図書

Food science and technology

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Food science and technology

資料種別
図書
著者
editors, Steven R. Tannenbaum, Pieter Walstra
出版者
M. Dekker
出版年
-
資料形態
ページ数・大きさ等
-
NDC
-
すべて見る

資料に関する注記

一般注記:

Publisher varies: CRC Press, Taylor & Francis

関連資料・改題前後資料

Food processing operations modeling : design and analysis外部サイトDairy science and technology外部サイトAnalyzing food for nutrition labeling and hazardous contaminants外部サイトAntimicrobials in foods外部サイトSurimi and surimi seafood外部サイトSeafood and freshwater toxins : pharmacology, physiology, and detection外部サイトSeafood enzymes : utilization and influence on postharvest seafood quality外部サイトNovel food processing technologies外部サイトOmega-3 fatty acids in health and disease外部サイトHandbook of nutrition and diet外部サイトAlternative sweeteners外部サイトSeafood and freshwater toxins : pharmacology, physiology, and detection外部サイトHandbook of food engineering外部サイトDrug residues in foods : pharmacology, food safety, and analysis外部サイトHandbook of food analysis外部サイトControl of foodborne microorganisms外部サイトExtraction optimization in food engineering外部サイトHandbook of cereal science and technology外部サイトStarch conversion technology外部サイトHandbook of vitamins外部サイトKinetic modeling of reactions in foods外部サイトVolatile compounds in foods and beverages外部サイトFood safety of proteins in agricultural biotechnology外部サイトTrace minerals in foods外部サイトFood plant economics外部サイトCharacterization of cereals and flours : properties, analysis, and applications外部サイトFood lipids : chemistry, nutrition, and biotechnology外部サイトFood additives外部サイトCitrus fruits and their products : analysis, technology外部サイトFood biosensor analysis外部サイトFennema's food chemistry外部サイトSeafoods and fish oils in human health and disease外部サイトFood chemistry外部サイトHandbook of brewing外部サイトCarbohydrate polyesters as fat substitutes外部サイトIndustrialization of indigenous fermented foods外部サイトNondestructive food evaluation : techniques to analyze properties and quality外部サイトPhysical principles of food preservation外部サイトHandbook of brewing外部サイトSafety of irradiated foods外部サイトGreen tea : health benefits and applications外部サイトFood emulsions外部サイトHandbook of frozen foods外部サイトFatty acids in foods and their health implications外部サイトBaked goods freshness : technology, evaluation, and inhibition of staling外部サイトHandbook of flavor characterization : sensory analysis, chemistry, and physiology外部サイトSeafood processing : adding value through quick freezing, retortable packaging, and cook-chilling外部サイトFood biotechnology外部サイトUmami : a basic taste : physiology, biochemistry, nutrition, food science外部サイトComputerized control systems in the food industry外部サイトFood protein analysis : quantitative effects on processing外部サイトFood plant design外部サイトRadionuclide concentrations in food and the environment外部サイトHandbook of dough fermentations外部サイトEngineering properties of foods外部サイトFood packaging : principles and practice外部サイトHandbook of food preservation外部サイトModern carbohydrate chemistry外部サイトHandbook of food enzymology外部サイトAntimicrobials in food外部サイトNonthermal preservation of foods外部サイトHandbook of food science, technology, and engineering外部サイトAlternative sweeteners外部サイトInternational food regulation handbook : policy, science, law外部サイトLactic acid bacteria外部サイトAdulteration of fruit juice beverages外部サイトSeafood : effects of technology on nutrition外部サイトLegumes : chemistry, technology, and human nutrition外部サイトIndustrialization of indigenous fermented foods外部サイトEngineering properties of foods外部サイトListeria, listeriosis, and food safety外部サイトHandbook of vegetable science and technology : production, composition, storage, and processing外部サイトFood processing operations and scale-up外部サイトNutrition labeling handbook外部サイトAdvanced technologies for meat processing外部サイトFood lipids : chemistry, nutrition, and biotechnology外部サイトFood packaging and shelf life : a practical guide外部サイトHandbook of food toxicology外部サイトFood additives外部サイトAcesulfame-K外部サイトFunctional foods and biotechnology外部サイトFish quality control by computer vision外部サイトHandbook of food and bioprocess modeling techniques外部サイトMilk and dairy product technology外部サイトFoodborne bacterial pathogens外部サイトFood biotechnology外部サイトSensory-directed flavor analysis外部サイトPolysaccharide association structures in food外部サイトFood constituents and food residues : their chromatographic determination外部サイトFatty acids in foods and their health implications外部サイトHandbook of food engineering外部サイトHandbook of water analysis外部サイトFood proteins and their applications外部サイトSafe handling of foods外部サイトLow-temperature preservation of foods and living matter外部サイトFood polysaccharides and their applications外部サイトInternational food safety handbook : science, international regulation, and control外部サイトSurimi technology外部サイトHandbook of microwave technology for food applications外部サイトHandbook of dietary fiber外部サイトFood lipids : chemistry, nutrition, and biotechnology外部サイトHandbook of dietary fiber : an applied approach外部サイトFood analysis by HPLC外部サイトProtein quality and the effects of processing外部サイトFood processing operations modeling : design and analysis外部サイトVitamin E : food chemistry, composition and analysis外部サイトHandbook of water analysis外部サイトInstrumental methods for quality assurance in foods外部サイトApplied dairy microbiology外部サイトFood polysaccharides and their applications外部サイトFood process design外部サイトSurimi and surimi seafood外部サイトEngineering properties of foods外部サイトListeria, listeriosis, and food safety外部サイトSpice science and technology外部サイトHandbook of brewing外部サイトHandbook of food analysis外部サイトComplex carbohydrates in foods外部サイトFood texture : instrumental and sensory measurement外部サイトVitamins in foods : analysis, bioavailability, and stability外部サイトIngredient interactions : effects on food quality外部サイトHandbook of frozen food processing and packaging外部サイトCereals in breadmaking : a molecular colloidal approach外部サイトFood emulsions外部サイトDairy technology : principles of milk properties and processes外部サイトLow-calorie foods handbook外部サイトFlavor, fragrance, and odor analysis外部サイトLactic acid bacteria : microbiological and functional aspects外部サイトFood chemistry外部サイトFood plant sanitaion外部サイトHandbook of food preservation外部サイトAlternative sweeteners外部サイトSensory evaluation of food : statistical methods and procedures外部サイトCarbohydrates in food外部サイトFatty acids in foods and their health implications外部サイトEncapsulated and powdered foods外部サイトPhysical chemistry of foods外部サイトFood emulsions外部サイトHandbook of cereal science and technology外部サイトHandbook of indigenous fermented foods外部サイトListeria, listeriosis, and food safety外部サイトColoring of food, drugs, and cosmetics外部サイトSurimi and surimi seafood外部サイトFreezing effects on food quality外部サイトPostharvest physiology and pathology of vegetables外部サイトFat crystal networks外部サイトFood packaging science and technology外部サイトFood toxicology外部サイトPrinciples of enzymology for the food sciences外部サイトFood antioxidants : technological, toxicological, and health perspectives外部サイトCarbohydrates in food外部サイトAflatoxin and food safety外部サイトTransport properties of foods外部サイトHandbook of food and beverage fermentation technology外部サイトInternational handbook of foodborne pathogens外部サイトFood analysis by HPLC外部サイトPostharvest physiology of vegetables外部サイトBerry fruit : value-added products for health promotion外部サイトLactic acid bacteria : microbiology and functional aspects外部サイトIngredient interactions : effects on food quality外部サイトRice science and technology外部サイトClostridium botulinum : ecology and control in foods外部サイトHandbook of vitamins : nutritional, biochemical, and clinical aspects外部サイトTechniques for analyzing food aroma外部サイトHandbook of vegetable preservation and processing外部サイトGenetic variation in taste sensitivity外部サイトThermal food processing : new technologies and quality issues外部サイトHandbook of fruit science and technology : production, composition, storage, and processing外部サイトApplied dairy microbiology外部サイトFood extrusion science and technology外部サイトSafety of irradiated foods外部サイトFunctional foods and biotechnology外部サイト

書店で探す

目次

  • Food processing operations modeling : design and analysis

  • Dairy science and technology

  • Analyzing food for nutrition labeling and hazardous contaminants

  • Antimicrobials in foods

  • Surimi and surimi seafood

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資料種別
図書
著者・編者
editors, Steven R. Tannenbaum, Pieter Walstra
出版事項
出版地(国名コード)
us
対象利用者
一般
一般注記
Publisher varies: CRC Press, Taylor & Francis
関連情報
Food processing operations modeling : design and analysis
Dairy science and technology
Analyzing food for nutrition labeling and hazardous contaminants
Antimicrobials in foods
Surimi and surimi seafood
Seafood and freshwater toxins : pharmacology, physiology, and detection
Seafood enzymes : utilization and influence on postharvest seafood quality
Novel food processing technologies
Omega-3 fatty acids in health and disease
Handbook of nutrition and diet
Alternative sweeteners
Seafood and freshwater toxins : pharmacology, physiology, and detection
Handbook of food engineering
Drug residues in foods : pharmacology, food safety, and analysis
Handbook of food analysis
Control of foodborne microorganisms
Extraction optimization in food engineering
Handbook of cereal science and technology
Starch conversion technology
Handbook of vitamins
Kinetic modeling of reactions in foods
Volatile compounds in foods and beverages
Food safety of proteins in agricultural biotechnology
Trace minerals in foods
Food plant economics
Characterization of cereals and flours : properties, analysis, and applications
Food lipids : chemistry, nutrition, and biotechnology
Food additives
Citrus fruits and their products : analysis, technology
Food biosensor analysis
Fennema's food chemistry
Seafoods and fish oils in human health and disease
Food chemistry
Handbook of brewing
Carbohydrate polyesters as fat substitutes
Industrialization of indigenous fermented foods
Nondestructive food evaluation : techniques to analyze properties and quality
Physical principles of food preservation
Handbook of brewing
Safety of irradiated foods
Green tea : health benefits and applications
Food emulsions
Handbook of frozen foods
Fatty acids in foods and their health implications
Baked goods freshness : technology, evaluation, and inhibition of staling
Handbook of flavor characterization : sensory analysis, chemistry, and physiology
Seafood processing : adding value through quick freezing, retortable packaging, and cook-chilling
Food biotechnology
Umami : a basic taste : physiology, biochemistry, nutrition, food science
Computerized control systems in the food industry
Food protein analysis : quantitative effects on processing
Food plant design
Radionuclide concentrations in food and the environment
Handbook of dough fermentations
Engineering properties of foods
Food packaging : principles and practice
Handbook of food preservation
Modern carbohydrate chemistry
Handbook of food enzymology
Antimicrobials in food
Nonthermal preservation of foods
Handbook of food science, technology, and engineering
Alternative sweeteners
International food regulation handbook : policy, science, law
Lactic acid bacteria
Adulteration of fruit juice beverages
Seafood : effects of technology on nutrition
Legumes : chemistry, technology, and human nutrition
Industrialization of indigenous fermented foods
Engineering properties of foods
Listeria, listeriosis, and food safety
Handbook of vegetable science and technology : production, composition, storage, and processing
Food processing operations and scale-up
Nutrition labeling handbook
Advanced technologies for meat processing
Food lipids : chemistry, nutrition, and biotechnology
Food packaging and shelf life : a practical guide
Handbook of food toxicology
Food additives
Acesulfame-K
Functional foods and biotechnology
Fish quality control by computer vision
Handbook of food and bioprocess modeling techniques
Milk and dairy product technology
Foodborne bacterial pathogens
Food biotechnology
Sensory-directed flavor analysis
Polysaccharide association structures in food
Food constituents and food residues : their chromatographic determination
Fatty acids in foods and their health implications
Handbook of food engineering
Handbook of water analysis
Food proteins and their applications
Safe handling of foods
Low-temperature preservation of foods and living matter
Food polysaccharides and their applications
International food safety handbook : science, international regulation, and control
Surimi technology
Handbook of microwave technology for food applications
Handbook of dietary fiber
Food lipids : chemistry, nutrition, and biotechnology
Handbook of dietary fiber : an applied approach
Food analysis by HPLC
Protein quality and the effects of processing
Food processing operations modeling : design and analysis
Vitamin E : food chemistry, composition and analysis
Handbook of water analysis
Instrumental methods for quality assurance in foods
Applied dairy microbiology
Food polysaccharides and their applications
Food process design
Surimi and surimi seafood
Engineering properties of foods
Listeria, listeriosis, and food safety
Spice science and technology
Handbook of brewing
Handbook of food analysis
Complex carbohydrates in foods
Food texture : instrumental and sensory measurement
Vitamins in foods : analysis, bioavailability, and stability
Ingredient interactions : effects on food quality
Handbook of frozen food processing and packaging
Cereals in breadmaking : a molecular colloidal approach
Food emulsions
Dairy technology : principles of milk properties and processes
Low-calorie foods handbook
Flavor, fragrance, and odor analysis
Lactic acid bacteria : microbiological and functional aspects
Food chemistry
Food plant sanitaion
Handbook of food preservation
Alternative sweeteners
Sensory evaluation of food : statistical methods and procedures
Carbohydrates in food
Fatty acids in foods and their health implications
Encapsulated and powdered foods
Physical chemistry of foods
Food emulsions
Handbook of cereal science and technology
Handbook of indigenous fermented foods
Listeria, listeriosis, and food safety
Coloring of food, drugs, and cosmetics
Surimi and surimi seafood
Freezing effects on food quality
Postharvest physiology and pathology of vegetables
Fat crystal networks
Food packaging science and technology
Food toxicology
Principles of enzymology for the food sciences
Food antioxidants : technological, toxicological, and health perspectives
Carbohydrates in food
Aflatoxin and food safety
Transport properties of foods
Handbook of food and beverage fermentation technology
International handbook of foodborne pathogens
Food analysis by HPLC
Postharvest physiology of vegetables
Berry fruit : value-added products for health promotion
Lactic acid bacteria : microbiology and functional aspects
Ingredient interactions : effects on food quality
Rice science and technology
Clostridium botulinum : ecology and control in foods
Handbook of vitamins : nutritional, biochemical, and clinical aspects
Techniques for analyzing food aroma
Handbook of vegetable preservation and processing
Genetic variation in taste sensitivity
Thermal food processing : new technologies and quality issues
Handbook of fruit science and technology : production, composition, storage, and processing
Applied dairy microbiology
Food extrusion science and technology
Safety of irradiated foods
Functional foods and biotechnology