Benders' Dictionary of Nutrition and

Food Technology, Seventh Edition

Chemical migration and food contact
materials

David A Bender

Karen Barnes

DIMENSIONS OF FOOD, Fifth Edition

Food Lipids: Chemistry, Nutrition, and
Biotechnology, Third Edition

Casimir Akoh

Functional dairy products, Volume 2

M. Saarela

Handbook of Food Analysis Instruments

Semih Otles

Handbook of Functional Dairy Products

Colette Shortt

Handbook of Microbiological Media for the

Examination of Food, Second Edition

Ronald Atlas

Handbook of Muscle Foods Analysis

Handbook of Processed Meats and Poultry
Analysis
Lipoic Acid: Energy Production,
Antioxidant Activity and Health Effects

Mulchand Patel

Marine Products for Healthcare

Vazhiyil Venugopal

Poultry Meat Processing and Quality

G. C. Mead

Solubility in Supercritical Carbon Dioxide

Ram Gupta

Tamime and Robinson's Yoghurt Science

and Technology, Third Edition

A. Tamine

Tocotrienols
Understanding consumers of food
products

ACC.NO
E-0308

E-0309

E-0310

Lynn Frewer

TITLE

AUTHOR

Alcohol and Coffee Use in the Aging

Ira Wolinsky

Chemical migration and food contact materials

Karen
Barnes

Coenzyme Q: Molecular Mechanisms in Health and Disease

Valerian
Kagan

E-0311

Compact Regs Parts 110 and 111: CFR 21 Parts 110 and
111 cGMP in Manufacturing: Packaging, or Holding Human
Food; cGMP for Dietary Supplements (10 pack)

E-0312

Delivery and controlled release of bioactives in foods and

nutraceuticals

N. Garti

Dictionary of Carbohydrates with CD-ROM, Second Edition

Peter Collins

Handbook of Listeria Monocytogenes

Dongyou Liu

Handbook of Prebiotics

Glenn
Gibson

Lactoferrin: Natural - Multifunctional - Antimicrobial

Narian
Naidu

Maximising the value of marine by-products

Fereidoon
Shahidi

Microbiological analysis of red meat, poultry and eggs

G. Mead

Nutrition and AIDS, Second Edition

Ronald
Watson

E-0313

E-0314

E-0315

E-0316

E-0317

E-0318

E-0319

E-0320

E-0321

E-0322

E-0323

E-0324

E-0325

Nutritional Applications in Exercise and Sport

Ira Wolinsky

Phytochemicals: Aging and Health

Mark Meskin

Radionuclide Concentrations in Food and the Environment

Michael
Poschl

Tea and Tea Products: Chemistry and Health-Promoting

Properties

Chi-Tang Ho

Vegetables and Fruits: Nutritional and Therapeutic Values

Thomas
S.C. Li

Vitamin Analysis for the Health and Food Sciences, Second

Edition

Ronald
Eitenmiller

Acc.N
o

Title

Author

E-0003 Acrylamide and other hazardous compounds in heattreated foods

E-0004

E-0005

Active Packaging for Food Applications

Aaron L. Brody

Advanced Nutrition Micronutrients

Carolyn D. Berdanier

E-0006 Advanced Quantitative Microbiology for Foods and

Biosystems: Models for Predicting Growth and
Inactivation
E-0007

E-0008

E-0009

E-0010

E-0011

E-0012

E-0013

Leo M.L. Nollet

Aflatoxin and Food Safety

Hamed Abbas

Analytical Methods for Food Additives

Roger Wood

Antimicrobials in Food Third Edition

P. Michael Davidson

Antioxidants in Food: Practical Applications

Jan Pokorny

Asian Functional Foods

John Shi

Auditing in the Food Industry

Mike Dillon

Baking Problems Solved

E-0016 Benders' dictionary of nutrition and food technology

Eighth Edition
E-0017

E-0018

Micha Peleg

Advanced Technologies For Meat Processing

E-0014 Automation for Food Engineering: Food Quality

Quantization and Process Control
E-0015

Kerstin Skog

Yanbo Huang

Stanley P Cauvain

David Bender

Beverage Quality and Safety

Tammy Foster

Biological Control of Crop Diseases

Samuel S.
Gnanamanickam

E-0019 Bioprocesses and Biotechnology for Functional Foods

Jean-Richard Neeser

and Nutraceuticals
E-0020

Bioterrorism and Food Safety

E-0021 Biscuit Cracker and Cookie Recipes for the Food

Industry
E-0022

E-0023

E-0024

E-0025

E-0026

E-0027

E-0028

E-0031

Pavinee Chinachoti

Brewing: New technologies

C.W. Bamforth

Brewing: Science and Practice

Dennis E Briggs

Caffeine

Gene Alan Spiller

Carbohydrates in Food 2nd Edition

Ann-Charlotte
Eliasson

Cereal Biotechnology

Peter Morris

Cereals Processing Technology

Gavin Owens

Gonul Kalentuc

Cheese problems solved

P. McSweeny

Cheese Rheology and Texture

Sundaram
Gunasekaran

E-0032 Chemical and Functional Properties of Food

Components Third Edition
E-0033

Duncan J. R. Manley

Bread Staling

E-0029 Characterization of Cereals and Flours: Properties

Analysis and Applications
E-0030

Barbara Rasco

Chemical and Functional Properties of Food Lipids

Zdzislaw Sikorski

Zdzislaw E. Sikorski

E-0034 Chemical and Functional Properties of Food

Saccharides

Piotr Tomasik

E-0035 Chilled Foods Second Edition

Michael Stringer

E-0036 Chinese and Related North American Herbs:

Phytopharmacology and Therapeutic Values

Thomas S.C. Li

E-0037 Cholesterol and Phytosterol Oxidation Products:

Analysis Occurrence and Biological Effects

Francesc Cuardiola

E-0038

E-0039

E-0040

E-0041

E-0042

Chorleywood Bread Process The

et al

Cinnamon and Cassia: The Genus Cinnamomum

P. N Ravindran

Colour in Food: Improving Quality

D. MacDougall

Complex Carbohydrates in Foods

Susan Sungsoo Cho

Computational Fluid Dynamics in Food Processing

Da-Wen Sun

E-0043 Concise Encyclopedia of Foods and Nutrition Second

Edition (The)
E-0044

E-0045

E-0046

E-0047

E-0048

Audrey H.
Ensminger

CRC Handbook of Medicinal Spices

James A. Duke

Dairy Science and Technology Second Edition

Pieter Walstra

Detecting Allergens in Foods

S Koppelman

Detecting Foreign Bodies in Food

Mike Edwards

Detecting Pathogens in Food

Thomas A. McMeekin

E-0049 Developing New Food Products for a Changing

Marketplace

Aaron L. Brody

E-0050 Development and Processing of Vegetable Oils for

Human Nutrition

Roman Przybylski

E-0051 Dictionary of Food Compounds with CD-ROM:

Additives Flavors and Ingredients

Shmuel Yannai

E-0052

E-0053

Dictionary of Nutraceuticals and Functional Foods

N.A. Michael Eskin

Dietary Proteins and Atherosclerosis

G. Debry

E-0054 Dietary Supplements of Plant Origin: A Nutrition and

Health Approach

Massimo Maffei

E-0055 Drug Residues in Foods: Pharmacology: Food Safety

and Analysis

et al

E-0056

E-0057

E-0058

E-0059

E-0060

Emerging foodborne pathogens

Yasmine Motarjemi

Encapsulated and Powdered Foods

Charles Onwulata

Engineering and Food for the 21st Century

Jorge Welti-Chanes

Engineering Properties of Foods Third Edition

M. Andy Rao

Environmentally Friendly Food Processing

Berit Mattson

E-0061 Environmentally Friendly Technologies for Agricultural

Produce Quality
E-0062

E-0063

E-0064

E-0065

Shimshon Ben
Yeoshua

EU Food Law: A Practical Guide

Kaarin Goodburn

Extraction Optimization in Food Engineering

Constantina Tzia

Extrusion Cooking: Technology and Applications

Robin Guy

Fat Crystal Networks

Alejandro Marangoni

E-0066 Fats and Oils: Formulating and Processing for

Applications Second Edition
E-0067 Fatty Acids in Foods and their Health Implications
Third Edition

Richard D O'Brien
Ching Kuang Chow

E-0068 Fenaroli's Handbook of Flavor Ingredients Fifth

Edition
E-0069

E-0070

E-0071

E-0072

E-0073

Flavonoids: Chemistry Biochemistry and Applications

Oyvind M. Andersen

Flavor Fragrance and Odor Analysis

Ray Marsili

Flavor Chemistry and Technology Second Edition

et al

Flavour in food

et al

Flaxseed in Human Nutrition Second Edition

Lilian U. Thompson

E-0074 Food Consumers and the Food Industry: Catastrophe

or Opportunity?
E-0075

E-0076

E-0077

E-0078

E-0079

E-0082

Gordon W Fuller

Food diet and obesity

David Mela

Food Additives Second Edition

A. Larry Branen

Food and Nutritional Toxicology

Stanley T Omaye

Food Authenticity and Traceability

Michele Lees

Food Biotechnology Second Edition

Kalidas Shetty

E-0080 Food Carbohydrates: Chemistry Physical Properties

and Applications
E-0081

George Burdock

Steve Cui

Food Chemical Safety: Additives Volume II

David Watson

Food Chemical Safety: Contaminants Volume I

David Watson

E-0083 Food Colorants: Chemical and Functional Properties

Carmen Socaciu

E-0084 Food consumption and disease risk: Consumerpathogen interactions

E-0085

Food Emulsions Fourth Edition

E-0086 Food Emulsions: Principles Practices and Techniques

Second Edition
E-0087

E-0088

E-0091

E-0092

E-0093

E-0094

Stig Friberg
David Julian
McClements

Food Intolerance and the Food Industry

Taraneh Dean

Food Labelling

J Ralph Blanchfield

E-0089 Food Lipids: Chemistry Nutrition and Biotechnology

Second Edition
E-0090

Morris Potter

Casimir Akoh

Food Phytates

N. Rukma Reddy

Food Plant Design

Antonio LopezGomez

Food Plant Economics

Zacharias Maroulis

Food Plant Engineering Systems

Theunis Robberts

Food Plant Sanitation

Y.H. Hui

E-0095 Food Plant Sanitation: Design Maintenance and Good

Manufacturing Practices

Michael Cramer

E-0096 Food Polysaccharides and Their Applications Second

Edition

Alistair Stephen

E-0097

E-0098

Food Preservation Techniques

Peter Zeuthen

Food Process Design

Zacharias Maroulis

E-0099 Food Process Modelling

L. M. M.. Tijskens

E-0100 Food Processing Operations Modeling: Design and

Analysis

Joseph Irudayaraj

E-0101 Food Processing Technology: Principles and Practice

Second Edition

P. J. Fellows

E-0102

Food Processing: Principles and Applications

E-0103 Food Protein Analysis: Quantitative Effects on

Processing
E-0104

E-0105

E-0106

E-0107

E-0110

E-0111

Richard OwusuApenten

Food Quality Assurance: Principles and Practices

Inteaz Alli

Food Safety and Toxicity

John De Vries

Food Safety Control in the Poultry Industry

G. Mead

Food Science and Food Biotechnology

Gustavo F GutierrezLopez

E-0108 Food Shelf Life Stability: Chemical Biochemical and

Microbiological Changes
E-0109

Hosahalli
Ramaswamy

N. A. Michael Eskin

Food spoilage microorganisms

et al

Food Storage Stability

Irwin A. Taub

Food Toxicology

William Helferich

E-0112 Foodborne Pathogens: Hazards Risk Analysis and

Control

Clive Blackburn

E-0113 Fresh-cut Fruits and Vegetables: Science Technology

and Market

Olusola Lamikanra

E-0114

Fruit and Vegetable Biotechnology

E-0115 Fruit and Vegetable Processing

Victoriano Valpuesta
Wim Jongen

E-0116

E-0117

E-0118

Frying Technology and Practices

Monoj K. Gupta

Frying: Improving Quality

J. B. Rossell

Functional Food Carbohydrates

Costas Biliaderis

E-0119 Functional Food Ingredients and Nutraceuticals:

Processing Technologies

John Shi

E-0120 Functional Foods Cardiovascular Disease and

Diabetes

A Arnoldi

E-0121

Functional Foods and Biotechnology

E-0122 Functional Foods: Biochemical and Processing

Aspects Volume II
E-0123

E-0124

E-0125

E-0126

E-0127

E-0128

John Shi

Functional Foods: Concept to Product

Glenn R. Gibson

Genetic Variation in Taste Sensitivity

John Prescott

Green Tea: Health Benefits and Applications

Yukihiko Hara

HACCP in the Meat Industry

Martyn Brown

Halal Food Production

Mian N Riaz

Handbook of Brewing Second Edition

Fergus Priest

E-0129 Handbook of Dairy Foods and Nutrition Second

Edition
E-0130

Kalidas Shetty

Handbook of Dietary Fiber

E-0131 Handbook Of Dough Fermentations

Gregory D. Miller

Susan Sungsoo Cho

Karel Kulp

E-0132

E-0133

Handbook of Fat Replacers

Sibel Roller

Handbook of Fermented Functional Foods

Edward Farnworth

E-0134 Handbook of Flavor Characterization: Sensory

Analysis: Chemistry and Physiology

Kathryn Deibler

E-0135 Handbook of Food and Beverage Fermentation

Technology

Y.H. Hui

E-0136 Handbook of Food and Bioprocess Modeling

Techniques

Shyam Sablani

E-0137

E-0138

E-0139

E-0140

E-0141

E-0142

E-0143

E-0144

E-0145

E-0146

Handbook of Food Engineering Second Edition

Dennis Heldman

Handbook of Food Engineering Practice

Kenneth J Valentas

Handbook of Food Enzymology

R. John Whitaker

Handbook of Food Toxicology

S.S. Deshpande

Handbook of Food-Drug Interactions

Beverly J. McCabe

Handbook of Frozen Food Processing and Packaging

Da-Wen Sun

Handbook of Frozen Foods

Y.H. Hui

Handbook of Functional Dairy Products

Colette Shortt

Handbook of Functional Lipids

Casimir Akoh

Handbook of Globalization and the Environment

Khi Thai

E-0147 Handbook of Herbs and Spices

K. V. Peter

E-0148

E-0149

Handbook of Hydrocolloids

Glyn O. Phillips

Handbook of hygiene control in the food industry

H.L.M. Lelieveld

E-0150 Handbook of Microbiological Media for the

Examination of Food Second Edition
E-0151

E-0152

Handbook of Minerals as Nutritional Supplements

Robert A. DiSilvestro

Handbook of Nutraceuticals and Functional Foods

Dr. Robert E.C.

Wildman

E-0153 Handbook of Nutraceuticals and Functional Foods

Second Edition
E-0154

E-0155

E-0156

E-0157

E-0160

E-0161

E-0162

Robert E.C. Wildman

Handbook of Nutrition and Food

Carolyn D. Berdanier

Handbook of organic food safety and quality

Julia Cooper

Handbook of Vegetable Preservation and Processing

Y.H. Hui

Handbook of Vitamins Fourth Edition

Janos Zempleni

E-0158 Handbook of waste management and co-product

recovery in food processing: Volume 1
E-0159

Ronald Atlas

K. Waldron

Hygiene in Food Processing: Principles and Practice

Huub Lelieveld

Image Analysis of Food Microstructure

John C Russ

Improving the fat content of foods

Christine Williams

Improving the Safety of Fresh Fruit and Vegetables

et al

E-0163 Improving the Safety of Fresh Meat

John Sofos

E-0164

Improving the thermal processing of foods

E-0165 Improving traceability in food processing and

distribution
E-0166

E-0167

Philip Richardson

et al

Industrial Applications of Single Cell Oils

et al

Industrial Uses of Vegetable Oils

Sevim Z. Erhan

E-0168 Industrialization of Indigenous Fermented Foods

Second Edition

Keith Steinkraus

E-0169 Ingredient Interactions: Effects on Food Quality

Second Edition

Anilkumar Gaonkar

E-0170 Instrumentation and Sensors for the Food Industry

Second Edition

Erika Kress-Rogers

E-0171 Intelligent and Active Packaging for Fruits and

Vegetables

Charles Wilso

E-0172

E-0173

E-0174

Interdisciplinary Food Safety Research

Neal H. Hooker

International Handbook of Foodborne Pathogens

Marianne Miliotis

Inulin-Type Fructans: Functional Food Ingredients

Marcel Roberfroid

E-0175 Lactic Acid Bacteria: Microbiological and Functional

Aspects Third Edition
E-0176

E-0177

et al

Lawrie's meat science Seventh Edition

R. Lawrie

Legume Crop Genomics

Richard F. Wilson

E-0178 Lipid Analysis and Lipidomics: NewTechniques and

Applications

Magdi Mossoba

E-0179 Lipid Handbook The with CD-ROM Third Edition

Frank Gunstone

E-0180

Listeria Listeriosis and Food Safety Third Edition

E-0181 Making the Most of HACCP: Learning from Others'

Experience
E-0182

E-0183

E-0184

Tom Mayes

Managing Frozen Foods

Chris J Kennedy

Measurement and Control in Food Processing

Manabendra Bhuyan

Meat Processing: Improving Quality

Joseph Kerry

E-0185 Meat products handbook: Practical science and

technology
E-0186

Elliot Ryser

G. Feiner

Meat Refrigeration

S. J. James

Meat Science and Applications

Wai-Kit Nip

Methods in Chemosensory Research

Sidney A Simon

E-0189 Methods of Analysis for Functional Foods and

Nutraceuticals

W. Jeffrey Hurst

E-0190 Methods of Analysis for Functional Foods and

Nutraceuticals Second Edition

W. Jeffrey Hurst

E-0191 Methods of Analysis of Food Components and

Additives

Semih Otles

E-0192 Methods to Assess Quality and Stability of Oils and

Fat-Containing Foods

Kathleen Warner

E-0187

E-0188

E-0193

E-0194

Microbial Food Contamination

Charles L. Wilson

Microbial Food Contamination Second Edition

Charles Wilso

E-0195 Microbial Safety of Minimally Processed Foods

John S. Novak

E-0196

E-0197

E-0198

E-0199

E-0200

E-0201

E-0202

Microbial Stress Adaptation and Food Safety

Ahmed E. Yousef

Microbiological Risk Assessment in Food Processing

Martyn Brown

Microbiology of Fruits and Vegetables

Gerald Sapers

Microwave Processing of Foods The

Helmar Schubert

Mineral Components in Foods

Piotr Szefer

Minimal Processing Technologies in the Food Industry

Thomas Ohlsson

Modeling Microbial Responses in Food

Robin C. McKellar

E-0203 Modern Chromatographic Analysis of Vitamins Third

Edition
E-0204

E-0205

E-0206

E-0207

E-0208

E-0209

Andre P De Leenheer

Modifying Flavour in Food

A.J. Taylor

Modifying lipids for use in food

F. Gunstone

Mycotoxins in Food: Detection and Control

N. Magan

Natural Colorants for Food and Nutraceutical Uses

Francisco DelgadoVargas

Natural Extracts Using Supercritical Carbon Dioxide

Mamata
Mukhopadhyay

Natural Food Antimicrobial Systems

A. S. ""Narain""
Naidu

E-0210 New Ingredients in Food Processing: Biochemistry

and Agriculture

Guy Linden

E-0211 Novel food ingredients for weight control

C.J.K. Henry

E-0212

Novel Food Processing Technologies

Gustavo BarbosaCanovas

E-0213 Nutraceutical and Specialty Lipids and their CoProducts

Fereidoon Shahidi

E-0214 Nutraceutical Proteins and Peptides in Health and

Disease

Yoshinori Mine

E-0215

Nutraceuticals in Health and Disease Prevention

E-0216 Nutrition and Heart Disease: Causation and

Prevention
E-0217

Nutrition Handbook for Food Processors The

E-0218 Nutritionally Enhanced Edible Oil and Oilseed

Processing
E-0219

E-0220

E-0221

E-0222

E-0223

E-0226

Ronald Ross Watson

J. Henry
Dunford Nurhan
Turgut

Official Methods for the Determination of Trans Fat

Magdi M. Mossoba

Olive Oil: Chemistry and Technology Second Edition

Dimitrios Boskou

Optimizing sweet taste in foods

W.J. Spillane

Optimizing Women's Health through Nutrition

Lilian Thompson

Organic Production and Use of Alternative Crops

Franc Bavec

E-0224 Osmotic Dehydration and Vacuum Impregnation:

Applications in Food Industries
E-0225

Lester Packer

Pedro Fito

Performance Functional Foods

David Watson

Pesticide veterinary and other residues in food

David H Watson

E-0227 Phenolics in Food and Nutraceuticals

Fereidoon Shahidi

E-0228

Physical Chemistry of Foods

E-0229 Physical Principles of Food Preservation Second

Edition
E-0230

E-0231

E-0232

E-0233

E-0234

E-0235

Alejandro G
Marangoni

Physiology and Biochemistry of Sterols

et al

Phytochemical Functional Foods

Ian Johnson

Phytochemicals in Nutrition and Health

Mark S. Meskin

Phytochemicals: Mechanisms of Action

Mark S Meskin

Phytochemicals: Nutrient-Gene Interactions

Mark Meskin

Plastic Film and Foil Web Handling Guide The

E-0238 Polysaccharides: Structural Diversity and Functional

Versatility Second Edition
E-0239

E-0240

E-0241

Marcus Karel

Physical Properties of Lipids

E-0236 Phytosterols as Functional Food Components and

Nutraceuticals
E-0237

Pieter Walstra

Paresh Dutta

William E. Hawkins

Severian Dumitriu

Poultry Meat Processing

Alan Sams

Poultry Products Processing: An Industry Guide

Shai Barbut

Probiotics in Food Safety and Human Health

Ipek Goktepe

E-0242 Proceedings of the World Conference on Lauric Oils:

Sources Processing and Applications

et al

E-0243 Processing Foods: Quality Optimization and Process

Assessment

Fernanda A. R.
Oliveira

E-0244 Processing Fruits: Science and Technology Second

Edition
E-0245

E-0246

E-0247

Diane Barrett

Produce Degradation: Pathways and Prevention

Olusola Lamikanra

Protein-Based Films and Coatings

Aristippos Gennadios

Proteins in Food Processing

R. Yada

E-0248 Pulsed Electric Fields in Food Processing:

Fundamental Aspects and Applications

Gustavo V. BarbosaCanovas

E-0249 Quality Assurance for the Food Industry: A Practical

Approach

J. Andres
Vasconcellos

E-0250 Rapid and On-Line Instrumentation for Food Quality

Assurance

Ibtisam Tothill

E-0251 Recent Developments in the Synthesis of Fatty Acid

Derivatives

et al

E-0252

E-0253

E-0254

E-0255

E-0256

Reducing salt in foods: Practical strategies

David Kilcast

Reviews in Food and Nutrition Toxicity

Victor Preedy

Safety and Quality Issues in Fish Processing

H. Allan Bremner

Safflower

et al

Sausage Manufacture: Principles and Practice

Effiong Essien

E-0257 Seafood and Freshwater Toxins: Pharmacology:

Physiology and Detection

Luis Botana

E-0258 Seafood Processing: Adding Value Through Quick

Freezing Retortable Packaging and Cook-Chilling

Vazhiyil Venugopal

E-0259 Sensory Evaluation Techniques Third Edition

Morten C. Meilgaard

E-0260

E-0261

E-0262

E-0263

Sensory-Directed Flavor Analysis

Ray Marsili

Single Cell Oil

Zvi Cohen

Snack Foods Processing

Edmund W. Lusas

Sociology for Pharmacists

Kevin G. Taylor

E-0264 Soft Drinks Companion: A Technical Handbook for the

Maurice Shachman
Beverage Industry The
E-0265

Soy Applications in Food

E-0266 Soy Protein Products Characteristics Nutritional

Aspects and Utilization
E-0267

Mian Riaz

Joseph G. Endres

Soybeans as Functional Foods and Ingredients

KeShun Li

Specialty Corns Second Edition

Arnel R. Hallauer

Spirulina in Human Nutrition and Health

M. Gershwin

Sports Nutrition: Energy Metabolism and Exercise

Ira Wolinsky

Stability and Shelf-life of Food The

David Kilcast

Starch in Food: Structure function and applications

Ann-Charlotte
Eliasson

E-0273 Steel Heat Treatment Handbook Second Edition - 2

Volume Set

George Totten

E-0268

E-0269

E-0270

E-0271

E-0272

E-0274 Structural Modified Food Fats: Synthesis Biochemistry

et al
and Use
E-0275 Surimi and Surimi Seafood Second Edition

Jae Park

E-0276

Taints and Off-Flavours in Food

E-0277 Technology of Biscuits Crackers and Cookies Third

Edition
E-0278

Texture in Food: Volume 1: Semi-Solid Foods

Brian Baigrie

Duncan J. R. Manley

B.M. McKenna

E-0279 The CRC Master Keyword Guide for Food: 21 CFR

Regulations of the Food and Drug Administration

et al

E-0280 Thermal Food Processing: New Technologies and

Quality Issues

Da-Wen Sun

E-0281

Thermal Technologies in Food Processing

E-0282 Tomato Plant Culture In the Field Greenhouse and

Home Garden
E-0283

Toxins in Food

E-0284 Trace Elements and Free Radicals in Oxidative

Diseases
E-0285

Transport Phenomena in Food Processing

E-0286 Understanding and Controlling the Microstructure of

Complex Foods
E-0287

Understanding and Measuring the Shelf Life of Food

E-0288 Understanding Pathogen Behaviour Virulence Stress

Response and Resistance
E-0289

E-0290

Philip Richardson

J. Benton Jone
Waldemar M
Dabrowski
et al

Jorge Welti-Chanes
David Julian
McClements
R Steele

Mansel Griffiths

Unit Operations in Food Engineering

Albert Ibarz

Unraveling Lipid Metabolism With Microarrays

Alvin Berger

E-0291 Using the Agricultural Environmental and Food

Literature

Barbara Hutchinson

E-0292

E-0293

E-0294

Vegetables Fruits and Herbs in Health Promotion

Ronald R. Watson

Vitamin Analysis for the Health and Food Sciences

Ronald R. Eitenmiller

Vitamin E: Food Chemistry Composition and Analysis

Ronald Eitenmiller

E-0295 Vitamins In Foods: Analysis Bioavailability and

Stability

George F.M. Ball

E-0296 Water Properties of Food Pharmaceutical and

Biological Materials

Maria del Pilar Buera

E-0297

E-0298

E-0299

E-0300

Wine: A Scientific Exploration

Merton Sandler

World Sugar Market

Sergey Gudoshnikov

Yoghurt: Science and Technology Second Edition

A Y Tamine

Adult Obesity: A Paediatric Challenge

David Hall

E-0301 Amino Acids and Proteins for the Athlete: The

Anabolic Edge Second Edition

Mauro Di Pasquale

E-0302 Analysis of Pesticides in Food and Environmental

Samples

Jose Tadeo

E-0303 Appetite and Food Intake: Behavioral and

Physiological Considerations

Ruth B.S. Harris

E-0304

Food Engineering Aspects of Baking Sweet Goods

E-0305 Food Mycology: A Multifaceted Approach to Fungi and

Food Volume 25
E-0306

Novel enzyme technology for food applications

E-0307 Techniques for Corrosion Monitoring

Servet Gulum
Sumnu
Jan Dijksterhuis

Robert Rastall
L. Yang