| Acrylamide and other hazardous compounds in heat-treated foods |
| Active Packaging for Food Applications |
| Adult Obesity: A Paediatric Challenge |
| 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 |
| Analysis of Pesticides in Food and Environmental Samples |
| Analytical Methods for Food Additives |
| Antimicrobials in Food, Third Edition |
| Antioxidants in Food: Practical Applications |
| Appetite and Food Intake: Behavioral and Physiological Considerations |
| 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 |
| Benders' Dictionary of Nutrition and Food Technology, Seventh 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 Making: Improving Quality |
| 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 Processing: Improving Quality |
| Dairy Science and Technology, Second Edition |
| 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 |
| Eating Disorders in Women and Children: Prevention, Stress Management, and Treatment |
| 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 |
| Fenaroli's Handbook of Flavor Ingredients, Fifth Edition |
| Fenaroli's Handbook of Flavor Ingredients, Fourth 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 |
| Food consumption and disease risk: Consumer-pathogen interactions |
| Food Emulsions, Fourth Edition, |
| Food Emulsions: Principles, Practices, and Techniques, Second Edition |
| Food Emulsions: Principles, Practice, and Techniques |
| Food Engineering Aspects of Baking Sweet Goods |
| Food Intolerance and the Food Industry |
| Food Labelling |
| Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition |
| Food Mycology: A Multifaceted Approach to Fungi and Food, Volume 25 |
| Food Phytates |
| Food Plant Design |
| Food Plant Economics |
| 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 Dairy Products |
| Functional Food Carbohydrates |
| Functional Food Ingredients and Nutraceuticals: Processing Technologies |
| Functional Foods and Biotechnology |
| Functional Foods, Aging, and Degenerative Disease |
| 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 |
| 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 |
| Handbook of Globalization and the Environment |
| Handbook of Herbs and Spices |
| Handbook of Herbs and Spices: Volume 2 |
| 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 |
| Handbook of Nutraceuticals and Functional Foods, Second Edition |
| Handbook of Nutrition and Food |
| Handbook of organic food safety and quality |
| Handbook of Spices, Seasonings, and Flavorings, Second Edition |
| Handbook of Vegetable Preservation and Processing |
| Handbook of Vitamins, Fourth Edition |
| Handbook of waste management and co-product recovery in food processing: Volume 1 |
| Hygiene in Food Processing: Principles and Practice |
| Image Analysis of Food Microstructure |
| Improving the fat content of foods |
| Improving the Safety of Fresh Fruit and Vegetables |
| Improving the Safety of Fresh Meat |
| Improving the thermal processing of foods |
| Improving traceability in food processing and distribution |
| Industrial Applications of Single Cell Oils |
| Industrial Uses of Vegetable Oils |
| Industrialization of Indigenous Fermented Foods, Second Edition |
| Ingredient Interactions: Effects on Food Quality, Second Edition |
| Instrumentation and Sensors for the Food Industry, Second Edition |
| Intelligent and Active Packaging for Fruits and Vegetables |
| Interdisciplinary Food Safety Research |
| International Handbook of Foodborne Pathogens |
| Inulin-Type Fructans: Functional Food Ingredients |
| Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition |
| Lawrie's meat science, Seventh Edition |
| Legume Crop Genomics |
| Lipid Analysis and Lipidomics: NewTechniques and Applications |
| Lipid Handbook, The, with CD-ROM, Third Edition |
| Listeria, Listeriosis, and Food Safety, Third Edition |
| Making the Most of HACCP: Learning from Others' Experience |
| Managing Frozen Foods |
| Measurement and Control in Food Processing |
| Meat Processing: Improving Quality |
| Meat products handbook: Practical science and technology |
| Meat Refrigeration |
| Meat Science and Applications |
| Methods in Chemosensory Research |
| Methods of Analysis for Functional Foods and Nutraceuticals |
| Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition |
| Methods of Analysis of Food Components and Additives |
| Methods to Assess Quality and Stability of Oils and Fat-Containing Foods |
| Microbial Food Contamination |
| Microbial Food Contamination, Second Edition |
| Microbial Safety of Minimally Processed Foods |
| Microbial Stress Adaptation and Food Safety |
| Microbiological Risk Assessment in Food Processing |
| Microbiology of Fruits and Vegetables |
| Microwave Processing of Foods, The |
| Mineral Components in Foods |
| Minimal Processing Technologies in the Food Industry |
| Modeling Microbial Responses in Food |
| Modern Chromatographic Analysis of Vitamins, Third Edition |
| Modifying Flavour in Food |
| Modifying lipids for use in food |
| Mycotoxins in Food: Detection and Control |
| Natural Antimicrobials for Minimal Processing of Foods |
| Natural Colorants for Food and Nutraceutical Uses |
| Natural Extracts Using Supercritical Carbon Dioxide |
| Natural Food Antimicrobial Systems |
| New Ingredients in Food Processing: Biochemistry and Agriculture |
| Novel enzyme technology for food applications |
| Novel food ingredients for weight control |
| Novel Food Packaging Techniques |
| Novel Food Processing Technologies |
| Nutraceutical and Specialty Lipids and their Co-Products |
| Nutraceutical Proteins and Peptides in Health and Disease |
| Nutraceuticals in Health and Disease Prevention |
| Nutrition and AIDS, Second Edition |
| Nutrition and Heart Disease: Causation and Prevention |
| Nutrition Handbook for Food Processors, The |
| Nutritionally Enhanced Edible Oil and Oilseed Processing |
| Official Methods for the Determination of Trans Fat |
| Olive Oil: Chemistry and Technology, Second Edition |
| Optimizing sweet taste in foods |
| Optimizing Women's Health through Nutrition |
| Organic Production and Use of Alternative Crops |
| Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries |
| Performance Functional Foods |
| Pesticide, veterinary and other residues in food |
| Phenolics in Food and Nutraceuticals |
| Physical Chemistry of Foods |
| Physical Principles of Food Preservation, Second Edition, |
| Physical Properties of Lipids |
| Physiology and Biochemistry of Sterols |
| Phytochemical Functional Foods |
| Phytochemicals in Nutrition and Health |
| Phytochemicals: Mechanisms of Action |
| Phytochemicals: Nutrient-Gene Interactions |
| Phytosterols as Functional Food Components and Nutraceuticals |
| Plastic Film and Foil Web Handling Guide, The |
| Polysaccharides: Structural Diversity and Functional Versatility, Second Edition |
| Poultry Meat Processing |
| Poultry Meat Processing and Quality |
| Poultry Products Processing: An Industry Guide |
| Probiotics in Food Safety and Human Health |
| Proceedings of the World Conference on Lauric Oils: Sources, Processing, and Applications |
| Processing Foods: Quality Optimization and Process Assessment |
| Processing Fruits: Science and Technology, Second Edition |
| Produce Degradation: Pathways and Prevention |
| Protein-Based Films and Coatings |
| Proteins in Food Processing |
| Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications |
| Quality Assurance for the Food Industry: A Practical Approach |
| Rapid and On-Line Instrumentation for Food Quality Assurance |
| Recent Developments in the Synthesis of Fatty Acid Derivatives |
| Reducing salt in foods: Practical strategies |
| Reviews in Food and Nutrition Toxicity |
| Safety and Quality Issues in Fish Processing |
| Safflower |
| Sausage Manufacture: Principles and Practice |
| Seafood and Freshwater Toxins: Pharmacology: Physiology, and Detection |
| Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling |
| Sensory Evaluation Techniques, Third Edition |
| Sensory-Directed Flavor Analysis |
| Single Cell Oil |
| Snack Foods Processing |
| Sociology for Pharmacists |
| Soft Drinks Companion: A Technical Handbook for the Beverage Industry, The |
| Solubility in Supercritical Carbon Dioxide |
| Soy Applications in Food |
| Soy Protein Products Characteristics, Nutritional Aspects, and Utilization |
| Soybeans as Functional Foods and Ingredients |
| Specialty Corns, Second Edition |
| Spirulina in Human Nutrition and Health |
| Sports Nutrition: Energy Metabolism and Exercise |
| Stability and Shelf-life of Food, The |
| Starch in Food: Structure, function and applications |
| Steel Heat Treatment Handbook, Second Edition - 2 Volume Set |
| Structural Modified Food Fats: Synthesis, Biochemistry, and Use |
| Supercritical Fluid Extraction of Nutraceuticals and Bioactive Compounds |
| Surimi and Surimi Seafood, Second Edition |
| Taints and Off-Flavours in Food |
| Tamime and Robinson's Yoghurt Science and Technology, Third Edition |
| Techniques for Corrosion Monitoring |
| Technology of Biscuits, Crackers, and Cookies, Third Edition |
| Texture in Food: Volume 1: Semi-Solid Foods |
| Texture in Food: Volume 2: Solid Foods |
| The CRC Master Keyword Guide for Food: 21 CFR Regulations of the Food and Drug Administration |
| Thermal Food Processing: New Technologies and Quality Issues |
| Thermal Technologies in Food Processing |
| Tomato Plant Culture In the Field, Greenhouse, and Home Garden |
| Toxins in Food |
| Trace Elements and Free Radicals in Oxidative Diseases |
| Transport Phenomena in Food Processing |
| Turmeric: The genus Curcuma |
| Understanding and Controlling the Microstructure of Complex Foods |
| Understanding and Measuring the Shelf Life of Food |
| Understanding Pathogen Behaviour Virulence, Stress Response and Resistance |
| Unit Operations in Food Engineering |
| Unraveling Lipid Metabolism With Microarrays |
| Using the Agricultural, Environmental, and Food Literature |
| Vegetables, Fruits, and Herbs in Health Promotion |
| Vitamin Analysis for the Health and Food Sciences |
| Vitamin E: Food Chemistry, Composition, and Analysis |
| Vitamins In Foods: Analysis, Bioavailability, and Stability |
| Water Properties of Food, Pharmaceutical, and Biological Materials |
| Wine: A Scientific Exploration |
| World Sugar Market, The |
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