Search Results for Food Additives. SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bAdditives.$0026ic$003dtrue$0026ps$003d300? 2024-09-02T17:23:32Z Food additives ent://SD_ILS/0/SD_ILS:286554 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9780824741709">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food additives ent://SD_ILS/0/SD_ILS:78662 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Branen, Alfred Larry, 1945- ed.<br/>Preferred Shelf Number&#160;TX 553.A3 F564 2002<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Food additives and contaminants. ent://SD_ILS/0/SD_ILS:224993 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Taylor &amp; Francis<br/>Preferred Shelf Number&#160;ALFABET&#304;K V.10 1993<br/>Format:&#160;Continuing Resources&#160;Other<br/>Availability&#160;Health Sciences Library~2&#160;~0<br/> Handbook of food additives ent://SD_ILS/0/SD_ILS:80104 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Ash, Michael.&#160;Ash, Irene.<br/>Preferred Shelf Number&#160;TX553.A3 H191 2002<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Food additives data book ent://SD_ILS/0/SD_ILS:305982 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Smith, Jim, 1953-&#160;Hong-Shum, Lily.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9781444397741">http://dx.doi.org/10.1002/9781444397741</a> <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=819341">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=819341</a> Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFADBE001">http://app.knovel.com/web/toc.v/cid:kpFADBE001</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Handbook of food additives ent://SD_ILS/0/SD_ILS:57113 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Furia, Thomas E., ed.<br/>Preferred Shelf Number&#160;WA 712 FUR 1972 1.K<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~1<br/> Safety evaluation of certain food additives ent://SD_ILS/0/SD_ILS:278351 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=335750">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=335750</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Toxicological evaluation of certain food additives ent://SD_ILS/0/SD_ILS:27795 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Joint FAO/WHO Expert Committee on Food Additives. Meeting (31st : 1987 : Geneva, Switzerland)&#160;World Health Organization.&#160;International program on Chemical Safety.<br/>Preferred Shelf Number&#160;TX 553.A3 J667 1987<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Essential guide to food additives ent://SD_ILS/0/SD_ILS:312975 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Saltmarsh, Michael.<br/>Preferred Shelf Number&#160;ONLINE(312975.1)<br/>Electronic Access&#160;Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpEGFAE018">http://app.knovel.com/web/toc.v/cid:kpEGFAE018</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Essential guide to food additives ent://SD_ILS/0/SD_ILS:122226 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Leatherhead Food International Limited.<br/>Preferred Shelf Number&#160;ONLINE.<br/>Electronic Access&#160;<a href="http://www.rsc.org/publishing/ebooks/2008/9781905224500.asp">http://www.rsc.org/publishing/ebooks/2008/9781905224500.asp</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Antimicrobial food additives : characteristics, uses, effects ent://SD_ILS/0/SD_ILS:61776 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;L&uuml;ck, Erich.&#160;Jager, Martin, 1963- ort. yaz.<br/>Preferred Shelf Number&#160;TP 371.2 L831 1997<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Regulatory status of direct food additives ent://SD_ILS/0/SD_ILS:53860 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Furia, Thomas E., ed.<br/>Preferred Shelf Number&#160;TX 553.A3 R4 1980 1.K<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~1<br/> Microbial production of food ingredients and additives ent://SD_ILS/0/SD_ILS:459681 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Holban, Alina Maria.&#160;Grumezescu, Alexandru Mihai.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128115206">http://www.sciencedirect.com/science/book/9780128115206</a> ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128115206">https://www.sciencedirect.com/science/book/9780128115206</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Microbial production of food ingredients and additives ent://SD_ILS/0/SD_ILS:422637 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Holban, Alina Maria.&#160;Grumezescu, Alexandru Mihai.<br/>Preferred Shelf Number&#160;QR115 M37 2017<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> The chemistry of food additives and preservatives ent://SD_ILS/0/SD_ILS:299282 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Msagati, Titus A. M.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9781118274132">http://dx.doi.org/10.1002/9781118274132</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food additives : U.S. products, applications, markets. ent://SD_ILS/0/SD_ILS:27794 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Preferred Shelf Number&#160;TX 553A3 F66 1995<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Evaluation of certain food additives seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives ent://SD_ILS/0/SD_ILS:278311 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland)&#160;Food and Agriculture Organization of the United Nations.&#160;World Health Organization.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=346196">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=346196</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Specifications for the identity and purity of food additives and their toxicological evaluation : emulsifiers, stabilizers bleaching and maturing agents. ent://SD_ILS/0/SD_ILS:57103 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Report of the joint FAO/WHO Expert Committee on Food Additives (7th : 18-25 Feb. 1963 : Rome)<br/>Preferred Shelf Number&#160;WA 695 REP 1964 1.K<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~1<br/> Food allergy : adverse reactions to foods and food additives ent://SD_ILS/0/SD_ILS:424430 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Metcalfe, Dean D., editor.&#160;Sampson, Hugh A., editor.&#160;Simon, Ronald A., editor.&#160;Lack, Gideon, editor.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="https://doi.org/10.1002/9781118744185">Wiley Online Library</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Methods of analysis of food components and additives ent://SD_ILS/0/SD_ILS:286137 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;&iquest;tle?, Semih.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439815533">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> An alternative history of hyperactivity food additives and the Feingold diet ent://SD_ILS/0/SD_ILS:245040 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Smith, Matthew, 1973-&#160;Project Muse.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://muse.jhu.edu/books/9780813551029/">Full text available: </a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food allergy adverse reactions to foods and food additives ent://SD_ILS/0/SD_ILS:303181 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Metcalfe, Dean D.&#160;Sampson, Hugh A.&#160;Simon, Ronald A.&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0805/2007036832-b.html">http://catdir.loc.gov/catdir/enhancements/fy0805/2007036832-b.html</a> John Wiley <a href="http://dx.doi.org/10.1002/9781444300062">http://dx.doi.org/10.1002/9781444300062</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Methods of analysis of food components and additives ent://SD_ILS/0/SD_ILS:284566 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;&iquest;tle?, Semih.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9780203503751">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Dictionary of food compounds with CD-ROM additives, flavors, and ingredients ent://SD_ILS/0/SD_ILS:287766 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Yannai, Shmuel.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420068450">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Regulatory aspects of carcinogenesis and food additives the Delaney Clause ent://SD_ILS/0/SD_ILS:250495 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Coulston, Frederick.&#160;International Academy of Environmental Safety.&#160;International Society of Ecotoxicology and Environmental Safety.&#160;Forum f&uuml;r Wissenschaft, Wirtschaft, und Politik.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121927509">http://www.sciencedirect.com/science/book/9780121927509</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances. ent://SD_ILS/0/SD_ILS:57114 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Joint FAO/WHO Expert Committee on Food Additives<br/>Preferred Shelf Number&#160;WA 712 JOI 1970 SP 1.K<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~1<br/> Evaluation of the toxicity of a number of antimicrobials and antioxidants sixth report, Geneva, 5-12 June 1961. ent://SD_ILS/0/SD_ILS:49852 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Joint FAO/WHO Conference on Food Additives.<br/>Preferred Shelf Number&#160;WB 100 JOI 1972 E 1.K<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~1<br/> The Quality of foods and beverages chemistry and technology ent://SD_ILS/0/SD_ILS:250425 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Charalambous, George, 1922-1994.&#160;Inglett, G. E., 1928-&#160;American Chemical Society. Division of Agricultural and Food Chemistry.&#160;Institute of Food Technologists.&#160;American Society of Flavor Chemists.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691011">Vol. 1</a> ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121691028">Vol. 2</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> G&#305;da aromalar&#305; ent://SD_ILS/0/SD_ILS:510663 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Bayrak, Ali.<br/>Preferred Shelf Number&#160;TP418 B397 2021<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Design and optimization of innovative food processing techniques ent://SD_ILS/0/SD_ILS:522492 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Barba, Francisco (Francisco J.)<br/>Preferred Shelf Number&#160;XX(522492.1)<br/>Electronic Access&#160;ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128182758">https://www.sciencedirect.com/science/book/9780128182758</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Introduction to the chemistry of food ent://SD_ILS/0/SD_ILS:522393 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Zeece, Michael, author.<br/>Preferred Shelf Number&#160;XX(522393.1)<br/>Electronic Access&#160;ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128094341">https://www.sciencedirect.com/science/book/9780128094341</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Pulsed electric fields to obtain healthier and sustainable food for tomorrow ent://SD_ILS/0/SD_ILS:522423 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Barba, Francisco (Francisco J.)&#160;Parniakov, Oleksii.&#160;Wiktor, Artur.<br/>Preferred Shelf Number&#160;XX(522423.1)<br/>Electronic Access&#160;ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128164020">https://www.sciencedirect.com/science/book/9780128164020</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food fortification in a globalized world ent://SD_ILS/0/SD_ILS:460194 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Venkatesh Mannar, M. G., editor.&#160;Hurrell, Richard, editor.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128028612">https://www.sciencedirect.com/science/book/9780128028612</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Natural and artificial flavoring agents and food dyes ent://SD_ILS/0/SD_ILS:459736 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Grumezescu, Alexandru Mihai, editor.&#160;Holban, Alina Maria, editor.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780128115183">http://www.sciencedirect.com/science/book/9780128115183</a> ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128115183">https://www.sciencedirect.com/science/book/9780128115183</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Natural and artificial flavoring agents and food dyes ent://SD_ILS/0/SD_ILS:422639 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Grumezescu, Alexandru Mihai.&#160;Holban, Alina Maria.<br/>Preferred Shelf Number&#160;TP418 N38 2018<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> A chef's guide to gelling, thickening, and emulsifying agents ent://SD_ILS/0/SD_ILS:356861 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Fundaci&iquest;&#784;&#432;o Al&iquest;&#784;&#432;icia.<br/>Preferred Shelf Number&#160;ONLINE(356861.1)<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781482297874">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Cellulose and cellulose derivatives in the food industry : fundamentals and applications ent://SD_ILS/0/SD_ILS:342229 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;W&uuml;stenberg, Tanja, author.<br/>Preferred Shelf Number&#160;ONLINE(342229.1)<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9783527682935">http://dx.doi.org/10.1002/9783527682935</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food allergy : practical diagnosis and management ent://SD_ILS/0/SD_ILS:291746 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Sicherer, Scott H., editor of compilation.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781466512696">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food oxidants and antioxidants chemical, biological, and functional properties ent://SD_ILS/0/SD_ILS:288180 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Bartosz, G. (Grzegorz)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439882429">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> A'dan Z'ye g&#305;da katk&#305; maddeleri ent://SD_ILS/0/SD_ILS:311318 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Tayfur, Muhittin<br/>Preferred Shelf Number&#160;TX553.A3 G53 2014<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Nano- and microencapsulation for foods ent://SD_ILS/0/SD_ILS:341496 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Kwak, Hae-Soo, editor.<br/>Preferred Shelf Number&#160;ONLINE(341496.1)<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9781118292327">http://dx.doi.org/10.1002/9781118292327</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Ultra performance liquid chromatography mass spectrometry : evaluation and applications in food analysis ent://SD_ILS/0/SD_ILS:356622 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Naushad, Mu, editor of c ompilation.&#160;Khan, Mohammad Rizwan, editor of compilation.<br/>Preferred Shelf Number&#160;ONLINE(356622.1)<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781466591554">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Refashioning nature : food, ecology, and culture ent://SD_ILS/0/SD_ILS:371143 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Goodman, David, 1938-&#160;Redclift, M. R.<br/>Preferred Shelf Number&#160;HD9000.5 G66 2014<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Biomass as energy source resources, systems and applications ent://SD_ILS/0/SD_ILS:288210 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Dahlquist, Erik.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9780203120255">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Ecosystems and human health toxicology and environmental hazards ent://SD_ILS/0/SD_ILS:289982 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Philp, Richard B.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781466567245">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Alternative sweeteners ent://SD_ILS/0/SD_ILS:291584 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Nabors, Lyn O'Brien, 1943-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439846155">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Sweeteners nutritional aspects, applications, and production technology ent://SD_ILS/0/SD_ILS:286228 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Varzakas, Theodoros.&#160;Labropoulos, Athanasios.&#160;Anestis, Stylianos.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439876732">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Marine polysaccharides food applications ent://SD_ILS/0/SD_ILS:287986 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Venugopal, Vazhiyl, 1942-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439815274">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Fortified foods with vitamins analytical concepts to assure better and safer products ent://SD_ILS/0/SD_ILS:306065 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Rychlik, Mike.&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;Wiley InterScience <a href="http://dx.doi.org/10.1002/9783527634156">An electronic book accessible through the World Wide Web; click for information</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Gums and stabilisers for the food industry. 16 ent://SD_ILS/0/SD_ILS:343048 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Williams, Peter A.&#160;Phillips, Glyn O.&#160;Royal Society of Chemistry (Great Britain)<br/>Preferred Shelf Number&#160;ONLINE(343048.1)<br/>Electronic Access&#160;Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849734554">An electronic book accessible through the World Wide Web; click for information</a> <a href="http://swb.eblib.com/patron/FullRecord.aspx?p=1185596">http://swb.eblib.com/patron/FullRecord.aspx?p=1185596</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Flour and breads and their fortification in health and disease prevention ent://SD_ILS/0/SD_ILS:268701 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Preedy, Victor R.&#160;Watson, Ronald R. (Ronald Ross)&#160;Patel, Vinood B.<br/>Preferred Shelf Number&#160;TX595.F5 F57 2011<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Advances in food biochemistry ent://SD_ILS/0/SD_ILS:291189 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Yildiz, Fatih.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420007695">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food stabilisers, thickeners, and gelling agents ent://SD_ILS/0/SD_ILS:304388 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Imeson, A. (Alan)&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9781444314724">http://dx.doi.org/10.1002/9781444314724</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Gums and stabilisers for the food industry 15 ent://SD_ILS/0/SD_ILS:312853 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Gums and Stabilisers for the Food Industry Conference (15th : 2008 : Glyndwr University)&#160;Williams, Peter A.&#160;Phillips, Glyn O.<br/>Preferred Shelf Number&#160;ONLINE(312853.1)<br/>Electronic Access&#160;Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpGSFI0011">http://app.knovel.com/web/toc.v/cid:kpGSFI0011</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Recent advances in food and flavor chemistry Food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods ent://SD_ILS/0/SD_ILS:344141 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Ho, Chi-Tang.&#160;Mussinan, Cynthia J.&#160;Shahidi, Fereidoon, 1951-&#160;Tratras Contis, Ellene.<br/>Preferred Shelf Number&#160;ONLINE(344141.1)<br/>Electronic Access&#160;<a href="http://dx.doi.org/10.1039/9781849731782">http://dx.doi.org/10.1039/9781849731782</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food chemistry ent://SD_ILS/0/SD_ILS:363617 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Chopra, Harish Kumar.&#160;Panesar, P. S. (Parmjit Singh)<br/>Preferred Shelf Number&#160;TX545 C46 2010<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods ent://SD_ILS/0/SD_ILS:312973 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;International Flavor Conference (12th : 2009 : Skiathos, Greece)&#160;Ho, Chi-Tang, 1944-<br/>Preferred Shelf Number&#160;ONLINE(312973.1)<br/>Electronic Access&#160;Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6">http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Handbook of hydrocolloids ent://SD_ILS/0/SD_ILS:133821 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Phillips, G. O.&#160;Williams, P. A.<br/>Preferred Shelf Number&#160;TP453.C65 H36 2009<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> G&#305;da katk&#305; maddeleri ent://SD_ILS/0/SD_ILS:310429 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Altu&#287;, Tomris.<br/>Preferred Shelf Number&#160;TX553.A3 G43 2009<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Food colorants : chemical and functional properties ent://SD_ILS/0/SD_ILS:133736 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Socaciu, Carmen.<br/>Preferred Shelf Number&#160;TP456.C65 F66 2008<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Food colorants : chemical and functional properties ent://SD_ILS/0/SD_ILS:127966 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Preferred Shelf Number&#160;TP456.C65 F66 2008<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Food colorants chemical and functional properties ent://SD_ILS/0/SD_ILS:286695 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Socaciu, Carmen.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420009286">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Ingredient interactions effects on food quality ent://SD_ILS/0/SD_ILS:291263 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Gaonkar, Anilkumar G., 1954-&#160;McPherson, Andrew.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420028133">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Lebensmittel und Gesundheit II/Food and Health II Sammlung der Beschl&uuml;sse und Stellungnahmen opinions (1997-2004) ent://SD_ILS/0/SD_ILS:304828 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Deutsche Forschungsgemeinschaft (DFG), ed.&#160;John Wiley &amp; Sons.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/352760684X">http://dx.doi.org/10.1002/352760684X</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Biology of nutrition in growing animals ent://SD_ILS/0/SD_ILS:258429 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Mosenthin, R.&#160;Zentek, J.&#160;&#379;ebrowska, T. (Teresa)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444512321">http://www.sciencedirect.com/science/book/9780444512321</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Modern nutrition in health and disease ent://SD_ILS/0/SD_ILS:107477 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Shils, Maurice E. (Maurice Edward), ed.&#160;Shike, Moshe, ed.<br/>Preferred Shelf Number&#160;WB 400 M689 2006<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~1<br/> Antimicrobials in food ent://SD_ILS/0/SD_ILS:286737 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Davidson, P. Michael, 1950-&#160;Sofos, John Nikolaos.&#160;Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420028737">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Technology of reduced additive foods ent://SD_ILS/0/SD_ILS:301296 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Smith, Jim, 1953-&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9780470995044">http://dx.doi.org/10.1002/9780470995044</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Emulsifiers in food technology ent://SD_ILS/0/SD_ILS:301334 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Whitehurst, Robert J.&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9780470995747">http://dx.doi.org/10.1002/9780470995747</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Chemical food safety a scientist's perspective ent://SD_ILS/0/SD_ILS:295972 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Riviere, J. Edmond (Jim Edmond)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://www.contentreserve.com/TitleInfo.asp?ID={C53510BF-3AEC-4860-BED8-DA7A5CD4252C}&Format=50">Click for information</a> John Wiley <a href="http://dx.doi.org/10.1002/9780470376799">http://dx.doi.org/10.1002/9780470376799</a> MyiLibrary, Table of contents <a href="http://www.myilibrary.com?id=229105&ref=toc">http://www.myilibrary.com?id=229105&ref=toc</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Chemie in Lebensmitteln R&uuml;ckst&auml;nde, Verunreinigungen, Inhalts- und Zusatzstoffe ent://SD_ILS/0/SD_ILS:300920 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Diehl, Johannes Friedrich, 1929-&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9783527624607">http://dx.doi.org/10.1002/9783527624607</a> Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=481962">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=481962</a> <a href="http://site.ebrary.com/lib/alltitles/Doc?id=10275727">http://site.ebrary.com/lib/alltitles/Doc?id=10275727</a> <a href="http://swb.eblib.com/patron/FullRecord.aspx?p=481962">http://swb.eblib.com/patron/FullRecord.aspx?p=481962</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Phytochemicals as bioactive agents ent://SD_ILS/0/SD_ILS:101527 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Bidlack, Wayne R., ed.<br/>Preferred Shelf Number&#160;QV 269 P578 2000<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~2<br/> Emulsifiers ent://SD_ILS/0/SD_ILS:78726 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Stauffer, Clyde E.<br/>Preferred Shelf Number&#160;TP 455 S73 1999<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Sweeteners : nutritive ent://SD_ILS/0/SD_ILS:79029 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Alexander, Richard J.<br/>Preferred Shelf Number&#160;TX 553.A3 A44 1998<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> Nutritional toxicology ent://SD_ILS/0/SD_ILS:250481 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Hathcock, John N.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123326010">http://www.sciencedirect.com/science/book/9780123326010</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Nutritional toxicology. Volume II ent://SD_ILS/0/SD_ILS:251376 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Hathcock, John N.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123326027">http://www.sciencedirect.com/science/book/9780123326027</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Iron fortification of foods [edited by] Fergus Clydesdale. ent://SD_ILS/0/SD_ILS:250741 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Clydesdale, F. M.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121770600">http://www.sciencedirect.com/science/book/9780121770600</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> G&#305;da katk&#305; maddeleri ve ingrediyenler ent://SD_ILS/0/SD_ILS:56198 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Saldaml&#305;, &#304;lbilge.<br/>Preferred Shelf Number&#160;TX 553.A3 S31 1985<br/>Format:&#160;Books<br/>Availability&#160;Beytepe Library~1<br/> The chemicals we eat ent://SD_ILS/0/SD_ILS:53857 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Benarde, Melvin A.<br/>Preferred Shelf Number&#160;TX 553.A3 B4 1971 1.K<br/>Format:&#160;Books<br/>Availability&#160;Health Sciences Library~1<br/> Metabolic aspects of food safety ent://SD_ILS/0/SD_ILS:250407 2024-09-02T17:23:32Z 2024-09-02T17:23:32Z Author&#160;Food Safety Conference (2nd : 1969 : Cambridge, England)&#160;Roe, Francis J. C., editor.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125925501">http://www.sciencedirect.com/science/book/9780125925501</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/>