図書

Food science and technology

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Food science and technology

Material type
図書
Author
editors, Steven R. Tannenbaum, Pieter Walstra
Publisher
M. Dekker
Publication date
-
Material Format
Paper
Capacity, size, etc.
-
NDC
-
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Notes on use

Note (General):

Publisher varies: CRC Press, Taylor & Francis

Related materials as well as pre- and post-revision versions

Food processing operations modeling : design and analysisLeave the NDL website. Dairy science and technologyLeave the NDL website. Analyzing food for nutrition labeling and hazardous contaminantsLeave the NDL website. Antimicrobials in foodsLeave the NDL website. Surimi and surimi seafoodLeave the NDL website. Seafood and freshwater toxins : pharmacology, physiology, and detectionLeave the NDL website. Seafood enzymes : utilization and influence on postharvest seafood qualityLeave the NDL website. Novel food processing technologiesLeave the NDL website. Omega-3 fatty acids in health and diseaseLeave the NDL website. Handbook of nutrition and dietLeave the NDL website. Alternative sweetenersLeave the NDL website. Seafood and freshwater toxins : pharmacology, physiology, and detectionLeave the NDL website. Handbook of food engineeringLeave the NDL website. Drug residues in foods : pharmacology, food safety, and analysisLeave the NDL website. Handbook of food analysisLeave the NDL website. Control of foodborne microorganismsLeave the NDL website. Extraction optimization in food engineeringLeave the NDL website. Handbook of cereal science and technologyLeave the NDL website. Starch conversion technologyLeave the NDL website. Handbook of vitaminsLeave the NDL website. Kinetic modeling of reactions in foodsLeave the NDL website. Volatile compounds in foods and beveragesLeave the NDL website. Food safety of proteins in agricultural biotechnologyLeave the NDL website. Trace minerals in foodsLeave the NDL website. Food plant economicsLeave the NDL website. Characterization of cereals and flours : properties, analysis, and applicationsLeave the NDL website. Food lipids : chemistry, nutrition, and biotechnologyLeave the NDL website. Food additivesLeave the NDL website. Citrus fruits and their products : analysis, technologyLeave the NDL website. Food biosensor analysisLeave the NDL website. Fennema's food chemistryLeave the NDL website. Seafoods and fish oils in human health and diseaseLeave the NDL website. Food chemistryLeave the NDL website. Handbook of brewingLeave the NDL website. Carbohydrate polyesters as fat substitutesLeave the NDL website. Industrialization of indigenous fermented foodsLeave the NDL website. Nondestructive food evaluation : techniques to analyze properties and qualityLeave the NDL website. Physical principles of food preservationLeave the NDL website. Handbook of brewingLeave the NDL website. Safety of irradiated foodsLeave the NDL website. Green tea : health benefits and applicationsLeave the NDL website. Food emulsionsLeave the NDL website. Handbook of frozen foodsLeave the NDL website. Fatty acids in foods and their health implicationsLeave the NDL website. Baked goods freshness : technology, evaluation, and inhibition of stalingLeave the NDL website. Handbook of flavor characterization : sensory analysis, chemistry, and physiologyLeave the NDL website. Seafood processing : adding value through quick freezing, retortable packaging, and cook-chillingLeave the NDL website. Food biotechnologyLeave the NDL website. Umami : a basic taste : physiology, biochemistry, nutrition, food scienceLeave the NDL website. Computerized control systems in the food industryLeave the NDL website. Food protein analysis : quantitative effects on processingLeave the NDL website. Food plant designLeave the NDL website. Radionuclide concentrations in food and the environmentLeave the NDL website. Handbook of dough fermentationsLeave the NDL website. Engineering properties of foodsLeave the NDL website. Food packaging : principles and practiceLeave the NDL website. Handbook of food preservationLeave the NDL website. Modern carbohydrate chemistryLeave the NDL website. Handbook of food enzymologyLeave the NDL website. Antimicrobials in foodLeave the NDL website. Nonthermal preservation of foodsLeave the NDL website. Handbook of food science, technology, and engineeringLeave the NDL website. Alternative sweetenersLeave the NDL website. International food regulation handbook : policy, science, lawLeave the NDL website. Lactic acid bacteriaLeave the NDL website. Adulteration of fruit juice beveragesLeave the NDL website. Seafood : effects of technology on nutritionLeave the NDL website. Legumes : chemistry, technology, and human nutritionLeave the NDL website. Industrialization of indigenous fermented foodsLeave the NDL website. Engineering properties of foodsLeave the NDL website. Listeria, listeriosis, and food safetyLeave the NDL website. Handbook of vegetable science and technology : production, composition, storage, and processingLeave the NDL website. Food processing operations and scale-upLeave the NDL website. Nutrition labeling handbookLeave the NDL website. Advanced technologies for meat processingLeave the NDL website. Food lipids : chemistry, nutrition, and biotechnologyLeave the NDL website. Food packaging and shelf life : a practical guideLeave the NDL website. Handbook of food toxicologyLeave the NDL website. Food additivesLeave the NDL website. Acesulfame-KLeave the NDL website. Functional foods and biotechnologyLeave the NDL website. Fish quality control by computer visionLeave the NDL website. Handbook of food and bioprocess modeling techniquesLeave the NDL website. Milk and dairy product technologyLeave the NDL website. Foodborne bacterial pathogensLeave the NDL website. Food biotechnologyLeave the NDL website. Sensory-directed flavor analysisLeave the NDL website. Polysaccharide association structures in foodLeave the NDL website. Food constituents and food residues : their chromatographic determinationLeave the NDL website. Fatty acids in foods and their health implicationsLeave the NDL website. Handbook of food engineeringLeave the NDL website. Handbook of water analysisLeave the NDL website. Food proteins and their applicationsLeave the NDL website. Safe handling of foodsLeave the NDL website. Low-temperature preservation of foods and living matterLeave the NDL website. Food polysaccharides and their applicationsLeave the NDL website. International food safety handbook : science, international regulation, and controlLeave the NDL website. Surimi technologyLeave the NDL website. Handbook of microwave technology for food applicationsLeave the NDL website. Handbook of dietary fiberLeave the NDL website. Food lipids : chemistry, nutrition, and biotechnologyLeave the NDL website. Handbook of dietary fiber : an applied approachLeave the NDL website. Food analysis by HPLCLeave the NDL website. Protein quality and the effects of processingLeave the NDL website. Food processing operations modeling : design and analysisLeave the NDL website. Vitamin E : food chemistry, composition and analysisLeave the NDL website. Handbook of water analysisLeave the NDL website. Instrumental methods for quality assurance in foodsLeave the NDL website. Applied dairy microbiologyLeave the NDL website. Food polysaccharides and their applicationsLeave the NDL website. Food process designLeave the NDL website. Surimi and surimi seafoodLeave the NDL website. Engineering properties of foodsLeave the NDL website. Listeria, listeriosis, and food safetyLeave the NDL website. Spice science and technologyLeave the NDL website. Handbook of brewingLeave the NDL website. Handbook of food analysisLeave the NDL website. Complex carbohydrates in foodsLeave the NDL website. Food texture : instrumental and sensory measurementLeave the NDL website. Vitamins in foods : analysis, bioavailability, and stabilityLeave the NDL website. Ingredient interactions : effects on food qualityLeave the NDL website. Handbook of frozen food processing and packagingLeave the NDL website. Cereals in breadmaking : a molecular colloidal approachLeave the NDL website. Food emulsionsLeave the NDL website. Dairy technology : principles of milk properties and processesLeave the NDL website. Low-calorie foods handbookLeave the NDL website. Flavor, fragrance, and odor analysisLeave the NDL website. Lactic acid bacteria : microbiological and functional aspectsLeave the NDL website. Food chemistryLeave the NDL website. Food plant sanitaionLeave the NDL website. Handbook of food preservationLeave the NDL website. Alternative sweetenersLeave the NDL website. Sensory evaluation of food : statistical methods and proceduresLeave the NDL website. Carbohydrates in foodLeave the NDL website. Fatty acids in foods and their health implicationsLeave the NDL website. Encapsulated and powdered foodsLeave the NDL website. Physical chemistry of foodsLeave the NDL website. Food emulsionsLeave the NDL website. Handbook of cereal science and technologyLeave the NDL website. Handbook of indigenous fermented foodsLeave the NDL website. Listeria, listeriosis, and food safetyLeave the NDL website. Coloring of food, drugs, and cosmeticsLeave the NDL website. Surimi and surimi seafoodLeave the NDL website. Freezing effects on food qualityLeave the NDL website. Postharvest physiology and pathology of vegetablesLeave the NDL website. Fat crystal networksLeave the NDL website. Food packaging science and technologyLeave the NDL website. Food toxicologyLeave the NDL website. Principles of enzymology for the food sciencesLeave the NDL website. Food antioxidants : technological, toxicological, and health perspectivesLeave the NDL website. Carbohydrates in foodLeave the NDL website. Aflatoxin and food safetyLeave the NDL website. Transport properties of foodsLeave the NDL website. Handbook of food and beverage fermentation technologyLeave the NDL website. International handbook of foodborne pathogensLeave the NDL website. Food analysis by HPLCLeave the NDL website. Postharvest physiology of vegetablesLeave the NDL website. Berry fruit : value-added products for health promotionLeave the NDL website. Lactic acid bacteria : microbiology and functional aspectsLeave the NDL website. Ingredient interactions : effects on food qualityLeave the NDL website. Rice science and technologyLeave the NDL website. Clostridium botulinum : ecology and control in foodsLeave the NDL website. Handbook of vitamins : nutritional, biochemical, and clinical aspectsLeave the NDL website. Techniques for analyzing food aromaLeave the NDL website. Handbook of vegetable preservation and processingLeave the NDL website. Genetic variation in taste sensitivityLeave the NDL website. Thermal food processing : new technologies and quality issuesLeave the NDL website. Handbook of fruit science and technology : production, composition, storage, and processingLeave the NDL website. Applied dairy microbiologyLeave the NDL website. Food extrusion science and technologyLeave the NDL website. Safety of irradiated foodsLeave the NDL website. Functional foods and biotechnologyLeave the NDL website.

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Table of Contents

  • 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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Paper

Material Type
図書
Author/Editor
editors, Steven R. Tannenbaum, Pieter Walstra
Publication, Distribution, etc.
Place of Publication (Country Code)
us
Target Audience
一般
Note (General)
Publisher varies: CRC Press, Taylor & Francis
Related Material
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