Food - Analysis.

Chemical and functional properties of food components by: (Electronic resources)

Ingredient interactionseffects on food quality / by: (Electronic resources)

Engineering properties of foods by: (Electronic resources)

Image analysis of food microstructure by: (Electronic resources)

Food engineering aspects of baking sweet goods by: (Electronic resources)

Food toxicants analysistechniques, strategies, and developments / by: (Electronic resources)

The image processing handbook / by: (Language materials, printed)

How to reliably test for GMOs by: (Electronic resources)

Food properties handbook by: (Electronic resources)

Advances in deep fat frying foods by: (Electronic resources)

Chemical contaminants and residues in food by: (Electronic resources)

Chemical analysis of foodtechniques and applications / by: (Electronic resources)

Biochemistry of foods by: (Electronic resources)

Infrared spectroscopy for food quality analysis and control by: (Electronic resources)

Physicochemical aspects of food engineering and processing by: (Electronic resources)

The kitchen as laboratoryreflections on the science of food and cooking / by: (Electronic resources)

Culinary reactions :the everyday chemistry of cooking / by: (Language materials, printed)

Essentials of food science by: (Electronic resources)

An introduction to the physical chemistry of food by: (Electronic resources)

The importance of packaging design for the chemistry of food products by: (Electronic resources)

Food microstructures microscopy, measurement and modelling / by: (Electronic resources)

New analytical approaches for verifying the origin of food by: (Electronic resources)

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

Advances in food science and technology by: (Language materials, printed)

Foodomicsadvanced mass spectrometry in modern food science and nutrition / by: (Language materials, printed)

The influence of chemistry on new foods and traditional products by: (Language materials, printed)

Foodinformaticsapplications of chemical information to food chemistry / by: (Electronic resources)

Food analysis and preservationcurrent research topics / by: (Electronic resources)

Food scienceresearch and technology / by: (Electronic resources)

Encapsulation technologies and delivery systems for food ingredients and nutraceuticals by: (Electronic resources)

Handbook of food powdersprocesses and properties / by: (Electronic resources)

Handbook of food allergen detection and control by: (Electronic resources)

Imaging technologies and data processing for food engineers by: (Electronic resources)

Foods of non-animal originchemistry, technology, inspection procedures / by: (Electronic resources)

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

Fast liquid chromatography-mass spectrometry methods in food and environmental analysis by: (Electronic resources)

Functional properties of traditional foods by: (Electronic resources)

Chemistry and food safety in the EUthe Rapid Alert System for Food and Feed (RASFF) / by: (Electronic resources)

Food, energy, and waterthe chemistry connection / by: (Electronic resources)

The chemistry of thermal food processing procedures by: (Electronic resources)

Agricultural and food electroanalysis by: (Electronic resources)

Applied food protein chemistry by: (Electronic resources)

Encapsulation and controlled release technologies in food systems by: (Electronic resources)

Food safetybasic concepts, recent issues, and future challenges / by: (Electronic resources)

Ultra performance liquid chromatography mass spectrometryevaluation and applications in food analysis / by: (Electronic resources)

Pesticide residue in foodssources, management, and control / by: (Electronic resources)

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

Advances in food authenticity testing by: (Electronic resources)

Food analysis by: (Electronic resources)

Mechanism and theory in food chemistry by: (Electronic resources)

Principles of food chemistry by: (Electronic resources)

Adhesion in foodsfundamental principles and applications / by: (Electronic resources)

Confectionery and chocolate engineeringprinciples and applications / by: (Electronic resources)

Advances in food diagnostics by: (Electronic resources)

Measurement of antioxidant activity & capacityrecent trends and applications / by: (Electronic resources)

Applications of ion exchange materials in chemical and food industries by: (Electronic resources)

Rapid detection of food adulterants and contaminants :theory and practice / by: (Electronic resources)

Food fraud preventionintroduction, implementation, and management / by: (Electronic resources)

Food immunoassay by: (Electronic resources)

Rheology of semisolid foods by: (Electronic resources)

Chemicals in the food industrytoxicological concerns and safe use / by: (Electronic resources)

Applications in high resolution mass spectrometryfood safety and pesticide residue analysis / by: (Electronic resources)

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

Opioid food peptidessignificant exorphins from food sources / by: (Electronic resources)

Spectroscopic techniques & artificial intelligence for food and beverage analysis by: (Electronic resources)

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

Essentials of food science by: (Electronic resources)

Essentials of food chemistry by: (Electronic resources)

Chemistry and safety of South American yerba mate teas by: (Electronic resources)

Introduction to the chemistry of food by: (Electronic resources)

Electron spin resonance in food science by: (Electronic resources)

Advanced nondestructive detection technologies in food by: (Electronic resources)

Chemical profiles of selected Jordanian foods by: (Electronic resources)

Techniques to measure food safety and qualitymicrobial, chemical, and sensory / by: (Electronic resources)

Introduction to food chemistry by: (Electronic resources)

Sequencing technologies in microbial food safety and quality / by: (Language materials, printed)

Advanced food analysis toolsbiosensors and nanotechnology / by: (Electronic resources)

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

Nonthermal processing in agri-food-bio sciencessustainability and future goals / by: (Electronic resources)

Advances in food chemistryfood components, processing and preservation / by: (Electronic resources)

Fundamentals and application of atomic force microscopy for food research by: (Electronic resources)

Advances in sea cucumber processing technology and product development by: (Electronic resources)

Mass spectrometry in food and environmental chemistry by: (Electronic resources)

Food physicsphysical properties - measurement and applications / by: (Electronic resources)

Emerging food authentication methodologies using GC/MS by: (Electronic resources)

Nielsen's food analysis by: (Electronic resources)