Food Manufacturing & Related Industries eTextbooks

UK Food Policy History

Economic, Social and Political Influences

Toward a Sustainable Wine Industry

Green Enology Research

Aging, Spirituality, and Pastoral Care

A Multi-National Perspective

Food Safety in the Hospitality Industry

Open Innovation in the Food and Beverage Industry

Woodhead Publishing Series in Food Science, Technology and Nutrition

Breakthrough Food Product Innovation Through Emotions Research

Eliciting Positive Consumer Emotion

Colored Cereals

Properties, Processing, Health Benefits, and Industrial Uses

Fundamental Food Microbiology

Chinese Family Businesses in Malaysia

Fostering Tacit Knowledge Innovation

Handbook of Starch Science and Technology

Bioactive Compounds

Identification and Characterization of their Food and Pharmacological Potential

Handbook of Analysis and Extraction Methods of Anthocyanins

Food Analysis & Properties

Yak Milk

Processing Methods and Production Technology

New Food Product Development

Global Strategies and Practices for Successful Innovation

Biotoxins in Food

Threats and Benefits

Handbook of Vegetable Processing Waste

Chemistry, Processing Technology, and Utilization

Novel Plant Protein Processing

Developing the Foods of the Future

Microbial Pigments

Applications in Food and Beverage Industry

Smart Food Industry: The Blockchain for Sustainable Engineering

Volume II - Current Status, Future Foods, and Global Issues

Lactic Acid Bacteria

Microbiological and Functional Aspects

Sensory Evaluation Techniques

Bioactive Compounds from Food

Benefits and Analysis

Non-Thermal Food Processing Technologies

Impact on Color Profile

Aptasensors for Food Safety

Fundamentals and Applications

Food Intolerances

A Technological Perspective

Antimicrobials for Sustainable Food Storage

Trust and Supply Chains

Information Asymmetry in the Agri-Food Sector

Recent Advances in Ready-to-Eat Food Technology

Bioactive Compounds of Edible Oils and Fats

Health Benefits, Risks, and Analysis

Health-Promoting Food Ingredients during Processing

Food Biotechnology and Engineering

Structured Foods

Emerging Contaminants in Food and Food Products

The Real Cost of Cheap Food

Routledge Studies in Food, Society and the Environment

Cultural Flows in High-End Cuisine

From the Periphery to the Center

Control and Management of Pests in Stored Products

Food Allergies

Processing Technologies for Allergenicity Reduction

Nanotechnology in the Food Industry

Applications, Recent Trends, and Future Perspectives

Starch

Structure, Properties, and Modifications for Food Applications

Agro-Wastes for Packaging Applications

Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health

Nutraceuticals

Preventive and Therapeutic Role of Vitamins as Nutraceuticals

AAP Advances in Nutraceuticals

Food, Philosophy, and Intellectual Property

Fifty Case Studies

Synbiotic Foods

Significance, Applications, and Acceptance

Food Fortification

Trends and Technologies

Food Safety

Contaminants and Risk Assessment

Pseudocereals

Production, Processing, and Nutrition

Internet of Things in the Food Industry

Challenges and Opportunities for the Internet of Food Things

Wealth out of Food Processing Waste

Ingredient Recovery and Valorization

Biomanufacture of Functional Carbohydrates

Food Safety

Quality Control and Management

Sustainable Food Futures

Multidisciplinary Solutions

The History of the Beer and Brewing Industry

Food Bank Nations

Poverty, Corporate Charity and the Right to Food

Farmhouse Cheeses of Ireland

A Celebration

The International Grain Trade

Problems and Prospects

Feeding Cities

Improving local food access, security, and resilience

Electron Spin Resonance in Food Science

Routledge Handbook of Food and Nutrition Security

Routledge Environment and Sustainability Handbooks

US Agricultural and Food Policies

Economic Choices and Consequences

Routledge Revivals

Agriculture in France on the Eve of the Railway Age (1980)

Grass-Fed Nation

Getting Back the Food We Deserve

Urban Food Planning

Seeds of Transition in the Global North

The Business of Farm Animal Welfare

The Responsible Investment Series

Food Sovereignty in International Context

Discourse, politics and practice of place

Depolarizing Food and Agriculture

An Economic Approach

The Neoliberal Regime in the Agri-Food Sector

Crisis, Resilience, and Restructuring

Food Chains

Quality, Safety and Efficiency in a Challenging World

Dictionary of Beer and Brewing

Autism: Exploring the benefits of a gluten and casein free diet

A practical guide for families and professionals

Street Food

Culture, economy, health and governance

Patisserie

Competition and Efficiency in International Food Supply Chains

Improving Food Security

Chef's Compendium of Professional Recipes

Local Foods Meet Global Foodways

Tasting History

U.S. Food Policy

Anthropology and Advocacy in the Public Interest

Moonlighting

Tales and misadventures of a working life with eels

Commercial Poultry Production on Maryland's Lower Eastern Shore

The Role of African Americans, 1930s to 1990s

Food and Beverage Stability and Shelf Life

Woodhead Publishing Series in Food Science, Technology and Nutrition

Freeze-Drying of Pharmaceutical and Food Products

Woodhead Publishing Series in Food Science, Technology and Nutrition

Biaxial Stretching of Film

Principles And Applications

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Woodhead Publishing Series in Food Science, Technology and Nutrition

Chemical Deterioration and Physical Instability of Food and Beverages

Woodhead Publishing Series in Food Science, Technology and Nutrition

Innovations in Food Packaging

Risk Management for Food Allergy

Food Science and Technology

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

Woodhead Publishing Series in Food Science, Technology and Nutrition

Emerging Food Packaging Technologies

Principles and Practice

Flavoromics

An Integrated Approach to Flavor and Sensory Assessment

Drink

An Economic and Social Study

Natural Food Preservatives

Food Supplements and Dietary Fiber in Health and Disease

AAP Advances in Nutraceuticals

How to Create a Sustainable Food Industry

A Practical Guide to Perfect Food

Smart Food Industry: The Blockchain for Sustainable Engineering

Fundamentals, Technologies, and Management, Volume 1

Analysis of Food Spices

Identification and Authentication

Ghee

Chemistry, Technology, and Health Aspects

Advances in Plant Biotechnology

In Vitro Production of Secondary Metabolites of Industrial Interest

Nutri-Cereals

Nutraceutical and Techno-Functional Potential

Bioconversion of Wastes to Value-added Products

Food Biotechnology and Engineering

Food Cultures and Geographical Indications in Norway

Routledge Focus on Environment and Sustainability

Terahertz Technology

Principles and Applications in the Agri-Food Industry

Ancient and Traditional Foods, Plants, Herbs and Spices used in Diabetes

Ancient and Traditional Foods, Herbs, and Spices in Human Health