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Browse by Category Now featuring 300 titles online All Categories Brewing & Fermentation Dairy Fats & Oils Food Additives & Ingredients Food Chemistry Food Engineering & Processing Food Laws and Regulations Food Microbiology & Safety Food Packaging Food Product Development Fruit & Vegetable Products Functional Foods & Nutraceuticals Meats Nutrition in Health & Disease Nutrition Science Seafood Sports Nutrition Recent Online Titles... Lipid Analysis and Lipidomics: NewTechniques and Applications New methods for the analysis of edible oils, fats, and cellular lipids have recently been developed,... Olive Oil: Chemistry and Technology, Second Edition A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular... Dairy Science and Technology, Second Edition Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the... Handbook of Nutraceuticals and Functional Foods, Second Edition Scientific advances in this field have not only given us a better understanding of what is an optima... Unit Operations in Food Engineering In order to successfully produce food products with maximum quality, each stage of processing must b... Handbook of waste management and co-product recovery in food processing: Volume 1 With its distinguished editor and army of international contributors, Waste Management and Co-Produc... Food Plant Economics Applying the proven success of modern process engineering economics to the food industry, Food Plant... Optimizing Women's Health through Nutrition It is no surprise that women and men experience biological and physiological differences fundamental... Handbook of Food Engineering, Second Edition As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of mole... Wine: A Scientific Exploration Interest in wine science has grown enormously over the last two decades as the health benefits of mo... Sociology for Pharmacists Sociology for Pharmacists provides undergraduate and postgraduate pharmacy students with a concise i... Recent Developments in the Synthesis of Fatty Acid Derivatives ... Physiology and Biochemistry of Sterols ... Spirulina in Human Nutrition and Health Astonishingly rich in nutrients, Spirulina is one of the most popular and well researched functional... Sports Nutrition: Energy Metabolism and Exercise Exercise by itself tears down the body. To rebuild that body so that it expresses greater strength,... Food Colorants: Chemical and Functional Properties Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Foo... Industrial Applications of Single Cell Oils ... Safflower ... Understanding and Controlling the Microstructure of Complex Foods With its distinguished editor and array of international contributors, this book provides a review o... Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods... Handbook of organic food safety and quality With increased consumer pressure to reduce the use of pesticides, fertilizers, veterinary medicines... Intelligent and Active Packaging for Fruits and Vegetables Recent nationwide recalls of spinach due to E. coli contamination and peanut butter due to Salmonell... Fatty Acids in Foods and their Health Implications,Third Edition Since the publication of the bestselling second edition, mounting research into fatty acids reveals... Structural Modified Food Fats: Synthesis, Biochemistry, and Use ... Handbook of Functional Lipids Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20... Turmeric: The genus Curcuma For the last 6000 years turmeric has been used in Ayurvedic medicine to alleviate pain, balance dige... Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition Extensively updated with all chapters rewritten, two entirely new chapters, and double the informati... Food Engineering Aspects of Baking Sweet Goods Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking... ALL Categories Acrylamide and other hazardous compounds in heat-treated foods Active Packaging for Food Applications Advanced Nutrition Micronutrients Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation Advanced Technologies For Meat Processing Aflatoxin and Food Safety Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition New as of 5/2/2008 Analytical Methods for Food Additives Antimicrobials in Food, Third Edition Antioxidants in Food: Practical Applications Asian Functional Foods Auditing in the Food Industry Automation for Food Engineering: Food Quality Quantization and Process Control Baking Problems Solved Benders' dictionary of nutrition and food technology, Eighth Edition Beverage Quality and Safety Biological Control of Crop Diseases Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals Bioterrorism and Food Safety Biscuit, Cracker, and Cookie Recipes for the Food Industry Bread Staling Brewing: New technologies Brewing: Science and Practice Caffeine Carbohydrates in Food, 2nd Edition Cereal Biotechnology Cereals Processing Technology Characterization of Cereals and Flours: Properties, Analysis, and Applications Cheese problems solved Cheese Rheology and Texture Chemical and Functional Properties of Food Components, Third Edition Chemical and Functional Properties of Food Lipids Chemical and Functional Properties of Food Saccharides Chilled Foods, Second Edition Chinese and Related North American Herbs: Phytopharmacology and Therapeutic Values Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects Chorleywood Bread Process, The Cinnamon and Cassia: The Genus Cinnamomum Colour in Food: Improving Quality Complex Carbohydrates in Foods Computational Fluid Dynamics in Food Processing Concise Encyclopedia of Foods and Nutrition, Second Edition (The) CRC Handbook of Medicinal Spices Dairy Science and Technology, Second Edition New as of 11/19/2007 Detecting Allergens in Foods Detecting Foreign Bodies in Food Detecting Pathogens in Food Developing New Food Products for a Changing Marketplace Development and Processing of Vegetable Oils for Human Nutrition Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients Dictionary of Nutraceuticals and Functional Foods Dietary Proteins and Atherosclerosis Dietary Supplements of Plant Origin: A Nutrition and Health Approach Drug Residues in Foods: Pharmacology: Food Safety, and Analysis Emerging foodborne pathogens Encapsulated and Powdered Foods Engineering and Food for the 21st Century Engineering Properties of Foods, Third Edition Environmentally Friendly Food Processing Environmentally Friendly Technologies for Agricultural Produce Quality EU Food Law: A Practical Guide Extraction Optimization in Food Engineering Extrusion Cooking: Technology and Applications Fat Crystal Networks Fats and Oils: Formulating and Processing for Applications, Second Edition Fatty Acids in Foods and their Health Implications,Third Edition New as of 4/14/2008 Fenaroli's Handbook of Flavor Ingredients, Fifth Edition Flavonoids: Chemistry, Biochemistry and Applications Flavor Chemistry and Technology, Second Edition Flavor, Fragrance, and Odor Analysis Flavour in food Flaxseed in Human Nutrition, Second Edition Food Additives, Second Edition, Food and Nutritional Toxicology Food Authenticity and Traceability Food Biotechnology, Second Edition Food Carbohydrates: Chemistry, Physical Properties, and Applications Food Chemical Safety: Additives, Volume II Food Chemical Safety: Contaminants, Volume I Food Colorants: Chemical and Functional Properties New as of 2/15/2008 Food consumption and disease risk: Consumer-pathogen interactions Food Emulsions, Fourth Edition, Food Emulsions: Principles, Practices, and Techniques, Second Edition Food Engineering Aspects of Baking Sweet Goods New as of 5/5/2008 Food Intolerance and the Food Industry Food Labelling Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition Food Phytates Food Plant Design Food Plant Economics New as of 12/14/2007 Food Plant Engineering Systems Food Plant Sanitation Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices Food Polysaccharides and Their Applications, Second Edition Food Preservation Techniques Food Process Design Food Process Modelling Food Processing Operations Modeling: Design and Analysis Food Processing Technology: Principles and Practice, Second Edition Food Processing: Principles and Applications Food Protein Analysis: Quantitative Effects on Processing Food Quality Assurance: Principles and Practices Food Safety and Toxicity Food Safety Control in the Poultry Industry Food Science and Food Biotechnology Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes Food spoilage microorganisms Food Storage Stability Food Toxicology Food, Consumers, and the Food Industry: Catastrophe or Opportunity? Food, diet and obesity Foodborne Pathogens: Hazards, Risk Analysis and Control Fresh-cut Fruits and Vegetables: Science, Technology and Market Fruit and Vegetable Biotechnology Fruit and Vegetable Processing Frying Technology and Practices Frying: Improving Quality Functional Food Carbohydrates Functional Food Ingredients and Nutraceuticals: Processing Technologies Functional Foods and Biotechnology Functional Foods, Cardiovascular Disease and Diabetes Functional Foods: Biochemical and Processing Aspects, Volume II Functional Foods: Concept to Product Genetic Variation in Taste Sensitivity Green Tea: Health Benefits and Applications HACCP in the Meat Industry Halal Food Production Handbook of Brewing, Second Edition Handbook of Dairy Foods and Nutrition, Second Edition Handbook of Dietary Fiber Handbook Of Dough Fermentations Handbook of Fat Replacers Handbook of Fermented Functional Foods Handbook of Flavor Characterization: Sensory Analysis: Chemistry, and Physiology Handbook of Food and Beverage Fermentation Technology Handbook of Food and Bioprocess Modeling Techniques Handbook of Food Engineering Practice Handbook of Food Engineering, Second Edition New as of 2/1/2008 Handbook of Food Enzymology Handbook of Food Toxicology Handbook of Food-Drug Interactions Handbook of Frozen Food Processing and Packaging Handbook of Frozen Foods Handbook of Functional Dairy Products Handbook of Functional Lipids New as of 4/28/2008 Handbook of Globalization and the Environment Handbook of Herbs and Spices Handbook of Hydrocolloids Handbook of hygiene control in the food industry Handbook of Microbiological Media for the Examination of Food, Second Edition Handbook of Minerals as Nutritional Supplements Handbook of Nutraceuticals and Functional Foods