Food - Biotechnology.

Nutraceutical and specialty lipids and their co-products by: (Electronic resources)

Food biotechnology by: (Electronic resources)

Applied mycology and biotechnology by: (Electronic resources)

Applied mycology and biotechnology by: (Electronic resources)

Applied mycology and biotechnology.Volume 4,Fungal genomics by: (Electronic resources)

Bio-farms for nutraceuticalsfunctional food and safety control by biosensors / by: (Electronic resources)

Applied mycology and biotechnology by: (Electronic resources)

Advances in food biochemistry by: (Electronic resources)

Nanotechnology in the food, beverage and nutraceutical industries by: (Electronic resources)

Biotechnology in functional foods and nutraceuticals by: (Electronic resources)

Biosystems engineeringbiofactories for food production in the XXI century / by: (Electronic resources)

Microbial diversity and biotechnology in food security by: (Electronic resources)

Functional ingredients from algae for foods and nutraceuticals by: (Electronic resources)

Food flavorschemical, sensory and technological properties / by: (Electronic resources)

Genetically modified food sourcessafety assessment and control / by: (Electronic resources)

Nanotechnologies in food and agriculture by: (Electronic resources)

Nanotechnology research methods for foods and bioproducts by: (Electronic resources)

Handbook of sustainability for the food sciences by: (Electronic resources)

Food nanoscience and nanotechnology by: (Electronic resources)

Handbook of food chemistry by: (Electronic resources)

Advanced dairy chemistry.Volume 1B,Proteins : applied aspects by: (Electronic resources)

Food packaging materials by: (Electronic resources)

Biotechnology in agriculture and food processingopportunities and challenges / by: (Electronic resources)

Edible structuresthe basic science of what we eat / by: (Electronic resources)

Advances in food biotechnology by: (Electronic resources)

Nanotechnology and functional foodseffective delivery of bioactive ingredients / by: (Electronic resources)

The WTO and food securityimplications for developing countries / by: (Electronic resources)

Women in sustainable agriculture and food biotechnologykey advances and perspectives on emerging topics / by: (Electronic resources)

Food bioactivesextraction and biotechnology applications / by: (Electronic resources)

Biotechnology in flavor production by: (Electronic resources)

The science of cookingunderstanding the biology and chemistry behind food and cooking / by: (Electronic resources)

Encapsulations by: (Electronic resources)

Current developments in biotechnology and bioengineeringfood and beverages industry / by: (Electronic resources)

Modifying food texture.Volume 1,Novel ingredients and processing techniques by: (Electronic resources)

Modifying food texture.Volume 2,Sensory analysis, consumer requirements and preferences by: (Electronic resources)

Novel approaches of nanotechnology in food by: (Electronic resources)

Current developments in biotechnology and bioengineeringcrop modification, nutrition, and food production / by: (Electronic resources)

What's So Controversial about Genetically Modified Food? by: (Electronic resources)

Edible wild plants: an alternative approach to food security by: (Electronic resources)

Analytical methods for the assessment of Maillard reactions in foods by: (Electronic resources)

Molecular techniques in food biologysafety, biotechnology, authenticity and traceability / by: (Electronic resources)

Cyclodextrin fundamentals, reactivity and analysis by: (Electronic resources)

Functional nucleic acid based biosensors for food safety detection by: (Electronic resources)

Polymers for food applications by: (Electronic resources)

Nanobiotechnology in foodconcepts, applications and perspectives / by: (Electronic resources)

Green bio-processesenzymes in industrial food processing / by: (Electronic resources)

Nanofood and internet of nano thingsfor the next generation of agriculture and food sciences / by: (Electronic resources)

Future foodshow modern science is transforming the way we eat / by: (Electronic resources)

Bioprocesses in food industry by: (Electronic resources)

Quality systems in the food industry by: (Electronic resources)

Effect of emerging processing methods on the food qualityadvantages and challenges / by: (Electronic resources)

Food tech transitionsreconnecting agri-food, technology and society / by: (Electronic resources)

Nanoemulsionsformulation, applications, and characterization / by: (Electronic resources)

Pulsesprocessing and product development / by: (Electronic resources)

Fermented foods.Part I,Biochemistry and biotechnology by: (Electronic resources)

Fermented foods.Part II,Technological interventions by: (Electronic resources)

Advances in agri-food biotechnology by: (Electronic resources)

The geography of black pepper (Piper nigrum)the "King" of spices.Volume 1 / by: (Electronic resources)

Gut microbiome and its impact on health and diseases by: (Electronic resources)

Functional food products and sustainable health by: (Electronic resources)

Sicilian street foods and chemistrythe Palermo case study / by: (Electronic resources)

Functional foods and nutraceuticalsbioactive components, formulations and innovations / by: (Electronic resources)

Nutrients and nutraceuticals for active & healthy ageing by: (Electronic resources)

Pectintechnological and physiological properties / by: (Electronic resources)

Potatonutrition and food security / by: (Electronic resources)

Lathyrus sativus and nutritiontraditional food products, chemistry and safety issues / by: (Electronic resources)

Polyvinyl alcohol/halloysite nanotube bionanocomposites as biodegradable packaging materials by: (Electronic resources)

Innovations in food technologycurrent perspectives and future goals / by: (Electronic resources)

Antioxidants in vegetables and nutsproperties and health benefits / by: (Electronic resources)

Advanced dairy chemistry.Volume 2,Lipids by: (Electronic resources)

Cinnamonbotany, agronomy, chemistry and industrial applications / by: (Electronic resources)

Food powders properties and characterization by: (Electronic resources)

Black cumin (Nigella sativa) seedschemistry, technology, functionality, and applications / by: (Electronic resources)

Near-infrared spectroscopytheory, spectral analysis, instrumentation, and applications / by: (Electronic resources)

Postharvest pathologynext generation solutions to reducing losses and enhancing safety / by: (Electronic resources)

Quality determinants in coffee production by: (Electronic resources)

Bioaccessibility and digestibility of lipids from food by: (Electronic resources)

Agents of changeenzymes in milk and dairy products / by: (Electronic resources)

Analytical methods in the determination of bioactive compounds and elements in food by: (Electronic resources)

Food biopolymersstructural, functional and nutraceutical properties / by: (Electronic resources)

Food bioactives and health by: (Electronic resources)

Pheno-phospholipids and lipo-phenolicsnovel structured antioxidants / by: (Electronic resources)

Carotenoidsstructure and function in the human body / by: (Electronic resources)

Food traceability in Jordancurrent perspectives / by: (Electronic resources)

Vibrational spectroscopy applications in biomedical, pharmaceutical and food sciences by: (Electronic resources)

Gluten-free bread technology by: (Electronic resources)

Sustainable agriculture reviews.55,Micro and nano engineering in food science. by: (Electronic resources)

Membrane separation of food bioactive ingredients by: (Electronic resources)

Delivering functionality in foodsfrom structure design to product engineering / by: (Electronic resources)

Food microbiology and biotechnologysafe and sustainable food production / by: (Electronic resources)

Handbook of food nanotechnologyapplications and approaches / by: (Electronic resources)

Recent advances in food biotechnology by: (Electronic resources)

Food science and technologytrends and future prospects / by: (Electronic resources)

Biosensing and micro-nano devicesdesign aspects and implementation in food industries / by: (Electronic resources)

Marine biotechnology: applications in food, drugs and energy by: (Electronic resources)

Biotechnical processing in the food industrynew methods, techniques, and applications / by: (Electronic resources)

Current developments in biotechnology and bioengineeringtechnologies for production of nutraceuticals and functional food products / by: (Electronic resources)

Microbial biotechnology in the food industryadvances, challenges, and potential solutions / by: (Electronic resources)

Green chemistry and agro-food industrytowards a sustainable bioeconomy / by: (Electronic resources)

Frontiers in food biotechnology by: (Electronic resources)

Dead meatcompeting vitalities, cultivated meat imaginaries and Anthropocene diets / by: (Electronic resources)

Current developments in biotechnology and bioengineeringadvances in food engineering / by: (Electronic resources)