Search Results for Food science.

Food science

2024-11-08T07:13:53Z

Author Potter, Norman N. Hotchkiss, Joseph H., ort. yaz.
Preferred Shelf Number TP 370 P58 1995
Format: Books
Availability Beytepe Library~1

Experimental food science

2024-11-08T07:13:53Z

Author Taylor, Steve. Penfield, Marjorie Porter. Campbell, Ada Marie, 1920-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121579203
Format: Electronic Resources
Availability Online Library~1

Introducing food science

2024-11-08T07:13:53Z

Author Shewfelt, Robert L.
Preferred Shelf Number TP370 S424 2009
Format: Books
Availability Beytepe Library~1

Food science sourcebook

2024-11-08T07:13:53Z

Author Ockerman, Herbert W.
Preferred Shelf Number TX 349 O3 1991 V.1
Format: Books
Availability Beytepe Library~2

Essentials of Food Science

2024-11-08T07:13:53Z

Author Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-69940-0
Format: Electronic Resources
Availability Online Library~1

Journal of food science.

2024-11-08T07:13:53Z

Author Institute of Food Technologists Blackwell Publishing
Preferred Shelf Number ALFABETİK V.54 PART.1 1989
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Beytepe Library~20 Health Sciences Library~7 ~0

Food science and technology

2024-11-08T07:13:53Z

Author Campbell-Platt, Geoffrey. International Union of Food Science and Technology.
Preferred Shelf Number TP 370 F6865 2009
Format: Books
Availability Health Sciences Library~1

Food science and technology

2024-11-08T07:13:53Z

Author Pyke, Magnus.
Preferred Shelf Number TP 370 P9 1968
Format: Books
Availability Beytepe Library~1

Gastronomy and food science

2024-11-08T07:13:53Z

Author Galanakis, Charis M.
Preferred Shelf Number XX(522467.1)
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128200575
Format: Electronic Resources
Availability Online Library~1

Principles of food science

2024-11-08T07:13:53Z

Author Fennema, Owen R. Karel, Marcus ort. yaz. Lund, Daryl B. ort. yaz.
Preferred Shelf Number WA 710 FEN 1975 V.2 1.K
Format: Books
Availability Health Sciences Library~1

Introduction to food science and technology

2024-11-08T07:13:53Z

Author Stewart, George F., 1908-1982. Amerine, Maynard A. (Maynard Andrew), 1911-1998, joint author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126702507
Format: Electronic Resources
Availability Online Library~1

Encyclopedia of food science research

2024-11-08T07:13:53Z

Author Turner, Catherine L. Randovski, Jacob A.
Preferred Shelf Number REF TP370 E53 2011 V.1
Format: Books
Availability Beytepe Library~3

Introduction to food science and technology

2024-11-08T07:13:53Z

Author Stewart, George F., 1908-1982.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126702569
Format: Electronic Resources
Availability Online Library~1

Food science and technology abstracts.

2024-11-08T07:13:53Z

Author Intern.Food Inf.Serv.
Format: Continuing Resources Other
Availability ~0

Magnetic resonance in food science

2024-11-08T07:13:53Z

Author Belton, P. S., ed. International Conference on Applications of Magnetic Resonance in Food Science (2nd : 1994 : University of Aveiro, Portugal).
Preferred Shelf Number TX 541 M33 1994
Format: Books
Availability Beytepe Library~1

Food materials science and engineering

2024-11-08T07:13:53Z

Author Bhandari, Bhesh. Roos, Yrjö H.
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience http://dx.doi.org/10.1002/9781118373903 Books24x7 http://www.books24x7.com/marc.asp?bookid=49606 ebrary http://site.ebrary.com/id/10583398
Format: Electronic Resources
Availability Online Library~1

Food science and the culinary arts

2024-11-08T07:13:53Z

Author Gibson, Mark, author. Newsham, Pat, illustrator.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128118160
Format: Electronic Resources
Availability Online Library~1

Nanotechnology in agriculture and food science

2024-11-08T07:13:53Z

Author Axelos, Monique A. V. Voorde, M. H. van de (Marcel H.)
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Electron spin resonance in food science

2024-11-08T07:13:53Z

Author Shukla, Ashutosh Kumar, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128054284
Format: Electronic Resources
Availability Online Library~1

Emerging nanotechnologies in food science

2024-11-08T07:13:53Z

Author Busquets, Rosa, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780323429801 ScienceDirect https://www.sciencedirect.com/science/book/9780323429801
Format: Electronic Resources
Availability Online Library~1

Statistics in food science and nutrition

2024-11-08T07:13:53Z

Author Pripp, Are Hugo.
Preferred Shelf Number TX367 P75 2013
Format: Books
Availability Beytepe Library~1

Statistics in Food Science and Nutrition

2024-11-08T07:13:53Z

Author Pripp, Are Hugo. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE(331647.1)
Electronic Access http://dx.doi.org/10.1007/978-1-4614-5010-8
Format: Electronic Resources
Availability Online Library~1

Food science research and technology

2024-11-08T07:13:53Z

Author Haghi, A. K.
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

Omics technologies tools for food science

2024-11-08T07:13:53Z

Author Benkeblia, Noureddine.
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

Gluten-free food science and technology

2024-11-08T07:13:53Z

Author Gallagher, Eimear.
Preferred Shelf Number TP451.D53 G58 2009
Format: Books
Availability Beytepe Library~1

Gluten-free food science and technology

2024-11-08T07:13:53Z

Author Gallagher, Eimear. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444316209
Format: Electronic Resources
Availability Online Library~1

Food Materials Science Principles and Practice

2024-11-08T07:13:53Z

Author Aguilera, José Miguel. editor. Lillford, Peter J. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-71947-4
Format: Electronic Resources
Availability Online Library~1

Frozen food science and technology

2024-11-08T07:13:53Z

Author Evans, Judith A. (Judith Anne), 1962- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0806/2007033156-b.html John Wiley http://dx.doi.org/10.1002/9781444302325 UASB, GKVK http://onlinelibrary.wiley.com/book/10.1002/9781444302325
Format: Electronic Resources
Availability Online Library~1

Handbook of food science, technology, and engineering

2024-11-08T07:13:53Z

Author Hui, Y. H. (Yiu H.)
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 science and food biotechnology

2024-11-08T07:13:53Z

Author Gutierrez-Lopez, Gustavo F.,ed. Barbosa-Canovas, Gustavo V.,ed.
Preferred Shelf Number TP 248.65.F66 F733 2003
Format: Books
Availability Beytepe Library~1

Food science and food biotechnology

2024-11-08T07:13:53Z

Author Gutierrez-Lopez, Gustavo F. Barbosa-Cǹovas, Gustavo V.
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

Chromatography in food science and technology

2024-11-08T07:13:53Z

Author Cserhati, Tibor. Forgacs, Esther, 1957- ort. yaz.
Preferred Shelf Number TP 372.5 C74 1999
Format: Books
Availability Beytepe Library~1

Introduction to food science and technology

2024-11-08T07:13:53Z

Author Stewart, George F.
Preferred Shelf Number QU 145 STE 1973 I
Format: Books
Availability Health Sciences Library~1

Critical reviews in food science and nutrition.

2024-11-08T07:13:53Z

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

Advances in magnetic resonance in food science

2024-11-08T07:13:53Z

Author International Conference on Applications of Magnetic Resonance in Food Science (4th : 1998 : Norwich, England) Belton, P. S., ed. Hills, Brian, ed. Webb, Graham Alan, ed. Royal Society of Chemistry (Great Britain)
Preferred Shelf Number TP 370 A2444 1999
Format: Books
Availability Health Sciences Library~1

Food for health in the Pacific Rim 3rd International Conference of [i.e. on] Food Science and Technology

2024-11-08T07:13:53Z

Author International Conference on Food Science and Technology (3rd : 1997 : University of California, Davis) Whitaker, John R. University of California, Davis. Wuxi qing gong ye xue yuan. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470390412
Format: Electronic Resources
Availability Online Library~1

Easy statistics for food science with R

2024-11-08T07:13:53Z

Author Alkarkhi, Abbas F. M., author. Alqaraghuli, Wasin A. A., author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128142622
Format: Electronic Resources
Availability Online Library~1

Role of materials science in food bioengineering

2024-11-08T07:13:53Z

Author Holban, Alina Maria. Grumezescu, Alexandru Mihai.
Preferred Shelf Number TA403.2 R65 2018
Format: Books
Availability Beytepe Library~1

Electronic noses and tongues in food science

2024-11-08T07:13:53Z

Author Mendez, Maria Luz Roguez, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128002438
Format: Electronic Resources
Availability Online Library~1

Applications of vibrational spectroscopy in food science

2024-11-08T07:13:53Z

Author Li-Chan, Eunice. Griffiths, Peter R., 1942- Chalmers, John M.
Preferred Shelf Number TX541 A78 2010 V.1
Format: Books
Availability Beytepe Library~2

Food regulation law, science, policy, and practice

2024-11-08T07:13:53Z

Author Fortin, Neal D.
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470409695 http://www3.interscience.wiley.com/cgi-bin/bookhome/119141002 Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=416180 http://site.ebrary.com/lib/alltitles/Doc?id=10296423
Format: Electronic Resources
Availability Online Library~1

Food regulation : law, science, policy, and practice

2024-11-08T07:13:53Z

Author Fortin, Neal D.
Preferred Shelf Number KF3875 .F67 2009
Format: Books
Availability Health Sciences Library~1

Global issues in food science and technology

2024-11-08T07:13:53Z

Author Barbosa-Cánovas, Gustavo V.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123741240
Format: Electronic Resources
Availability Online Library~1

Food colloids self-assembly and material science

2024-11-08T07:13:53Z

Author Dickinson, Eric. Leser, Martin E.
Preferred Shelf Number ONLINE(312972.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpFCSAMS01
Format: Electronic Resources
Availability Online Library~1

Role of materials science in food bioengineering

2024-11-08T07:13:53Z

Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128114483
Format: Electronic Resources
Availability Online Library~1

Food colloids Self-assembly and material science.

2024-11-08T07:13:53Z

Preferred Shelf Number ONLINE(344012.1)
Electronic Access http://dx.doi.org/10.1039/9781847557698
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science Latest developments.

2024-11-08T07:13:53Z

Preferred Shelf Number ONLINE(343485.1)
Electronic Access http://dx.doi.org/10.1039/9781847551269
Format: Electronic Resources
Availability Online Library~1

Journal of the science of food and agriculture.

2024-11-08T07:13:53Z

Author Society of Chemical Industry Wiley
Preferred Shelf Number ALFABETİK V.13 1962
Electronic Access Elektronik eri?im
Format: Continuing Resources Other
Availability Health Sciences Library~18 ~0

CRC Critical reviews in food science and nutrition.

2024-11-08T07:13:53Z

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

Case studies in the traditional food sector : a volume in the consumer science and strategic marketing series

2024-11-08T07:13:53Z

Author Cavicchi, Alessio, editor. Santini, Cristina, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780081009444
Format: Electronic Resources
Availability Online Library~1

Kent's technology of cereals : an introduction for students of food science and agriculture

2024-11-08T07:13:53Z

Author Rosentrater, Kurt August, author. Evers, Anthony D., author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081005293
Format: Electronic Resources
Availability Online Library~1

Case studies in the traditional food sector : a volume in the Consumer Science and Strategic Marketing series

2024-11-08T07:13:53Z

Author Cavicchi, Alessio, editor. Santini, Cristina, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081010075
Format: Electronic Resources
Availability Online Library~1

Novel Technologies in Food Science Their Impact on Products, Consumer Trends and the Environment

2024-11-08T07:13:53Z

Author McElhatton, Anna. editor. do Amaral Sobral, Paulo José. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4419-7880-6
Format: Electronic Resources
Availability Online Library~1

Statistical methods for food science introductory procedures for the food practitioner

2024-11-08T07:13:53Z

Author Bower, John A. (Lecturer in food science) Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444320947
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science an exciting future

2024-11-08T07:13:53Z

Author International Conference on Applications of Magnetic Resonance in Food Science (10th : 2010 : Clermont-Ferrand-Theix Institut National de la Recherche Agronomique) Renou, J.-P. Webb, G. A. (Graham Alan), 1935- Belton, P. S.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=519501
Format: Electronic Resources
Availability Online Library~1

Proceedings of the fifth international congres of food science and technology

2024-11-08T07:13:53Z

Author International Congress of Food Science and Technology ; (5th : 1978 : Kyoto) Chiba, H., ed.
Preferred Shelf Number TX 345 I562 1978
Format: Books
Availability Beytepe Library~1

Magnetic resonance in food science : food for thought

2024-11-08T07:13:53Z

Author Duynhoven, John van, editor. Belton, Peter S., editor. Webb, G.A., editor. Van As, Henk, editor. International Conference on Applications of Magnetic Resonance in Food Science (11th : 2012 : Wageningen Universiteit)
Preferred Shelf Number ONLINE(343124.1)
Electronic Access Royal Society of Chemistry http://dx.doi.org/10.1039/9781849737531
Format: Electronic Resources
Availability Online Library~1

Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability

2024-11-08T07:13:53Z

Author Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-13-8453-0
Format: Electronic Resources
Availability Online Library~1

Proteomics in food science : from farm to fork

2024-11-08T07:13:53Z

Author Colgrave, Michelle L., editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128040072
Format: Electronic Resources
Availability Online Library~1

Food safety in China : science, technology, management and regulation

2024-11-08T07:13:53Z

Author Jen, Joseph J., 1939- editor. Chen, Junshi, editor.
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Functional polymers in food science : from technology to biology. Volume 1, Food packaging

2024-11-08T07:13:53Z

Author Cirillo, Giuseppe, 1980- editor. Spizzirri, Umile Gianfranco, editor. Iemma, Francesca, editor.
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Functional polymers in food science : from technology to biology. Volume 2, Food processing

2024-11-08T07:13:53Z

Author Cirillo, Giuseppe, 1980- editor. Spizzirri, Umile Gianfranco, editor. Iemma, Francesca, editor.
Preferred Shelf Number TP374 .F86 2015
Electronic Access John Wiley http://onlinelibrary.wiley.com/book/10.1002/9781119108580
Format: Electronic Resources
Availability Online Library~1

The perfect meal : the multisensory science of food and dining

2024-11-08T07:13:53Z

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

Foodomics : advanced mass spectrometry in modern food science and nutrition

2024-11-08T07:13:53Z

Author Cifuentes, Alejandro,
Preferred Shelf Number TX547 F66 2013
Format: Books
Availability Health Sciences Library~1

Food safety : the science of keeping food safe

2024-11-08T07:13:53Z

Author Shaw, Ian.
Preferred Shelf Number TX531 S58 2013
Format: Books
Availability Beytepe Library~2

Modern food, moral food self-control, science, and the rise of modern American eating in the early twentieth century

2024-11-08T07:13:53Z

Author Veit, Helen Zoe, author. Project Muse.
Preferred Shelf Number ONLINE
Electronic Access Full text available:
Format: Electronic Resources
Availability Online Library~1

Mathematical and statistical methods in food science and technology

2024-11-08T07:13:53Z

Author Granato, Daniel, editor of compilation. Ares, Gaston, editor of compilation.
Preferred Shelf Number ONLINE(341539.1)
Electronic Access Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1584990 John Wiley http://dx.doi.org/10.1002/9781118434635
Format: Electronic Resources
Availability Online Library~1

Food Consumer Science Theories, Methods and Application to the Western Balkans

2024-11-08T07:13:53Z

Author Barjolle, Dominique. editor. Gorton, Matthew. editor. Milošević Đorđević, Jasna. editor. Stojanović, Žaklina. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE(336115.1)
Electronic Access http://dx.doi.org/10.1007/978-94-007-5946-6
Format: Electronic Resources
Availability Online Library~1

Real-time PCR in food science : current technology and applications

2024-11-08T07:13:53Z

Author Rodríguez-Lázaro, David.
Preferred Shelf Number QP606.D46 R443 2013
Format: Books
Availability Beytepe Library~1

Veterinary Science Current Aspects in Biology, Animal Pathology, Clinic and Food Hygiene

2024-11-08T07:13:53Z

Author Pugliese, Antonio. editor. Gaiti, Alberto. editor. Boiti, Cristiano. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-3-642-23271-8
Format: Electronic Resources
Availability Online Library~1

The kitchen as laboratory : reflections on the science of food and cooking

2024-11-08T07:13:53Z

Author Vega, César. Ubbink, Job. Linden, Erik van der.
Preferred Shelf Number ONLINE
Electronic Access http://www.jstor.org/stable/10.7312/vega15344
Format: Electronic Resources
Availability Online Library~1

Adequate food for all culture, science, and technology of food in the 21st century

2024-11-08T07:13:53Z

Author Pond, Wilson G., 1930- Nichols, Buford Lee, 1931- Brown, Dan L.
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

Magnetic resonance in food science Challenges in a changing world

2024-11-08T07:13:53Z

Author Gudjonsdottir, Maria. Belton, P. S. Webb, G.A.
Preferred Shelf Number ONLINE(344093.1)
Electronic Access Unspecified, see website description
Format: Electronic Resources
Availability Online Library~1

Food Safety Governance Integrating Science, Precaution and Public Involvement

2024-11-08T07:13:53Z

Author Renn, Ortwin. editor. Dreyer, Marion. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-3-540-69309-3
Format: Electronic Resources
Availability Online Library~1

Barley for food and health science, technology, and products

2024-11-08T07:13:53Z

Author Newman, Rosemary K. Newman, C. Walter. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470369333
Format: Electronic Resources
Availability Online Library~1

Careers in Food Science: From Undergraduate to Professional

2024-11-08T07:13:53Z

Author Hartel, Richard W. editor. Klawitter, Christina P. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-77391-9
Format: Electronic Resources
Availability Online Library~1

Food Bites The Science of the Foods We Eat

2024-11-08T07:13:53Z

Author Hartel, Richard. author. Hartel, AnnaKate. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-0-387-75845-9
Format: Electronic Resources
Availability Online Library~1

Near-infrared spectroscopy in food science and technology

2024-11-08T07:13:53Z

Author Ozaki, Y. (Yukihiro) McClure, W. F. (William F.) Christy, Alfred A. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/0470047704
Format: Electronic Resources
Availability Online Library~1

Principles of food science part 1 food chemistry

2024-11-08T07:13:53Z

Author Fennema, O. R., ed.
Preferred Shelf Number QU 50 P954 1976
Format: Books
Availability Health Sciences Library~1

Magnetic resonance in food science From molecules to man.

2024-11-08T07:13:53Z

Preferred Shelf Number ONLINE(344020.1)
Electronic Access http://dx.doi.org/10.1039/9781847557735
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science The multivariate challenge.

2024-11-08T07:13:53Z

Preferred Shelf Number ONLINE(343867.1)
Electronic Access http://dx.doi.org/10.1039/9781847551276
Format: Electronic Resources
Availability Online Library~1

Plant biopolymer science Food and non-food applications.

2024-11-08T07:13:53Z

Preferred Shelf Number ONLINE(343474.1)
Electronic Access http://dx.doi.org/10.1039/9781847551672
Format: Electronic Resources
Availability Online Library~1

Magnetic resonance in food science A view to the future.

2024-11-08T07:13:53Z

Preferred Shelf Number ONLINE(343479.1)
Electronic Access http://dx.doi.org/10.1039/9781847551252
Format: Electronic Resources
Availability Online Library~1

Functional Foods and Nutraceuticals

2024-11-08T07:13:53Z

Author Aluko, Rotimi E. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4614-3480-1
Format: Electronic Resources
Availability Online Library~1

Food Analysis Laboratory Manual

2024-11-08T07:13:53Z

Author Nielsen, S. Suzanne. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4419-1463-7
Format: Electronic Resources
Availability Online Library~1

Fundamentals of Food Process Engineering

2024-11-08T07:13:53Z

Author Toledo, Romeo T. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-29241-1
Format: Electronic Resources
Availability Online Library~1

Principles of Food Sanitation

2024-11-08T07:13:53Z

Author Marriott, Norman G. author. Gravani, Robert B. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/b106753
Format: Electronic Resources
Availability Online Library~1

Modern Food Microbiology

2024-11-08T07:13:53Z

Author Jay, James M. Loessner, Martin J. Golden, David A. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/b100840
Format: Electronic Resources
Availability Online Library~1

Laboratory exercises for sensory evaluation

2024-11-08T07:13:53Z

Author Lawless, Harry T.
Preferred Shelf Number TX546 L379 2013
Format: Books
Availability Beytepe Library~1

Laboratory Exercises for Sensory Evaluation

2024-11-08T07:13:53Z

Author Lawless, Harry T. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE(331844.1)
Electronic Access http://dx.doi.org/10.1007/978-1-4614-5713-8
Format: Electronic Resources
Availability Online Library~1

Sensory evaluation practices

2024-11-08T07:13:53Z

Author Stone, Herbert Bleibaum, Rebecca Thomas, Heather A.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123820860
Format: Electronic Resources
Availability Online Library~1

Dried fruits phytochemicals and health effects

2024-11-08T07:13:53Z

Author Alasalvar, Cesarettin. Shahidi, Fereidoon, 1951-
Preferred Shelf Number ONLINE
Electronic Access Check for Full Text Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=1104472 Wiley http://onlinelibrary.wiley.com/book/10.1002/9781118464663 John Wiley http://dx.doi.org/10.1002/9781118464663
Format: Electronic Resources
Availability Online Library~1

Microbial Food Safety An Introduction

2024-11-08T07:13:53Z

Author Oyarzabal, Omar A. editor. Backert, Steffen. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4614-1177-2
Format: Electronic Resources
Availability Online Library~1

Food storage

2024-11-08T07:13:53Z

Author Cohen, George E. Levin, Carol M.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=541538
Format: Electronic Resources
Availability Online Library~1

Introduction to Food Process Engineering

2024-11-08T07:13:53Z

Author Smith, P. G. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4419-7662-8
Format: Electronic Resources
Availability Online Library~1

Sensory Evaluation of Food Principles and Practices

2024-11-08T07:13:53Z

Author Lawless, Harry T. author. Heymann, Hildegarde. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4419-6488-5
Format: Electronic Resources
Availability Online Library~1

Food Analysis

2024-11-08T07:13:53Z

Author Nielsen, S. Suzanne. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/978-1-4419-1478-1
Format: Electronic Resources
Availability Online Library~1

Kinetic modeling of reactions in foods

2024-11-08T07:13:53Z

Author Boekel, Martinus. A. J. S. van.
Preferred Shelf Number TX545 .B64 2009
Format: Books
Availability Beytepe Library~1

Kinetic modeling of reactions in foods

2024-11-08T07:13:53Z

Author Boekel, M. A. J. S. van.
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

Starch : chemistry and technology

2024-11-08T07:13:53Z

Author BeMiller, James N. Whistler, Roy Lester.
Preferred Shelf Number QD321 W43 2009
Format: Books
Availability Beytepe Library~1

Starch chemistry and technology

2024-11-08T07:13:53Z

Author BeMiller, James N. Whistler, Roy Lester.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780127462752
Format: Electronic Resources
Availability Online Library~1

The produce contamination problem causes and solutions

2024-11-08T07:13:53Z

Author Sapers, Gerald M. Solomon, Ethan. Matthews, Karl R.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123741868
Format: Electronic Resources
Availability Online Library~1

Foodborne microbial pathogens : mechanisms and pathogenesis

2024-11-08T07:13:53Z

Author Bhunia, Arun K.
Preferred Shelf Number QR201.F62 B486 2008
Format: Books
Availability Beytepe Library~1

Food safety of proteins in agricultural biotechnology

2024-11-08T07:13:53Z

Author Hammond, Bruce G.
Preferred Shelf Number S494.5.B563 F66 2008
Format: Books
Availability Beytepe Library~1

Food safety of proteins in agricultural biotechnology

2024-11-08T07:13:53Z

Author Hammond, Bruce G. (Bruce George), 1947-
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 plant economics

2024-11-08T07:13:53Z

Author Maroulis, Zacharias B., 1957- Saravacos, George D., 1928-
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

Seafood and freshwater toxins pharmacology, physiology, and detection

2024-11-08T07:13:53Z

Author Botana, Luis M.
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 lipids chemistry, nutrition, and biotechnology

2024-11-08T07:13:53Z

Author Akoh, Casimir C., 1955- Min, David 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

What can nanotechnology learn from biotechnology? social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOs

2024-11-08T07:13:53Z

Author David, Kenneth H. Thompson, Paul B., 1951-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123739902
Format: Electronic Resources
Availability Online Library~1

Practical design, construction and operation of food facilities

2024-11-08T07:13:53Z

Author Clark, J. P., 1942-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123742049
Format: Electronic Resources
Availability Online Library~1

Listeria, listeriosis, and food safety

2024-11-08T07:13:53Z

Author Ryser, Elliot T. Marth, Elmer H.
Preferred Shelf Number QR201.L7 R9 2007
Format: Books
Availability Beytepe Library~1

Handbook of food engineering

2024-11-08T07:13:53Z

Author Heldman, Dennis R. Lund, Daryl B.
Preferred Shelf Number TP370.4 H36 2007
Format: Books
Availability Beytepe Library~1

Fatty acids in foods and their health implications

2024-11-08T07:13:53Z

Author Chow, Ching Kuang, 1940-
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

Listeria, listeriosis, and food safety

2024-11-08T07:13:53Z

Author Ryser, Elliot T., 1957- Marth, Elmer H.
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

Handbook of food preservation

2024-11-08T07:13:53Z

Author Rahman, Shafiur.
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

Berry fruit value-added products for health promotion

2024-11-08T07:13:53Z

Author Zhao, Yanyun, Dr.
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

Functional foods and biotechnology

2024-11-08T07:13:53Z

Author Shetty, Kalidas.
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

Handbook of food engineering

2024-11-08T07:13:53Z

Author Heldman, Dennis R. Lund, Daryl 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

Sensory-directed flavor analysis

2024-11-08T07:13:53Z

Author Marsili, Ray, 1946-
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

Radionuclide concentrations in food and the environment

2024-11-08T07:13:53Z

Author Ps̲chl, Michael. Nollet, Leo M. L., 1948-
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 polysaccharides and their applications

2024-11-08T07:13:53Z

Author Stephen, Alistair M. Phillips, Glyn O. Williams, Peter A.
Preferred Shelf Number TX553.P65 F66 2006
Format: Books
Availability Beytepe Library~1

Carbohydrates in food

2024-11-08T07:13:53Z

Author Eliasson, Ann-Charlotte.
Preferred Shelf Number TX553.C28 C37 2006
Format: Books
Availability Beytepe Library~1

Handbook of brewing

2024-11-08T07:13:53Z

Author Priest, F. G. Stewart, Graham G., 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

Food polysaccharides and their applications

2024-11-08T07:13:53Z

Author Stephen, Alistair M., 1922- Phillips, Glyn O. Williams, Peter A.
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

Advanced technologies for meat processing

2024-11-08T07:13:53Z

Author Nollet, Leo M. L., 1948- Toldr,̀ Fidel.
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

Ingredient interactions effects on food quality

2024-11-08T07:13:53Z

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

Advanced technologies for meat processing

2024-11-08T07:13:53Z

Author Nollet, Leo M. L., 1948- Toldrá, Fidel.
Preferred Shelf Number TS1960 A38 2006
Format: Books
Availability Beytepe Library~1

Vitamins in foods analysis, bioavailability, and stability

2024-11-08T07:13:53Z

Author Ball, G. F. M.
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

Handbook of food and bioprocess modeling techniques

2024-11-08T07:13:53Z

Author Sablani, Shyam S.
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

Carbohydrates in food

2024-11-08T07:13:53Z

Author Eliasson, Ann-Charlotte, 1953-
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

Thermal food processing new technologies and quality issues

2024-11-08T07:13:53Z

Author Sun, Da-Wen.
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

Handbook of frozen food packaging and processing

2024-11-08T07:13:53Z

Physical Properties of Foods

2024-11-08T07:13:53Z

Author Sahin, Serpil. author. Sumnu, Servet Gülüm. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access http://dx.doi.org/10.1007/0-387-30808-3
Format: Electronic Resources
Availability Online Library~1

Antimicrobials in food

2024-11-08T07:13:53Z

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

Fat crystal networks

2024-11-08T07:13:53Z

Author Marangoni, Alejandro G., 1965-
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

Surimi and surimi seafood

2024-11-08T07:13:53Z

Author Park, Jae Won, 1953-
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

Novel food processing technologies

2024-11-08T07:13:53Z

Author Barbosa-Cǹovas, Gustavo V. Tapia, Mara̕ S. Cano, M. Pilar.
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 plant design

2024-11-08T07:13:53Z

Author Lp̤ez Gm̤ez, Antonio, 1958- Barbosa-Cǹovas, Gustavo V.
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

Engineering properties of foods

2024-11-08T07:13:53Z

Author Rao, M. A., 1937- Rizvi, S. S. H., 1948- Datta, Ashim K.
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

Encapsulated and powdered foods

2024-11-08T07:13:53Z

Author Onwulata, Charles, ed.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=154822
Format: Electronic Resources
Availability Online Library~1

Food emulsions

2024-11-08T07:13:53Z

Author Friberg, Stig, 1930- Larsson, Kr̄e, 1937- Sjb̲lom, Johan, 1953-
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

Handbook of vegetable preservation and processing

2024-11-08T07:13:53Z

Genetic variation in taste sensitivity

2024-11-08T07:13:53Z

Author Prescott, John, 1954- Tepper, Beverly J.
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

Vitamin E food chemistry, composition, and analysis

2024-11-08T07:13:53Z

Author Eitenmiller, Ronald R. (Ronald Ray), 1944- Lee, Junsoo, 1967-
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

Lactic acid bacteria microbiology and functional aspects

2024-11-08T07:13:53Z

Author Salminen, Seppo. Wright, Atte von, 1952- Ouwehand, Arthur.
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

Handbook of flavor characterization sensory analysis, chemistry, and physiology

2024-11-08T07:13:53Z

Author Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-
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

More efficient utilization of fish and fisheries products proceedings of the international symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001

2024-11-08T07:13:53Z

Author Sakaguchi, Morihiko, 1938- Nihon Suisan Gakkai.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080444505
Format: Electronic Resources
Availability Online Library~1

Handbook of frozen foods

2024-11-08T07:13:53Z

Industrialization of indigenous fermented foods

2024-11-08T07:13:53Z

Author Steinkraus, Keith H., 1918-
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 analysis laboratory manual

2024-11-08T07:13:53Z

Author Nielsen, S. Suzanne.
Preferred Shelf Number TX545 .F663 2003
Format: Books
Availability Beytepe Library~1

Physical principles of food preservation

2024-11-08T07:13:53Z

Author Karel, Marcus. Lund, Daryl 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

Characterization of cereals and flours properties, analysis, and applications

2024-11-08T07:13:53Z

Author Kaletun,̇ Gn̲¿l. Breslauer, Kenneth.
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 process design

2024-11-08T07:13:53Z

International handbook of foodborne pathogens

2024-11-08T07:13:53Z

Author Miliotis, Marianne D. Bier, Jeffrey W.
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

Natural colorants for food and nutraceutical uses

2024-11-08T07:13:53Z

Author Delgado-Vargas, Francisco. Paredes-Lopez, Octavio.
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

Handbook of food enzymology

2024-11-08T07:13:53Z

Author Whitaker, John R. Voragen, A. G. J. Wong, Dominic W. S.
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

Physical chemistry of foods

2024-11-08T07:13:53Z

Author Walstra, Pieter.
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

Handbook of dough fermentations

2024-11-08T07:13:53Z

Author Kulp, Karel. Lorenz, Klaus J., 1936-
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 plant sanitation

2024-11-08T07:13:53Z

Food lipids : chemistry, nutrition, and biochemistry

2024-11-08T07:13:53Z

Author Akoh, Casimir C., ed. Min, David B., ed.
Preferred Shelf Number QU 85 F686 2002
Format: Books
Availability Health Sciences Library~1

Food additives

2024-11-08T07:13:53Z

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

Flavor, fragrance, and odor analysis

2024-11-08T07:13:53Z

Food additives

2024-11-08T07:13:53Z

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 protein analysis quantitative effects on processing

2024-11-08T07:13:53Z

Author Owusu-Apenten, R. K.
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 lipids chemistry, nutrition, and biochemistry

2024-11-08T07:13:53Z

Handbook of food toxicology

2024-11-08T07:13:53Z

Author Deshpande, S. S., 1955-
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

Transport properties of foods

2024-11-08T07:13:53Z

Author Saravacos, George D., 1928- Maroulis, Zacharias B., 1957-, ort. yaz.
Preferred Shelf Number TP370.9.T73 S27 2001
Format: Books
Availability Beytepe Library~1

Drug residues in foods pharmacology, food safety, and analysis

2024-11-08T07:13:53Z

Author Botsoglou, Nikolaos A., 1946- Fletouris, Dimitrios J., 1959-
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

Green tea health benefits and applications

2024-11-08T07:13:53Z

Author Hara, Yukihiko, 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

Food processing operations modeling design and analysis

2024-11-08T07:13:53Z

Author Irudayaraj, Joseph, 1961-
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

Handbook of dietary fiber

2024-11-08T07:13:53Z

Author Cho, Sungsoo. Dreher, Mark L., 1951-
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

Seafood and freshwater toxins pharmacology, physiology, and detection

2024-11-08T07:13:53Z

Author Batana, Luis M., 1959-
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

Novel macromolecules in food systems

2024-11-08T07:13:53Z

Author Doxastakis, George. Kiosseoglou, V. (Vassilios)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444829320
Format: Electronic Resources
Availability Online Library~1

Dairy technology : principles of milk properties and processes

2024-11-08T07:13:53Z

Author Walstra, Pieter.
Preferred Shelf Number SF 250.5 D385 1999
Format: Books
Availability Beytepe Library~1

Complex carbohydrates in foods

2024-11-08T07:13:53Z

Author Cho, Sungsoo. Prosky, Leon. Dreher, Mark L., 1951-
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

Sensory evaluation of food : Principles and practices

2024-11-08T07:13:53Z

Author Lawless, Harry T. Heymann, Hildegarde, ort. yaz.
Preferred Shelf Number TX 546 L38 1998
Format: Books
Availability Beytepe Library~1

Milk and dairy product technology

2024-11-08T07:13:53Z

Author Spreer, Edgar.
Preferred Shelf Number SF 250.5 S7713 1998
Format: Books
Availability Beytepe Library~1

Spice science and technology

2024-11-08T07:13:53Z

Author Hirasa, Kenji, 1958- Takemasa, Mitsuo, 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

Instrumental methods in food and beverage analysis

2024-11-08T07:13:53Z

Author Wetzel, David L. B. Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444820181
Format: Electronic Resources
Availability Online Library~1

Analyzing food for nutrition labeling and hazardous contaminants

2024-11-08T07:13:53Z

Author Jeon, Ike J., Ikins, William G.,
Preferred Shelf Number TX 541 .A764 1995
Format: Books
Availability Beytepe Library~1

Lactic acid bacteria

2024-11-08T07:13:53Z

Author Salminen, Seppo, ed. Wright, Atte Von, ed.
Preferred Shelf Number QR 121 L333 1993
Format: Books
Availability Beytepe Library~1

Introduction to food toxicology

2024-11-08T07:13:53Z

Author Shibamoto, Takayuki. Bjeldanes, Leonard F., ort. yaz.
Preferred Shelf Number RA 1258 S55 1993
Format: Books
Availability Beytepe Library~1

Sanitation in food processing

2024-11-08T07:13:53Z

Author Troller, John A.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780127006550
Format: Electronic Resources
Availability Online Library~1

Postharvest handling a systems approach

2024-11-08T07:13:53Z

Author Shewfelt, Robert L. Prussia, Stanley Eugene.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080925769
Format: Electronic Resources
Availability Online Library~1

Introduction to food toxicology

2024-11-08T07:13:53Z

Author Shibamoto, Takayuki. Bjeldanes, Leonard F.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080925776
Format: Electronic Resources
Availability Online Library~1

Sensory evaluation practices

2024-11-08T07:13:53Z

Author Stone, Herbert. Sidel, Joel L.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126724820
Format: Electronic Resources
Availability Online Library~1

Volatile compounds in foods and beverages

2024-11-08T07:13:53Z

Author Maarse, Henk, ed.
Preferred Shelf Number TX 541 V64 1991
Format: Books
Availability Beytepe Library~1

The Chemistry and technology of pectin

2024-11-08T07:13:53Z

Author Walter, Reginald H.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080926445
Format: Electronic Resources
Availability Online Library~1

Functional properties of food components

2024-11-08T07:13:53Z

Author Pomeranz, Y. (Yeshajahu), 1922-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125612814
Format: Electronic Resources
Availability Online Library~1

Colonization control of human bacterial enteropathologens in poultry

2024-11-08T07:13:53Z

Author Blankenship, Leroy C. Bailey, J. Stan.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121042806
Format: Electronic Resources
Availability Online Library~1

Chemical changes during food processing

2024-11-08T07:13:53Z

Author Davidek, J., ed. Velisek, J., ed. Pokorny, J., ed.
Preferred Shelf Number TP 372.5 C468 1990
Format: Books
Availability Beytepe Library~1

Muscle and meat biochemistry

2024-11-08T07:13:53Z

Author Pearson, A. M. (Albert Marchant), 1916- Young, R. B.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125480550
Format: Electronic Resources
Availability Online Library~1

Fundamentals of new food product development

2024-11-08T07:13:53Z

Author Baker, Robert C. Hahn, P. W., ort. yaz. Robbins, K. R., ort. yaz.
Preferred Shelf Number TP 370 B35 1988
Format: Books
Availability Beytepe Library~1

Tropical fruit processing

2024-11-08T07:13:53Z

Author Jagtiani, Jethro. Chan, Harvey T., 1940- Sakai, William Shigeru, 1942-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123799906
Format: Electronic Resources
Availability Online Library~1

Economics of food processing in the United States

2024-11-08T07:13:53Z

Author McCorkle, Chester O.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124821859
Format: Electronic Resources
Availability Online Library~1

Food biotechnology

2024-11-08T07:13:53Z

Author Knorr, Dietrich W., ed.
Preferred Shelf Number TP 370.5 F656 1987 1.K
Format: Books
Availability Health Sciences Library~1

Postharvest physiology of vegetables

2024-11-08T07:13:53Z

Author Weichmann, J., ed.
Preferred Shelf Number SB 324.6 P67 1987
Format: Books
Availability Beytepe Library~1

Food biotechnolohy

2024-11-08T07:13:53Z

Author Knorr, Dietrich W., ed.
Preferred Shelf Number TP 370.5 F656 1987
Format: Books
Availability Beytepe Library~1

The Microbiology of poultry meat products

2024-11-08T07:13:53Z

Author Cunningham, Frank E. Cox, N. A.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121998806
Format: Electronic Resources
Availability Online Library~1

Food flavours part B : the flavour of beverages

2024-11-08T07:13:53Z

Author Morton, I. D., ed. Macleod, A. J., ed.
Preferred Shelf Number TX 541 F686 1986 1.K
Format: Books
Availability Health Sciences Library~1

Food irradiation

2024-11-08T07:13:53Z

Author Urbain, Walter M.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780127093703
Format: Electronic Resources
Availability Online Library~1

Handbook of food and beverage stability chemical, biochemical, microbiological, and nutritional aspects

2024-11-08T07:13:53Z

Author Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121690700
Format: Electronic Resources
Availability Online Library~1

Muscle as food

2024-11-08T07:13:53Z

Author Bechtel, Peter J.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120841905
Format: Electronic Resources
Availability Online Library~1

Functional properties of food components

2024-11-08T07:13:53Z

Author Pomeranz, Y. (Yeshajahu), 1922-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125612807
Format: Electronic Resources
Availability Online Library~1

New protein foods

2024-11-08T07:13:53Z

Author Altschul, Aaron M. (Aaron Mayer), 1914- Wilcke, Harold Ludwig, 1906-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120548019
Format: Electronic Resources
Availability Online Library~1

Food protein chemistry an introduction for food scientists

2024-11-08T07:13:53Z

Author Regenstein, J. M. (Joe M.) Regenstein, Carrie. Kochen, Beth.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125858205
Format: Electronic Resources
Availability Online Library~1

Starch chemistry and technology

2024-11-08T07:13:53Z

Author Whistler, Roy Lester. BeMiller, James N. Paschall, Eugene F.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780127462707
Format: Electronic Resources
Availability Online Library~1

Lipids in cereal technology

2024-11-08T07:13:53Z

Author Barnes, P. J. (Peter John), 1947-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120790203
Format: Electronic Resources
Availability Online Library~1

Introduction to food engineering

2024-11-08T07:13:53Z

Author Singh, R. Paul. Heldman, Dennis R.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126463804
Format: Electronic Resources
Availability Online Library~1

Food and energy resources

2024-11-08T07:13:53Z

Author Pimentel, David, 1925- Hall, Carl W.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125565608
Format: Electronic Resources
Availability Online Library~1

Food texture and viscosity concept and measurement

2024-11-08T07:13:53Z

Author Stewart, George F., 1908-1982.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121190606
Format: Electronic Resources
Availability Online Library~1

Human milk and infant formula

2024-11-08T07:13:53Z

Author Packard, Vernal S.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125434201
Format: Electronic Resources
Availability Online Library~1

Carotenoids as colorants and vitamin A precursors technological and nutritional applications

2024-11-08T07:13:53Z

Author Bauernfeind, J. Christopher (Jack Christopher)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120828500
Format: Electronic Resources
Availability Online Library~1

Food engineering, principles and selected applications

2024-11-08T07:13:53Z

Author Loncin, Marcel. Merson, Richard Larry, joint author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124545502
Format: Electronic Resources
Availability Online Library~1

Food processing and nutrition

2024-11-08T07:13:53Z

Author Bender, Arnold E. (Arnold Eric)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120864508
Format: Electronic Resources
Availability Online Library~1

Water activity and food

2024-11-08T07:13:53Z

Author Troller, John A. Christian, J. H. B., joint author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780127006505
Format: Electronic Resources
Availability Online Library~1

Water relations of foods Proceedings of an International Symposium held in Glasgow, September 1974

2024-11-08T07:13:53Z

Author Duckworth, R.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780122231506
Format: Electronic Resources
Availability Online Library~1

Enzymes in food processing

2024-11-08T07:13:53Z

Author Reed, Gerald, 1913-2008.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125848527
Format: Electronic Resources
Availability Online Library~1

Toxic constituents of animal foodstuffs

2024-11-08T07:13:53Z

Author Liener, Irvin E.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124499409
Format: Electronic Resources
Availability Online Library~1

Aflatoxin scientific background, control, and implications,

2024-11-08T07:13:53Z

Author Goldblatt, Leo A. (Leo Arthur), 1902-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123955135
Format: Electronic Resources
Availability Online Library~1

Quality control in the food industry. Volume 1

2024-11-08T07:13:53Z

Author Herschdoerfer, S. M.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123956842
Format: Electronic Resources
Availability Online Library~1

Food process engineering and technology

2024-11-08T07:13:53Z

Author Berk, Zeki, author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124159235
Format: Electronic Resources
Availability Online Library~1

Introduction to food engineering

2024-11-08T07:13:53Z

Author Singh, R. Paul, author. Heldman, Dennis R., author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123985309
Format: Electronic Resources
Availability Online Library~1

Bio-nanotechnology a revolution in food, biomedical, and health sciences

2024-11-08T07:13:53Z

Author Bagchi, Debasis, 1954-
Preferred Shelf Number ONLINE
Electronic Access Connect to MyiLibrary resource. John Wiley http://dx.doi.org/10.1002/9781118451915 ebrary http://site.ebrary.com/id/10657985
Format: Electronic Resources
Availability Online Library~1

Handbook of paper and paperboard packaging technology

2024-11-08T07:13:53Z

Author Kirwan, Mark J.
Preferred Shelf Number ONLINE
Electronic Access Connect to MyiLibrary resource. Wiley http://onlinelibrary.wiley.com/book/10.1002/9781118470930 John Wiley http://dx.doi.org/10.1002/9781118470930 Books24x7 http://www.books24x7.com/marc.asp?bookid=51158 ebrary http://site.ebrary.com/id/10657893
Format: Electronic Resources
Availability Online Library~1

Cereals and pulses nutraceutical properties and health benefits

2024-11-08T07:13:53Z

Author Yu, Liangli. Cao, Rong. Shahidi, Fereidoon, 1951-
Preferred Shelf Number ONLINE
Electronic Access Wiley InterScience An electronic book accessible through the World Wide Web; click for information Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821890
Format: Electronic Resources
Availability Online Library~1

Novel thermal and non-thermal technologies for fluid foods

2024-11-08T07:13:53Z

Author Cullen, P. J. (Patrick J.) Tiwari, Brijesh K. Valdramidis, Vasilis P. ScienceDirect (Online service)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect An electronic book accessible through the World Wide Web; click for information
Format: Electronic Resources
Availability Online Library~1

Food preservation process design

2024-11-08T07:13:53Z

Author Heldman, Dennis R.
Preferred Shelf Number TP371.2 H46 2011
Format: Books
Availability Beytepe Library~1

Food preservation process design

2024-11-08T07:13:53Z

Author Heldman, Dennis R.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123724861
Format: Electronic Resources
Availability Online Library~1

Functional food product development

2024-11-08T07:13:53Z

Author Smith, Jim, 1953- Charter, Edward.
Preferred Shelf Number ONLINE
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=530036 John Wiley http://dx.doi.org/10.1002/9781444323351 MyiLibrary, Table of contents http://www.myilibrary.com?id=268577&ref=toc
Format: Electronic Resources
Availability Online Library~1

Food process engineering and technology

2024-11-08T07:13:53Z

Author Berk, Zeki.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123736604
Format: Electronic Resources
Availability Online Library~1

Wine tasting a professional handbook

2024-11-08T07:13:53Z

Author Jackson, Ron S.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123741813
Format: Electronic Resources
Availability Online Library~1

Milk proteins from expression to food

2024-11-08T07:13:53Z

Author Thompson, Abby. Boland, Mike. Singh, Harjinder.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123740397
Format: Electronic Resources
Availability Online Library~1

Nutrigenomics and proteomics in health and disease food factors and gene interactions

2024-11-08T07:13:53Z

Author Mine, Yoshinori. Miyashita, Kazuo. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780813807263
Format: Electronic Resources
Availability Online Library~1

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

2024-11-08T07:13:53Z

Author Bagchi, Debasis, 1954-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123739018
Format: Electronic Resources
Availability Online Library~1

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

2024-11-08T07:13:53Z

Author Bagchi, Debasis, 1954-
Preferred Shelf Number QP144.F85 N88 2008
Format: Books
Availability Beytepe Library~1

Computer vision technology for food quality evaluation

2024-11-08T07:13:53Z

Author Sun, Da-Wen.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123736420
Format: Electronic Resources
Availability Online Library~1

Waste management for the food industries

2024-11-08T07:13:53Z

Author Arvanitoyannis, Ioannis S.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123736543
Format: Electronic Resources
Availability Online Library~1

Wine science principles and applications

2024-11-08T07:13:53Z

Author Jackson, Ron S.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123736468
Format: Electronic Resources
Availability Online Library~1

Gluten-free cereal products and beverages

2024-11-08T07:13:53Z

Author Arendt, Elke. Dal Bello, Fabio.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123737397
Format: Electronic Resources
Availability Online Library~1

Foodborne infections and intoxications

2024-11-08T07:13:53Z

Author Riemann, Hans, 1920-, ed. Cliver, Dean O., ed.
Preferred Shelf Number RC 143 .F66 2006
Format: Books
Availability Beytepe Library~1

Dairy science and technology

2024-11-08T07:13:53Z

Author Walstra, Pieter. Wouters, Jan T. M. Geurts, T. J. (Tom J.)
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

Advanced quantitative microbiology for foods and biosystems models for predicting growth and inactivation

2024-11-08T07:13:53Z

Author Peleg, Micha.
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

Flavour science recent advances and trends

2024-11-08T07:13:53Z

Author Bredie, Wender L. P. Petersen, Mikael Agerlin.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444527424
Format: Electronic Resources
Availability Online Library~1

Food microbiology laboratory

2024-11-08T07:13:53Z

Author McLandsborough, Lynne.
Preferred Shelf Number QR 115 .M397 2005
Format: Books
Availability Beytepe Library~1

Aflatoxin and food safety

2024-11-08T07:13:53Z

Author Abbas, Hamed K.
Preferred Shelf Number RA1242.A344 A35 2005
Format: Books
Availability Beytepe Library~1

Aflatoxin and food safety

2024-11-08T07:13:53Z

Author Abbas, Hamed K.
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

Innovations in food packaging

2024-11-08T07:13:53Z

Author Han, Jung H.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123116321
Format: Electronic Resources
Availability Online Library~1

Emerging technologies for food processing

2024-11-08T07:13:53Z

Author Sun, Da-Wen.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126767575
Format: Electronic Resources
Availability Online Library~1

Food emulsions principles, practices, and techniques

2024-11-08T07:13:53Z

Author McClements, D. J.
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

Modeling microbial responses in foods

2024-11-08T07:13:53Z

Author McKellar, Robin C., 1949- Lu, Xuewen.
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

Sensory evaluation practices

2024-11-08T07:13:53Z

Author Stone, Herbert. Sidel, Joel L.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126726909
Format: Electronic Resources
Availability Online Library~1

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

2024-11-08T07:13:53Z

Author Weaver, Connie, 1950-
Preferred Shelf Number TX541 W43 2003
Format: Books
Availability Beytepe Library~1

Nutrient metabolism

2024-11-08T07:13:53Z

Author Kohlmeier, Martin.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124177628
Format: Electronic Resources
Availability Online Library~1

Viewpoints and controversies in sensory science and consumer product testing

2024-11-08T07:13:53Z

Author Moskowitz, Howard R. Muñoz, Alejandra M., 1957- Gacula, Maximo C. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385128
Format: Electronic Resources
Availability Online Library~1

Introduction to food biotechnology

2024-11-08T07:13:53Z

Author Johnson-Green, Perry.
Preferred Shelf Number TP248.65.F66 J64 2002
Format: Books
Availability Beytepe Library~1

Food texture and viscosity concept and measurement

2024-11-08T07:13:53Z

Author Bourne, Malcolm C.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121190620
Format: Electronic Resources
Availability Online Library~1

The nutrition transition diet and disease in the developing world

2024-11-08T07:13:53Z

Author Caballero, Benjamin. Popkin, Barry M.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121536541
Format: Electronic Resources
Availability Online Library~1

Wine tasting a professional handbook

2024-11-08T07:13:53Z

Author Jackson, Ron S.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123790767
Format: Electronic Resources
Availability Online Library~1

Dry-cured meat products

2024-11-08T07:13:53Z

Author Toldrá, Fidel. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385111
Format: Electronic Resources
Availability Online Library~1

Food shelf life stability chemical, biochemical, and microbiological changes

2024-11-08T07:13:53Z

Author Eskin, N. A. M. (Neason Akivah Michael) Robinson, David S., 1935-
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

Bread staling

2024-11-08T07:13:53Z

Author Chinachoti, Pavinee. Vodovotz, Yael.
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

Bread staling

2024-11-08T07:13:53Z

Author Chinachoti, Pavinee. Vodovotz, Yael.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=155116
Format: Electronic Resources
Availability Online Library~1

Automation for food engineering food quality quantization and process control

2024-11-08T07:13:53Z

Author Huang, Yanbo, 1958- Whittaker, A. Dale. Lacey, Ronald E.
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

Interdisciplinary food safety research

2024-11-08T07:13:53Z

Author Hooker, Neal H. Murano, E. A. (Elsa A.)
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

Open dating of foods

2024-11-08T07:13:53Z

Author Labuza, Theodore Peter, 1940- Szybist, Lynn M. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385104
Format: Electronic Resources
Availability Online Library~1

Wine science : principles, practice, perception

2024-11-08T07:13:53Z

Author Jackson, Ron S.
Preferred Shelf Number TP548 .J33 2000
Format: Books
Availability Beytepe Library~1

Wine science principles, practice, perception

2024-11-08T07:13:53Z

Author Jackson, Ron S.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123790620
Format: Electronic Resources
Availability Online Library~1

Food, consumers, and the food industry catastrophe or opportunity?

2024-11-08T07:13:53Z

Author Fuller, Gordon W.
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

Nitrite curing of meat the N-nitrosamine problem and nitrite alternatives

2024-11-08T07:13:53Z

Author Pegg, Ronald B. Shahidi, Fereidoon, 1951- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385081
Format: Electronic Resources
Availability Online Library~1

Preservation of foods with pulsed electric fields

2024-11-08T07:13:53Z

Author Barbosa-Cánovas, Gustavo V.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780120781492
Format: Electronic Resources
Availability Online Library~1

Polysaccharide dispersions : chemistry and technology in food

2024-11-08T07:13:53Z

Author Walter, Reginald H., 1933-
Preferred Shelf Number TP453.P64 W35 1998
Format: Books
Availability Beytepe Library~1

Polysaccharide dispersions chemistry and technology in food

2024-11-08T07:13:53Z

Author Walter, Reginald Henry, 1933-
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780127338651
Format: Electronic Resources
Availability Online Library~1

Food flavors formation, analysis, and packaging influences : proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997

2024-11-08T07:13:53Z

Author International Flavor Conference (9th : 1997 : Lemnos Island, Greece) Contis, Ellene Tratras.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444825902
Format: Electronic Resources
Availability Online Library~1

Food safety the implications of change from producerism to consumerism

2024-11-08T07:13:53Z

Author Sheridan, James J., Ph.D. O'Keeffe, Michael, Ph. D. Rogers, Mark, Ph.D. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385074
Format: Electronic Resources
Availability Online Library~1

Multivariate data analysis in sensory and consumer science

2024-11-08T07:13:53Z

Author Dijksterhuis, Garmt B. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385050
Format: Electronic Resources
Availability Online Library~1

The food chemistry laboratory : a manual for experimental foods, dietetics, and food scientists

2024-11-08T07:13:53Z

Author Weaver, Connie, 1950-
Preferred Shelf Number TX 541 W43 1996
Format: Books
Availability Beytepe Library~1

Computer applications in food technology use of spreadsheets in graphical, statistical, and process analyses

2024-11-08T07:13:53Z

Author Singh, R. Paul.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780126463828
Format: Electronic Resources
Availability Online Library~1

Phase transitions in foods

2024-11-08T07:13:53Z

Author Roos, Yrjö H.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780125953405
Format: Electronic Resources
Availability Online Library~1

Handbook of milk composition

2024-11-08T07:13:53Z

Author Jensen, Robert G.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780123844309
Format: Electronic Resources
Availability Online Library~1

Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994

2024-11-08T07:13:53Z

Author International Flavor Conference (8th : 1994 : Kos, Greece) Charalambous, George, 1922-1994.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780444820136
Format: Electronic Resources
Availability Online Library~1

Low-fat meats design strategies and human implications

2024-11-08T07:13:53Z

Author Hafs, Harold D. Zimbelman, Robert G.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780080918532
Format: Electronic Resources
Availability Online Library~1

Meat preservation preventing losses and assuring safety

2024-11-08T07:13:53Z

Author Cassens, Robert G. (Robert Gene), 1937- Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385029
Format: Electronic Resources
Availability Online Library~1

Design and analysis of sensory optimization

2024-11-08T07:13:53Z

Author Gacula, Maximo C. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470385012
Format: Electronic Resources
Availability Online Library~1

Modern methods in food mycology : Proceedings of the second International Workshop on Standardisation of Methods for the Mycological Examination of Foods, held in Baarn, The Netherlands, 20-24 August, 1990

2024-11-08T07:13:53Z

Author International Workshop on Standardisation of Methods for the Mycological Examination of Foods (2nd : 1990 : Baarn, Netherlands) Samson, Robert A., ed.
Preferred Shelf Number QR 115 M58 1992
Format: Books
Availability Beytepe Library~1

Food chemical safety

2024-11-08T07:13:53Z

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

Understanding pathogen behaviour : virulence, stress response, and resistance

2024-11-08T07:13:53Z

Author Griffiths, Mansel, ed.
Preferred Shelf Number QR 175 .U53 2005
Format: Books
Availability Beytepe Library~1

Food preservation techniques

2024-11-08T07:13:53Z

Author Zeuthen, Peter, ed. Bogh-Sorensen, Leif, ed.
Preferred Shelf Number TP 371.2 F6 2003
Electronic Access Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=1193
Format: Books
Availability Beytepe Library~1

Hygiene in food processing

2024-11-08T07:13:53Z

Author Lelieveld, H. L. M., ed. European Hygienic Engineering & Design Group.
Preferred Shelf Number TP 373.6 H992 2003
Format: Books
Availability Beytepe Library~2

Bread making : improving quality

2024-11-08T07:13:53Z

Author Cauvain, Stanley P.
Preferred Shelf Number TX769 .B74 2003
Format: Books
Availability Beytepe Library~1

Bread making improving quality

2024-11-08T07:13:53Z

Author Cauvain, Stanley P.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389 EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847
Format: Electronic Resources
Availability Online Library~1

Microbiological risk assessment in food processing

2024-11-08T07:13:53Z

Author Brown, Martyn. Stringer, Michael, 1950-
Preferred Shelf Number QR 115 M4918 2002
Electronic Access Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=927
Format: Books
Availability Beytepe Library~1

Food product development

2024-11-08T07:13:53Z

Author Earle, Mary D. Earle, Richard L., ort. yaz. Anderson, Allan M., ort. yaz.
Preferred Shelf Number HD 9000.5 E75 2001
Format: Books
Availability Beytepe Library~1

Cereals processing technology

2024-11-08T07:13:53Z

Author Owens, Gavin, ed.
Preferred Shelf Number TP 434 C47 2001
Format: Books
Availability Beytepe Library~1

Functional foods : Concept to product

2024-11-08T07:13:53Z

Author Gibson, Glenn R., ed. Williams, Christine M., ed.
Preferred Shelf Number RM 216 F945 2000
Format: Books
Availability Beytepe Library~1

HACCP in the meat industry

2024-11-08T07:13:53Z

Author Brown, Martyn, ed.
Preferred Shelf Number RA 601.5 H23 2000
Format: Books
Availability Beytepe Library~1

Technology of biscuits, crackers, and cookies

2024-11-08T07:13:53Z

Author Manley, Duncan
Preferred Shelf Number TX769 .M325 2000
Format: Books
Availability Beytepe Library~1

Quality control in the food industry

2024-11-08T07:13:53Z

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

Sensory evaluation practices

2024-11-08T07:13:53Z

Author Stone, Herbert, author. Bleibaum, Rebecca N., author. Thomas, Heather A., author.
Preferred Shelf Number XX(522476.1)
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128153345
Format: Electronic Resources
Availability Online Library~1

Microbial endophytes : prospects for sustainable agriculture

2024-11-08T07:13:53Z

Author Kumar, Ajay, PhD, editor. Singh, Vipin Kumar, editor.
Preferred Shelf Number XX(522369.1)
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128187340
Format: Electronic Resources
Availability Online Library~1