e-Resource

Enzymes in Industry - Production and Applications

Chocolate Science and Technology

Handbook of Food Process Design

Handbook of Seafood Quality, Safety and Health Applications oBook

Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications

Community Palliative Care: The Role of the Clinical Nurse Specialist

Managing Scientists: Leadership Strategies in Scientific Research, Second Edition

Palliative and End of Life Care for Children and Young People

HACCP and ISO 22000 - Application to Foods of Animal Origin

Chemistry and Technology of Soft Drinks and Fruit Juices 2e

Natural Food Flavors and Colorants

Genomics, Proteomics, and Metabolomics in Nutraceuticals and Functional Foods

Wine Flavour Chemistry

Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

Sustainability in the Food Industry

Food, Fermentation and Micro-organisms

Medication Management in Care of Older People

Water Activity in Foods

Industrial Chocolate Manufacture and Use 4e

Accelerating New Food Product Design and Development, Online Book Version

Product Innovation Toolbox: A Field Guide to Consumer Understanding and Research

Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions

Salmonella - A practical approach to the organismand its control in foods

Chemical Physics of Food

Amino Acid Metabolism, Third Edition

An Introduction to Optimal Designs for Social and Biomedical Research

Genetically Modified and non-Genetically Modified Food Supply Chains - Co-Existence and Traceability

Food Materials Science and Engineering

Progress in Food Preservation

Sensory Discrimination Tests and Measurements: Statistical Principles, Procedures and Tables, Online

Enzyme Kinetics - Principles and Methods 2e

Organic Production and Food Quality: A Down to Earth Analysis

Biofilms in the Food Environment

Kosher Food Production, Second Editon

River Conservation and Management

Phycotoxins: Chemistry and Biochemistry, Online Book Version

Brewing Yeast and Fermentation

Intelligent Agrifood Chains and Networks

Food Supply Chain Management

Statistical Methods for Food Science - Introductory procedures for the food practitioner

Allergen Management in the Food Industry

Fish Canning Handbook

Person-Centred Nursing: Theory and Practice

Food Processing Handbook

Food Processing Handbook 2e

Nutrition and Development

Advanced Dairy Science and Technology

Modified Atmosphere Packaging for Fresh-Cut Fruitsand Vegetables

Bioethics for Scientists

Palliative Care: An Integrated Approach

Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Volume I and II

Handbook of Alcoholic Beverages - Technical, Analytical and Nutritional Aspects

Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

Discovering Nutrition

Nutrition and Health

Advancing Nursing Practice in Pain Management

Nutrition and Health

Meat Preservation: Preventing Losses and Assuring Safety

Science, Society and the Supermarket: The Opportunities and Challenges of Nutrigenomics

Baked Products – Science, Technology and PracticeoBook

Manufacturing Yogurt and Fermented Milks, Online Book Version

Dairy Ingredients for Food Processing

Dairy Processing and Quality Assurance

Food Oral Processing - Fundamentals of Eating and Sensory Perception

Mushrooms as Functional Foods

Weight Control and Slimming Ingredients in Food Technology

Coffee: Emerging Health Effects and Disease Prevention

Wine Flavour Chemistry

Food and Beverage Packing Technology 2

Enzymes: A Practical Introduction to Structure, Mechanism, and Data Analysis, 2nd Edition

Management of Food Allergens

Physical Assessment for Nurses

Plant Secondary Metabolites Occurrence, Structureand Role in the Human Diet

Teas, Cocoa and Coffee - Plant Secondary Metabolites and Health

Food Mixing - Principles and Applications

Bioinformatics - Genomics and Post-Genomics

Nutrition for Sport and Exercise

The Complete Guide to Nutrition in Primary Care

Metabolic Syndrome Pathophysiology: The Role of Essential Fatty Acids

Environmental Impact Assessment: Practical Solutions to Recurrent Problems

Fruit and Vegetable Phytochemicals

Dictionary of Flavors, Second Edition

Infection Prevention and Control: Theory and Clinical Practice for Healthcare Professionals

Complete Guide to Nutrition in Primary Care

Technology of Bottled Water 3e

Nutrition in the Childbearing Years

Carcinogenic and Anticarcinogenic Factors in Food: Symposium

Multivariate Data Analysis in Sensory and Consumer Science

Trans Fatty Acids

Industrial Guide to Chemical and Drug Safety

Laboratory Animal Law - Legal Control of the Use of Animals in Research 2e

Dictionary of Flavors

High Pressure Processing of Foods

Lean Manufacturing in the Food Industry

Verocytotoxigenic E. Coli

Food and Industrial Bioproducts and Bioprocessing

Diabetes Education

Nursing Care of Older People with Diabetes

Nutrition in the Childbearing Years

Present Knowledge in Nutrition, Tenth Edition

Handbook of Brewing

Columns for Gas Chromatography: Performance and Selection

Environmental Biotechnology: Theory and Application, Second Edition

Environmental Biotechnology - Theory and Application 2e

Frozen Food Science and Technology

Food Irradiation Research and Technology

Microbial Safety of Fresh Produce

Handbook of Palliative Care

Confectionery and Chocolate Engineering: Principles and Applications

Dry-Cured Meat Products

Hospital-Acquired Infection: Causes and Control

The Microbiological Risk Assessment of Food

The Microbiology of Safe Food

Food Regulation: Law, Science, Policy, and Practice

Plant Phenolics and Human Health: Biochemistry, Nutrition, and Pharmacology

Oils and Fats in the Food Industry: Food Industry Briefing Series

Culture of Animal Cells - A Manual of Basic Technique and Specialized Applications, Sixth

Nanotechnology in the Agri-Food Sector - Implications for the Future

Gut Flora, Nutrition, Immunity and Health

Descriptive Sensory Analysis in Practice

Design and Analysis of Sensory Optimization

Gluten-Free Food Science & Technology

Environmental Biotechnology: Theory and Application, Second Edition

Multivariate Data Analysis in Sensory and Consumer Science

Essentials of Thermal Processing

Dietary Supplements and Functional Foods, Second Edition

Molecular Biology Problem Solver: A Laboratory Guide

Prebiotics - Development and Application

Bioactive Compounds in Foods

Decontamination of Fresh and Minimally Processed Produce

The Wiley-Blackwell Handbook of Childhood Cognitive Development, Second edition

Gastrointestinal Nursing

Wine Quality - Tasting and Selection

Wine Production - Vine to Bottle

The Seafood Industry: Species, Products, Processing, and Safety

Chocolate: History, Culture, and Heritage

Handbook of Poultry Processing: Primary Processing

Handbook of Poultry Processing: Secondary Processing

Oils and Fats in the Food Industry

Vegetable Oils in Food Technology - Composition, Properties and Uses 2e

Molecular and Genetic Analysis of Human Traits

Genetic Analysis of Complex Diseases, Second Edition

Plant Biotechnology - Current and Future Applications of Genetically Modified Crops

Fish Processing - Sustainability and New Opportunities

Packaging for Nonthermal Processing of Food, Online Book Version

Enzyme Kinetics: Principles and Methods, Second Edition

Regulation of Functional Foods and Nutraceuticals: A Global Perspective, Online Book Version

Biotechnology in Flavor Production

Handbook of Vanilla Science and Technology

Nutrition for Sport and Exercise

Microbiologically Safe Foods

Immunotoxicology Strategies for Pharmaceutical Safety Assessment

The Mediterranean Diet

Writing for Publication in Nursing and Healthcare

Asian Noodles: Science, Technology, and Processing

Concept Research in Food Product Design and Development

Packaging Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development, Second Edition

Handbook of Fruit and Vegetable Flavors

Handbook of Food Products Manufacturing, Two-Volume Set

Bakery Products: Science and Technology

Food Biochemistry and Food Processing

Handbook of Fruits and Fruit Processing, Online Book Version

Glucose Syrups - Technology and Applications

Microbiology and Technology of Fermented Foods, Online Book Version

Food Stabilisers - Thickeners and Gelling AgentsoBook

Nondestructive Testing of Food Quality

Nonparametrics for Sensory Science: A More Informative Approach

Dietary Supplement Labeling Compliance Review, Third Edition

Case Management of Long-Term Conditions: Principles and Practice for Nurses

Palliative Care: An Integrated Approach

Professional Learning in Nursing

Chemical Food Safety: A Scientist's Perspective

Statistical Methods for Food Science: Introductory procedures for the food practitioner

Ernährungsforschung in Deutschland - Situation und Perspektiven

Environmental Biotechnology - Concepts and Applications

Food Safety in Shrimp Processing - A Handbook for Shrimp Processors, Importers, Exporters and Retailers

Nutritional Genomics: Discovering the Path to Personalized Nutrition

Medicinal Plant Biotechnology - From Basic Research to Industrial Applications

Medicinal Plant Biotechnology: From Basic Research to Industrial Applications

Smart Packaging Technologies for Fast Moving Consumer Goods

Pasta and Semolina Technology

Paper and Paperboard Packaging Technology

Probiotics and Health Claims

Thermal Processing of Ready-to-Eat Meat Products

Innovative Food Processing Technologies: Advancesin Multiphysics Simulation

Hydrocolloids in Food Processing

Open Dating of Foods

Nutraceuticals: Designer Foods III Garlic, Soy and Licorice

Obesogenic Environments

Encapsulation and Controlled Release Technologiesin Food Systems, Online Book Version

Encapsulation and Controlled Release Technologiesin Food Systems, Online Book Version

Sport and Exercise Nutrition

Technology of Cheesemaking 2e

Environmental Impact Assessment: Practical Solutions to Recurrent Problems

Handbook of Probiotics and Prebiotics, Second Edition

Medicinal Chemistry of Bioactive Natural Products

Traditional Herbal Medicine Research Methods: Identification, Analysis, Bioassay, and Pharmaceutical and Clinical Studies

Advanced Nutrition and Dietetics in Gastroenterology

Molecular Nutrition and Genomics

The Microbiological Safety of Food in Healthcare Settings

Depression Care across the Lifespan

Food Industry Briefing Series: Shelf Life

Shelf Life

Sanitation: Cleaning and Disinfection in the Food Industry

Molecular Nutrition and Genomics: Nutrition and the Ascent of Humankind

Molecular and Genetic Analysis of Human Traits

Whole Grains and Health, Online Book Version

Haematology Nursing

HPLC: A Practical User's Guide, Second Edition

Natural Food Flavors and Colorants

Design and Analysis of Sensory Optimization

Assessing and Managing the Acutely Ill Adult Surgical Patient

Advanced Dietary Fibre Technology

Person-Centred Nursing: Theory and Practice

HPLC: A Practical User's Guide, Second Edition

Practical Fermentation Technology

Effective Healthcare Leadership

Multivariate and Probabilistic Analyses of Sensory Science Problems, Online Book Version

Handbook of Lean Manufacturing in the Food Industry

Plant Food Allergens

Egg Bioscience and Biotechnology

Nutrigenomics and Proteomics in Health and Disease

Functional Proteins and Peptides

Sweeteners and Sugar Alternatives in Food Technology

Bioremediation and Sustainability: Research and Applications

Handbook of Sustainability for the Food Sciences

Food Packaging Engineering

HACCP

Extrusion-Cooking Techniques - Applications, Theory and Sustainability

Beet-Sugar Handbook

Sensory and Consumer Research in Food Product Design and Development, Online Book Version

Packaging Research in Food Product Design and Development

Viewpoints and Controversies in Sensory Science and Consumer Product Testing

Biotechnology of Lactic Acid Bacteria

Statistics for Sensory and Consumer Science

Postharvest Pathogens and Disease Management (Online Version)

Dietary Treatment of Epilepsy: Practical Implementation of Ketogenic Therapy

Food Regulation: Law, Science, Policy, and Practice

Barley for Food and Health: Science, Technology, and Products

Nutrition in Epigenetics

Handbook of Meat, Poultry and Seafood Quality 2e

Analysis of Endocrine Disrupting Compounds in Food

Handbook of Meat, Poultry and Seafood Quality

Advances in Food Diagnostics

Dignity in Care for Older People

Practical Food Rheology - An Interpretive Approach

Nutrition and Development

Color Atlas of Postharvest Quality of Fruits and Vegetables

Water-Soluble Polymer Applications in Foods

Ozone in Food Processing

Sweeteners and Sugar Alternatives in Food Technology 2e

Whey Processing, Functionality and Health Benefits

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced

Lower Extremity Wounds: A Problem-Based Learning Approach

Near-Infrared Spectroscopy in Food Science & Technology

Postharvest Pathogens and Disease Management

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Nanotechnology Research Methods for Foods and Bioproducts

Nondigestible Carbohydrates and Digestive Health

Functional Foods, Nutraceuticals and Degenerative Disease Prevention

Handbook of Milk of Non-Bovine Mammals

Bioactive Components in Milk and Dairy Products

Handbook of Milk of Non-Bovine Mammals

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

An Introduction to Human Molecular Genetics: Mechanisms of Inherited Diseases, Second

Nutraceuticals, Glycemic Health and Diabetes

Preventing Foreign Material Contamination of Foods

Weight Management

Nitrite Curing of Meat: The N-Nitrosamine Problemand Nitrite Alternatives

Glucose Syrups: Technology and Applications

Venepuncture and Cannulation

Molecular Biological and Immunological Techniquesand Applications for Food Chemists

Nutrition and HIV

Nonparametrics for Sensory Science: A More Informative Approach

Fishery Products - Quality, safety andauthenticity

Water Properties in Food, Health, Pharmaceuticaland Biological Systems

Metal Contamination of Food - Its Significance for Food Quality and Human Health 3e

Handbook of Enology - The Chemistry of Wine - Stabilization and Treatments V 2 2e

Handbook of Enology - The Microbiology of Wine and Vinifications V 1 2e

Organic Meat Production and Processing

Global Legislation for Food Packaging Materials

Enzymes: A Practical Introduction to Structure, Mechanism, and Data Analysis, Second Edition

Organic Production and Food Quality: A Down to Earth Analysis

Meat Preservation: Preventing Losses and Assuring Safety

Practical Food Microbiology 3e

Dairy Microbiology Handbook, Third Edition: The Microbiology of Milk and Milk Products

Research and Development in Clinical Nursing Practice

The BRC Global Standard for Food Safety: A Guide to a Successful Audit, Second Edition

Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives

Handbook of Food Analytical Chemistry

Food Safety Handbook

Handbook of Sustainability for the Food Sciences

Energy for Life

Molecular System Bioenergetics: Energy for Life

Phytonutrients

Thermal Processing of Foods

Managing Scientists: Leadership Strategies in Scientific Research, Second Edition

Design, Evaluation, and Analysis of Questionnaires for Survey Research

Citrus Essential Oils: Flavor and Fragrance

Food Safety Handbook

Comprehensive Care Coordination for Chronically III Adults

Analytical Methods for Food and Dairy Powders

Food and Package Engineering

Thermal Processing of Food - Potential Health Benefits and Risks

Clinical Paediatric Dietetics

Nutrition and Cancer

Food Safety: The Implications of Change from Producerism to Consumerism

Aviation Food Safety

Perioperative Care of the Child: A Nursing Manual

Dry Beans and Pulses: Production, Processing and Nutrition

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

Food Product Development Based on Experience

The Handbook of Conversation Analysis

Food Biochemistry and Food Processing

Extremophiles: Sustainable Resources and Biotechnological Implications

Extremophiles: Sustainable Resources and Biotechnological Implications

Handbook of Vegetables and Vegetable Processing

Handbook of Fruits and Fruit Processing

Handbook of Vegetables and Vegetable Processing

Functional Food - Safety Aspects, Symposium

Brewing Yeast Fermentation Performance 2e

Food Processing: Principles and Applications

Gastrointestinal Nursing

Functional Food Product Development

Food Industry and the Internet

Technology of Reduced Additive Foods 2e

Food Additives Data Book 2e

Food Processing: Principles and Applications

Applications of Fluidization to Food Processing

Industrial Biotechnology - Sustainable Growth and Economic Success

Industrial Biotechnology: Sustainable Growth and Economic Success

Food Irradiation Research and Technology

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Carbonated Soft Drinks - Formulation and Manufacture oBooks

Reflections on Spirituality and Health

Cell Biology: A Short Course, Second Edition

Palliative Nursing: Across the Spectrum of Care

Food Labeling Compliance Review

Dietary Supplement Labeling Compliance Review CD-ROM Third Edition

Handbook of Food Safety Engineering

Pediatric Nutrition Handbook

Industrial Guide to Chemical and Drug Safety

Brined Cheeses

Processed Cheeses and Analogues

Cleaning-in-Place 3e

Dairy Powders and Concentrated Milk Products

Dairy Fats and Related Products

Milk Processing and Quality Management

Fermented Milks

Probiotic Dairy Products

Structure of Dairy Products

Food Flavour Technology 2e

Flavor Perception

Advances in Thermal and Non-Thermal Food Preservation

Open Dating of Foods

Psychiatric and Mental Health Nursing: The Field of Knowledge

Discovering Nutrition

Chemistry of Food Additives and Preservatives

Handbook of Meat Processing

Dry-Cured Meat Products

Handbook of Fermented Meat and Poultry

Microbial Food Safety in Animal Agriculture: Current Topics

Essentials of Thermal Processing

Food Biodeterioration and Preservation

Managing Pain in Children: A Clinical Guide

Metabolic Syndrome Pathophysiology: The Role of Essential Fatty Acids

Food Safety for the 21st Century - Managing HACCP and Food Safety throughout the Global

Depression Care across the Lifespan

Dietary Supplements and Functional Foods

Infection Prevention and Control: Theory and Clinical Practice for Healthcare Professionals

Food for Health in the Pacific Rim: 3rd Interational Conference of Food Science & Technology

Enzymes in Food Technology

Emulsifiers in Food Technology

Design, Evaluation, and Analysis of Questionnaires for Survey Research

Coffee - Growing, Processing, Sustainable Production - A Guidebook for Growers, Processors, Traders, and Researchers

Handbook of Organic and Fair Trade Food Marketing

Handbook of Food Analytical Chemistry (V1: Water; V2: Pigment, Online Version)

Analysis of Antioxidant-Rich Phytochemicals

The Wiley Encyclopedia of Packaging Technology, 3rd Edition

Sampling and Analysis of Indoor Microorganisms

Cereals and Pulses: Nutraceutical Properties and Health Benefits

Managing Food Industry Waste

Nonthermal Processing Technologies for Food

Hospital-Acquired Infection: Causes and Control

Kosher Food Production, Second Edition