Books like Stefan Gates on E Numbers

#1

Barron’s Quick Check Guide to Organic Foods

Barbara Wexler

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#2

The Completely Revised and Updated Fast-food Guide What’s Good, What’s Bad, and how to Tell the Difference

Michael F. Jacobson

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#3

The Fear Babe Shattering Vani Hari’s Glass House

Mark Alsip

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#4

Nutritionism The Science and Politics of Dietary Advice

Gyorgy Scrinis

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#5

Ultra-Processed People Why We Can’t Stop Eating Food That Isn’t Food

Chris van Tulleken

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#6

The Corinne T. Netzer Encyclopedia of Food Values

Corinne T. Netzer

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#7

Longman Illustrated Dictionary of Food Science Food, Its Components, Nutrition, Preparation and Preservation

Nicholas D. Light

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#8

Bowes and Church’s Food Values of Portions Commonly Used

Anna De Planter Bowes

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#9

The Dorito Effect The Surprising New Truth About Food and Flavor

Mark Schatzker

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#10

The Grain Brain Whole Life Plan Boost Brain Performance, Lose Weight, and Achieve Optimal Health

David Perlmutter

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#11

Nutripoints Healthy Eating Made Simple!

Roy E Vartabedian DrPH

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#12

Ultra-processed People The Science Behind Food that Isn’t Food

Chris van Tulleken

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#13

Hidden Dangers in What We Eat and Drink A Lifelong Guide to Healthy Living

Jan De Vries

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#14

What the Fork Are You Eating? An Action Plan for Your Pantry and Plate

Stefanie Sacks MS, CNS, CDN

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#15

Fast Food Nation What The All-American Meal is Doing to the World

Eric Schlosser

Themes: Chemistry & Biotechnology • Food Science • Nutrition

#16

Developing Subject Knowledge in Design and Technology Food Technology

Gwyneth Owen-Jackson

Themes: Chemistry & Biotechnology • Food Science • Cooking & Food

#17

Thickening and Gelling Agents for Food

A. Imeson

Themes: Chemistry & Biotechnology • Food Science • Diet & Nutrition

#18

GI and GL Counter

Wynnie Chan

Themes: Chemistry & Biotechnology • Food Science • Diet & Nutrition

#19

A Professional Dietitian’s Natural Fiber Diet

Margaret Belais Salmon

Themes: Chemistry & Biotechnology • Food Science • Diet & Nutrition

#20

The Art of Fermentation With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More

Sandor Ellix Katz

Themes: Food Science • Nutrition • Diet & Nutrition

#21

Bioenhancement and Fortification of Foods for a Healthy Diet

Octavio Paredes-López

Themes: Food Science • Nutrition • Diet & Nutrition

#22

Nutritional and Health Aspects of Food in the Balkans

Alina-Ioana Gostin

Themes: Food Science • Nutrition • Diet & Nutrition

#23

Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications

Róisín Burke

Themes: Food Science • Nutrition • Diet & Nutrition

#24

Roselle (Hibiscus Sabdariffa) Chemistry, Production, Products, and Utilization

Abdalbasit Adam Mariod

Themes: Food Science • Nutrition • Diet & Nutrition