Hyperspectral Imaging Analysis and Applications for Food Quality

Food

Jennifer Clapp

Vegetable Production and Value Chains in Mongolia

Asian Development Asian Development Bank

Food Process Engineering

F. Xavier Malcata

Development of Packaging and Products for Use in Microwave Ovens

Matthew Lorence

Manger en ville

Audrey Soula

Food and Beverage Cost Control

Lea R. Dopson

Food for Dissent

Maria McGrath

Food Molecular Microbiology

Spiros Paramithiotis

Food Routes

Robyn Metcalfe

Food Agriculture and Development in the Pacific Basin

Jennifer McCoy

Food Hydrocolloids

Martin Glicksman

Advances in Processing Technologies for Bio-Based Nanosystems in Food

Óscar L. Ramos

Global Markets for Processed Foods

Daniel Pick

Natural Food Colorants

Gabriel J. Lauro

Food and the City

Ina Yalof

Introducing the Sociology of Food and Eating

Anne Murcott

Food Values in Europe

Valeria Siniscalchi

Regional Cooperation for Sustainable Food Security in South Asia

Nagesh Kumar

No Foreign Food

Richard Pillsbury

Food in Global History

Raymond Grew

Experiencing Food, Designing Dialogues

Ricardo Bonacho

Functional Foods and Beverages

Nicolas Bordenave

Risk and Food Safety in China and Japan

Louis Augustin-Jean

Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector

M. Swainson

Meaning of Rice

Michael Booth

Food and Beverage Service - For the Level 2 Technical Certificate

John Cousins

Gastrophysics

Charles Spence

Professor charles spence has spent the last two decades researching how people perceive the world around them at the crossmodal research laboratory at oxford university, earning him the international reputation as the expert in multisensory perception and experience design.

Bacterial Starter Cultures for Food

Stanley E. Gilliland

Food Security, Diversification and Resource Management : Refocusing the Role of Agriculture?

G. H. Peters

CRC Handbook of Food, Drug, and Cosmetic Excipients

Susan C. Smolinske

How to Read Nutrition Labels

Kate Conley

Madrid

María Paz Moreno

Consumer Perception of Food Attributes

Shigeru Matsumoto

Anthropology of Food and Body

Carole M. Counihan

Handbook of Indigenous Fermented Foods, Revised and Expanded

Keith Steinkraus

CRC Handbook of Food, Drug, and Cosmetic Excipients

Susan C. Smolinske

Consumer Perception of Food Attributes

Shigeru Matsumoto

Did You Just Eat That?

Paul Dawson

Advances in Food and Beverage Labelling

Paul Berryman

Luke Nguyen's Street Food Asia

Luke Nguyen

Foodborne Disease Handbook : Volume II

Y. H. Hui

Taste Waste and the New Materiality of Food

Bethaney Turner

Think Skinny, Feel Fit

Alejandro Chabán

Pure Delicious

Heather Christo

Fennema's Food Chemistry

Srinivasan Damodaran

Hazard Analysis and Risk Based Preventative Controls

Patricia A. Wester

History of Food in Literature

Charlotte Boyce

Food Process Engineering and Technology

Zeki Berk

Food Analysis

S. Suzanne Nielsen

New Food Activism

Alison Alkon

Fennema's Food Chemistry, Fifth Edition

Srinivasan Damodaran

Bitterness

Michel Aliani

New Perspectives on Food Blanching

Felipe Richter Reis

Never Out of Season

Rob R. Dunn

Developing Technologies in Food Science

Murlidhar Meghwal

Food Structures, Digestion and Health

Mike Boland

Allergy-Free Kids

Robin Nixon Pompa

Theory of Density

Mohammad Javanshiry

Food Traceability and Authenticity

Didier Montet

Engineering Aspects of Membrane Separation and Application in Food Processing

Robert W. Field