Search Results for Food science. - Narrowed by: 2014

Essentials of Food Science

2025-01-11T19:37:04Z

Author Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9138-5
Format: Electronic Resources
Availability Online Library~1

Ayurvedic Science of Food and Nutrition

2025-01-11T19:37:04Z

Author Rastogi, Sanjeev. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9628-1
Format: Electronic Resources
Availability Online Library~1

Critical reviews in food science and nutrition.

2025-01-11T19:37:04Z

Author TAYLOR & FRANCIS
Preferred Shelf Number ALFABETİK V.30 1991
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Beytepe Library~8 Health Sciences Library~10 ~0

CRC Critical reviews in food science and nutrition.

2025-01-11T19:37:04Z

Author Chemical Rubber Company.
Preferred Shelf Number ALFABETİK V.6 1975
Format: Continuing Resources Other
Availability Health Sciences Library~9 ~0

The perfect meal : the multisensory science of food and dining

2025-01-11T19:37:04Z

Author Spence, Charles, author. Piqueras-Fiszman, Betina, author.
Preferred Shelf Number ONLINE(341559.1)
Electronic Access Cover image http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1732296 ebrary http://site.ebrary.com/id/10892179 John Wiley http://dx.doi.org/10.1002/9781118491003 MyiLibrary http://www.myilibrary.com?id=627052
Format: Electronic Resources
Availability Online Library~1

An Introduction to the Physical Chemistry of Food

2025-01-11T19:37:04Z

Author Coupland, John N. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-0761-8
Format: Electronic Resources
Availability Online Library~1

Food chemical safety

2025-01-11T19:37:04Z

Author Watson, David H., ed.
Preferred Shelf Number TX 537 F57 2001 V.1
Format: Books
Availability Beytepe Library~2

Quality control in the food industry

2025-01-11T19:37:04Z

Author Herschdoerfer, S. M.
Preferred Shelf Number TP 370 H47 1967
Format: Books
Availability Beytepe Library~2

Metabolomics as a tool in nutrition research

2025-01-11T19:37:04Z

Author Sebedio, J.-L., editor. Brennan, L. (Lance), editor.
Preferred Shelf Number ONLINE(355369.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781782420842
Format: Electronic Resources
Availability Online Library~1

Emerging technologies for food processing

2025-01-11T19:37:04Z

Author Sun, Da-Wen.
Preferred Shelf Number ONLINE(355599.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124114791
Format: Electronic Resources
Availability Online Library~1

Human milk biochemistry and infant formula manufacturing technology

2025-01-11T19:37:04Z

Author Guo, M., editor.
Preferred Shelf Number ONLINE(355611.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781845697242
Format: Electronic Resources
Availability Online Library~1

Wine science principles and applications

2025-01-11T19:37:04Z

Author Jackson, Ron S., author.
Preferred Shelf Number ONLINE(355773.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123814685
Format: Electronic Resources
Availability Online Library~1

Foods, nutrients and food ingredients with authorised EU health claims Volume 1

2025-01-11T19:37:04Z

Author Sadler, M. J. (Michèle J.), editor.
Preferred Shelf Number ONLINE(355832.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780857098429
Format: Electronic Resources
Availability Online Library~1

Rapid sensory profiling techniques and related methods : applications in new product development and consumer research

2025-01-11T19:37:04Z

Author Delarue, Julien, editor. Lawlor, J. Ben, editor. Rogeaux, Michel, editor.
Preferred Shelf Number ONLINE(355367.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781782422488
Format: Electronic Resources
Availability Online Library~1

Electron beam pasteurization and complementary food processing technologies

2025-01-11T19:37:04Z

Author Pillai, Suresh D., editor. Shayanfa, Shima, editor.
Preferred Shelf Number ONLINE(355370.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781782421009
Format: Electronic Resources
Availability Online Library~1

Managing and preventing obesity : behavioural factors and dietary interventions

2025-01-11T19:37:04Z

Author Gill, Timothy.
Preferred Shelf Number ONLINE(355371.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781782420910
Format: Electronic Resources
Availability Online Library~1

Nutraceutical and functional food regulations in the United States and around the world

2025-01-11T19:37:04Z

Author Bagchi, Debasis, 1954-
Preferred Shelf Number ONLINE(355947.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124058705
Format: Electronic Resources
Availability Online Library~1

Global safety of fresh produce a handbook of best practice, innovative commercial solutions and case studies

2025-01-11T19:37:04Z

Author Hoorfar, J. (Jeffrey)
Preferred Shelf Number ONLINE(355997.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781782420187
Format: Electronic Resources
Availability Online Library~1

Hygiene in food processing : principles and practice

2025-01-11T19:37:04Z

Author Lelieveld, H. L. M., editor. Holah, J. T., editor. Napper, D. (David), editor.
Preferred Shelf Number ONLINE(356016.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780857094292
Format: Electronic Resources
Availability Online Library~1

The produce contamination problem causes and solutions

2025-01-11T19:37:04Z

Author Matthews, Karl R. Sapers, Gerald M. Gerba, Charles P., 1945- editor.
Preferred Shelf Number ONLINE(355993.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124046115
Format: Electronic Resources
Availability Online Library~1

Handbook of nutrition and food

2025-01-11T19:37:04Z

Author Berdanier, Carolyn D., editor of compilation. Dwyer, Johanna T., editor of compilation. Heber, David, 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

Gıda bilimi ve teknolojisi

2025-01-11T19:37:04Z

Author Akbulut, Necati Karagözlü, Cem
Preferred Shelf Number TP370
Format: Books
Availability Beytepe Library~1

Food texture design and optimization

2025-01-11T19:37:04Z

Author Dar, Yadunandan, editor. Light, Joseph, editor.
Preferred Shelf Number ONLINE(341756.1)
Electronic Access John Wiley http://dx.doi.org/10.1002/9781118765616
Format: Electronic Resources
Availability Online Library~1

Biosensors nanotechnology

2025-01-11T19:37:04Z

Author Tiwari, Ashutosh, 1978- editor. Turner, Anthony P. F., editor.
Preferred Shelf Number ONLINE(341766.1)
Electronic Access Available by subscription from Safari Books Online Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1716116 ebrary http://site.ebrary.com/id/10887339 John Wiley http://dx.doi.org/10.1002/9781118773826 Volltext http://proquest.tech.safaribooksonline.de/9781118773819
Format: Electronic Resources
Availability Online Library~1

The Microbiological Safety of Low Water Activity Foods and Spices

2025-01-11T19:37:04Z

Author Gurtler, Joshua B. editor. Doyle, Michael P. editor. Kornacki, Jeffrey L. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-2062-4
Format: Electronic Resources
Availability Online Library~1

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

2025-01-11T19:37:04Z

Author Bouletis, Achilleas. author. Arvanitoyannis, Ioannis. author. Ntionias, Dimitrios. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-10232-0
Format: Electronic Resources
Availability Online Library~1

Chemistry of Foods: EU Legal and Regulatory Approaches

2025-01-11T19:37:04Z

Author Pisanello, Daniele. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-03434-8
Format: Electronic Resources
Availability Online Library~1

Food Allergens Biochemistry and Molecular Nutrition

2025-01-11T19:37:04Z

Author Ćirković Veličković, Tanja. author. Gavrović-Jankulović, Marija. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-0841-7
Format: Electronic Resources
Availability Online Library~1

The Influence of Chemistry on New Foods and Traditional Products

2025-01-11T19:37:04Z

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
Format: Electronic Resources
Availability Online Library~1

List of Substances of the Competent Federal Government and Federal State Authorities Category "Plants and plant parts".

2025-01-11T19:37:04Z

Author SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-10732-5
Format: Electronic Resources
Availability Online Library~1

Process Analytical Technology for the Food Industry

2025-01-11T19:37:04Z

Author O'Donnell, Colm P. editor. Fagan, Colette. editor. Cullen, P.J. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-0311-5
Format: Electronic Resources
Availability Online Library~1

Food Freezing and Thawing Calculations

2025-01-11T19:37:04Z

Author Pham, Q. Tuan. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-0557-7
Format: Electronic Resources
Availability Online Library~1

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

2025-01-11T19:37:04Z

Author Rao, M. Anandha. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9230-6
Format: Electronic Resources
Availability Online Library~1

Foodinformatics Applications of Chemical Information to Food Chemistry

2025-01-11T19:37:04Z

Author Martinez-Mayorga, Karina. editor. Medina-Franco, José Luis. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-10226-9
Format: Electronic Resources
Availability Online Library~1

Formal and Informal Approaches to Food Policy

2025-01-11T19:37:04Z

Author Aspray, William. author. Royer, George. author. Ocepek, Melissa G. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-04966-3
Format: Electronic Resources
Availability Online Library~1

Biosystems Engineering: Biofactories for Food Production in the Century XXI

2025-01-11T19:37:04Z

Author Guevara-Gonzalez, Ramon. editor. Torres-Pacheco, Irineo. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-03880-3
Format: Electronic Resources
Availability Online Library~1

Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications

2025-01-11T19:37:04Z

Author Allaf, Tamara. editor. Allaf, Karim. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-8669-5
Format: Electronic Resources
Availability Online Library~1

Food Processing: Strategies for Quality Assessment

2025-01-11T19:37:04Z

Author Malik, Abdul. editor. Erginkaya, Zerrin. editor. Ahmad, Saghir. editor. Erten, Hüseyin. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-1378-7
Format: Electronic Resources
Availability Online Library~1

Citric Acid

2025-01-11T19:37:04Z

Author Apelblat, Alexander. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-11233-6
Format: Electronic Resources
Availability Online Library~1

Food Biopreservation

2025-01-11T19:37:04Z

Author Galvez, Antonio. author. Grande Burgos, María José. author. Lucas López, Rosario. author. Pérez Pulido, Rubén. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-2029-7
Format: Electronic Resources
Availability Online Library~1

Candy Bites The Science of Sweets

2025-01-11T19:37:04Z

Author Hartel, Richard W. author. Hartel, AnnaKate. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9383-9
Format: Electronic Resources
Availability Online Library~1

Cryptosporidium as a Foodborne Pathogen

2025-01-11T19:37:04Z

Author Robertson, Lucy J. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9378-5
Format: Electronic Resources
Availability Online Library~1

Gas Sensing Fundamentals

2025-01-11T19:37:04Z

Author Kohl, Claus-Dieter. editor. Wagner, Thorsten. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-642-54519-1
Format: Electronic Resources
Availability Online Library~1

Seafood Processing By-Products Trends and Applications

2025-01-11T19:37:04Z

Author Kim, Se-Kwon. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9590-1
Format: Electronic Resources
Availability Online Library~1

Chemistry and Technology of Yoghurt Fermentation

2025-01-11T19:37:04Z

Author Baglio, Ettore. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-07377-4
Format: Electronic Resources
Availability Online Library~1

Retail Food Safety

2025-01-11T19:37:04Z

Author Farber, Jeffrey. editor. Crichton, Jackie. editor. Snyder, Jr., O. Peter. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4939-1550-7
Format: Electronic Resources
Availability Online Library~1

Vacuum Drying for Extending Food Shelf-Life

2025-01-11T19:37:04Z

Author Richter Reis, Felipe. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-08207-3
Format: Electronic Resources
Availability Online Library~1

The Importance of Packaging Design for the Chemistry of Food Products

2025-01-11T19:37:04Z

Author Brunazzi, Giovanni. author. Parisi, Salvatore. author. Pereno, Amina. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-319-08452-7
Format: Electronic Resources
Availability Online Library~1

Techniques for Nanoencapsulation of Food Ingredients

2025-01-11T19:37:04Z

Author Anandharamakrishnan, C. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9387-7
Format: Electronic Resources
Availability Online Library~1