Book Chapter
Cocoa, chocolate, and confectionery
T. A. Roberts{roJoint Chairman}, J.-L. Cordier, L. Gram, R. B. Tompkin and J. I. Pitt{roJoint Chairman}, et al.
2005, Micro-Organisms in Foods 6, Pages 467-479
Book Chapter
Analysis of Acrylamide in Food
Reinhard Matissek and Marion Raters
Advances in Experimental Medicine and Biology, 1, Volume 561, Chemistry and Safety of Acrylamide in Food, Pages 293-302
Book Chapter
Calorimetric information about food and food constituents
A. Raemy, P. Lambelet and Ph. Rousset
Hot Topics in Thermal Analysis and Calorimetry, 2006, Volume 5, The Nature of Biological Systems as Revealed by Thermal Methods, Part 1, Pages 69-98
Book Chapter
Dehydration
Romeo T. Toledo
Food Science Text Series, 2007, Fundamentals of Food Process Engineering, Pages 431-473
Book Chapter
The Use of Starch Processing Enzymes in the Food Industry
Synowiecki Jòzef
2007, Industrial Enzymes, Section A, Pages 19-34
Book Chapter
Encapsulation Processes
Food Engineering Series, 2005, Food Powders, 2, Pages 199-219
Book Chapter
The Media as a Storytelling Partner
2005, Storytelling, Part Two:, Pages 194-207
Book Chapter
Phase Transitions and Hygroscopicity in Chewing Gum Manufacture
Jorge Welti-Chanes, F. Vergara-Balderas, E. Pérez, D. Bermúdez and A. Valdez-Fragoso, et al.
Food Engineering Series, 2008, Food Engineering: Integrated Approaches, Pages 139-153
Book Chapter
Emulsifiers in Confectionery
Mark Weyland and Richard W. Hartel
2008, Food Emulsifiers and Their Applications, Pages 285-305
Book Chapter
Bubble-Containing Foods
K. Niranjan and S. F. J. Silva
2008, Food Materials Science, 2, Pages 281-303