Food science and technology : international series

• 資料種別: 図書
• タイトル: Food science and technology : international series
• 出版事項: Academic Press
• 並列タイトル等: Food science and technology
• 出版地（国名コード）: us
• 本文の言語コード: en
• 対象利用者: 一般
• 関連情報: Nutraceutical and functional food regulations in the United States and around the world; https://cir.nii.ac.jp/crid/1130000793711571200; Computer vision technology for food quality evaluation; https://cir.nii.ac.jp/crid/1130000793871081856; Introduction to food engineering; https://cir.nii.ac.jp/crid/1130000794504697856; Low-fat meats : design strategies and human implications; https://cir.nii.ac.jp/crid/1130000794543419520; Foodborne diseases; https://cir.nii.ac.jp/crid/1130000794715750016; Sanitation in food processing; https://cir.nii.ac.jp/crid/1130000795367441152; Introduction to food toxicology; https://cir.nii.ac.jp/crid/1130000795607402752; Milk proteins : from expression to food; https://cir.nii.ac.jp/crid/1130000795613236736; Wine science : principles, practice, perception; https://cir.nii.ac.jp/crid/1130000795769743872; The produce contamination problem : causes and solutions; https://cir.nii.ac.jp/crid/1130000795770328192; Postharvest handling : a systems approach; https://cir.nii.ac.jp/crid/1130000795778557952; Pulse foods : processing, quality and nutraceutical applications; https://cir.nii.ac.jp/crid/1130000795998194176; Wine science : principles and applications; https://cir.nii.ac.jp/crid/1130000796396545280; Sensory evaluation practices; https://cir.nii.ac.jp/crid/1130000796468830080; Phase transitions in foods; https://cir.nii.ac.jp/crid/1130000797050266624; https://cir.nii.ac.jp/crid/1130000797198663424; Foodborne infections and intoxications; https://cir.nii.ac.jp/crid/1130000797394192128; Food process engineering and technology; https://cir.nii.ac.jp/crid/1130000797454229376; https://cir.nii.ac.jp/crid/1130000797510390272; https://cir.nii.ac.jp/crid/1130000797690258048; https://cir.nii.ac.jp/crid/1130000797711146368; Food texture and viscosity : concept and measurement; https://cir.nii.ac.jp/crid/1130000797768684672; https://cir.nii.ac.jp/crid/1130000797901137536; https://cir.nii.ac.jp/crid/1130000798262422912; https://cir.nii.ac.jp/crid/1130000798307714816; Computer applications in food technology : use of spreadsheets in graphical, statistical, and process analyses; https://cir.nii.ac.jp/crid/1130000798390745216; Food preservation process design; https://cir.nii.ac.jp/crid/1130282268792637696; https://cir.nii.ac.jp/crid/1130282268893722368; Wine tasting : a professional handbook; https://cir.nii.ac.jp/crid/1130282268989498368; The nutrition transition : diet and disease in the developing world; https://cir.nii.ac.jp/crid/1130282269546399744; Food industry wastes : assessment and recuperation of commodities; https://cir.nii.ac.jp/crid/1130282269665183232; https://cir.nii.ac.jp/crid/1130282269789740800; Structure-function properties of food proteins; https://cir.nii.ac.jp/crid/1130282270036438912; Practical design, construction and operation of food facilities; https://cir.nii.ac.jp/crid/1130282270153072896; Waste management for the food industries; https://cir.nii.ac.jp/crid/1130282270229508992; Handbook of milk composition; https://cir.nii.ac.jp/crid/1130282270288026496; Gluten-free cereal products and beverages; https://cir.nii.ac.jp/crid/1130282270327050240; Starch : chemistry and technology; https://cir.nii.ac.jp/crid/1130282270479690880; Nutrient metabolism; https://cir.nii.ac.jp/crid/1130282270861383040; What can nanotechnology learn from biotechnology? : social and ethical lessons for nanoscience from the debate over agrifood biotechnology and GMOs; https://cir.nii.ac.jp/crid/1130282270870943232; Enzymes in food processing; https://cir.nii.ac.jp/crid/1130282271207653888; Preservation of foods with pulsed electric fields; https://cir.nii.ac.jp/crid/1130282271466217856; Statistical methods in food and consumer research; https://cir.nii.ac.jp/crid/1130282271600592640; https://cir.nii.ac.jp/crid/1130282271704748288; https://cir.nii.ac.jp/crid/1130282271742238208; Risk management for food allergy; https://cir.nii.ac.jp/crid/1130282271879360256; Polysaccharide dispersions : chemistry and technology in food; https://cir.nii.ac.jp/crid/1130282272643710080; https://cir.nii.ac.jp/crid/1130282272643749504; https://cir.nii.ac.jp/crid/1130282272806341504; Innovations in food packaging; https://cir.nii.ac.jp/crid/1130282272862625920; https://cir.nii.ac.jp/crid/1130299351924186267; https://cir.nii.ac.jp/crid/1131130857713010304
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA21017129#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/BA21017129 : BA21017129

目次

Nutraceutical and functional food regulations in the United States and around the world

Computer vision technology for food quality evaluation

Introduction to food engineering

Low-fat meats : design strategies and human implications

Foodborne diseases