Food - Composition.

Food phytates by: (Electronic resources)

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

The science of food by: (Electronic resources)

Advances in food biochemistry by: (Electronic resources)

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

Your brain on foodhow chemicals control your thoughts and feelings / by: (Electronic resources)

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

Biochemistry of foods 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)

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)

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

Formulation engineering of foods by: (Language materials, printed)

Chemistry of foodsEU legal and regulatory Approaches / by: (Language materials, printed)

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

Food scienceresearch and technology / by: (Electronic resources)

Phytonutrients by: (Electronic resources)

Fats in food technology by: (Electronic resources)

Food structures, digestion and health by: (Electronic resources)

Handbook of food powdersprocesses and properties / 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)

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)

Biosurfactants in food by: (Electronic resources)

Handbook of plant food phytochemicalssources, stability and extraction / by: (Electronic resources)

Trait-modified oils in foods by: (Electronic resources)

Chemesthesischemical touch in food and eating / by: (Electronic resources)

Functional nucleic acids detection in food safetytheories and applications / by: (Electronic resources)

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

Engineering foods for bioactives stability and delivery by: (Electronic resources)

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

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

Principles of food chemistry by: (Electronic resources)

Glass transition and phase transitions in food and biological materials by: (Electronic resources)

Emulsion-based systems for delivery of food active compoundsformation, application, health and safety / by: (Electronic resources)

Bioactive molecules in food by: (Electronic resources)

Dietary patterns, food chemistry and human health by: (Electronic resources)

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

Science and technology of fibers in food systems by: (Electronic resources)

Advances in food and beverage labellinginformation and regulations / by: (Electronic resources)

Phase transitions in foods by: (Electronic resources)

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

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

Opioid food peptidessignificant exorphins from food sources / 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)

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

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

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

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

Phenolic antioxidants in foodschemistry, biochemistry & analysis / by: (Electronic resources)

Introduction to food chemistry by: (Electronic resources)

Starch :advances in structure and function / by: (Language materials, printed)

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

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

Retention of bioactives in food processing by: (Electronic resources)

Engineering principles for food process and product realization by: (Electronic resources)

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

Starch and starchy food productsimproving human health / by: (Electronic resources)

Cooking as a chemical reactionculinary science with experiments / by: (Electronic resources)

Introduction to food chemistry by: (Electronic resources)