Woodhead Publishing in food science, technology and nutrition

• 資料種別: 図書
• タイトル: Woodhead Publishing in food science, technology and nutrition
• 出版事項: Woodhead; CRC Press
• 大きさ: 25 cm
• 並列タイトル等: Woodhead Publishing series in food science, technology and nutrition; WPF
• 出版地（国名コード）: uk
• 対象利用者: 一般
• 関連情報: Improving farmed fish quality and safety; https://cir.nii.ac.jp/crid/1130000793652976384; Functional foods : concept to product; https://cir.nii.ac.jp/crid/1130000793778990720; Advances in pig welfare; https://cir.nii.ac.jp/crid/1130000793792685056; Novel ingredients and processing techniques; https://cir.nii.ac.jp/crid/1130000793821889664; Improving the flavour of cheese; https://cir.nii.ac.jp/crid/1130000793922027904; Breeding sorghum for diverse end uses; https://cir.nii.ac.jp/crid/1130000794086047232; Emerging technologies for promoting food security : overcoming the world food crisis; https://cir.nii.ac.jp/crid/1130000794162160512; Improving traceability in food processing and distribution; https://cir.nii.ac.jp/crid/1130000794258152064; Advances in microbial food safety; https://cir.nii.ac.jp/crid/1130000794268504192; Advances in sheep welfare; https://cir.nii.ac.jp/crid/1130000794312415104; Modifying flavour in food; https://cir.nii.ac.jp/crid/1130000794354013824; Multisensory flavor perception : from fundamental neuroscience through to the marketplace; https://cir.nii.ac.jp/crid/1130000794379329408; Breadmaking : improving quality; https://cir.nii.ac.jp/crid/1130000794379737216; New approaches to classic methods; https://cir.nii.ac.jp/crid/1130000794388693248; Reducing salt in foods; https://cir.nii.ac.jp/crid/1130000794433008000; Handbook on natural pigments in food and beverages : industrial applications for improving food color; https://cir.nii.ac.jp/crid/1130000794811778816; Lipid analysis : isolation, separation, identification and lipidomic analysis; https://cir.nii.ac.jp/crid/1130000794948890368; Alcoholic beverages : sensory evaluation and consumer research; https://cir.nii.ac.jp/crid/1130000794993254400; Microbiological analysis of red meat, poultry and eggs; https://cir.nii.ac.jp/crid/1130000795302873472; Endocrine-disrupting chemicals in food; https://cir.nii.ac.jp/crid/1130000795330920448; Food spoilage microorganisms; https://cir.nii.ac.jp/crid/1130000795336084736; Alternative approaches and special applications; https://cir.nii.ac.jp/crid/1130000795337502848; Infectious disease in aquaculture : prevention and control; https://cir.nii.ac.jp/crid/1130000795357798784; Organic farming : global perspectives and methods; https://cir.nii.ac.jp/crid/1130000795534177536; Handbook of antioxidants for food preservation; https://cir.nii.ac.jp/crid/1130000795560109824; Brewing : science and practice; https://cir.nii.ac.jp/crid/1130000795574334208; Chemical deterioration and physical instability of food and beverages; https://cir.nii.ac.jp/crid/1130000795580007552; Encapsulation technologies and delivery systems for food ingredients and nutraceuticals; https://cir.nii.ac.jp/crid/1130000795804185856; Optimising sweet taste in foods; https://cir.nii.ac.jp/crid/1130000796012001152; Functional ingredients from algae for foods and nutraceuticals; https://cir.nii.ac.jp/crid/1130000796454109568; Handbook of organic food safety and quality; https://cir.nii.ac.jp/crid/1130000796544726656; Tracing pathogens in the food chain; https://cir.nii.ac.jp/crid/1130000796750832896; Food protection and security : preventing and mitigating contamination during food processing and production; https://cir.nii.ac.jp/crid/1130000796872749824; Processed meats : improving safety, nutrition and quality; https://cir.nii.ac.jp/crid/1130000796922108032; Soft drink and fruit juice problems solved; https://cir.nii.ac.jp/crid/1130000796923513728; https://cir.nii.ac.jp/crid/1130000796936388096; Handbook of food proteins; https://cir.nii.ac.jp/crid/1130000796945959936; Functional foods : principles and technology; https://cir.nii.ac.jp/crid/1130000796982825600; Understanding consumers of food products; https://cir.nii.ac.jp/crid/1130000797017049216; Lawrie's meat science; https://cir.nii.ac.jp/crid/1130000797125253504; Food for the ageing population; https://cir.nii.ac.jp/crid/1130000797350276352; Starch in food : structure, function and applications; https://cir.nii.ac.jp/crid/1130000797362533504; Advances in aquaculture hatchery technology; https://cir.nii.ac.jp/crid/1130000797549911680; Novel food ingredients for weight control; https://cir.nii.ac.jp/crid/1130000797654988288; Understanding and controlling the microstructure of complex foods; https://cir.nii.ac.jp/crid/1130000797923229696; Handbook of food allergen detection and control; https://cir.nii.ac.jp/crid/1130000798040643968; Food processing technology : principles and practice; https://cir.nii.ac.jp/crid/1130000798043706112; Food chain integrity : a holistic approach to food traceability, safety, quality and authenticity; https://cir.nii.ac.jp/crid/1130000798061854976; Dairy-derived ingredients : food and nutraceutical uses; https://cir.nii.ac.jp/crid/1130000798114218752; Chemical migration and food contact materials; https://cir.nii.ac.jp/crid/1130000798169380480; Innovations in food labelling; https://cir.nii.ac.jp/crid/1130000798298284032; Robotics and automation in the food industry : current and future technologies; https://cir.nii.ac.jp/crid/1130000798353980928; Managing allergens in food; https://cir.nii.ac.jp/crid/1130000798370882432; Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) : markets, materials and technologies; https://cir.nii.ac.jp/crid/1130004954238414848; Lipid oxidation; https://cir.nii.ac.jp/crid/1130007347592128133; Egg safety and nutritional quality; https://cir.nii.ac.jp/crid/1130007580164224140; Advances in food and beverage labelling : information and regulations; https://cir.nii.ac.jp/crid/1130008276644106519; Heat treatment for insect control : developments and applications; https://cir.nii.ac.jp/crid/1130008276788323462; A complete course in canning and related processes; https://cir.nii.ac.jp/crid/1130008431634585000; Trans fatty acids in human nutrition; https://cir.nii.ac.jp/crid/1130014171864912569; Environmental assessment and management in the food industry : life cycle assessment and related approaches; https://cir.nii.ac.jp/crid/1130282268639938688; Science and technology of enrobed and filled chocolate, confectionery and bakery products; https://cir.nii.ac.jp/crid/1130282268702254336; Metabolomics as a tool in nutrition research; https://cir.nii.ac.jp/crid/1130282268841512704; Advances in food rheology and its applications; https://cir.nii.ac.jp/crid/1130282269134649984; Advances in fermented foods and beverages : improving quality, technologies and health benefits; https://cir.nii.ac.jp/crid/1130282269165619712; Rice quality : a guide to rice properties and analysis; https://cir.nii.ac.jp/crid/1130282269285231744; Handbook of herbs and spices; https://cir.nii.ac.jp/crid/1130282269314200192; Benders' dictionary of nutrition and food technology; https://cir.nii.ac.jp/crid/1130282269315807744; Acrylamide and other hazardous compounds in heat-treated foods; https://cir.nii.ac.jp/crid/1130282269320492544; Brewing microbiology : managing microbes, ensuring quality and valorising waste; https://cir.nii.ac.jp/crid/1130282269442946048; Cheese problems solved; https://cir.nii.ac.jp/crid/1130282269666383744; Handbook of hygiene control in the food industry; https://cir.nii.ac.jp/crid/1130282269811605760; Sensory analysis, consumer requirements and preferences; https://cir.nii.ac.jp/crid/1130282269877355776; Advances in poultry welfare; https://cir.nii.ac.jp/crid/1130282269882510208; Delivery and controlled release of bioactives in foods and nutraceuticals; https://cir.nii.ac.jp/crid/1130282270035341696; Food constituents and oral health : current status and future prospects; https://cir.nii.ac.jp/crid/1130282270133270016; Feed and feeding practices in aquaculture; https://cir.nii.ac.jp/crid/1130282270395017344; Tamime and Robinson's yoghurt : science and technology; https://cir.nii.ac.jp/crid/1130282270560528768; More baking problems solved; https://cir.nii.ac.jp/crid/1130282270732782208; Maximising the value of marine by-products; https://cir.nii.ac.jp/crid/1130282270922966656; Modelling microorganisms in food; https://cir.nii.ac.jp/crid/1130282270937232384; Novel enzyme technology for food applications; https://cir.nii.ac.jp/crid/1130282270987421824; https://cir.nii.ac.jp/crid/1130282271122811520; Reducing salt in foods : practical strategies; https://cir.nii.ac.jp/crid/1130282271235231232; Flavor : from food to behaviors, wellbeing and health; https://cir.nii.ac.jp/crid/1130282271573633664; Kent's technology of cereals : an introduction for students of food science and agriculture; https://cir.nii.ac.jp/crid/1130282271714155904; Preparation and processing of religious and cultural foods; https://cir.nii.ac.jp/crid/1130282271798301184; Functional dietary lipids : food formulation, consumer issues and innovation for health; https://cir.nii.ac.jp/crid/1130282271852489344; Meat products handbook : Practical science and technology; https://cir.nii.ac.jp/crid/1130282271876235776; Advances in agricultural animal welfare : science and practice; https://cir.nii.ac.jp/crid/1130282271886748928; Emerging foodborne pathogens; https://cir.nii.ac.jp/crid/1130282271972960256; Food fortification and supplementation : technological, safety and regulatory aspects; https://cir.nii.ac.jp/crid/1130282272055438336; Advances in food authenticity testing; https://cir.nii.ac.jp/crid/1130282272190091776; Improving the health-promoting properties of fruit and vegetable products; https://cir.nii.ac.jp/crid/1130282272240022784; https://cir.nii.ac.jp/crid/1130282272255613824; Foodborne pathogens : hazards, risk analysis and control; https://cir.nii.ac.jp/crid/1130282272315648128; New technologies in aquaculture : improving production efficiency, quality and environmental management; https://cir.nii.ac.jp/crid/1130282272404826112; Improving the fat content of foods; https://cir.nii.ac.jp/crid/1130282272517874304; Biofilms in the food and beverage industries; https://cir.nii.ac.jp/crid/1130282272643458816; Handbook of waste management and co-product recovery in food processing; https://cir.nii.ac.jp/crid/1130282272753891840; Consumer-led food product development; https://cir.nii.ac.jp/crid/1130282272946073472; Advances in farm animal welfare series; https://cir.nii.ac.jp/crid/1130282272967853952; Handbook of food powders : processes and properties; https://cir.nii.ac.jp/crid/1130282273030391936; Advances in cattle welfare; https://cir.nii.ac.jp/crid/1130282273058194048; Meals in science and practice : interdisciplinary research and business applications; https://cir.nii.ac.jp/crid/1130282273229222784; https://cir.nii.ac.jp/crid/1130282273245379328; The craft brewing handbook : a practical guide to running a successful craft brewery; https://cir.nii.ac.jp/crid/1130285376395580672; Lockhart & Wiseman's Crop husbandry including grassland; https://cir.nii.ac.jp/crid/1130285377110052352; Rapid sensory profiling techniques and related methods : applications in new product development and consumer research; https://cir.nii.ac.jp/crid/1130285378125862528; https://cir.nii.ac.jp/crid/1130293080929673344; Advances in organic farming : agronomic soil management practices; https://cir.nii.ac.jp/crid/1130293856036581268; https://cir.nii.ac.jp/crid/1130294791455385237; https://cir.nii.ac.jp/crid/1130299351924186938; Proteins in food processing; https://cir.nii.ac.jp/crid/1130566851085094784; Evaluation technologies for food quality; https://cir.nii.ac.jp/crid/1130566851270342912; Advances in nano-fertilizers and nano-pesticides in agriculture : a smart delivery system for crop improvement; https://cir.nii.ac.jp/crid/1130568459099449880; Microbe mediated remediation of environmental contaminants; https://cir.nii.ac.jp/crid/1130570297575438340; The beans and the peas : from orphan to mainstream crops; https://cir.nii.ac.jp/crid/1130573549728193576; Viticulture and wine quality; https://cir.nii.ac.jp/crid/1130580826900924966; Flavour development, analysis and perception in food and beverages; https://cir.nii.ac.jp/crid/1130848328788126080; Case studies in the traditional food sector : a volume in the consumer science and strategic marketing series; https://cir.nii.ac.jp/crid/1130849379169028480; Improving the thermal processing of foods; https://cir.nii.ac.jp/crid/1130849382736316160; Handbook of natural antimicrobials for food safety and quality; https://cir.nii.ac.jp/crid/1130852778982150545; The farinograph handbook : advances in technology, science, and applications; https://cir.nii.ac.jp/crid/1130856805808881033; Foods, nutrients and food ingredients with authorised EU health claims; https://cir.nii.ac.jp/crid/1130857502230500114; https://cir.nii.ac.jp/crid/1130858896574656640; https://cir.nii.ac.jp/crid/1130861218025245697; Advances in bio-inoculants; https://cir.nii.ac.jp/crid/1130862246040861191; Rethinking food and agriculture : new ways forward; https://cir.nii.ac.jp/crid/1131130854146074880
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA78933126#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/BA78933126 : BA78933126

目次

Improving farmed fish quality and safety

Functional foods : concept to product

Advances in pig welfare

Novel ingredients and processing techniques

Improving the flavour of cheese