Food - Analysis.

Engineering properties of foods. by: (Language materials, printed)

Flavour in food by: (Language materials, printed)

Ingredient interactions = effects on food quality / by: (Language materials, printed)

Chemical and functional properties of food components by: (Language materials, printed)

Mineral components in foods by: (Language materials, printed)

Encapsulation technologies for active food ingredients and food processing by: (Language materials, printed)

How to reliably test for GMOs by: (Electronic resources)

Chemical contaminants and residues in food by: (Electronic resources)

Biochemistry of foods by: (Electronic resources)

Infrared spectroscopy for food quality analysis and control DUP_1 by: (Electronic resources)

Essentials of food science by: (Electronic resources)

The importance of packaging design for the chemistry of food products by: (Electronic resources)

Advances in food science and technology by: (Electronic resources)

Foodomics = advanced mass spectrometry in modern food science and nutrition / by: (Electronic resources)

The influence of chemistry on new foods and traditional products by: (Electronic resources)

Food analysis and preservation = current research topics / by: (Electronic resources)

Food science = research and technology / by: (Electronic resources)

Encapsulation technologies and delivery systems for food ingredients and nutraceuticals by: (Electronic resources)

Handbook of food powders = processes and properties / by: (Electronic resources)

Imaging technologies and data processing for food engineers by: (Electronic resources)

Foods of non-animal origin = chemistry, technology, inspection procedures / by: (Electronic resources)

Agricultural and food electroanalysis by: (Electronic resources)

Ultra performance liquid chromatography mass spectrometry = evaluation and applications in food analysis / by: (Electronic resources)

Advances in food authenticity testing by: (Electronic resources)

Mechanism and theory in food chemistry by: (Electronic resources)

Principles of food chemistry by: (Electronic resources)

Confectionery and chocolate engineering = principles and applications / by: (Electronic resources)

The chemistry of food and nutrition by: (Electronic resources)

Applications of ion exchange materials in chemical and food industries by: (Electronic resources)

Rapid detection of food adulterants and contaminants : = theory and practice / by: (Electronic resources)

Chemicals in the food industry = toxicological concerns and safe use / by: (Electronic resources)

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

Food fraud prevention = introduction, implementation, and management / by: (Electronic resources)

Opioid food peptides = significant exorphins from food sources / by: (Electronic resources)

Chemistry and safety of South American yerba mate teas by: (Electronic resources)

Essentials of food chemistry by: (Electronic resources)

Advanced nondestructive detection technologies in food by: (Electronic resources)

Techniques to measure food safety and quality = microbial, chemical, and sensory / by: (Electronic resources)

Spectroscopic techniques & artificial intelligence for food and beverage analysis by: (Electronic resources)

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

Introduction to food chemistry by: (Electronic resources)

Advanced food analysis tools = biosensors and nanotechnology / by: (Electronic resources)

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

Mass spectrometry in food and environmental chemistry by: (Electronic resources)

Emerging food authentication methodologies using GC/MS by: (Electronic resources)

New trends in sample preparation techniques for food analysis / by: (Language materials, printed)

Maillard reactions in chemistry, food, and health / by: (Language materials, printed)

Food : = the definitive guide / by: (Language materials, printed)

Food properties handbook / by: (Language materials, printed)

Is it safe to eat? : = enjoy eating and minimize food risks / by: (Language materials, printed)

Chromatography in food science and technology by: (Language materials, printed)

Image analysis of food microstructure by: (Language materials, printed)

Analysis of pesticides in food and environmental samples by: (Language materials, printed)

Food engineering aspects of baking sweet goods by: (Language materials, printed)

Food chemistry by: (Language materials, printed)

Food analysis by: (Language materials, printed)

Food toxicants analysis = techniques, strategies, and developments / by: (Electronic resources)

Chemical analysis of food = techniques and applications / by: (Electronic resources)

Physicochemical aspects of food engineering and processing by: (Electronic resources)

The kitchen as laboratory = reflections on the science of food and cooking / by: (Electronic resources)

An introduction to the physical chemistry of food by: (Electronic resources)

Food microstructures = microscopy, measurement and modelling / by: (Electronic resources)

New analytical approaches for verifying the origin of food by: (Electronic resources)

Foodinformatics = applications of chemical information to food chemistry / by: (Electronic resources)

Handbook of food allergen detection and control by: (Electronic resources)

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

Fast liquid chromatography-mass spectrometry methods in food and environmental analysis by: (Electronic resources)

Functional properties of traditional foods by: (Electronic resources)

Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) / by: (Electronic resources)

The chemistry of thermal food processing procedures by: (Electronic resources)

Applied food protein chemistry by: (Electronic resources)

Encapsulation and controlled release technologies in food systems by: (Electronic resources)

Food safety = basic concepts, recent issues, and future challenges / by: (Electronic resources)

Pesticide residue in foods = sources, management, and control / by: (Electronic resources)

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

Adhesion in foods = fundamental principles and applications / by: (Electronic resources)

Advances in food diagnostics by: (Electronic resources)

Measurement of antioxidant activity & capacity = recent trends and applications / by: (Electronic resources)

Applications in high resolution mass spectrometry = food safety and pesticide residue analysis / by: (Electronic resources)

Essentials of food science by: (Electronic resources)

Introduction to the chemistry of food by: (Electronic resources)

Electron spin resonance in food science by: (Electronic resources)

Chemical profiles of selected Jordanian foods by: (Electronic resources)

Nonthermal processing in agri-food-bio sciences = sustainability and future goals / by: (Electronic resources)

Advances in food chemistry = food components, processing and preservation / by: (Electronic resources)

Advances in sea cucumber processing technology and product development by: (Electronic resources)

Food physics = physical properties - measurement and applications / by: (Electronic resources)

Fundamentals and application of atomic force microscopy for food research by: (Electronic resources)

Foodomics : = advanced mass spectrometry in modern food science and nutrition / by: (Language materials, printed)

Food, energy, and water = the chemistry connection / by: (Electronic resources)

Texture in food.. Volume 2,. Solid foods by: (Language materials, printed)

Food properties handbook by: (Electronic resources)

Advances in deep fat frying foods by: (Electronic resources)

Food : = the chemistry of its components / by: (Language materials, printed)

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