Enzymes in food technology / by Whitehurst, Robert J., Oort, Maarten van

Emulsifiers in food technology / by Whitehurst, Robert J.

Elements of food technology/ by Desrosier, Norman W.

Snack food technology/ by 203589 Matz, Samuel A.

BIOCHIPS IN FOOD TECHNOLOGIES by J. Kozonova

Get full text

Food technology in developing countries by International Symposium of Food Technology in Developing Countries (1980 : Serdang, Selangor), Berry, Shiv K.

Senior food technology and nutrition / by 546655 Sehji, Ritu

Dictionary of nutrition and food technology/ by 388329 Bender, Arnold Eric

Food technology and the role of the health inspectors / by 398141 Asiah Mohd. Zain

Pesticide residues in food : technologies for detection. by United States. Congress. Office of Technology Assessment

The role of food technology in community nutrition/ by Asean Workshop on Food Habits (2nd : 1979 : Kuala Lumpur), Foo, Li Chien, Choong, Yoon Lin

Color in food : technological and psychophysical aspects / by Caivano, Jos Ľuis, Pilar Buera, Mara̕ del, International Colour Association

“…"Focusing on food technology and psychophysical aspects of food color and appearance, this book covers color research and its application in various stages of food production, processing, commercialization and consumption. …”

Enzymes in Food Technology : Improvements and Innovations / by Kuddus, Mohammed, editor, Ohio Library and Information Network

“…This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes.Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries…”

Microencapsulation of Polyphenols and Their Application in Food Technology by Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

“…Microencapsulation of polyphenols is an innovative approach in food technology by which to protect these bioactive compounds from degradation and increase their bioavailability. …”
Get full text

Editorial: Sustainable Solutions in Food Technology by Rui M. S. Cruz, Rui M. S. Cruz, Golfo Moatsou, Jooyeoun Jung

Get full text

Use of Molecular Hydrogen in Food Technologies by Duried Alwazeer, Tunahan Engin

Get full text

An ecofeminist perspective on new food technologies by Angela Lee

“…New food technologies are touted by some to be an indispensable part of the toolkit when it comes to feeding a growing population, especially when factoring in the growing appetite for animal products. …”
Get full text

FACULTY OF FOOD TECHNOLOGY OSIJEK ANNIVERSARY by Vlasta Piližota

“…With this issue the Croatian Journal of Food Science and Technology celebrates the 40th anniversary of the Faculty of Food Technology Osijek and the 45th anniversary of the 1970 founding of the Food Technology Study. …”
Get full text

Microencapsulation and its Applications in Food Technology by Mehmet Koç, Melike Sakin, Figen Kaymak Ertekin

Get full text

Ultrasonication and food technology: A review by Ishrat Majid, Gulzar Ahmad Nayik, Vikas Nanda

“…This review summarizes the latest knowledge on impact and application of ultrasound in food technology.…”
Get full text