Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Examines all aspects of this industry including: the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology and shelf-life.
With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, will provide professionals and researchers within the field with an invaluable reference
Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients.
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