Ingredients and Additives
in Food Technology

Analytical Methods for Food Additives (Wood/Foster/Damant/Key) 288.95
Carcinogenic and Anticarcinogenic Food Components (Baer-Dubowska) 148.95
Chemistry of Food Additives and Preservatives (Msagati) 198.95
Cinnamon and Cassia: The Genus Cinnamomum (Ravindran/Nirmal-Babu/Shylaja) 128.95
Color in Food: Technological and Psychophysical Aspects (Caivano) 178.95
Dairy-Based Ingredients (Chandan) 78.00
Dairy-Derived Ingredients: Food and Nutraceutical Uses (Corredig) 304.00
Dairy Ingredients for Food Processing (Chandan) 228.95
Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (Garti) 278.95
Dictionary of Flavors, 2nd edition (De Rovira) 238.95
Dictionary of Food Ingredients, 5th edition (Igoe) 49.95
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (Garti) 304.00
Encapsulation Technologies for Active Food Ingredients and Food Processing (Zuidam) 188.00
Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics, Leung's, 3rd edition (Khan) 134.95
Fenaroli's Handbook of Flavor Ingredients, 6th edition (Burdock) 416.00
Fiber Ingredients: Food Appications and Health Benefits (Cho) 154.95
Food Additives Data Book, 2nd edition (Smith and Hong-Shum) 298.95
Food Additives: Fact or Fiction? DVD 99.00
Food Additives Handbook (Lewis) 258.00
Food Allergy: Adverse Reactions to Foods and Food Additives, 4th edition (Metcalfe) 248.95
Food Chemical Safety Volume 2: Additives (Watson) 268.95
Food Composition and Nutrition Tables, 7th edition 208.95
Food Constituents and Oral Health: Current Status and Future Prospects (Wilson) 284.00
Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects (Ottaway) 238.95
Food Materials Science: Principles and Practice (Aguilera) 193.00
Gelatine Handbook: Theory and Industrial Practice (Schrieber) 199.00
Handbook of Fat Replacers (Roller) 218.95
Handbook of Food Additives 3rd edition (Ash) 374.00
Handbook of Food Additives 3rd edition CD-ROM—single user (Ash) 349.00
Handbook of Food Additives 3rd edition CD-ROM—network version 1-5 users (Ash) 874.00
Handbook of Medicinal Spices (Duke) 138.95
Handbook of Vanilla Science and Technology (Havkin-Frenkel) 198.95
High Fiber Ingredients (Nelson) 78.00
Indirect Food Additives and Polymers: Migration and Toxicology (Sheftel) 188.95
Ingredient Interactions: Effects on Food Quality, 2nd edition (Gaonkar) 158.95
Material Science of Chitin and Chitosan (Uragami) 238.00
Methods of Analysis of Food Components and Additives (Otles) 188.95
Modifying Bitterness: Mechanism, Ingredients and Applications (Roy) 248.95
Natural Food Additives, Ingredients and Flavourings (Baines) 264.00
Natural Food Flavors and Colorants (Attokaran) 228.95
Natural Products from Plants, 2nd edition (Cseke) 158.95
New Ingredients in Food Processing: Biochemistry and Agriculture (Linden and Lorient) 308.95
Novel Food Ingredients for Weight Control (Henry)238.95
Perfume and Flavor Materials of Natural Origin (Arctander) 348.00
Plant Cell and Tissue Culture for the Production of Food Ingredients (Fu, Singh, and Curtis) 228.00
Reducing Salt in Foods: Practical Strategies (Kilcast) 278.95
Technology of Reduced Additive Foods, 2nd edition (Smith) 223.95
Volatile Compounds in Foods and Beverages (Maarse) 344.00
Weight Control and Slimming Ingredients in Food Technology (ho) 209.00
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