Search Results for Food Additives. - Narrowed by: Food additives.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bAdditives.$0026qf$003dSUBJECT$002509Subject$002509Food$002badditives.$002509Food$002badditives.$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?2024-10-31T15:18:47ZFood additivesent://SD_ILS/0/SD_ILS:2865542024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780824741709">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food additivesent://SD_ILS/0/SD_ILS:786622024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Branen, Alfred Larry, 1945- ed.<br/>Preferred Shelf Number TX 553.A3 F564 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The chemistry of food additives and preservativesent://SD_ILS/0/SD_ILS:2992822024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Msagati, Titus A. M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118274132">http://dx.doi.org/10.1002/9781118274132</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gıda aromalarıent://SD_ILS/0/SD_ILS:5106632024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Bayrak, Ali.<br/>Preferred Shelf Number TP418 B397 2021<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Natural and artificial flavoring agents and food dyesent://SD_ILS/0/SD_ILS:4226392024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Grumezescu, Alexandru Mihai. Holban, Alina Maria.<br/>Preferred Shelf Number TP418 N38 2018<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Natural and artificial flavoring agents and food dyesent://SD_ILS/0/SD_ILS:4597362024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Grumezescu, Alexandru Mihai, editor. Holban, Alina Maria, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access 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: Electronic Resources<br/>Availability Online Library~1<br/>Food fortification in a globalized worldent://SD_ILS/0/SD_ILS:4601942024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Venkatesh Mannar, M. G., editor. Hurrell, Richard, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128028612">https://www.sciencedirect.com/science/book/9780128028612</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cellulose and cellulose derivatives in the food industry : fundamentals and applicationsent://SD_ILS/0/SD_ILS:3422292024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Wüstenberg, Tanja, author.<br/>Preferred Shelf Number ONLINE(342229.1)<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9783527682935">http://dx.doi.org/10.1002/9783527682935</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>A chef's guide to gelling, thickening, and emulsifying agentsent://SD_ILS/0/SD_ILS:3568612024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Fundaci¿̐ưo Al¿̐ưicia.<br/>Preferred Shelf Number ONLINE(356861.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781482297874">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food oxidants and antioxidants chemical, biological, and functional propertiesent://SD_ILS/0/SD_ILS:2881802024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Bartosz, G. (Grzegorz)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439882429">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nano- and microencapsulation for foodsent://SD_ILS/0/SD_ILS:3414962024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Kwak, Hae-Soo, editor.<br/>Preferred Shelf Number ONLINE(341496.1)<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781118292327">http://dx.doi.org/10.1002/9781118292327</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Marine polysaccharides food applicationsent://SD_ILS/0/SD_ILS:2879862024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Venugopal, Vazhiyl, 1942-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439815274">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Flour and breads and their fortification in health and disease preventionent://SD_ILS/0/SD_ILS:2687012024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Preedy, Victor R. Watson, Ronald R. (Ronald Ross) Patel, Vinood B.<br/>Preferred Shelf Number TX595.F5 F57 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Gums and stabilisers for the food industry. 16ent://SD_ILS/0/SD_ILS:3430482024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)<br/>Preferred Shelf Number ONLINE(343048.1)<br/>Electronic Access 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: Electronic Resources<br/>Availability Online Library~1<br/>Fortified foods with vitamins analytical concepts to assure better and safer productsent://SD_ILS/0/SD_ILS:3060652024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Rychlik, Mike. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access 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: Electronic Resources<br/>Availability Online Library~1<br/>Food stabilisers, thickeners, and gelling agentsent://SD_ILS/0/SD_ILS:3043882024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Imeson, A. (Alan) Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444314724">http://dx.doi.org/10.1002/9781444314724</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gıda katkı maddelerient://SD_ILS/0/SD_ILS:3104292024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Altuğ, Tomris.<br/>Preferred Shelf Number TX553.A3 G43 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Handbook of hydrocolloidsent://SD_ILS/0/SD_ILS:1338212024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Phillips, G. O. Williams, P. A.<br/>Preferred Shelf Number TP453.C65 H36 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Antimicrobials in foodent://SD_ILS/0/SD_ILS:2867372024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Davidson, P. Michael, 1950- Sofos, John Nikolaos. Branen, Alfred Larry, 1945-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420028737">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emulsifiers in food technologyent://SD_ILS/0/SD_ILS:3013342024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Whitehurst, Robert J. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995747">http://dx.doi.org/10.1002/9780470995747</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Technology of reduced additive foodsent://SD_ILS/0/SD_ILS:3012962024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Smith, Jim, 1953- Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470995044">http://dx.doi.org/10.1002/9780470995044</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Emulsifiersent://SD_ILS/0/SD_ILS:787262024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Stauffer, Clyde E.<br/>Preferred Shelf Number TP 455 S73 1999<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Sweeteners : nutritiveent://SD_ILS/0/SD_ILS:790292024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Alexander, Richard J.<br/>Preferred Shelf Number TX 553.A3 A44 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Iron fortification of foods [edited by] Fergus Clydesdale.ent://SD_ILS/0/SD_ILS:2507412024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Clydesdale, F. M.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121770600">http://www.sciencedirect.com/science/book/9780121770600</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Gıda katkı maddeleri ve ingrediyenlerent://SD_ILS/0/SD_ILS:561982024-10-31T15:18:47Z2024-10-31T15:18:47ZAuthor Saldamlı, İlbilge.<br/>Preferred Shelf Number TX 553.A3 S31 1985<br/>Format: Books<br/>Availability Beytepe Library~1<br/>