Wine Reviews
Texture in Food: Volume 1: Semi-Solid Foods
Texture in Food Volume 1: Semi-Solid Foods summarizes the wealth of recent research on what influencestexture in semi-solid foods and how it can be controlled to maximize product quality.
Bread Making: Improving Quality
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics.
Environmentally Friendly Food Processing
Consumer pressure and increased regulation has made environmental awareness increasingly important in the food industry.
Oceanography and Marine Biology: Volume 42
Interest in oceanography and marine biology and the relevance of those fields to global environmental issues creates a demand for authoritative reviews that summarize recent research.
Probiotic Dairy Products
Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments
Fenugreek
Fenugreek presents an in-depth review on the Genus Trigonella and particularly the species T. foenum-graecum L. (fenugreek). It is written by experts and includes chapters describing the genus' botany, physiology, cultivation, breeding, nutrition, pest-disease and weed control.