Free Food Manufacturing Books

Backyard Meat Production: How to Grow All the Meat You Need In Your Own Backyard

巧克力全书

浓情巧克力

Sterilization and Preservation: Applications of Supercritical Carbon Dioxide

Nutri-Cereals: Nutraceutical and Techno-Functional Potential

Terahertz Technology: Principles and Applications in the Agri-Food Industry

Harvesting Food from Weeds

Advances in Food Applications for High Pressure Processing Technology

Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization

Towards Sustainability in the Wine Industry by Valorization of Waste Products: Bioactive Extracts

Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Traité pratique de panification française et parisienne

Starch and Starchy Food Products: Improving Human Health

Microbial Bioprocessing of Agri-food Wastes: Food Ingredients

Designing Gluten Free Bakery and Pasta Products

Plunkett's Food Industry Almanac 2023: Food Industry Market Research, Statistics, Trends and Leading Companies

Artificial Intelligence and Advanced Analytics for Food Security

Probiotic Foods and Beverages: Technologies and Protocols

Basic Protocols in Enology and Winemaking

White Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles

Edible Insects Processing for Food and Feed: From Startups to Mass Production

Plant-Based Foods: Ingredients, Technology and Health Aspects

Baking Business Sustainability Through Life Cycle Management

Food Safety, Plastics and Sustainability: Materials, Chemicals, Recycling and the Circular Economy

Microbes in the Food Industry

Integrated Waste Management Approaches for Food and Agricultural Byproducts

Novel and Alternative Methods in Food Processing: Biotechnological, Physicochemical, and Mathematical Approaches

Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications

Consumer Research Methods in Food Science

Chitosan: Novel Applications in Food Systems

Distilled Spirits

Microbiology and Technology of Fermented Foods

Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters

Glycerol : The Renewable Platform Chemical

Sensing and Artificial Intelligence Solutions for Food Manufacturing

Sustainable Food Innovation

White Wine Technology

Foodservice Operations and Management: Concepts and Applications

Advances in Food Process Engineering: Novel Processing, Preservation, and Decontamination of Foods

Немецко-русский словарь по сахарной промышленности

Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain

Biscuit Baking Technology: Processing and Engineering Manual

Innovation Strategies in the Food Industry: Tools for Implementation

Recovery of Bioactives from Food Wastes

Essential Oils as Antimicrobial Agents in Food Preservation

Craft Beers: Fortification, Processing, and Production

Emerging Technologies in Food Preservation

Indigenous Fermented Foods for the Tropics

Science and Engineering of Chinese Liquor (Baijiu): Microbiology, Chemistry and Process Technology

Food Systems Modelling: Tools for Assessing Sustainability in Food and Agriculture

Basic Protocols on Emotions, Senses, and Foods

Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery

Prato Sujo: Como a Indústria Manipula os Alimentos para Viciar Você

Validation of Food Preservation Processes based on Novel Technologies

In Vitro Functionality of Probiotics in Foods

Food Preservation and Safety of Natural Products

Food Processing and Preservation Technology: Advances, Methods, and Applications

Advances and Best Practices in Bycatch Reduction in Tropical Shrimp-trawl Fisheries

Microbes for Natural Food Additives

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Measuring the Performance of a Dehydration Plant of Apples

Processing Vegetables: Science and Technology

Quality Control in Fruit and Vegetable Processing: Methods and Strategies

Science and Innovations for Food Systems Transformation

Advances in Food Security and Sustainability: Volume 7

Nutraceutical Delivery Systems: Promising Strategies for Overcoming Delivery Challenges

Engineering Plant-Based Food Systems

Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence

Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain

Next-Generation Plant-based Foods: Design, Production, and Properties

Biosensors in Food Safety and Quality: Fundamentals and Applications

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction

Engineering Properties of Agricultural Produce

Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects

Food Lipids: Sources, Health Implications, and Future Trends

Natural Additives in Foods

Global Food Safety: Microbial Interventions and Molecular Advancements

Инновационные технологии переработки плодоовощной продукции

Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance

Microencapsulation in the Food Industry: A Practical Implementation Guide

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods

Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety

Practical Applications of Physical Chemistry in Food Science and Technology

Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques

இயற்கை விவசாயம்

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Liposomes for Functional Foods and Nutraceuticals: From Research to Application

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions

Functional Foods

Технология консервирования фруктов и овощей (учебное пособие)

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

Alternative Proteins: Safety and Food Security Considerations

Environmental Sustainability in the Food Industry: A Green Perspective

High Oleic Oils: Development, Properties, and Uses

Handbook on Fish Processing and Preservation

Membrane Separation of Food Bioactive Ingredients

Recent Advances in Micro- and Macroalgal Processing: Food and Health Perspectives

Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics

Fermentation Processes: Emerging and Conventional Technologies: Application of Conventional and Emerging Technologies

Microwave and Radio Frequency Heating in Food and Beverages