Drying Technologies in Food Processing

Xiao Dong Chen , Arun S. Mujumdar

Handbook of Food Process Modeling and Statistical Quality Control with Extensive MATLAB Applications

Ozilgen M

Handbook of food products manufacturing

Nirmal Sinha

Handbook of Food Science and Technology 1 Food Alteration and Food Quality

Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé

Handbook of food science and technology 3 Food biochemistry and technology

Jeantet, Romain

Handbook of Food Science, Technology, and Engineering. Volume 1-4, part 1

Hui Y.H.

Handbook of Fruit and Vegetable Flavors

Hui Y.H.

Handbook of Fruits and Fruit Processing

Hui Y.H.

Handbook of Hygiene Control in the Food Industry (Woodhead Publishing in Food Science and Technology)

H.L.M. Lelieveld, M.A. Mostert, J. Holah

Handbook of Industrial Drying

Arun S. Mujumdar

by Fidel Toldrá

Fidel Toldrá

Foodborne pathogens Hazards, risk analysis and control

Clive de W. Blackburn, Peter J. McClure

HANDBOOK OF MEAT PRODUCT TECHNOLOGY

Michael D. Ranken

Handbook of Nutraceuticals Volume I Ingredients, Formulations, and Applications

Yashwant Pathak

Freeze-Drying

Peter Haseley, Georg-Wilhelm Oetjen

Handbook of Plant Food Phytochemicals Sources, Stability and Extraction

Tiwari B.K

From Goat to Cheese

Lisa Owings

Frozen Food Science and Technology

Judith Evans

The Art of Making Fermented Sausages

stanley marianski ,adam marianski

The A-Z of Food Safety

Jeremy Stranks

Fruit and Vegetable Phytochemicals Chemistry, Nutritional Value and Stability

Laura A. la de Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar

The Beginner_s Guide to Cheese Making_ Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses

Elena R. Santogade

The Beginner_s Guide to Cheese Making_ Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses

Teresa Marrone

Encapsulation and Controlled Release Technologies in Food Systems

Jamileh M. Lakkis

Fruit and Vegetable Preservation

N.P. Singh

The food safety hazard guidebook

Richard Lawley, Laurie Curtis, Judi Davis

The Gospel of Food Everything You Think You Know About Food Is Wrong

Barry Glassner

ENCYCLOPEDIA OF FOOD SAFETY

Ewen CD Todd , Yasmine Motarjemi , Gerald G Moy

Functional Food Ingredients and Nutraceuticals Processing Technologies

John Shi, Ph.D.

ENCYCLOPEDIA of FOODS a guide to Healthy Nutrition

Functional polymers in food science from technology to biology. Volume 1, Food packaging

Giuseppe Cirillo Umile Gianfranco Spizzirri Francesca Iemma

ENCYCLOPEDIA OF JUNK FOOD AND FAST FOOD

Andrew F. Smith

Encyclopedia of Organic, Sustainable, and Local Food

Leslie A. Duram

Whey Processing, Functionality and Health Benefits (Institute of Food Technologists Series)

Charles Onwulata, Peter Huth

Functional polymers in food science from technology to biology. Volume 2, Food processing

Giuseppe Cirillo Umile Gianfranco Spizzirri Francesca Iemma

Handbook of Nutraceuticals

Yashwant Pathak

encyclopedia of pasta

maureen b. fant , carol field

Fundamentals of Food Biotechnology

Byong H. Lee

ENGINEERING INTERVENTIONS IN AGRICULTURAL PROCESSING

Megh R. Goyal, PhD, PE Deepak Kumar Verma

Fundamentals of Food Process Engineering

Romeo T. Toledo, Rakesh K. Singh ,Fanbin Kong

Handbook of Plant Food Phytochemicals

B.K. Tiwari,Nigel P. Brunton,Charles S. Brennan

Engineering Properties of Foods

M. A. Rao • Syed S. H. Rizvi Ashim K. Datta • Jasim Ahmed

Whey protein production, chemistry, functionality and applications

Guo, Mingruo

Fundamentals of Food Reaction Technology

R.L. Earle, M.D. Earle

Ensuring Safe Food From Production to Consumption

Handbook of Prebiotics

Glenn R. Gibson,Marcel B. Roberfroid

Whey Proteins Functional Properties, Production and Health Benefits

Michelle Wyatt

Handbook of Processed Meats and Poultry Analysis

LEO M.L. NOLLET, FIDEL TOLDRÁ

Environmental Impacts of food production and consumption

HANDBOOK OF VITAMIN C RESEARCH: DAILY REQUIREMENTS, DIETARY SOURCES AND ADVERSE EFFECTS

HUBERT KUCHARSKI AND JULEK ZAJAC

Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications

Alev Bayindirli

History and Social Aspects of Sourdough

Stefan Cappelle , Lacaze Guylaine , M. Gänzle, and M. Gobbetti

handbook of Dairy Foods Analysis

LEO M.L. NOLLET ,FIDEL TOLDRÁ

Industrialization Indigenous Fermented Foods Fermented Foods

Keith H. Steinkraus

ESSENTIAL GUIDE TO OPERATIONS MANAGEMENT

DAVID R. BAMFORD PAUL L. FORRESTER

Essentials and Applications of Food Engineering

C. Anandharamakrishnan and S. Padma Ishwarya

Essentials of Food Science

Vickie A. Vaclavik Elizabeth W. Christian

Essentials of Thermal Processing

Gary Tucker , Susan Featherstone

Evolutionary Algorithms for Food Science and Technology volume 7

Evelyne Lutton Nathalie Perrot Alberto Tonda

Experiments in Unit Operations and Processing of Foods

Margarida Vieira , Peter Ho

Extracting Bioactive Compounds for Food Products Theory and Applications

M. Angela A. Meireles

Herbs and Natural Supplements

Lesley Braun , Marc cohen

Extraction of Organic Analytes from Foods A Manual of Methods

P.S. Belton

Extruders in Food Applications

Mian N. Riaz

HPLC for Food Analysis

Angelika ,Gratzfeld-Hüsgen and Rainer Schuster

Food Security, Poverty and Nutrition Policy Analysis Statistical Methods and Applications

Suresh Babu, Prabuddha Sanyal

Extrusion cooking

Robin Guy

Food the chemistry of its components

auther

Extrusion Processing Technology Food and Non-Food Biomaterials

Jean-Marie Bouvier , Osvaldo H. Campanella

Hygiene in food processing

H. L. M. Lelieveld, M. A. Mostert, J. Holah and B. White

Extrusion-Cooking Techniques

Leszek Moscick

Genomics, Proteomics, and Metabolomics in Nutraceuticals and Functional Foods

Debasis Bagchi, Francis C. Lau ,Manashi Bagchi

Fats and Oils Formulating and Processing for Applications Third Edition

Richard D. O’Brien

Hygienic design of food factories

J. Holah and H. L. M. Lelieveld

Food waste recovery processing technologies and industrial techniques

Authors

Global Supply Chains, Standards and the Poor How the Globalization of Food Systems and Standards Affects Rural Development and Poverty

Johan F.M. Swinnen

Advances in Food Biotechnology

RAVISHANKAR RAI V

Feeding You Lies

Vani Hari

Advances in Food Biotechnology

RAVISHANKAR RAI V

IFIS Dictionary of Food Science and Technology

International Food Information Service

Fermentation and Food Safety

MJ. Robert Nout

Advances in Food Diagnostics

Leo M. L. Nollet Fidel Toldrá

Analysis of Pesticides in Food and Environmental Samples

Edited by José L. Tadeo

Food

Fabio Parasecoli

GREAT BRITISH CHEESES

Dawm Bates

Image Analysis of Food Microstructure

John C. Russ

Analysis of Pesticides in Food and Environmental Samples Second Edition

José L. Tadeo

Food Chain Security

Hami Alpas , Beyazit Cirakoglu

Food Chain Security

Hami Alpas , Beyazit Cirakoglu

Analystical methods for food additives

Roger Wood, Lucy Foster, Andrew Damant, Pauline Key

Food Chemistry

DAVID E. NEWTON

Improving the thermal processing of foods

Philip Richardson

Green Technologies in Food Production and Processing

Joyce I. Boye ● Yves Arcand

Food Chemistry 4th revised and extended ed.

H.-D. Belitz · W. Grosch · P. Schieberle

Industrial Chocolate Manufacture and Use

Steve T. Beckett

Antibacterial activity of essential oils: potential applications in food

Sara Ann Burt

Antioxidants in food Practical applications

Jan Pokorny Nedyalka Yanishlieva Michael Gordon

The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists

Connie M. Weaver James R. Daniel

INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING

Da-Wen Sun

Food Colloids Fundamentals of Formulation

Eric Dickinson , Reinhard Miller

APPLICATION OF ALTERNATIVE FOOD-PRESERVATION TECHNOLOGIES TO ENHANCE FOOD SAFETY AND STABILITY

Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia

Infrared Spectroscopy for Food Quality Analysis and Control

Da-Wen Sun

Wilson & Wilson’s COMPREHENSIVE ANALYTICAL CHEMISTRY

D. BARCELO

Artisan Cheese Making at Home_ Techniques and Recipes for Mastering World

Mary Karlin

GUIDE TO NUTRITIONAL SUPPLEMENTS

BENJAMIN CABALLERO

INGREDIENT INTERACTIONS Effects on Food Quality

Anilkumar G. Gaonkar, Andrew McPherson

Food Cultures of the World Encyclopedia

Auditing in the food industry

Mike Dillon and Chris Griffith

Food dehydrating bible

y Brett Markham

Bakery Food Manufacture and Quality Water Control and Effects

STAN LEY P. CAUVAl N and LINDA S. YOUNG

Baking problems solved

Stanley Cauvain and Linda Young

Beet-Sugar Handbook

Mosen Asadi,

Gums and Stabilisers for the Food Industry11

Peter A. Williams,Glyn 0. Phillips

Benders’ dictionary of nutrition and food technology Eighth edition

David A. Bender

Bioactive Components in Milk and Dairy Products

Young W. Park

Food Emulsifi ers and Their Applications Second Edition

Gerard L. Hasenhuettl • Richard W. Hartel

Bio-based Materials for Food Packaging

Shakeel Ahmed

Biochemistry of Foods Third Edition

N. A. Michael Eskin and Fereidoon Shahidi

FOOD FLAVOURS Biology and Chemistry

CAROLYN FISHER and THOMAS R. SCOTT

Gums and Stabilisers for the Food Industry 13

Peter A. Williams,Glyn 0. Phillips

Bioreactors Design, Operation and Novel Applications

Carl-Fredrik Mandenius

Food emulsions Fourth Edition, Revised and Expanded

Johan Sjoblom , KIre Larsson , Stig E. Friberg

Food fortification and supplementation

Peter Berry Ottaway

BIOSENSORS in FOOD PROCESSING, SAFETY, and QUALITY CONTROL

Mehmet Mutlu

Food Irradiation Research and Technology

Christopher H. Sommers , Xuetong Fan

Food Irradiation Technologies Concepts, Applications and Outcomes

Isabel C. F. R. Ferreira , Amilcar L. Antonio , Sandra Cabo Verde

Biotechnology in Functional Foods and Nutraceuticals

Debasis Bagchi,Francis C. Lau,Dilip K. Ghosh

Food Emulsions

Casimir C. Akoh, David B. Min

Food Labelling Fifth edition

Authors

HACCP

Sara Mortimore • Carol Wallace

BISCUIT, COOKIE AND CRACKER PRODUCTION Process, Production and Packaging Equipment

IAIN DAVIDSON

Food energy – methods of analysis and conversion factors

FOOD MACHINERY For the Production of Cereal Foods, Snack Foods and Confectionery

LING-MIN CHENG

FOOD ENGINEERING HANDBOOK

Theodoros Varzakas Constantina Tzia

Food Microbiology Third Edition

Martin R. Adams and Maurice O. Moss

Bread Science The Chemistry and Craft of Making Bread

Emily Buehler

Construction of solar cookers and driers

Christelle Souriau and David Amelin

FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS

ELAINE PERKINS

FOOD INDUSTRY BRIEFING SERIES: HACCP

Sara Mortimore • Carol Wallace

FOOD ENGINEERING RESEARCH DEVELOPMENTS

TERRANCE P. KLENING

Food Microbiology Laboratory for the Food Science Student

Cangliang Shen , Yifan Zhang

BREADED FRIED FOODS

P. KUMAR MALLIKARJUNAN MICHAEL O. NGADI MANJEET S. CHINNAN

Cellulose and Cellulose Derivatives in the Food Industry

Tanja Wüstenberg

Food Flavorings Third Edition

Philip R. Ashurst

Créer et diriger un jardin scolaire

Food microstructures Microscopy, measurement and modelling

V. J. Morris and K. Groves

Handbook of Cane sugar Engineering

E. Hugot

INGREDIENT INTERACTIONS Effects on Food Quality

Anilkumar G. Gaonkar Andrew McPherson

Cheese Chemistry, Physics Microbiology

Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee

Food Mixing: Principles and Applications

P.J. Cullen

Ingredients in Meat Products

Rodrigo Tarté

Chemistry and Safety of Acrylamide in Food

Mendel Friedman , Don Mottram

Innovation in Food Engineering New Techniques and Products

Maria Laura Passos Claudio P. Ribeiro

Food Flavour Technology

ANDREW J. TAYLOR

Food Mycology A Multifaceted Approach to Fungi and Food

J. W. Bennett , Paul A. Lemke

Instrumental assessment of food sensory quality

David Kilcast

Food Physics

Ludger O. Figura , Arthur A.Teixeira

INTELLIGENT AND ACTIVE PACKAGING FOR FRUITS AND VEGETABLES

Charles L. Wilson

FOOD PLANT ECONOMICS

ZACHARIAS B. MAROULIS GEORGE D. SARAVACOS

INTELLIGENT CONTROL IN DRYING

Alex Martynenko Andreas Bück

Chemistry and Technology of Soft Drinks and Fruit Juices

Philip R. Ashurst

Introduction to Food Engineering

R. Paul Singh,Dennis R. Heldman

Chemistry and Technology of Soft Drinks and Fruit Juices

Philip R. Ashurst

Food Plant Sanitation

Michael M. Cramer

Introduction to Food Process Engineering

P.G. Smith

FOOD POWDERS Physical Properties, Processing, and Functionality

Gustavo V. Barbosa-C´anovas , Enrique Ortega-Rivas , Pablo Juliano , Hong Yan

Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion

Ioannis S. Arvanitoyannis

Food Preservation Process Design

Dennis R. Heldman

Handbook of Dairy Foods and Nutrition

Judith K. Jarvis ,Lois D. McBean,Gregory D. Miller

Italian Food Preservation: Tomato Passata, Giardiniera, Sweet Onion Jam, and More Italian Food Preservation Methods

Luca Cristello

Chocolate Science and Technology

Emmanuel Ohene Afoakwa

Kinetic Modeling of Reactions in Foods

Martinus A. J. S. van Boekel

Food preservation techniques

Peter Zeuthen and Leif Bùgh-Sùrensen

Kosher Food Production

Zushe Yosef Blech

LEUNG’S ENCYCLOPEDIA OF COMMON NATURAL INGREDIENTS

IKHLAS A. KHAN,EHAB A. ABOURASHED

FOOD PROCESS DESIGN

George D. Saravacos , Zacharias B. Maroulis

LEBANON INDUSTRY VALUE CHAIN DEVELOPMENT - LIVCD PROJECT

USAID

Coatings and Inks for Food Contact Materials

Martin J. Forrest

Managing Food Industry Waste

ROBERT R. ZALL

FOOD PROCESS ENGINEERING

Murlidhar Meghwal, Megh R. Goya

Mathematical Modeling of Food Processing

Quang Tuan Pham

Coffee Flavor Chemistry

Ivon Flament

Food process modelling

L M M Tijskens,M L A T M Hertog,B M Nicolai

Food Production and Industry

Ayman Hafiz Amer Eissa

MEASUREMENT and CONTROL in FOOD PROCESSING

Manabendra Bhuyan.

Color Quality of Fresh and Processed Foods

Catherine A. Culver , Ronald E. Wrolstad,

Food Safety

Jinap Selamat , Shahzad Zafar Iqbal

Meat products handbook

Gerhard Feiner

Colour in food Improving quality

Douglas B. MacDougall

FOOD SAFETY HANDBOOK

RONALD H. SCHMIDT and GARY E. RODRICK

Membrane Technology

Klaus-Viktor Peinemann, Suzana Pereira Nunes, and Lidietta Giorno

Food Safety of Proteins in Agricultural Biotechnology

Bruce G. Hammond

Compendium of the Microbiological Spoilage of Foods and Beverages

William H. Sperber · Michael P. Doyle

Methods in Food Analysis

Rui M.S. Cruz,Igor Khmelinskii,Margarida C. Vieira

Food Science and Technology

Geoffrey Campbell-Platt

Methods of Analysis for Functional Foods and Nutraceuticals

W. Jeffrey Hurst

Concept Research in Food Product Design and Development

Howard R. Moskowitz , Sebastiano Porretta , Matthias Silcher ,

Methods of Analysis of Food Components and Additives

Semih Ötles

Microbial Food Safety in Animal Agriculture

Mary E. Torrence, Richard E. Isaacson

Continuous Thermal Processing of Foods Pasteurization and UHT Sterilization

Michael Lewis, Neil Heppell

Handbook of Drying of Vegetables and Vegetable Products

Min Zhang, Bhesh Bhandari, Zhongxiang Fang

MICROBIOLOGICALLY SAFE FOODS

NORMA HEREDIA,IRENE WESLEY,SANTOS GARC´IA

Handbook of FARM, DAIRY AND FOOD MACHINERY ENGINEERING

MYER KUTZ

Control and Analysis for Food and Agricultural Products

Kavita Marwaha

Microbiology and Technology of Fermented Foods

Robert W. Hutkins

Handbook of Fermented Meat and Poultry

Fidel Toldrá

MICROBIOLOGY HANDBOOK FISH AND SEAFOOD

Rhea Fernandes

Conventional and Advanced Food Processing Technologies

Suvendu Bhattacharya

Handbook of Food Analysis

Leo M.L. Nollet • Fidel Toldrá

Milk Proteins: from Expression to Food

Abby Thompson, Mike Boland and Harjinder Singh

Handbook of Food and Beverage Fermentation Technology

Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra

DAIRY MICROBIOLOGY HANDBOOK THIRD EDITION

RICHARD K. ROBINSON

Handbook of Food Chemistry

Peter Chi Keung Cheung, Bhavbhuti M. Mehta (eds.)

Handbook of food engineering

Heldman, Dennis R. Lund, Daryl B. Sabliov, Cristina M

Dairy technology Principles of Milk Properties and Processes. Part I Milk

Walstra Р., Geurts Т.J., Noomen А., Jellema А., Van Boekel М.А.J.S.

Dealing With FOOD ALLERGIES

JANICE VICKERSTAFF JONEJA

Handbook of food preservation

M. Shafiur Rahman (editor)

DICTIONARY of FOOD COMPOUNDS with CD-ROM

SHMUEL YANNAI

Handbook of food process design

Shafiur Rahman Wiley

DRY -CURED MEAT PRODUCTS

Fidel Toldra