Search Results for Food & beverage technology.

1.

Mass spectrometry and nutrition research

Author

Fay, Laurent-Bernard. Kussmann, Martin. Packer, Nicole. Corradini, Claudio. Kuksis, Arnis.

Preferred Shelf Number

ONLINE(344105.1)

Electronic Access

http://dx.doi.org/10.1039/9781849730921

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2.

Alternatives to conventional food processing

Author

Proctor, Andrew. Kraus, George Andrew, 1950- Clark, James H. Bryson, Nancy S. Roberts, Michael.

Preferred Shelf Number

ONLINE(344115.1)

Electronic Access

http://dx.doi.org/10.1039/9781849730976

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3.

The maillard reaction Interface between aging, nutrition and metabolism

Author

Thomas, Merlin. Forbes, Josephine.

Preferred Shelf Number

ONLINE(344117.1)

Electronic Access

http://dx.doi.org/10.1039/9781849732123

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4.

HACCP A toolkit for implementation

Author

Wareing, Peter.

Preferred Shelf Number

ONLINE(344127.1)

Electronic Access

http://dx.doi.org/10.1039/9781849732086

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5.

Nanotechnologies in food

Author

Chaudhry, Qasim. Castle, L. Watkins, Richard, Dr.

Preferred Shelf Number

ONLINE

Electronic Access

EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519443

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6.

Cover image for Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods

Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods

Author

Ho, Chi-Tang. Mussinan, Cynthia J. Shahidi, Fereidoon, 1951- Tratras Contis, Ellene.

Preferred Shelf Number

ONLINE(344141.1)

Electronic Access

http://dx.doi.org/10.1039/9781849731782

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7.

Gums and stabilisers for the food industry 14

Author

Williams, Peter A. Phillips, Glyn O.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.rsc.org/publishing/ebooks/2008/9780854044610.asp

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8.

Carbons and carbon supported catalysts in hydroprocessing

Author

Furimsky, Edward.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.rsc.org/publishing/ebooks/2008/9780854041435.asp

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9.

The food safety hazard guidebook

Author

Lawley, Richard. Curtis, Laurie C. Davis, Judy.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.rsc.org/publishing/ebooks/2008/9780854044603.asp

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10.

Essential guide to food additives

Author

Leatherhead Food International Limited.

Preferred Shelf Number

ONLINE.

Electronic Access

http://www.rsc.org/publishing/ebooks/2008/9781905224500.asp

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11.

Fundamentals of food reaction technology

Author

Earle, R.L., 1930- Emerton, Victoria. Earle, Mary.

Preferred Shelf Number

ONLINE(343974.1)

Electronic Access

http://dx.doi.org/10.1039/9781847559470

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12.

Food allergy and intolerance Current issues and concerns

Author

Emerton, Victoria.

Preferred Shelf Number

ONLINE(343976.1)

Electronic Access

http://dx.doi.org/10.1039/9781847559449

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13.

Food Microbiology

Author

Adams, Martin R, Dr. Moss, Maurice O, Professor.

Preferred Shelf Number

ONLINE(344013.1)

Electronic Access

http://dx.doi.org/10.1039/9781847557940

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