Nutrition
ISBN 978-0-632-05627-9
Multon, J.-L.
Quality Control for Foods and Agricultural Products
ISBN 978-0-471-18617-5
Gunstone, Frank (ed.)
Rapeseed and Canola Oil
Production, Processing, Properties and Uses
ISBN 978-1-4051-1625-1
Stannard, C. J. / Petitt, S. B. / Skinner, F. A. (eds.)
Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals
ISBN 978-0-632-02629-6
Cheynier, Véronique / Sarni-Manchado, Pascale / Quideau, Stéphane (eds.)
Recent Advances in Polyphenol Research
Volume 3
ISBN 978-1-4443-3746-4
Hasler, Clare M. (ed.)
Regulation of Functional Foods and Nutraceuticals
A Global Perspective
ISBN 978-0-8138-1177-2
Deutsche Forschungsgemeinschaft (DFG) / Eisenbrand, G. (eds.)
Risk Assessment of Phytochemicals in Food
Novel Approaches
ISBN 978-3-527-32929-8
Bell, Chris / Kyriakides, Alec
Salmonella
A Practical Approach to the Organism and its Control in Foods
ISBN 978-0-632-05519-7
Stanga, Mario
Sanitation
Cleaning and Disinfection in the Food Industry
ISBN 978-3-527-32685-3
Castle, David / Cline, Cheryl / Daar, Abdallah S. / Tsamis, Charoula / Singer, Peter A.
Science, Society, and the Supermarket
The Opportunities and Challenges of Nutrigenomics
ISBN 978-0-471-77000-8
Moskowitz, Howard R. / Beckley, Jacqueline H. / Resurreccion, Anna V. A.
Sensory and Consumer Research in Food Product Design and Development
ISBN 978-0-8138-1366-0
Bi, Jian
Sensory Discrimination Tests and Measurements
Statistical Principles, Procedures and Tables
ISBN 978-0-8138-1111-6
Kemp, Sarah / Hollowood, Tracey / Hort, Joanne
Sensory Evaluation
A Practical Handbook
ISBN 978-1-4051-6210-4
Man, Dominic
Shelf Life
ISBN 978-0-632-05674-3
Smil, Vaclav
Should We Eat Meat? Evolution and Consequences of Modern Carnivory
ISBN 978-1-118-27872-7
Kerry, Joseph / Butler, Paul (eds.)
Smart Packaging Technologies for Fast Moving Consumer Goods
ISBN 978-0-470-02802-5
Hamilton, Richard J. / Cast, John (eds.)
Spectral Properties of Lipids
ISBN 978-1-85075-926-3
Tainter, Donna R. / Grenis, Anthony T.
Spices and Seasonings
A Food Technology Handbook
ISBN 978-0-471-35575-5
Armstrong, Richard A. / Hilton, Anthony C.
Statistical Analysis in Microbiology
StatNotes
ISBN 978-0-470-55930-7
Bower, John
Statistical Methods for Food Science
Introductory procedures for the food practitioner
ISBN 978-1-4051-6764-2
Joglekar, Anand M.
Statistical Methods for Six Sigma
In R&D and Manufacturing
ISBN 978-0-471-20342-1
Næs, Tormod / Brockhoff, Per / Tomic, Oliver
Statistics for Sensory and Consumer Science
ISBN 978-0-470-51821-2
Tamime, A. Y. (ed.)
Structure of Dairy Products
ISBN 978-1-4051-2975-6
Draycott, A. Philip (ed.)
Sugar Beet
ISBN 978-1-4051-1911-5
Baldwin, Cheryl J. (ed.)
Sustainability in the Food Industry
ISBN 978-0-8138-0846-8
de Jong, Peter (ed.)
Sustainable Dairy Production
ISBN 978-0-470-65584-9
Mencarelli, Fabio / Tonutti, Pietro
Sweet, Reinforced and Fortified Wines
Grape Biochemistry, Technology and Vinification
ISBN 978-0-470-67224-2
O'Donnell, Kay / Kearsley, Malcolm (eds.)
Sweeteners and Sugar Alternatives in Food Technology
ISBN 978-0-470-65968-7
Wilson, Rachel (ed.)
Sweeteners Handbook
ISBN 978-1-905224-42-5
Schwedt, Georg
Taschenatlas der Analytik
ISBN 978-3-527-31729-5
Schwedt, Georg
Taschenatlas der Lebensmittelchemie
ISBN 978-3-527-31207-8
Watson, Annesley J.
Tastes & Aromas
The Chemical Senses In Science and Industry
ISBN 978-0-632-05544-9
Crozier, Alan / Ashihara, Hiroshi / Tomás-Barbéran, Francisco (eds.)
Teas, Cocoa and Coffee
Plant Secondary Metabolites and Health
ISBN 978-1-4443-3441-8
Dege, Nicholas (ed.)
Technology of Bottled Water
ISBN 978-1-4051-9932-2
Law, Barry A. / Tamime, A. Y. (eds.)
Technology of Cheesemaking
ISBN 978-1-4051-8298-0
Giles, Geoff A. / Bain, David R. (eds.)
Technology of Plastics Packaging for the Consumer Market
ISBN 978-1-84127-117-0
Smith, Jim (ed.)
Technology of Reduced Additive Foods
ISBN 978-0-632-05532-6
Katz, Sidney A. / Salem, Harry
The Biological and Environmental Chemistry of Chromium
ISBN 978-0-471-18585-7
Kill, Ron
The BRC Global Standard for Food Safety
A Guide to a Successful Audit
ISBN 978-0-470-67065-1
Belton, Peter (ed.)
The Chemical Physics of Food
ISBN 978-1-4051-2127-9
Herrmann, Andreas (ed.)
The Chemistry and Biology of Volatiles
ISBN 978-0-470-77778-7
Msagati, Titus A. M.
The Chemistry of Food Additives and Preservatives
ISBN 978-1-118-27414-9
Gunstone, Frank
The Chemistry of Oils and Fats
Sources, Composition, Properties and Uses
ISBN 978-1-4051-1626-8
Caroli, Sergio (ed.)
The Determination of Chemical Elements in Food
Applications for Atomic and Mass Spectrometry
ISBN 978-0-471-68784-9
Wright, Simon / McCrea, Diane (eds.)
The Handbook of Organic and Fair Trade Food Marketing
ISBN 978-1-4051-5058-3
Newslow, Debby L.
The ISO 9000 Quality System
Applications in Food and Technology
ISBN 978-0-471-36913-4
Ikan, Raphael (ed.)
The Maillard Reaction
ISBN 978-0-471-96300-4
Forsythe, Stephen J.
The Microbiological Risk Assessment of Food
ISBN 978-0-632-05952-2
Lund, Barbara / Hunter, Paul R. (eds.)
The Microbiological Safety of Food in Healthcare Settings
ISBN 978-1-4051-2220-7
Forsythe, Stephen J.
The Microbiology of Safe Food
ISBN 978-1-4051-4005-8
Kerth, Chris R.
The Science of Meat Quality
ISBN 978-0-8138-1543-5
Granata, Linda Ankenman / Martin, Roy E. / Flick, George J. (eds.)
The Seafood Industry
Species, Products, Processing, and Safety
ISBN 978-0-8138-0258-9
Yam, Kit L. (ed.)
The Wiley Encyclopedia of Packaging Technology
ISBN 978-0-470-08704-6
Senate Commission on Food Safety SKLM (ed.)
Thermal Processing of Food
Potential Health Benefits and Risks
ISBN 978-3-527-31909-1
Sandeep, K. P. (ed.)
Thermal Processing of Foods
Control and Automation
ISBN 978-0-8138-1007-2
Knipe, C. Lynn / Rust, Robert E. (eds.)
Thermal Processing of Ready-to-Eat Meat Products
ISBN 978-0-8138-0148-3
Sahu, Saura C.
Toxicogenomics
A Powerful Tool for Toxicity Assessment
ISBN 978-0-470-51823-6
Prasad, M. N. V.
Trace Elements as Contaminants and Nutrients
Consequences in Ecosystems and Human Health
ISBN 978-0-470-18095-2
Dijkstra, Albert J. / Hamilton, Richard J. / Hamm, Wolf (eds.)
Trans Fatty Acids
ISBN 978-1-4051-5691-2
Ahmed, Jasim / Lobo, Maria Gloria / Ozadali, Ferhan
Tropical and Subtropical Fruits
Postharvest Physiology, Processing and Packaging
ISBN 978-0-8138-1142-0
Wiley-VCH (ed.)
Ullmann's Agrochemicals
ISBN 978-3-527-31604-5
Gunstone, Frank (ed.)
Vegetable Oils in Food Technology
Composition, Properties and Uses
ISBN 978-1-4443-3268-1
Arthey, David / Dennis, Colin (eds.)
Vegetable Processing
ISBN 978-0-471-19859-8
Moskowitz, Howard R. / Muñoz, Alejandra M. / Gacula, Maximo C.
Viewpoints and Controversies in Sensory Science and Consumer Product Testing
ISBN 978-0-917678-57-8
Dunkelberg, Hartmut / Gebel, Thomas / Hartwig, Andrea (eds.)
Vitamine und Spurenelemente
Bedarf, Mangel, Hypervitaminosen und Nahrungsergänzung
ISBN 978-3-527-33289-2
Ball, George F. M.
Vitamins
Their Role in the Human Body
ISBN 978-0-632-06478-6
Schwedt, Georg
Was ist wirklich drin?
Produkte aus dem Supermarkt
ISBN 978-3-527-31437-9
Barbosa-Cánovas, Gustavo V. / Fontana, Anthony J. / Schmidt, Shelly J. / Labuza, Theodore P. (eds.)
Water Activity in Foods
Fundamentals and Applications
ISBN 978-0-8138-2408-6
Reid, David S. / Sajjaanantakul, Tanaboon / Lillford, Peter J. / Charoenrein, Sanguansri (eds.)
Water Properties in Food, Health, Pharmaceutical and Biological Systems
ISOPOW 10
ISBN 978-0-8138-1273-1
Nussinovitch, Amos
Water-Soluble Polymer Applications in Foods
ISBN 978-0-632-05429-9
Cho, Susan S. (ed.)
Weight Control and Slimming Ingredients in Food Technology
ISBN 978-0-8138-1323-3
Dowler, Elizabeth / Jones Finer, Catherine (eds.)
Welfare of Food
Rights and Responsibilities in a Changing World
ISBN 978-1-4051-1245-1
Yu, Liangli L. (ed.)
Wheat Antioxidants
ISBN 978-0-470-04259-5
Onwulata, Charles / Huth, Peter (eds.)
Whey Processing, Functionality and Health Benefits
ISBN 978-0-8138-0903-8
Marquart, Len / Jacobs, David R. / McIntosh, Graeme H. / Poutanen, Kaisa / Reicks, Marla (eds.)
Whole Grains and Health
ISBN 978-0-8138-0777-5
Francis, Frederick J.
Wiley Encyclopedia of Food Science and Technology
ISBN 978-0-471-19285-5
Bakker, Jokie / Clarke, Ronald J.
Wine
Flavour Chemistry
ISBN 978-1-4443-3042-7
Grainger, Keith / Tattersall, Hazel
Wine Production
Vine to Bottle
ISBN 978-1-4051-1365-6
Conklin, Alfred R. / Stilwell, Thomas
World Food
Production and Use
ISBN 978-0-470-04382-0
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