Search Results for Processed foods.

1.

Chemical Hazards in Thermally-Processed Foods

Author

Wang, Shuo. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-13-8118-8

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2.

MICROBIAL SAFETY OF MINIMALLY PROCESSED FOODS

Preferred Shelf Number

QR115

Electronic Access

Taylor & Francis https://www.taylorfrancis.com/books/9780429132193
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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3.

Bioreactor technology in food processing

Author

Schwan, Rosane F., editor. Joshi, V. K., 1955- editor. Dias, Disney R. (Disney Ribeiro), editor.

Preferred Shelf Number

TP248.65 .F66

Electronic Access

Taylor & Francis https://www.taylorfrancis.com/books/9780429424236
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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4.

Advances in Agri-Food Systems Volume II

Author

Pathak, Himanshu. editor. Lakra, W. S. editor. Gopalakrishnan, A. editor. Bansal, K. C. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-96-0763-1

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5.

Ethnic and Indigenous Food Technologies Role in Climate and Health Resilience

Author

Tiwari, Ajita. editor. Sarma, Hemen. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-96-9286-6

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6.

Millets: Crops for Climate Resilience and for Food and Nutritional Security

Author

Ceasar, Stanislaus Antony. editor. Penna, Suprasanna. editor. (orcid)0000-0002-6572-6190 Carvalho, Carlos W. Piler. editor. Jain, Shri Mohan. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-95-1256-0

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7.

Nonthermal Processing Technologies for Food.

Author

Zhang, Howard Q. Balasubramaniam, V. M. Dunne, C. Patrick. Yuan, James T. C. Farkas, Daniel F.

Preferred Shelf Number

TP371.2 .N6625 2026

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119265665

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8.

The Microbiome How our Inner Ecosystem Controls the Immune System and Prevents Inflammation

Author

Lucius, Richard. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-031-78821-5

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9.

Nutrition, Fitness, and Mindfulness An Evidence-Based Guide for Clinicians

Author

Uribarri, Jaime. editor. (orcid)0000-0001-9826-1134 Vassalotti, Joseph A. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-031-87441-3

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10.

STRUCTURED FOODS

Author

U., Gnana Moorthy Eswaran, editor.

Preferred Shelf Number

TP370

Electronic Access

Taylor & Francis https://www.taylorfrancis.com/books/9781003355441
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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11.

Transforming organic agri-produce into processed food products : post-COVID-19 challenges and opportunities

Author

Kumar, Deepak (Research scientist), editor. Ravisankar, N., 1973- editor. Panghal, Anupama, editor.

Preferred Shelf Number

TX369

Electronic Access

Taylor & Francis https://www.taylorfrancis.com/books/9781003329770
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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12.

Implementing the Mediterranean diet : nutrition in practice and public health

Author

Hoffman, Richard, 1957- author.

Preferred Shelf Number

RM222.2 .H64 2023 EB

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119826743

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13.

Microbes in the food industry

Author

Chhikara, Navnidhi, editor Panghal, Anil, editor Chaudhary, Gaurav, editor.

Preferred Shelf Number

TP370.5 .M53 2023

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119776406

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14.

Lentils : production, processing technologies, products, and nutritional profile

Author

Ahmed, Jasim, editor. Siddiq, Muhammad, 1957- editor. Uebersax, Mark A., editor.

Preferred Shelf Number

SB351 .L55 L463 2023

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119866923

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15.

Pork meat quality and processed meat products

Author

Munekata, Paulo E. S., editor. Paterio, Mirian, editor. Franco, Daniel, editor. Lorenzo, Jose M., editor.

Preferred Shelf Number

TS1974 .P67

Electronic Access

Taylor & Francis https://www.taylorfrancis.com/books/9780429324031
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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16.

Nutraceutical and functional food components : effects of innovative processing techniques

Author

Galanakis, Charis M., editor.

Preferred Shelf Number

ONLİNE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780323850520

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17.

Innovative processing technologies for healthy grains

Author

Pojic, Milica, editor. Tiwari, Uma, editor.

Preferred Shelf Number

TP434 .I55 2021

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119470182

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18.

Water activity in foods : fundamentals and applications

Author

Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- editor.

Preferred Shelf Number

TX553 .W3 W358 2020

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781118765982

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19.

Applications of membrane technology for food processing industries

Author

Selvamuthukumaran, M., editor.

Preferred Shelf Number

TP159 .M4

Electronic Access

Taylor & Francis https://www.taylorfrancis.com/books/9780429276408
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf

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20.

Control of salmonella and other bacterial pathogens in low-moisture foods

Author

Podolak, Richard, editor. Black, Darryl G., editor.

Preferred Shelf Number

QR115

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119071051

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21.

Sustainability challenges in the agrofood sector

Author

Bhat, Rajeev, editor.

Preferred Shelf Number

S494.5 .S86 S84 2017 EB

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119072737

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22.

Innovative technologies in beverage processing

Author

Aguiló-Aguayo, Ingrid, 1981- editor. Plaza, Lucia, 1972- editor.

Preferred Shelf Number

HD9348 .A2

Electronic Access

https://onlinelibrary.wiley.com/doi/book/10.1002/9781118929346

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23.

Microbial Control and Food Preservation Theory and Practice

Author

Juneja, Vijay K. editor. Dwivedi, Hari P. editor. Sofos, John N. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-1-4939-7556-3

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24.

Innovative food processing technologies : extraction, separation, component modification and process intensification

Author

Knoerzer, Kai, editor. Juliano, Pablo, editor. Smithers, Geoffrey W., editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780081002940

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25.

Improving food quality with novel food processing technologies

Author

Tokusoglu, Ozlem, editor. Swanson, Barry Grant, editor.

Preferred Shelf Number

TP373.6 .I524 2015

Electronic Access

Click here to view.

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26.

The Influence of Chemistry on New Foods and Traditional Products

Author

Barbieri, Giampiero. author. Barone, Caterina. author. Bhagat, Arpan. author. Caruso, Giorgia. author. Conley, Zachary Ryan. author.

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-319-11358-6

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27.

Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications

Author

Rao, M. Anandha. author. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-1-4614-9230-6

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28.

Polysaccharides : natural fibers in food and nutrition

Author

Benkeblia, Noureddine, editor.

Preferred Shelf Number

QP144 .F52 P65 2014

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29.

Adapting high hydrostatic pressure (HPP) for food processing operations

Author

Koutchma, Tatiana.

Preferred Shelf Number

ONLINE(355688.1)

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780124200913

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30.

Handbook of aseptic processing and packaging

Author

David, Jairus R. D., author. Graves, Ralph H. Szemplenski, Thomas.

Preferred Shelf Number

TP371.2 .D385 2013

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31.

Sustainable food processing

Author

Norton, Tomas. Tiwari, Brijesh K. Holden, Nick.

Preferred Shelf Number

ONLINE

Electronic Access

Wiley Online Library

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32.

Organic Meat Production and Processing

Author

Ricke, Steven C., 1957-

Preferred Shelf Number

ONLINE

Electronic Access

Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886
John Wiley http://dx.doi.org/10.1002/9781118229088

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33.

Thermal food processing : new technologies and quality issues

Author

Sun, Da-Wen.

Preferred Shelf Number

TX601 .T43 2012

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34.

Edible coatings and films to improve food quality

Author

Baldwin, Elizabeth A. Hagenmaier, Robert D. Bai, Jinhe.

Preferred Shelf Number

TP451 .E3 E35 2012

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35.

Extrusion-Cooking Techniques Applications, Theory and Sustainability.

Author

Moscicki, Leszek. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=645026
http://hs-mittweida.eblib.com/patron/FullRecord.aspx?p=645026

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36.

Safety analysis of foods of animal origin

Author

Nollet, Leo M. L., 1948- Toldra, Fidel.

Preferred Shelf Number

TS1975 .S24 2011

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37.

Sensory analysis of foods of animal origin

Author

Nollet, Leo M. L., 1948- Toldra, Fidel.

Preferred Shelf Number

TX555 .S46 2011

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38.

Novel food processing : effects on rheological and functional properties

Author

Ahmed, Jasim.

Preferred Shelf Number

TP372.5 .N685 2010

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39.

Processing effects on safety and quality of foods

Author

Ortega-Rivas, Enrique.

Preferred Shelf Number

TP373.5 .P76 2010

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40.

Process-induced food toxicants occurrence, formation, mitigation, and health risks

Author

Stadler, Richard H. Lineback, David R.

Preferred Shelf Number

ONLINE

Electronic Access

Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=455907
John Wiley http://dx.doi.org/10.1002/9780470430101
Knovel http://app.knovel.com/web/toc.v/cid:kpPIFTOFM4
http://site.ebrary.com/lib/alltitles/Doc?id=10275627

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41.

Thermal processing of food potential health benefits and risks : symposium

Author

Eisenbrand, Gerhard. Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

John Wiley http://dx.doi.org/10.1002/9783527611492
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482305

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42.

Food colloids self-assembly and material science

Author

Dickinson, Eric. Leser, Martin E.