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図書

The IFT Press series

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The IFT Press series

Material type
図書
Author
Institute of Food Technologists
Publisher
IFT Press
Publication date
-
Material Format
Paper
Capacity, size, etc.
-
NDC
-
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Related materials as well as pre- and post-revision versions

Organic meat production and processingLeave the NDL website. Water activity in foods : fundamentals and applicationsLeave the NDL website. Packaging for nonthermal processing of foodLeave the NDL website. Preharvest and postharvest food safety : contemporary issues and future directionsLeave the NDL website. Food carotenoids : chemistry, biology, and technologyLeave the NDL website. Functional foods and beverages : in vitro assessment of nutritional, sensory and safety propertiesLeave the NDL website. Food oligosaccharides : production, analysis and bioactivityLeave the NDL website. Microbiology in dairy processing : challenges and opportunitiesLeave the NDL website. Bioactive proteins and peptides as functional foods and nutraceuticalsLeave the NDL website. Accelerating new food product design and developmentLeave the NDL website. Food carbohydrate chemistryLeave the NDL website. Microbial safety of fresh produceLeave the NDL website. Bitterness : perception, chemistry and food processingLeave the NDL website. Food industry design, technology and innovationLeave the NDL website. Natural food flavors and colorantsLeave the NDL website. Natural food flavors and colorantsLeave the NDL website. Calorimetry in food processing : analysis and design of food systemsLeave the NDL website. Trait-modified oils in foodsLeave the NDL website. Food texture design and optimizationLeave the NDL website. Resistant starch : sources, applications and health benefitsLeave the NDL website. Hydrocolloids in food processingLeave the NDL website. Nanotechnology and functional foods : effective delivery of bioactive ingredientsLeave the NDL website. Biofilms in the food environmentLeave the NDL website. Practical ethics for food professionals : ethics in research, education and the workplaceLeave the NDL website. Mathematical and statistical methods in food science and technologyLeave the NDL website. Food irradiation research and technologyLeave the NDL website. Microbiology and technology of fermented foodsLeave the NDL website. Multivariate and probabilistic analyses of sensory science problemsLeave the NDL website. Microbiology and technology of fermented foodsLeave the NDL website. Thermal processing of foods : control and automationLeave the NDL website. Innovative food processing technologies : advances in multiphysics simulationLeave the NDL website. Accelerating new food product design and developmentLeave the NDL website. Nonthermal processing technologies for foodLeave the NDL website. Nutraceuticals, glycemic health and type 2 diabetesLeave the NDL website. Coffee : emerging health effects and disease preventionLeave the NDL website. Improving import food safetyLeave the NDL website. Flavor, satiety and food intakeLeave the NDL website. Spray drying techniques for food ingredient encapsulationLeave the NDL website. Sensory and consumer research in food product design and developmentLeave the NDL website. Modified atmosphere packaging of foods : principles and applicationsLeave the NDL website.

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Paper

Material Type
図書
Publication, Distribution, etc.
Alternative Title
IFT Press series
Place of Publication (Country Code)
us
Target Audience
一般
Related Material
Organic meat production and processing
Water activity in foods : fundamentals and applications
Packaging for nonthermal processing of food
Preharvest and postharvest food safety : contemporary issues and future directions
Food carotenoids : chemistry, biology, and technology
Functional foods and beverages : in vitro assessment of nutritional, sensory and safety properties
Food oligosaccharides : production, analysis and bioactivity
Microbiology in dairy processing : challenges and opportunities
Bioactive proteins and peptides as functional foods and nutraceuticals
Accelerating new food product design and development
Food carbohydrate chemistry
Microbial safety of fresh produce
Bitterness : perception, chemistry and food processing
Food industry design, technology and innovation
Natural food flavors and colorants
Natural food flavors and colorants
Calorimetry in food processing : analysis and design of food systems
Trait-modified oils in foods
Food texture design and optimization
Resistant starch : sources, applications and health benefits
Hydrocolloids in food processing
Nanotechnology and functional foods : effective delivery of bioactive ingredients
Biofilms in the food environment
Practical ethics for food professionals : ethics in research, education and the workplace
Mathematical and statistical methods in food science and technology
Food irradiation research and technology
Microbiology and technology of fermented foods
Multivariate and probabilistic analyses of sensory science problems
Microbiology and technology of fermented foods
Thermal processing of foods : control and automation
Innovative food processing technologies : advances in multiphysics simulation
Accelerating new food product design and development
Nonthermal processing technologies for food
Nutraceuticals, glycemic health and type 2 diabetes
Coffee : emerging health effects and disease prevention
Improving import food safety
Flavor, satiety and food intake
Spray drying techniques for food ingredient encapsulation
Sensory and consumer research in food product design and development
Modified atmosphere packaging of foods : principles and applications
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