Search Results for Processed foods. SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dProcessed$002bfoods.$0026ic$003dtrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?dt=list 2024-12-23T23:13:27Z Chemical Hazards in Thermally-Processed Foods ent://SD_ILS/0/SD_ILS:486410 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Wang, Shuo. editor.&#160;SpringerLink (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Microbial safety of minimally processed foods ent://SD_ILS/0/SD_ILS:288573 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Novak, John S.&#160;Sapers, Gerald M.&#160;Juneja, Vijay K., 1956-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420031850">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Innovative food processing technologies : extraction, separation, component modification and process intensification ent://SD_ILS/0/SD_ILS:458961 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Knoerzer, Kai, editor.&#160;Juliano, Pablo, editor.&#160;Smithers, Geoffrey W., editor.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780081002940">http://www.sciencedirect.com/science/book/9780081002940</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Improving food quality with novel food processing technologies ent://SD_ILS/0/SD_ILS:356489 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Toku&#351;o&#287;lu, &Ouml;zlem, editor.&#160;Swanson, Barry Grant, editor.<br/>Preferred Shelf Number&#160;ONLINE(356489.1)<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781466507258">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Adapting high hydrostatic pressure (HPP) for food processing operations ent://SD_ILS/0/SD_ILS:355688 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Koutchma, Tatiana.<br/>Preferred Shelf Number&#160;ONLINE(355688.1)<br/>Electronic Access&#160;ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124200913">http://www.sciencedirect.com/science/book/9780124200913</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Sustainable food processing ent://SD_ILS/0/SD_ILS:424404 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Norton, Tomas.&#160;Tiwari, Brijesh K.&#160;Holden, Nick.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="https://doi.org/10.1002/9781118634301">Wiley Online Library</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Handbook of aseptic processing and packaging ent://SD_ILS/0/SD_ILS:285130 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;David, Jairus R. D.&#160;Graves, Ralph H.&#160;Szemplenski, Thomas.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439807200">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Organic Meat Production and Processing ent://SD_ILS/0/SD_ILS:299169 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Ricke, Steven C., 1957-<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Thermal food processing new technologies and quality issues ent://SD_ILS/0/SD_ILS:286229 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Sun, Da-Wen.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439876794">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Edible coatings and films to improve food quality ent://SD_ILS/0/SD_ILS:288805 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Baldwin, Elizabeth A.&#160;Hagenmaier, Robert D.&#160;Bai, Jinhe.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420059663">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Extrusion-Cooking Techniques Applications, Theory and Sustainability. ent://SD_ILS/0/SD_ILS:306063 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Moscicki, Leszek.&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;Wiley InterScience <a href="http://dx.doi.org/10.1002/9783527634088">An electronic book accessible through the World Wide Web; click for information</a> Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=645026">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=645026</a> <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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Sensory analysis of foods of animal origin ent://SD_ILS/0/SD_ILS:288883 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Nollet, Leo M. L., 1948-&#160;Toldr,&#768; Fidel.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781439847961">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Processing effects on safety and quality of foods ent://SD_ILS/0/SD_ILS:285074 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Ortega-Rivas, Enrique.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;<a href="http://marc.crcnetbase.com/isbn/9781420061154">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Process-induced food toxicants occurrence, formation, mitigation, and health risks ent://SD_ILS/0/SD_ILS:297433 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Stadler, Richard H.&#160;Lineback, David R.<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;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> Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpPIFTOFM4">http://app.knovel.com/web/toc.v/cid:kpPIFTOFM4</a> <a href="http://site.ebrary.com/lib/alltitles/Doc?id=10275627">http://site.ebrary.com/lib/alltitles/Doc?id=10275627</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Food colloids self-assembly and material science ent://SD_ILS/0/SD_ILS:312972 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Dickinson, Eric.&#160;Leser, Martin E.<br/>Preferred Shelf Number&#160;ONLINE(312972.1)<br/>Electronic Access&#160;Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpFCSAMS01">http://app.knovel.com/web/toc.v/cid:kpFCSAMS01</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> Thermal processing of food potential health benefits and risks : symposium ent://SD_ILS/0/SD_ILS:303521 2024-12-23T23:13:27Z 2024-12-23T23:13:27Z Author&#160;Eisenbrand, Gerhard.&#160;Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln.&#160;Wiley InterScience (Online service)<br/>Preferred Shelf Number&#160;ONLINE<br/>Electronic Access&#160;John Wiley <a href="http://dx.doi.org/10.1002/9783527611492">http://dx.doi.org/10.1002/9783527611492</a> 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:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/>