Search Results for Processed foods. - Narrowed by: EnglishSirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dProcessed$002bfoods.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026pe$003dd$00253A$0026ps$003d300$0026isd$003dtrue?2024-11-14T08:05:34ZChemical Hazards in Thermally-Processed Foodsent://SD_ILS/0/SD_ILS:4864102024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Wang, Shuo. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8118-8">https://doi.org/10.1007/978-981-13-8118-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microbial safety of minimally processed foodsent://SD_ILS/0/SD_ILS:2885732024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Novak, John S. Sapers, Gerald M. Juneja, Vijay K., 1956-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420031850">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Innovative food processing technologies : extraction, separation, component modification and process intensificationent://SD_ILS/0/SD_ILS:4589612024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Knoerzer, Kai, editor. Juliano, Pablo, editor. Smithers, Geoffrey W., editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081002940">http://www.sciencedirect.com/science/book/9780081002940</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Improving food quality with novel food processing technologiesent://SD_ILS/0/SD_ILS:3564892024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Tokuşoğlu, Özlem, editor. Swanson, Barry Grant, editor.<br/>Preferred Shelf Number ONLINE(356489.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466507258">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Adapting high hydrostatic pressure (HPP) for food processing operationsent://SD_ILS/0/SD_ILS:3556882024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Koutchma, Tatiana.<br/>Preferred Shelf Number ONLINE(355688.1)<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124200913">http://www.sciencedirect.com/science/book/9780124200913</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of aseptic processing and packagingent://SD_ILS/0/SD_ILS:2851302024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor David, Jairus R. D. Graves, Ralph H. Szemplenski, Thomas.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439807200">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sustainable food processingent://SD_ILS/0/SD_ILS:4244042024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Norton, Tomas. Tiwari, Brijesh K. Holden, Nick.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1002/9781118634301">Wiley Online Library</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Thermal food processing new technologies and quality issuesent://SD_ILS/0/SD_ILS:2862292024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Sun, Da-Wen.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439876794">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Organic Meat Production and Processingent://SD_ILS/0/SD_ILS:2991692024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Ricke, Steven C., 1957-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781118229088">http://dx.doi.org/10.1002/9781118229088</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Edible coatings and films to improve food qualityent://SD_ILS/0/SD_ILS:2888052024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Baldwin, Elizabeth A. Hagenmaier, Robert D. Bai, Jinhe.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420059663">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sensory analysis of foods of animal originent://SD_ILS/0/SD_ILS:2888832024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Nollet, Leo M. L., 1948- Toldr,̀ Fidel.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439847961">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Extrusion-Cooking Techniques Applications, Theory and Sustainability.ent://SD_ILS/0/SD_ILS:3060632024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Moscicki, Leszek. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Wiley InterScience <a href="http://dx.doi.org/10.1002/9783527634088">An electronic book accessible through the World Wide Web; click for information</a>
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<a href="http://hs-mittweida.eblib.com/patron/FullRecord.aspx?p=645026">http://hs-mittweida.eblib.com/patron/FullRecord.aspx?p=645026</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Processing effects on safety and quality of foodsent://SD_ILS/0/SD_ILS:2850742024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Ortega-Rivas, Enrique.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420061154">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Process-induced food toxicants occurrence, formation, mitigation, and health risksent://SD_ILS/0/SD_ILS:2974332024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Stadler, Richard H. Lineback, David R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=455907">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=455907</a>
John Wiley <a href="http://dx.doi.org/10.1002/9780470430101">http://dx.doi.org/10.1002/9780470430101</a>
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Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482305">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482305</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food colloids self-assembly and material scienceent://SD_ILS/0/SD_ILS:3129722024-11-14T08:05:34Z2024-11-14T08:05:34ZAuthor Dickinson, Eric. Leser, Martin E.<br/>Preferred Shelf Number ONLINE(312972.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFCSAMS01">http://app.knovel.com/web/toc.v/cid:kpFCSAMS01</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>