Search Results for Food Additives. - Narrowed by: English

Food additives

2024-12-11T21:36:26Z

Author Branen, Alfred Larry, 1945-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Food additives

2024-12-11T21:36:26Z

Author Branen, Alfred Larry, 1945- ed.
Preferred Shelf Number TX 553.A3 F564 2002
Format: Books
Availability Beytepe Library~1

Food additives and contaminants.

2024-12-11T21:36:26Z

Author Taylor & Francis
Preferred Shelf Number ALFABETİK V.10 1993
Format: Continuing Resources Other
Availability Health Sciences Library~2 ~0

Handbook of food additives

2024-12-11T21:36:26Z

Author Ash, Michael. Ash, Irene.
Preferred Shelf Number TX553.A3 H191 2002
Format: Books
Availability Beytepe Library~1

Food additives data book

2024-12-11T21:36:26Z

Author Smith, Jim, 1953- Hong-Shum, Lily.
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444397741 http://public.eblib.com/EBLPublic/PublicView.do?ptiID=819341 Knovel http://app.knovel.com/web/toc.v/cid:kpFADBE001
Format: Electronic Resources
Availability Online Library~1

Handbook of food additives

2024-12-11T21:36:26Z

Author Furia, Thomas E., ed.
Preferred Shelf Number WA 712 FUR 1972 1.K
Format: Books
Availability Health Sciences Library~1

Safety evaluation of certain food additives

2024-12-11T21:36:26Z

Author Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland)
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=335750
Format: Electronic Resources
Availability Online Library~1

Toxicological evaluation of certain food additives

2024-12-11T21:36:26Z

Author Joint FAO/WHO Expert Committee on Food Additives. Meeting (31st : 1987 : Geneva, Switzerland) World Health Organization. International program on Chemical Safety.
Preferred Shelf Number TX 553.A3 J667 1987
Format: Books
Availability Beytepe Library~1

Essential guide to food additives

2024-12-11T21:36:26Z

Author Saltmarsh, Michael.
Preferred Shelf Number ONLINE(312975.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpEGFAE018
Format: Electronic Resources
Availability Online Library~1

Essential guide to food additives

2024-12-11T21:36:26Z

Author Leatherhead Food International Limited.
Preferred Shelf Number ONLINE.
Electronic Access http://www.rsc.org/publishing/ebooks/2008/9781905224500.asp
Format: Electronic Resources
Availability Online Library~1

Antimicrobial food additives : characteristics, uses, effects

2024-12-11T21:36:26Z

Author Lück, Erich. Jager, Martin, 1963- ort. yaz.
Preferred Shelf Number TP 371.2 L831 1997
Format: Books
Availability Beytepe Library~1

Regulatory status of direct food additives

2024-12-11T21:36:26Z

Author Furia, Thomas E., ed.
Preferred Shelf Number TX 553.A3 R4 1980 1.K
Format: Books
Availability Health Sciences Library~1

Microbial production of food ingredients and additives

2024-12-11T21:36:26Z

Author Holban, Alina Maria. Grumezescu, Alexandru Mihai.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128115206 ScienceDirect https://www.sciencedirect.com/science/book/9780128115206
Format: Electronic Resources
Availability Online Library~1

The chemistry of food additives and preservatives

2024-12-11T21:36:26Z

Author Msagati, Titus A. M.
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781118274132
Format: Electronic Resources
Availability Online Library~1

Food additives : U.S. products, applications, markets.

2024-12-11T21:36:26Z

Preferred Shelf Number TX 553A3 F66 1995
Format: Books
Availability Beytepe Library~1

Evaluation of certain food additives seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives

2024-12-11T21:36:26Z

Author Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland) Food and Agriculture Organization of the United Nations. World Health Organization.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=346196
Format: Electronic Resources
Availability Online Library~1

Specifications for the identity and purity of food additives and their toxicological evaluation : emulsifiers, stabilizers bleaching and maturing agents.

2024-12-11T21:36:26Z

Author Report of the joint FAO/WHO Expert Committee on Food Additives (7th : 18-25 Feb. 1963 : Rome)
Preferred Shelf Number WA 695 REP 1964 1.K
Format: Books
Availability Health Sciences Library~1

Food allergy : adverse reactions to foods and food additives

2024-12-11T21:36:26Z

Author Metcalfe, Dean D., editor. Sampson, Hugh A., editor. Simon, Ronald A., editor. Lack, Gideon, editor.
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Methods of analysis of food components and additives

2024-12-11T21:36:26Z

Author ¿tle?, Semih.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

An alternative history of hyperactivity food additives and the Feingold diet

2024-12-11T21:36:26Z

Author Smith, Matthew, 1973- Project Muse.
Preferred Shelf Number ONLINE
Electronic Access Full text available:
Format: Electronic Resources
Availability Online Library~1

Food allergy adverse reactions to foods and food additives

2024-12-11T21:36:26Z

Author Metcalfe, Dean D. Sampson, Hugh A. Simon, Ronald A. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0805/2007036832-b.html John Wiley http://dx.doi.org/10.1002/9781444300062
Format: Electronic Resources
Availability Online Library~1

Methods of analysis of food components and additives

2024-12-11T21:36:26Z

Dictionary of food compounds with CD-ROM additives, flavors, and ingredients

2024-12-11T21:36:26Z

Author Yannai, Shmuel.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Regulatory aspects of carcinogenesis and food additives the Delaney Clause

2024-12-11T21:36:26Z

Author Coulston, Frederick. International Academy of Environmental Safety. International Society of Ecotoxicology and Environmental Safety. Forum für Wissenschaft, Wirtschaft, und Politik.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121927509
Format: Electronic Resources
Availability Online Library~1

Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other substances.

2024-12-11T21:36:26Z

Author Joint FAO/WHO Expert Committee on Food Additives
Preferred Shelf Number WA 712 JOI 1970 SP 1.K
Format: Books
Availability Health Sciences Library~1

Evaluation of the toxicity of a number of antimicrobials and antioxidants sixth report, Geneva, 5-12 June 1961.

2024-12-11T21:36:26Z

Author Joint FAO/WHO Conference on Food Additives.
Preferred Shelf Number WB 100 JOI 1972 E 1.K
Format: Books
Availability Health Sciences Library~1

The Quality of foods and beverages chemistry and technology

2024-12-11T21:36:26Z

Author Charalambous, George, 1922-1994. Inglett, G. E., 1928- American Chemical Society. Division of Agricultural and Food Chemistry. Institute of Food Technologists. American Society of Flavor Chemists.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect Vol. 1 ScienceDirect Vol. 2
Format: Electronic Resources
Availability Online Library~1

Design and optimization of innovative food processing techniques

2024-12-11T21:36:26Z

Author Barba, Francisco (Francisco J.)
Preferred Shelf Number XX(522492.1)
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128182758
Format: Electronic Resources
Availability Online Library~1

Introduction to the chemistry of food

2024-12-11T21:36:26Z

Author Zeece, Michael, author.
Preferred Shelf Number XX(522393.1)
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128094341
Format: Electronic Resources
Availability Online Library~1

Pulsed electric fields to obtain healthier and sustainable food for tomorrow

2024-12-11T21:36:26Z

Author Barba, Francisco (Francisco J.) Parniakov, Oleksii. Wiktor, Artur.
Preferred Shelf Number XX(522423.1)
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128164020
Format: Electronic Resources
Availability Online Library~1

Natural and artificial flavoring agents and food dyes

2024-12-11T21:36:26Z

Author Grumezescu, Alexandru Mihai, editor. Holban, Alina Maria, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128115183 ScienceDirect https://www.sciencedirect.com/science/book/9780128115183
Format: Electronic Resources
Availability Online Library~1

Food fortification in a globalized world

2024-12-11T21:36:26Z

Author Venkatesh Mannar, M. G., editor. Hurrell, Richard, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128028612
Format: Electronic Resources
Availability Online Library~1

Cellulose and cellulose derivatives in the food industry : fundamentals and applications

2024-12-11T21:36:26Z

Author Wüstenberg, Tanja, author.
Preferred Shelf Number ONLINE(342229.1)
Electronic Access John Wiley http://dx.doi.org/10.1002/9783527682935
Format: Electronic Resources
Availability Online Library~1

A chef's guide to gelling, thickening, and emulsifying agents

2024-12-11T21:36:26Z

Author Fundaci¿̐ưo Al¿̐ưicia.
Preferred Shelf Number ONLINE(356861.1)
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Food oxidants and antioxidants chemical, biological, and functional properties

2024-12-11T21:36:26Z

Author Bartosz, G. (Grzegorz)
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Food allergy : practical diagnosis and management

2024-12-11T21:36:26Z

Author Sicherer, Scott H., editor of compilation.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Nano- and microencapsulation for foods

2024-12-11T21:36:26Z

Author Kwak, Hae-Soo, editor.
Preferred Shelf Number ONLINE(341496.1)
Electronic Access John Wiley http://dx.doi.org/10.1002/9781118292327
Format: Electronic Resources
Availability Online Library~1

Ultra performance liquid chromatography mass spectrometry : evaluation and applications in food analysis

2024-12-11T21:36:26Z

Author Naushad, Mu, editor of c ompilation. Khan, Mohammad Rizwan, editor of compilation.
Preferred Shelf Number ONLINE(356622.1)
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Refashioning nature : food, ecology, and culture

2024-12-11T21:36:26Z

Author Goodman, David, 1938- Redclift, M. R.
Preferred Shelf Number HD9000.5 G66 2014
Format: Books
Availability Beytepe Library~1

Ecosystems and human health toxicology and environmental hazards

2024-12-11T21:36:26Z

Author Philp, Richard B.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Biomass as energy source resources, systems and applications

2024-12-11T21:36:26Z

Author Dahlquist, Erik.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Sweeteners nutritional aspects, applications, and production technology

2024-12-11T21:36:26Z

Author Varzakas, Theodoros. Labropoulos, Athanasios. Anestis, Stylianos.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Alternative sweeteners

2024-12-11T21:36:26Z

Author Nabors, Lyn O'Brien, 1943-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Flour and breads and their fortification in health and disease prevention

2024-12-11T21:36:26Z

Author Preedy, Victor R. Watson, Ronald R. (Ronald Ross) Patel, Vinood B.
Preferred Shelf Number TX595.F5 F57 2011
Format: Books
Availability Beytepe Library~1

Marine polysaccharides food applications

2024-12-11T21:36:26Z

Author Venugopal, Vazhiyl, 1942-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Fortified foods with vitamins analytical concepts to assure better and safer products

2024-12-11T21:36:26Z

Author Rychlik, Mike. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Gums and stabilisers for the food industry. 16

2024-12-11T21:36:26Z

Author Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)
Preferred Shelf Number ONLINE(343048.1)
Electronic Access Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information http://swb.eblib.com/patron/FullRecord.aspx?p=1185596
Format: Electronic Resources
Availability Online Library~1

Advances in food biochemistry

2024-12-11T21:36:26Z

Author Yildiz, Fatih.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Food chemistry

2024-12-11T21:36:26Z

Author Chopra, Harish Kumar. Panesar, P. S. (Parmjit Singh)
Preferred Shelf Number TX545 C46 2010
Format: Books
Availability Beytepe Library~1

Food stabilisers, thickeners, and gelling agents

2024-12-11T21:36:26Z

Author Imeson, A. (Alan) Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444314724
Format: Electronic Resources
Availability Online Library~1

Gums and stabilisers for the food industry 15

2024-12-11T21:36:26Z

Author Gums and Stabilisers for the Food Industry Conference (15th : 2008 : Glyndwr University) Williams, Peter A. Phillips, Glyn O.
Preferred Shelf Number ONLINE(312853.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpGSFI0011
Format: Electronic Resources
Availability Online Library~1

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

2024-12-11T21:36:26Z

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
Format: Electronic Resources
Availability Online Library~1

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

2024-12-11T21:36:26Z

Author International Flavor Conference (12th : 2009 : Skiathos, Greece) Ho, Chi-Tang, 1944-
Preferred Shelf Number ONLINE(312973.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpRAFFCFF6
Format: Electronic Resources
Availability Online Library~1

Handbook of hydrocolloids

2024-12-11T21:36:26Z

Author Phillips, G. O. Williams, P. A.
Preferred Shelf Number TP453.C65 H36 2009
Format: Books
Availability Beytepe Library~1

Food colorants : chemical and functional properties

2024-12-11T21:36:26Z

Author Socaciu, Carmen.
Preferred Shelf Number TP456.C65 F66 2008
Format: Books
Availability Beytepe Library~1

Food colorants : chemical and functional properties

2024-12-11T21:36:26Z

Preferred Shelf Number TP456.C65 F66 2008
Format: Books
Availability Beytepe Library~1

Food colorants chemical and functional properties

2024-12-11T21:36:26Z

Author Socaciu, Carmen.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Biology of nutrition in growing animals

2024-12-11T21:36:26Z

Author Mosenthin, R. Zentek, J. Żebrowska, T. (Teresa)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444512321
Format: Electronic Resources
Availability Online Library~1

Ingredient interactions effects on food quality

2024-12-11T21:36:26Z

Author Gaonkar, Anilkumar G., 1954- McPherson, Andrew.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Modern nutrition in health and disease

2024-12-11T21:36:26Z

Author Shils, Maurice E. (Maurice Edward), ed. Shike, Moshe, ed.
Preferred Shelf Number WB 400 M689 2006
Format: Books
Availability Health Sciences Library~1

Antimicrobials in food

2024-12-11T21:36:26Z

Author Davidson, P. Michael, 1950- Sofos, John Nikolaos. Branen, Alfred Larry, 1945-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Technology of reduced additive foods

2024-12-11T21:36:26Z

Author Smith, Jim, 1953- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470995044
Format: Electronic Resources
Availability Online Library~1

Emulsifiers in food technology

2024-12-11T21:36:26Z

Author Whitehurst, Robert J. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470995747
Format: Electronic Resources
Availability Online Library~1

Chemical food safety a scientist's perspective

2024-12-11T21:36:26Z

Author Riviere, J. Edmond (Jim Edmond)
Preferred Shelf Number ONLINE
Electronic Access Click for information John Wiley http://dx.doi.org/10.1002/9780470376799 MyiLibrary, Table of contents http://www.myilibrary.com?id=229105&ref=toc
Format: Electronic Resources
Availability Online Library~1

Phytochemicals as bioactive agents

2024-12-11T21:36:26Z

Author Bidlack, Wayne R., ed.
Preferred Shelf Number QV 269 P578 2000
Format: Books
Availability Health Sciences Library~2

Emulsifiers

2024-12-11T21:36:26Z

Author Stauffer, Clyde E.
Preferred Shelf Number TP 455 S73 1999
Format: Books
Availability Beytepe Library~1

Sweeteners : nutritive

2024-12-11T21:36:26Z

Author Alexander, Richard J.
Preferred Shelf Number TX 553.A3 A44 1998
Format: Books
Availability Beytepe Library~1

Nutritional toxicology

2024-12-11T21:36:26Z

Author Hathcock, John N.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123326010
Format: Electronic Resources
Availability Online Library~1

Nutritional toxicology. Volume II

2024-12-11T21:36:26Z

Author Hathcock, John N.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123326027
Format: Electronic Resources
Availability Online Library~1

Iron fortification of foods [edited by] Fergus Clydesdale.

2024-12-11T21:36:26Z

Author Clydesdale, F. M.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121770600
Format: Electronic Resources
Availability Online Library~1

The chemicals we eat

2024-12-11T21:36:26Z

Author Benarde, Melvin A.
Preferred Shelf Number TX 553.A3 B4 1971 1.K
Format: Books
Availability Health Sciences Library~1

Metabolic aspects of food safety

2024-12-11T21:36:26Z

Author Food Safety Conference (2nd : 1969 : Cambridge, England) Roe, Francis J. C., editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125925501
Format: Electronic Resources
Availability Online Library~1