Series: Food Science and Technology

Omega-3 Fatty Acids in Health and Disease

Wine Tasting

Let Food Be Your Medicine, and Medicine Be Your Food: Scientific Insights into the Healing Power of Nutrition

Advances in Meat Alternatives: Principles, Engineering, and Safety Challenges

Vitamin E

Proceedings of BIOSPECTRUM: The International Conference on Biotechnology and Biological Sciences: Biotechnological Intervention Towards Enhancing Food Value

Handbook of Brewing

Extraction Optimization in Food Engineering

Fatty Acids in Foods and their Health Implications

Sensory Evaluation of Food

Computerized Control Systems in the Food Industry

Coloring of Food, Drugs, and Cosmetics

Seafood Enzymes

Food Proteins and Their Applications

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Analyzing Food for Nutrition Labeling and Hazardous Contaminants

Food Processing Operations and Scale-up

Listeria, Listeriosis, And Food Safety

Food Emulsions

Handbook of Nutrition and Diet

Seafood Enzymes

Freezing Effects on Food Quality

Acesulfame-k

Freezing Effects on Food Quality

Handbook of Vegetable Preservation and Processing

Safety of Irradiated Foods

Applied Dairy Microbiology

Handbook of Food Toxicology

Food Proteins and Their Applications

Computerized Control Systems in the Food Industry

Complex Carbohydrates in Foods

Clostridium Botulinum

Handbook of Microwave Technology for Food Applications

Food Safety of Proteins in Agricultural Biotechnology

Food Texture

Wine Microbiology

Advanced Technologies for Meat Processing

Trace Minerals in Foods

Introduction to Food Engineering

Food Plant Economics

Spice Science and Technology

Milk and Dairy Product Technology

Nondestructive Food Evaluation

The Nutrition Transition

Food Plant Sanitation

Principles of Enzymology for the Food Sciences

Trace Minerals in Foods

Aspartame

Cereals in Breadmaking

Kinetic Modelling of Reactions in Foods