The IFT Press series

• 資料種別: 図書
• タイトル: The IFT Press series
• 著者標目: Institute of Food Technologists; https://ci.nii.ac.jp/author/DA01221661
• 出版事項: IFT Press; Blackwell Pub
• 並列タイトル等: IFT Press series
• 出版地（国名コード）: us
• 対象利用者: 一般
• 関連情報: Organic meat production and processing; https://cir.nii.ac.jp/crid/1130000793710724864; Water activity in foods : fundamentals and applications; https://cir.nii.ac.jp/crid/1130000793899931008; Packaging for nonthermal processing of food; https://cir.nii.ac.jp/crid/1130000794239094528; Preharvest and postharvest food safety : contemporary issues and future directions; https://cir.nii.ac.jp/crid/1130000794461415808; Food carotenoids : chemistry, biology, and technology; https://cir.nii.ac.jp/crid/1130000794511198336; Functional foods and beverages : in vitro assessment of nutritional, sensory and safety properties; https://cir.nii.ac.jp/crid/1130000794592138624; Food oligosaccharides : production, analysis and bioactivity; https://cir.nii.ac.jp/crid/1130000794898915584; Microbiology in dairy processing : challenges and opportunities; https://cir.nii.ac.jp/crid/1130000794903244032; Bioactive proteins and peptides as functional foods and nutraceuticals; https://cir.nii.ac.jp/crid/1130000795294728832; Accelerating new food product design and development; https://cir.nii.ac.jp/crid/1130000795431217792; Food carbohydrate chemistry; https://cir.nii.ac.jp/crid/1130000795488772736; Microbial safety of fresh produce; https://cir.nii.ac.jp/crid/1130000796705623680; Bitterness : perception, chemistry and food processing; https://cir.nii.ac.jp/crid/1130000797174741248; Food industry design, technology and innovation; https://cir.nii.ac.jp/crid/1130000797352911104; Natural food flavors and colorants; https://cir.nii.ac.jp/crid/1130000797440854144; https://cir.nii.ac.jp/crid/1130000797610703488; Calorimetry in food processing : analysis and design of food systems; https://cir.nii.ac.jp/crid/1130000798220711680; Trait-modified oils in foods; https://cir.nii.ac.jp/crid/1130000798301721984; Food texture design and optimization; https://cir.nii.ac.jp/crid/1130008276644106390; Resistant starch : sources, applications and health benefits; https://cir.nii.ac.jp/crid/1130008354111007127; Hydrocolloids in food processing; https://cir.nii.ac.jp/crid/1130282268649657344; Nanotechnology and functional foods : effective delivery of bioactive ingredients; https://cir.nii.ac.jp/crid/1130282268920801920; Biofilms in the food environment; https://cir.nii.ac.jp/crid/1130282268999370496; Practical ethics for food professionals : ethics in research, education and the workplace; https://cir.nii.ac.jp/crid/1130282269015473664; Mathematical and statistical methods in food science and technology; https://cir.nii.ac.jp/crid/1130282269553424128; Food irradiation research and technology; https://cir.nii.ac.jp/crid/1130282270625455744; Microbiology and technology of fermented foods; https://cir.nii.ac.jp/crid/1130282270911137664; Multivariate and probabilistic analyses of sensory science problems; https://cir.nii.ac.jp/crid/1130282271249625984; https://cir.nii.ac.jp/crid/1130282271350949248; Thermal processing of foods : control and automation; https://cir.nii.ac.jp/crid/1130282271750488960; Innovative food processing technologies : advances in multiphysics simulation; https://cir.nii.ac.jp/crid/1130282272002075264; https://cir.nii.ac.jp/crid/1130282272080279680; Nonthermal processing technologies for food; https://cir.nii.ac.jp/crid/1130282272113593216; Nutraceuticals, glycemic health and type 2 diabetes; https://cir.nii.ac.jp/crid/1130282272213051008; Coffee : emerging health effects and disease prevention; https://cir.nii.ac.jp/crid/1130282272317001728; Improving import food safety; https://cir.nii.ac.jp/crid/1130282272826963328; Flavor, satiety and food intake; https://cir.nii.ac.jp/crid/1130291079927384984; Spray drying techniques for food ingredient encapsulation; https://cir.nii.ac.jp/crid/1130848327472371712; Sensory and consumer research in food product design and development; https://cir.nii.ac.jp/crid/1130852779041105037; Modified atmosphere packaging of foods : principles and applications; https://cir.nii.ac.jp/crid/1130862246040861207
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA76224326#entity
• 連携機関・データベース: 国立情報学研究所 : CiNii Research
• 提供元機関・データベース: CiNii Books; https://ci.nii.ac.jp/books
• NACSIS書誌ID（NCID）: https://ci.nii.ac.jp/ncid/BA76224326 : BA76224326