Search Results for Processed foods. - Narrowed by: Online Library

Chemical Hazards in Thermally-Processed Foods

2024-11-06T00:53:22Z

Author Wang, Shuo. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-13-8118-8
Format: Electronic Resources
Availability Online Library~1

Microbial safety of minimally processed foods

2024-11-06T00:53:22Z

Author Novak, John S. Sapers, Gerald M. Juneja, Vijay K., 1956-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
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Innovative food processing technologies : extraction, separation, component modification and process intensification

2024-11-06T00:53:22Z

Author Knoerzer, Kai, editor. Juliano, Pablo, editor. Smithers, Geoffrey W., editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081002940
Format: Electronic Resources
Availability Online Library~1

Improving food quality with novel food processing technologies

2024-11-06T00:53:22Z

Author Tokuşoğlu, Özlem, editor. Swanson, Barry Grant, editor.
Preferred Shelf Number ONLINE(356489.1)
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
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Adapting high hydrostatic pressure (HPP) for food processing operations

2024-11-06T00:53:22Z

Author Koutchma, Tatiana.
Preferred Shelf Number ONLINE(355688.1)
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780124200913
Format: Electronic Resources
Availability Online Library~1

Handbook of aseptic processing and packaging

2024-11-06T00:53:22Z

Author David, Jairus R. D. Graves, Ralph H. Szemplenski, Thomas.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
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Sustainable food processing

2024-11-06T00:53:22Z

Author Norton, Tomas. Tiwari, Brijesh K. Holden, Nick.
Preferred Shelf Number ONLINE
Electronic Access Wiley Online Library
Format: Electronic Resources
Availability Online Library~1

Organic Meat Production and Processing

2024-11-06T00:53:22Z

Author Ricke, Steven C., 1957-
Preferred Shelf Number ONLINE
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=821886 John Wiley http://dx.doi.org/10.1002/9781118229088
Format: Electronic Resources
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Edible coatings and films to improve food quality

2024-11-06T00:53:22Z

Author Baldwin, Elizabeth A. Hagenmaier, Robert D. Bai, Jinhe.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
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Thermal food processing new technologies and quality issues

2024-11-06T00:53:22Z

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
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Sensory analysis of foods of animal origin

2024-11-06T00:53:22Z

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.
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Extrusion-Cooking Techniques Applications, Theory and Sustainability.

2024-11-06T00:53:22Z

Author Moscicki, Leszek. Wiley InterScience (Online service)
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=645026 http://hs-mittweida.eblib.com/patron/FullRecord.aspx?p=645026
Format: Electronic Resources
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Processing effects on safety and quality of foods

2024-11-06T00:53:22Z

Author Ortega-Rivas, Enrique.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
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Process-induced food toxicants occurrence, formation, mitigation, and health risks

2024-11-06T00:53:22Z

Author Stadler, Richard H. Lineback, David R.
Preferred Shelf Number ONLINE
Electronic Access Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=455907 John Wiley http://dx.doi.org/10.1002/9780470430101 Knovel http://app.knovel.com/web/toc.v/cid:kpPIFTOFM4 http://site.ebrary.com/lib/alltitles/Doc?id=10275627
Format: Electronic Resources
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Food colloids self-assembly and material science

2024-11-06T00:53:22Z

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
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Thermal processing of food potential health benefits and risks : symposium

2024-11-06T00:53:22Z

Author Eisenbrand, Gerhard. Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9783527611492 Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=482305
Format: Electronic Resources
Availability Online Library~1