Best Books for a Food Technologist
List of "Best Books for a Food Technologist" compiled based on Amazon book reviews by experts. These books are used by students of top institutes, universities, colleges and professionals. Please feel free to suggest any other book on this topic using the comment section below.
- Flavor, Satiety and Food Intake (Institute of Food Technologists Series) byWiley-Blackwell (Number of pages: 248)
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGeeScribner (Number of pages: 896)
- Food Technologist Log: Logbook, Journal - 102 pages, 5 x 8 inches (Unique Logbooks/Record Books) by Unique LogbooksCreateSpace Independent Publishing Platform (Number of pages: 102)
- Spray Drying Techniques for Food Ingredient Encapsulation (Institute of Food Technologists Series) by C. Anandharamakrishnan,Padma Ishwarya S.Wiley-Blackwell (Number of pages: 312)
- Natural Food Flavors and Colorants (Institute of Food Technologists Series) by Mathew AttokaranWiley-Blackwell (Number of pages: 416)
- Bitterness: Perception, Chemistry and Food Processing (Institute of Food Technologists Series) by Michel Aliani,Michael N. A. EskinWiley-Blackwell (Number of pages: 264)
- Food Industry Design, Technology and Innovation (Institute of Food Technologists Series) by Helmut Traitler,Birgit Coleman,Karen HofmannWiley-Blackwell (Number of pages: 312)
- Food Texture Design and Optimization (Institute of Food Technologists Series) byWiley-Blackwell (Number of pages: 464)
- Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients (Institute of Food Technologists Series) byWiley-Blackwell (Number of pages: 408)
- Anti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases (Institute of Food Technologists Series) byWiley-Blackwell (Number of pages: 424)
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