e-Resource

Accelerating New Food Product Design and Development, Online Book Version

Advanced Dairy Science and Technology

Advanced Dietary Fibre Technology

Advanced Nutrition and Dietetics in Gastroenterology

Advances in Food Diagnostics

Advances in Thermal and Non-Thermal Food Preservation

Advancing Nursing Practice in Pain Management

Allergen Management in the Food Industry

Amino Acid Metabolism, Third Edition

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

An Introduction to Optimal Designs for Social and Biomedical Research

Analysis of Antioxidant-Rich Phytochemicals

Analysis of Endocrine Disrupting Compounds in Food

Analytical Methods for Food and Dairy Powders

Applications of Fluidization to Food Processing

Asian Noodles: Science, Technology, and Processing

Assessing and Managing the Acutely Ill Adult Surgical Patient

Aviation Food Safety

Baked Products – Science, Technology and PracticeoBook

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

Bakery Products: Science and Technology

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

Beet-Sugar Handbook

Bioactive Components in Milk and Dairy Products

Bioactive Compounds in Foods

Bioethics for Scientists

Biofilms in the Food Environment

Bioinformatics - Genomics and Post-Genomics

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

Bioremediation and Sustainability: Research and Applications

Biotechnology in Flavor Production

Biotechnology of Lactic Acid Bacteria

Brewing Yeast and Fermentation

Brewing Yeast Fermentation Performance 2e

Brined Cheeses

Carbonated Soft Drinks - Formulation and Manufacture oBooks

Carcinogenic and Anticarcinogenic Factors in Food: Symposium

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

Cell Biology: A Short Course, Second Edition

Cereals and Pulses: Nutraceutical Properties and Health Benefits

Chemical Food Safety: A Scientist's Perspective

Chemical Physics of Food

Chemistry and Technology of Soft Drinks and Fruit Juices 2e

Chemistry of Food Additives and Preservatives

Chocolate Science and Technology

Chocolate: History, Culture, and Heritage

Citrus Essential Oils: Flavor and Fragrance

Cleaning-in-Place 3e

Clinical Paediatric Dietetics

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

Coffee: Emerging Health Effects and Disease Prevention

Color Atlas of Postharvest Quality of Fruits and Vegetables

Columns for Gas Chromatography: Performance and Selection

Community Palliative Care: The Role of the Clinical Nurse Specialist

Complete Guide to Nutrition in Primary Care

Comprehensive Care Coordination for Chronically III Adults

Concept Research in Food Product Design and Development

Confectionery and Chocolate Engineering: Principles and Applications

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

Dairy Fats and Related Products

Dairy Ingredients for Food Processing

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

Dairy Powders and Concentrated Milk Products

Dairy Processing and Quality Assurance

Decontamination of Fresh and Minimally Processed Produce

Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

Depression Care across the Lifespan

Depression Care across the Lifespan

Descriptive Sensory Analysis in Practice

Design and Analysis of Sensory Optimization

Design and Analysis of Sensory Optimization

Design, Evaluation, and Analysis of Questionnaires for Survey Research

Design, Evaluation, and Analysis of Questionnaires for Survey Research

Diabetes Education

Dictionary of Flavors

Dictionary of Flavors, Second Edition

Dietary Supplement Labeling Compliance Review CD-ROM Third Edition

Dietary Supplement Labeling Compliance Review, Third Edition

Dietary Supplements and Functional Foods

Dietary Supplements and Functional Foods, Second Edition

Dietary Treatment of Epilepsy: Practical Implementation of Ketogenic Therapy

Dignity in Care for Older People

Discovering Nutrition

Discovering Nutrition

Dry Beans and Pulses: Production, Processing and Nutrition

Dry-Cured Meat Products

Dry-Cured Meat Products

Effective Healthcare Leadership

Egg Bioscience and Biotechnology

Emulsifiers in Food Technology

Encapsulation and Controlled Release Technologiesin Food Systems, Online Book Version

Encapsulation and Controlled Release Technologiesin Food Systems, Online Book Version

Energy for Life

Environmental Biotechnology - Concepts and Applications

Environmental Biotechnology - Theory and Application 2e

Environmental Biotechnology: Theory and Application, Second Edition

Environmental Biotechnology: Theory and Application, Second Edition

Environmental Impact Assessment: Practical Solutions to Recurrent Problems

Environmental Impact Assessment: Practical Solutions to Recurrent Problems

Enzyme Kinetics - Principles and Methods 2e

Enzyme Kinetics: Principles and Methods, Second Edition

Enzymes in Food Technology

Enzymes in Industry - Production and Applications

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

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

Ernährungsforschung in Deutschland - Situation und Perspektiven

Essentials of Thermal Processing

Essentials of Thermal Processing

Extremophiles: Sustainable Resources and Biotechnological Implications

Extremophiles: Sustainable Resources and Biotechnological Implications

Extrusion-Cooking Techniques - Applications, Theory and Sustainability

Fermented Milks

Fish Canning Handbook

Fish Processing - Sustainability and New Opportunities

Fishery Products - Quality, safety andauthenticity

Flavor Perception

Food Additives Data Book 2e

Food and Beverage Packing Technology 2

Food and Industrial Bioproducts and Bioprocessing

Food and Package Engineering

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing

Food Biodeterioration and Preservation

Food Flavour Technology 2e

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

Food Industry and the Internet

Food Industry Briefing Series: Shelf Life

Food Irradiation Research and Technology

Food Irradiation Research and Technology

Food Labeling Compliance Review

Food Materials Science and Engineering

Food Mixing - Principles and Applications

Food Oral Processing - Fundamentals of Eating and Sensory Perception

Food Packaging Engineering

Food Processing Handbook

Food Processing Handbook 2e

Food Processing: Principles and Applications

Food Processing: Principles and Applications

Food Product Development Based on Experience

Food Regulation: Law, Science, Policy, and Practice

Food Regulation: Law, Science, Policy, and Practice

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

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

Food Safety Handbook

Food Safety Handbook

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

Food Safety: The Implications of Change from Producerism to Consumerism

Food Stabilisers - Thickeners and Gelling AgentsoBook

Food Supply Chain Management

Food, Fermentation and Micro-organisms

Frozen Food Science and Technology

Fruit and Vegetable Phytochemicals

Functional Food - Safety Aspects, Symposium

Functional Food Product Development

Functional Foods, Nutraceuticals and Degenerative Disease Prevention

Functional Proteins and Peptides

Gastrointestinal Nursing

Gastrointestinal Nursing

Genetic Analysis of Complex Diseases, Second Edition

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

Genomics, Proteomics, and Metabolomics in Nutraceuticals and Functional Foods

Global Legislation for Food Packaging Materials

Glucose Syrups - Technology and Applications

Glucose Syrups: Technology and Applications

Gluten-Free Food Science & Technology

Gut Flora, Nutrition, Immunity and Health

HACCP

HACCP and ISO 22000 - Application to Foods of Animal Origin

Haematology Nursing

Handbook of Alcoholic Beverages - Technical, Analytical and Nutritional Aspects

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

Handbook of Brewing

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

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

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

Handbook of Fermented Meat and Poultry

Handbook of Food Analytical Chemistry

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

Handbook of Food Process Design

Handbook of Food Products Manufacturing, Two-Volume Set

Handbook of Food Safety Engineering

Handbook of Fruit and Vegetable Flavors

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing, Online Book Version

Handbook of Lean Manufacturing in the Food Industry

Handbook of Meat Processing

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality 2e

Handbook of Milk of Non-Bovine Mammals

Handbook of Milk of Non-Bovine Mammals

Handbook of Organic and Fair Trade Food Marketing

Handbook of Palliative Care

Handbook of Poultry Processing: Primary Processing

Handbook of Poultry Processing: Secondary Processing

Handbook of Probiotics and Prebiotics, Second Edition

Handbook of Seafood Quality, Safety and Health Applications oBook

Handbook of Sustainability for the Food Sciences

Handbook of Sustainability for the Food Sciences

Handbook of Vanilla Science and Technology

Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing

High Pressure Processing of Foods

Hospital-Acquired Infection: Causes and Control

Hospital-Acquired Infection: Causes and Control

HPLC: A Practical User's Guide, Second Edition

HPLC: A Practical User's Guide, Second Edition

Hydrocolloids in Food Processing

Immunotoxicology Strategies for Pharmaceutical Safety Assessment

Industrial Biotechnology - Sustainable Growth and Economic Success

Industrial Biotechnology: Sustainable Growth and Economic Success

Industrial Chocolate Manufacture and Use 4e

Industrial Guide to Chemical and Drug Safety

Industrial Guide to Chemical and Drug Safety

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

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

Innovative Food Processing Technologies: Advancesin Multiphysics Simulation

Intelligent Agrifood Chains and Networks

Kosher Food Production, Second Edition

Kosher Food Production, Second Editon

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

Lean Manufacturing in the Food Industry

Lower Extremity Wounds: A Problem-Based Learning Approach

Management of Food Allergens

Managing Food Industry Waste

Managing Pain in Children: A Clinical Guide

Managing Scientists: Leadership Strategies in Scientific Research, Second Edition

Managing Scientists: Leadership Strategies in Scientific Research, Second Edition

Manufacturing Yogurt and Fermented Milks, Online Book Version

Meat Preservation: Preventing Losses and Assuring Safety

Meat Preservation: Preventing Losses and Assuring Safety

Medication Management in Care of Older People

Medicinal Chemistry of Bioactive Natural Products

Medicinal Plant Biotechnology - From Basic Research to Industrial Applications

Medicinal Plant Biotechnology: From Basic Research to Industrial Applications

Metabolic Syndrome Pathophysiology: The Role of Essential Fatty Acids

Metabolic Syndrome Pathophysiology: The Role of Essential Fatty Acids

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

Microbial Food Safety in Animal Agriculture: Current Topics

Microbial Safety of Fresh Produce

Microbiologically Safe Foods

Microbiology and Technology of Fermented Foods, Online Book Version

Milk Processing and Quality Management

Modified Atmosphere Packaging for Fresh-Cut Fruitsand Vegetables

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

Molecular and Genetic Analysis of Human Traits

Molecular and Genetic Analysis of Human Traits

Molecular Biological and Immunological Techniquesand Applications for Food Chemists

Molecular Biology Problem Solver: A Laboratory Guide

Molecular Nutrition and Genomics

Molecular Nutrition and Genomics: Nutrition and the Ascent of Humankind

Molecular System Bioenergetics: Energy for Life

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

Multivariate Data Analysis in Sensory and Consumer Science

Multivariate Data Analysis in Sensory and Consumer Science

Mushrooms as Functional Foods

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

Nanotechnology Research Methods for Foods and Bioproducts

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

Near-Infrared Spectroscopy in Food Science & Technology

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

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

Nondestructive Testing of Food Quality

Nondigestible Carbohydrates and Digestive Health

Nonparametrics for Sensory Science: A More Informative Approach

Nonparametrics for Sensory Science: A More Informative Approach

Nonthermal Processing Technologies for Food

Nursing Care of Older People with Diabetes

Nutraceuticals, Glycemic Health and Diabetes

Nutraceuticals: Designer Foods III Garlic, Soy and Licorice

Nutrigenomics and Proteomics in Health and Disease

Nutrition and Cancer

Nutrition and Development

Nutrition and Development

Nutrition and Health

Nutrition and Health

Nutrition and HIV

Nutrition for Sport and Exercise

Nutrition for Sport and Exercise

Nutrition in Epigenetics

Nutrition in the Childbearing Years

Nutrition in the Childbearing Years

Nutritional Genomics: Discovering the Path to Personalized Nutrition

Obesogenic Environments

Oils and Fats in the Food Industry

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

Open Dating of Foods

Open Dating of Foods

Organic Meat Production and Processing

Organic Production and Food Quality: A Down to Earth Analysis

Organic Production and Food Quality: A Down to Earth Analysis

Ozone in Food Processing

Packaging for Nonthermal Processing of Food, Online Book Version

Packaging Research in Food Product Design and Development

Packaging Research in Food Product Design and Development

Palliative and End of Life Care for Children and Young People

Palliative Care: An Integrated Approach

Palliative Care: An Integrated Approach

Palliative Nursing: Across the Spectrum of Care

Paper and Paperboard Packaging Technology

Pasta and Semolina Technology

Pediatric Nutrition Handbook

Perioperative Care of the Child: A Nursing Manual

Person-Centred Nursing: Theory and Practice

Person-Centred Nursing: Theory and Practice

Phycotoxins: Chemistry and Biochemistry, Online Book Version

Physical Assessment for Nurses

Phytonutrients

Plant Biotechnology - Current and Future Applications of Genetically Modified Crops

Plant Food Allergens

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

Plant Secondary Metabolites Occurrence, Structureand Role in the Human Diet

Postharvest Pathogens and Disease Management

Postharvest Pathogens and Disease Management (Online Version)

Practical Fermentation Technology

Practical Food Microbiology 3e

Practical Food Rheology - An Interpretive Approach

Prebiotics - Development and Application

Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions

Present Knowledge in Nutrition, Tenth Edition

Preventing Foreign Material Contamination of Foods

Probiotic Dairy Products

Probiotics and Health Claims

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

Processed Cheeses and Analogues

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

Professional Learning in Nursing

Progress in Food Preservation

Psychiatric and Mental Health Nursing: The Field of Knowledge

Reflections on Spirituality and Health

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

Research and Development in Clinical Nursing Practice

River Conservation and Management

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

Sampling and Analysis of Indoor Microorganisms

Sanitation: Cleaning and Disinfection in the Food Industry

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

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

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

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

Shelf Life

Smart Packaging Technologies for Fast Moving Consumer Goods

Sport and Exercise Nutrition

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

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

Statistics for Sensory and Consumer Science

Structure of Dairy Products

Sustainability in the Food Industry

Sweeteners and Sugar Alternatives in Food Technology

Sweeteners and Sugar Alternatives in Food Technology 2e

Teas, Cocoa and Coffee - Plant Secondary Metabolites and Health

Technology of Bottled Water 3e

Technology of Cheesemaking 2e

Technology of Reduced Additive Foods 2e

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

The Complete Guide to Nutrition in Primary Care

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

The Handbook of Conversation Analysis

The Mediterranean Diet

The Microbiological Risk Assessment of Food

The Microbiological Safety of Food in Healthcare Settings

The Microbiology of Safe Food

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

The Wiley Encyclopedia of Packaging Technology, 3rd Edition

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

Thermal Processing of Food - Potential Health Benefits and Risks

Thermal Processing of Foods

Thermal Processing of Ready-to-Eat Meat Products

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

Trans Fatty Acids

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

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

Venepuncture and Cannulation

Verocytotoxigenic E. Coli

Viewpoints and Controversies in Sensory Science and Consumer Product Testing

Water Activity in Foods

Water Properties in Food, Health, Pharmaceuticaland Biological Systems

Water-Soluble Polymer Applications in Foods

Weight Control and Slimming Ingredients in Food Technology

Weight Management

Whey Processing, Functionality and Health Benefits

Whole Grains and Health, Online Book Version

Wine Flavour Chemistry

Wine Flavour Chemistry

Wine Production - Vine to Bottle

Wine Quality - Tasting and Selection

Writing for Publication in Nursing and Healthcare