Food Science.
概要
| 作品: | 148 作品在 148 项出版品 148 种语言 | |
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书目信息
Novel technologies in food science[electronic resource] :their impact on products, consumer trends and the environment /
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Direct-fed microbials and prebiotics for animals[electronic resource] :science and mechanisms of action /
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Lipids, lipophilic components and essential oils from plant sources[electronic resource] /
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From sugar to Splenda[electronic resource] :a personal and scientific journey of a carbohydrate chemist and expert witness /
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Environmental and food safety and security for South-East Europe and Ukraine[electronic resource] /
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Microarray detection and characterization of bacterial foodborne pathogens[electronic resource] /
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Analytical techniques for studying the physical properties of lipid emulsions[electronic resource] /
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Edible ectomycorrhizal mushrooms[electronic resource] :current knowledge and future prospects /
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Global tea breeding[electronic resource] :achievements, challenges and perspectives /
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Imaging with electromagnetic spectrum[electronic resource] :applications in food and agriculture /
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Toxicants in food packaging and household plastics[electronic resource] :exposure and health risks to consumers /
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Upscaling of bio-nano-processes[electronic resource] :selective bioseparation by magnetic particles /
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Horticulture.[electronic resource] :plants for people and places /Volume 3,Social horticulture
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Horticulture.[electronic resource] :plants for people and places /Volume 1,Production horticulture
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Horticulture.[electronic resource] :plants for people and places /Volume 2,Environmental horticulture
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The importance of packaging design for the chemistry of food products[electronic resource] /
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Minimally processed foods[electronic resource] :technologies for safety, quality, and convenience /
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Yellow alkaline noodles[electronic resource] :processing technology and quality improvement /
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Science and technology governance and ethics[electronic resource] :a global perspective from Europe, India and China /
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Detection and typing strategies for pathogenic escherichia coli[electronic resource] /
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Risk regulation in non-animal food imports[electronic resource] :the European Union approach /
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Life cycle assessment in the agri-food sector[electronic resource] :case studies, methodological issues and best practices /
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Value addition of horticultural crops[electronic resource] :recent trends and future directions /
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Current and future reproductive technologies and world food production[electronic resource] /
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Desert truffles[electronic resource] :phylogeny, physiology, distribution and domestication /
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Instant controlled pressure drop (D.I.C.) in food processing[electronic resource] :from fundamental to industrial applications /
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Rheology of fluid, semisolid, and solid foods[electronic resource] :principles and applications /
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Biosystems engineering[electronic resource] :biofactories for food production in the XXI century /
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Novel sensors for food inspection[electronic resource] :modelling, fabrication and experimentation /
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Dietary Chinese herbs[electronic resource] :chemistry, pharmacology and clinical evidence /
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Microbial toxins and related contamination in the food industry[electronic resource] /
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Regulatory foundations for the food protection professional[electronic resource] /
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Fungicide resistance in plant pathogens[electronic resource] :principles and a guide to practical management /
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Postharvest quality assurance of fruits[electronic resource] :practical approaches for developing countries /
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Foods of non-animal origin[electronic resource] :chemistry, technology, inspection procedures /
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Mediterranean wild edible plants[electronic resource] :ethnobotany and food composition tables /
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Anthocyanins and human health[electronic resource] :biomolecular and therapeutic aspects /
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Food price volatility and its implications for food security and policy[electronic resource] /
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Chemistry and food safety in the EU[electronic resource] :the Rapid Alert System for Food and Feed (RASFF) /
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Advanced dairy chemistry.[electronic resource] /Volume 1B,Proteins : applied aspects
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Porosity[electronic resource] :establishing the relationship between drying parameters and dried food quality /
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Fruit and vegetable storage[electronic resource] :hypobaric, hyperbaric and controlled atmosphere /
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Probiotics and bioactive carbohydrates in colon cancer management[electronic resource] /
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Food poverty and insecurity[electronic resource] :international food inequalities /
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Life - as a matter of fat[electronic resource] :lipids in a membrane biophysics perspective /
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Food safety risks from wildlife[electronic resource] :challenges in agriculture, conservation, and public health /
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Scented rice (Oryza sativa L.) cultivars of India[electronic resource] :a perspective on quality and diversity /
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Aware food choices[electronic resource] :bridging the gap between consumer knowledge about nutritional Requirements and nutritional information /
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Effect of milk fat globule size on the physical functionality of dairy products[electronic resource] /
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Emerging and traditional technologies for safe, healthy and quality food[electronic resource] /
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High pressure processing of food[electronic resource] :principles, technology and applications /
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Imaging technologies and data processing for food engineers[electronic resource] /
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Postharvest management approaches for maintaining quality of fresh produce[electronic resource] /
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Agricultural proteomics.[electronic resource] /Volume 1,Crops, horticulture, farm animals, food, insect and microorganisms
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Analysis of samples of clinical and alimentary interest with paper-based devices[electronic resource] /
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Functional nucleic acids detection in food safety[electronic resource] :theories and applications /
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Food safety[electronic resource] :basic concepts, recent issues, and future challenges /
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The WTO and food security[electronic resource] :implications for developing countries /
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主题