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Food Science

Food Ingredients Food Safety & Quality General References Manufacture & Processing Nutrition Storage & Preservation

Storage & Preservation

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Active Food Packaging

Antioxidants in Food - Practical Applications

Chemical Deterioration and Physical Instability of Food and Beverages

Continuous Thermal Processing of Foods - Pasteurization and UHT Sterilization

Food Contact Materials - Rubbers, Silicones, Coatings and Inks

Food Irradiation

Food Irradiation - Principles and Applications

Food Preservation Techniques

Food Spoilage Microorganisms

Handbook of Beverage Packaging

Managing Frozen Foods

Meat Refrigeration

Oxidation in Foods and Beverages and Antioxidant Applications, Volume 1 - Understanding Mechanisms of Oxidation and Antioxidant Activity

Oxidation in Foods and Beverages and Antioxidant Applications, Volume 2 - Management in Different Industry Sectors

Packaging for Nonthermal Processing of Food

Practical Dehydration

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Stability and Shelf-Life of Food