Food - Biotechnology.

Applied mycology and biotechnology by: (Electronic resources)

Applied mycology and biotechnology.. Volume 4,. Fungal genomics by: (Electronic resources)

Biotechnology in functional foods and nutraceuticals by: (Electronic resources)

Biosystems engineering = biofactories for food production in the XXI century / by: (Electronic resources)

Genetically modified food sources = safety assessment and control / by: (Electronic resources)

Handbook of food chemistry by: (Electronic resources)

Women in sustainable agriculture and food biotechnology = key advances and perspectives on emerging topics / by: (Electronic resources)

Current developments in biotechnology and bioengineering = crop modification, nutrition, and food production / by: (Electronic resources)

Food bioactives = extraction and biotechnology applications / by: (Electronic resources)

Edible wild plants: an alternative approach to food security by: (Electronic resources)

Green bio-processes = enzymes in industrial food processing / by: (Electronic resources)

Nanobiotechnology in food = concepts, applications and perspectives / by: (Electronic resources)

Nanofood and internet of nano things = for the next generation of agriculture and food sciences / by: (Electronic resources)

Future foods = how modern science is transforming the way we eat / by: (Electronic resources)

Quality systems in the food industry by: (Electronic resources)

Food tech transitions = reconnecting agri-food, technology and society / by: (Electronic resources)

Fermented foods.. Part I,. Biochemistry and biotechnology by: (Electronic resources)

Fermented foods.. Part II,. Technological interventions by: (Electronic resources)

Black cumin (Nigella sativa) seeds = chemistry, technology, functionality, and applications / by: (Electronic resources)

Near-infrared spectroscopy = theory, spectral analysis, instrumentation, and applications / by: (Electronic resources)

Postharvest pathology = next generation solutions to reducing losses and enhancing safety / by: (Electronic resources)

Quality determinants in coffee production by: (Electronic resources)

Bioaccessibility and digestibility of lipids from food by: (Electronic resources)

Agents of change = enzymes in milk and dairy products / by: (Electronic resources)

Analytical methods in the determination of bioactive compounds and elements in food by: (Electronic resources)

Food biopolymers = structural, functional and nutraceutical properties / by: (Electronic resources)

Food bioactives and health by: (Electronic resources)

Pheno-phospholipids and lipo-phenolics = novel structured antioxidants / by: (Electronic resources)

Carotenoids = structure and function in the human body / by: (Electronic resources)

Lathyrus sativus and nutrition = traditional food products, chemistry and safety issues / by: (Electronic resources)

Vibrational spectroscopy applications in biomedical, pharmaceutical and food sciences by: (Electronic resources)

Gluten-free bread technology by: (Electronic resources)

Sustainable agriculture reviews.. 55,; Vol 1. Micro and nano engineering in food science. by: (Electronic resources)

Advances in agri-food biotechnology by: (Electronic resources)

The geography of black pepper (Piper nigrum) = the "King" of spices.. Volume 1 / by: (Electronic resources)

Gut microbiome and its impact on health and diseases by: (Electronic resources)

Functional food products and sustainable health by: (Electronic resources)

Sicilian street foods and chemistry = the Palermo case study / by: (Electronic resources)

Functional foods and nutraceuticals = bioactive components, formulations and innovations / by: (Electronic resources)

Polyvinyl alcohol/halloysite nanotube bionanocomposites as biodegradable packaging materials by: (Electronic resources)

Advanced dairy chemistry.. Volume 2,. Lipids by: (Electronic resources)

Membrane separation of food bioactive ingredients by: (Electronic resources)

Biosensing and micro-nano devices = design aspects and implementation in food industries / by: (Electronic resources)

Handbook of food nanotechnology = applications and approaches / by: (Electronic resources)

Food microbiology and biotechnology = safe and sustainable food production / by: (Electronic resources)

Marine biotechnology: applications in food, drugs and energy by: (Electronic resources)

Biotechnical processing in the food industry = new methods, techniques, and applications / by: (Electronic resources)

Microbial biotechnology in the food industry = advances, challenges, and potential solutions / by: (Electronic resources)

Green chemistry and agro-food industry = towards a sustainable bioeconomy / by: (Electronic resources)

Current developments in biotechnology and bioengineering = technologies for production of nutraceuticals and functional food products / by: (Electronic resources)

Functional dairy products by: (Language materials, printed)

Food science and food biotechnology by: (Language materials, printed)

Bioprocesses and biotechnology for functional foods and nutraceuticals by: (Language materials, printed)

Nutraceutical and specialty lipids and their co-products by: (Language materials, printed)

Functional foods and biotechnology by: (Language materials, printed)

Applied mycology and biotechnology by: (Electronic resources)

Advances in food biochemistry by: (Electronic resources)

Nanotechnology in the food, beverage and nutraceutical industries by: (Electronic resources)

Microbial diversity and biotechnology in food security by: (Electronic resources)

Functional ingredients from algae for foods and nutraceuticals by: (Electronic resources)

Food flavors = chemical, sensory and technological properties / by: (Electronic resources)

Nanotechnologies in food and agriculture by: (Electronic resources)

Nanotechnology research methods for foods and bioproducts by: (Electronic resources)

Handbook of sustainability for the food sciences by: (Electronic resources)

Food nanoscience and nanotechnology by: (Electronic resources)

Advanced dairy chemistry.. Volume 1B,. Proteins : applied aspects by: (Electronic resources)

Food packaging materials by: (Electronic resources)

Biotechnology in agriculture and food processing = opportunities and challenges / by: (Electronic resources)

Edible structures = the basic science of what we eat / by: (Electronic resources)

Advances in food biotechnology by: (Electronic resources)

Nanotechnology and functional foods = effective delivery of bioactive ingredients / by: (Electronic resources)

The WTO and food security = implications for developing countries / by: (Electronic resources)

Encapsulations by: (Electronic resources)

Current developments in biotechnology and bioengineering : = food and beverages industry / by: (Electronic resources)

Modifying food texture.. Volume 1,. Novel ingredients and processing techniques / by: (Electronic resources)

Modifying food texture.. Volume 2,. Sensory analysis, consumer requirements and preferences / by: (Electronic resources)

Novel approaches of nanotechnology in food / by: (Electronic resources)

The science of cooking : = understanding the biology and chemistry behind food and cooking / by: (Electronic resources)

Biotechnology in flavor production by: (Electronic resources)

What's So Controversial about Genetically Modified Food? by: (Electronic resources)

Analytical methods for the assessment of Maillard reactions in foods by: (Electronic resources)

Molecular techniques in food biology = safety, biotechnology, authenticity and traceability / by: (Electronic resources)

Cyclodextrin fundamentals, reactivity and analysis by: (Electronic resources)

Functional nucleic acid based biosensors for food safety detection by: (Electronic resources)

Bioprocesses in food industry by: (Electronic resources)

Nanoemulsions = formulation, applications, and characterization / by: (Electronic resources)

Food powders properties and characterization by: (Electronic resources)

Food traceability in Jordan = current perspectives / by: (Electronic resources)

Nutrients and nutraceuticals for active & healthy ageing by: (Electronic resources)

Pectin = technological and physiological properties / by: (Electronic resources)

Potato = nutrition and food security / by: (Electronic resources)

Pulses = processing and product development / by: (Electronic resources)

Innovations in food technology = current perspectives and future goals / by: (Electronic resources)

Antioxidants in vegetables and nuts = properties and health benefits / by: (Electronic resources)

Cinnamon = botany, agronomy, chemistry and industrial applications / by: (Electronic resources)

Delivering functionality in foods = from structure design to product engineering / by: (Electronic resources)

Recent advances in food biotechnology by: (Electronic resources)

Food science and technology = trends and future prospects / by: (Electronic resources)