Search Our Site     Advanced Search Registered Users Email: Password:   Remember My Info Athens/Institution Login Not a Subscriber? Forgotten Password? A CRCnetBASE Product Information How it Works Sign up for New Book Alerts New Books How to Order Editors Technical Support MARC Records Export Title List Download sales and information sheet Visit CRC Press Online! Leading Publishers of Essential Information for the Professional and Technical Communities Worldwide! CRC Press. For Best Results Use the latest version of the Adobe Acrobat Reader. Click on the icon below to download it for FREE.  Editors Editors   Books Hamed Abbas Aflatoxin and Food Safety Martin Adams Emerging foodborne pathogens José Miguel Aguilera Engineering and Food for the 21st Century Mohamed Ahmedna Probiotics in Food Safety and Human Health M. Mehmet Ak Cheese Rheology and Texture Casimir Akoh Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition Casimir Akoh Handbook of Functional Lipids Jan Alexander Acrylamide and other hazardous compounds in heat-treated foods Inteaz Alli Food Quality Assurance: Principles and Practices Oyvind M. Andersen Flavonoids: Chemistry, Biochemistry and Applications Fiona Angus Reducing salt in foods: Practical strategies A Arnoldi Functional Foods, Cardiovascular Disease and Diabetes Ronald Atlas Handbook of Microbiological Media for the Examination of Food, Second Edition K. Nirmal Babu Turmeric: The genus Curcuma Brian Baigrie Taints and Off-Flavours in Food George F.M. Ball Vitamins In Foods: Analysis, Bioavailability, and Stability C.W. Bamforth Brewing: New technologies Jose Manuel Barat Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries Gustavo Barbosa-Canovas Unit Operations in Food Engineering Gustavo Barbosa-Canovas Food Plant Design Gustavo Barbosa-Canovas Novel Food Processing Technologies Gustavo V. Barbosa-Cánovas Food Science and Food Biotechnology Gustavo V. Barbosa-Cánovas Engineering and Food for the 21st Century Transport Phenomena in Food Processing Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications Shai Barbut Poultry Products Processing: An Industry Guide Diane Barrett Processing Fruits: Science and Technology, Second Edition Franc Bavec Organic Production and Use of Alternative Crops Martina Bavec Organic Production and Use of Alternative Crops Diana Behsnilian Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries Amha Belay Spirulina in Human Nutrition and Health David Bender Benders' dictionary of nutrition and food technology, Eighth Edition Nils Bengtsson Minimal Processing Technologies in the Food Industry Carolyn D. Berdanier Handbook of Nutrition and Food Carolyn D. Berdanier Advanced Nutrition Micronutrients Alvin Berger Unraveling Lipid Metabolism With Microarrays Manabendra Bhuyan Measurement and Control in Food Processing Wayne Bidlack Phytochemicals: Nutrient-Gene Interactions Wayne R Bidlack Phytochemicals: Mechanisms of Action Wayne R. Bidlack Phytochemicals in Nutrition and Health Jeffrey Bier International Handbook of Foodborne Pathogens Costas Biliaderis Functional Food Carbohydrates Clive Blackburn Foodborne Pathogens: Hazards, Risk Analysis and Control J Ralph Blanchfield Food Labelling Gleyn Bledsoe Bioterrorism and Food Safety Jan F. Van Bocxlaer Modern Chromatographic Analysis of Vitamins, Third Edition Leif Bogh-Sorensen Food Preservation Techniques Dimitrios Boskou Olive Oil: Chemistry and Technology, Second Edition Luis Botana Seafood and Freshwater Toxins: Pharmacology: Physiology, and Detection Chris A Boulton Brewing: Science and Practice A. Larry Branen Food Additives, Second Edition, A. Larry Branen Antimicrobials in Food, Third Edition H. Allan Bremner Safety and Quality Issues in Fish Processing J. Thomas Brenna Lipid Analysis and Lipidomics: NewTechniques and Applications Kenneth J Breslauer Characterization of Cereals and Flours: Properties, Analysis, and Applications Dennis E Briggs Brewing: Science and Practice Christopher J B Brimelow Instrumentation and Sensors for the Food Industry, Second Edition Aaron L. Brody Active Packaging for Food Applications Aaron L. Brody Developing New Food Products for a Changing Marketplace Peter A Brookes Brewing: Science and Practice Martyn Brown HACCP in the Meat Industry Microbiological Risk Assessment in Food Processing Bernard Bruinsma Food Plant Sanitation E. Charles Brummer Legume Crop Genomics James Bryce Cereal Biotechnology George Burdock Fenaroli's Handbook of Flavor Ingredients, Fifth Edition Judith Buttress Improving the fat content of foods Maria Pilar Cano Novel Food Processing Technologies B. Thomas Carr Sensory Evaluation Techniques, Third Edition Stanley P Cauvain Baking Problems Solved C. Chapman Nutrition Handbook for Food Processors, The Muhammad M Chaudry Halal Food Production Pavinee Chinachoti Bread Staling Amparo Chiralt Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries Susan Sungsoo Cho Complex Carbohydrates in Foods Susan Sungsoo Cho Handbook of Dietary Fiber Ching Kuang Chow Fatty Acids in Foods and their Health Implications,Third Edition Gail Vance Civille Sensory Evaluation Techniques, Third Edition Rafael Codony Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects Jerrell Coggburn Handbook of Globalization and the Environment Zvi Cohen Single Cell Oil Julia Cooper Handbook of organic food safety and quality Paul Cornillon Handbook of Frozen Foods Horacio Corti Water Properties of Food, Pharmaceutical, and Biological Materials Michael Cramer Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices Francesc Cuardiola Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects Steve Cui Food Carbohydrates: Chemistry, Physical Properties, and Applications Stephen C. Cunnane Flaxseed in Human Nutrition, Second Edition Waldemar M Dabrowski Toxins in Food Andrew Damant Analytical Methods for Food Additives Ashim Datta Engineering Properties of Foods, Third Edition Ashim Datta Handbook of Food and Bioprocess Modeling Techniques P. Michael Davidson Food Additives, Second Edition, P. Michael Davidson Antimicrobials in Food, Third Edition Audra Davies Phytochemicals in Nutrition and Health Audra J Davies Phytochemicals: Mechanisms of Action John De Vries Food Safety and Toxicity Taraneh Dean Food Intolerance and the Food Industry G. Debry Dietary Proteins and Atherosclerosis Kathryn Deibler Handbook of Flavor Characterization: Sensory Analysis: Chemistry, and Physiology Francisco Delgado-Vargas Natural Colorants for Food and Nutraceutical Uses Pierluigi Delmonte Official Methods for the Determination of Trans Fat Jeannine Delwiche Handbook of Flavor Characterization: Sensory Analysis: Chemistry, and Physiology Colin Dennis Chilled Foods, Second Edition S.S. Deshpande Handbook of Food Toxicology Mauro Di Pasquale Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition Jan Dijksterhuis Food Mycology: A Multifaceted Approach to Fungi and Food, Volume 25 Albert Dijkstra Lipid Handbook, The, with CD-ROM, Third Edition Mike Dillon Auditing in the Food Industry Robert A. DiSilvestro Handbook of Minerals as Nutritional Supplements Mark L. Dreher Handbook of Dietary Fiber Judy Driskell Sports Nutrition: Energy Metabolism and Exercise Samir Droby Microbial Food Contamination James A. Duke CRC Handbook of Medicinal Spices Severian Dumitriu Polysaccharides: Structural Diversity and Functional Versatility, Second Edition H. Brian Dunford Nutritionally Enhanced Edible Oil and Oilseed Processing Paresh Dutta Phytosterols as Functional Food Components and Nutraceuticals Paresh C. Dutta Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects Mike Edwards Detecting Foreign Bodies in Food Ronald Eitenmiller Vitamin E: Food Chemistry, Composition, and Analysis Ronald R. Eitenmiller Vitamin Analysis for the Health and Food Sciences Ann-Charlotte Eliasson Starch in Food: Structure, function and applications Ann-Charlotte Eliasson Carbohydrates in Food, 2nd Edition Joseph G. Endres Soy Protein Products Characteristics, Nutritional Aspects, and Utilization Audrey H. Ensminger Concise Encyclopedia of Foods and Nutrition, Second Edition (The) M. E. Ensminger Concise Encyclopedia of Foods and Nutrition, Second Edition (The) Sevim Z. Erhan Industrial Uses of Vegetable Oils N. A. Michael Eskin Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes N.A. Michael Eskin Methods to Assess Quality and Stability of Oils and Fat-Containing Foods N.A. Michael Eskin Dictionary of Nutraceuticals and Functional Foods Effiong Essien Sausage Manufacture: Principles and Practice Edward Farnworth Handbook of Fermented Functional Foods G. Feiner Meat products handbook: Practical science and technology Elaine Bossak Feldman Handbook of Nutrition and Food P. J. Fellows Food Processing Technology: Principles and Practice, Second Edition Pedro Fito Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries William P. Flatt, Ph.D. Handbook of Nutrition and Food L Foster Analytical Methods for Food Additives Tammy Foster Beverage Quality and Safety Eric H. Frankel Handbook of Food-Drug Interactions Stig Friberg Food Emulsions, Fourth Edition, Gordon W Fuller Food, Consumers, and the Food Industry: Catastrophe or Opportunity? Kevin G. Taylor Sociology for Pharmacists Anilkumar Gaonkar Ingredient Interactions: Effects on Food Quality, Second Edition Aristippos Gennadios Protein-Based Films and Coatings Bruce J German Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals M. Gershwin Spirulina in Human Nutrition and Health Tom Geurts Dairy Science and Technology, Second Edition Sue Ghazala Handbook of Vegetable Preservation and Processing Glenn R. Gibson Functional Foods: Concept to Product Samuel S. Gnanamanickam Biological Control of Crop Diseases Lisbeth Meunier Goddik Handbook of Food and Beverage Fermentation Technology Ipek Goktepe Probiotics in Food Safety and Human Health Kaarin Goodburn EU Food Law: A Practical Guide Michael H Gordon Antioxidants in Food: Practical Applications J. Richard Gorham Food Plant Sanitation James Gorny Microbiology of Fruits and Vegetables Dee Graham Handbook of Vegetable Preservation and Processing Chris Griffith Auditing in the Food Industry Mansel Griffiths Understanding Pathogen Behaviour Virulence, Stress Response and Resistance Sergey Gudoshnikov World Sugar Market, The Sundaram Gunasekaran Cheese Rheology and Texture F. Gunstone Modifying lipids for use in food Frank Gunstone Lipid Handbook, The, with CD-ROM, Third Edition Monoj K. Gupta Frying Technology and Practices Gustavo F Gutierrez-Lopez Food Science and Food Biotechnology Robin Guy Extrusion Cooking: Technology and Applications Arnel R. Hallauer Specialty Corns, Second Edition Ase Slovejg Hansen Handbook of Food and Beverage Fermentation Technology Yukihiko Hara Green Tea: Health Benefits and Applications Geoffrey Harding Sociology for Pharmacists Ruth B.S. Harris Appetite and Food Intake: Behavioral and Physiological Considerations John Harwood Lipid Handbook, The, with CD-ROM, Third Edition William E. Hawkins Plastic Film and Foil Web Handling Guide, The S Hefle Detecting Allergens in Foods Dennis Heldman Handbook of Food Engineering, Second Edition William Helferich Food Toxicology C.J.K. Henry Novel food ingredients for weight control J. Henry Nutrition Handbook for Food Processors, The M. Hertog Food Process Modelling Chi-Tang Ho Asian Functional Foods J. Holah Handbook of hygiene control in the food industry John Holah Hygiene in Food Processing: Principles and Practice Neal H. Hooker Interdisciplinary Food Safety Research J. Hort Modifying Flavour in Food Yanbo Huang Automation for Food Engineering: Food Quality Quantization and Process Control Y.H. Hui Food Plant Sanitation Y.H. Hui Handbook of Vegetable Preservation and Processing Y.H. Hui Handbook of Food and Beverage Fermentation Technology Y.H. Hui Handbook of Frozen Foods W. Jeffrey Hurst Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition W. Jeffrey Hurst Methods of Analysis for Functional Foods and Nutraceuticals Barbara Hutchinson Using the Agricultural, Environmental, and Food Literature Albert Ibarz Unit Operations in Food Engineering Syed Imam Produce Degradation: Pathways and Prevention Joseph Irudayaraj Food Processing Operations Modeling: Design and Analysis Marta Izydorczyk Functional Food Carbohydrates C. James Meat Refrigeration S. J. James Meat Refrigeration Judith K. Jarvis Handbook of Dairy Foods and Nutrition, Second Edition Ian Johnson Phytochemical Functional Foods Lindsay Jolly World Sugar Market, The J. Benton Jones, Jr. Tomato Plant Culture In the Field, Greenhouse, and Home Garden Sylvia A. Jones Handbook of Fat Replacers