Food bites : the science of the foods we eat

Edition

-

ISBN/ISSN

9781461475637

Collation

ix, 180 p. ; 23 cm.

Series Title

-

Call Number

664 Har f

Food formulation : novel ingredients and processing techniques

Edition

-

ISBN/ISSN

9781119614746

Collation

xiii, 314 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

363.19 Foo

Chemical analysis of food : techniques and applications

Edition

Second edition

ISBN/ISSN

9780128132661

Collation

xvii, 889 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

664.07 Che

Nutritents in processed foods

Edition

-

ISBN/ISSN

0884160076

Collation

3 v. : ill. ; 27 cm.

Series Title

-

Call Number

641.1 Whi n

Agricultural & food chemistry : past, present, future

Edition

-

ISBN/ISSN

0870552317

Collation

xv, 458 p. : ill. ; 24 cm.

Series Title

-

Call Number

630.24 Ter a

Essentials of food science

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Compon…

Fennema's food chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, w…

Physical properties of foods

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical pro…

Food : the chemistry of its components

As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide resi…

Progress In Food And Nutrition Studies (2009-2013)

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

615.328 Fah p