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Author(s)
Title
Year
Location
e-Book
Food Chemistry, Function and Analysis
Handbook of Cheese Chemistry
| Classification | |
|---|---|
| Series | Food Chemistry, Function and Analysis |
| Publisher | Royal Society of Chemistry |
| Year | 2023 |
| Pages | 293 |
| ISBN | 9781839163098 |
| Medium | Hardcover |
| Location |
399 C
Borrow book |
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Food Analysis & Properties
Bioactive Peptides from Food : Sources, Analysis, and Functions
| Classification | |
|---|---|
| Series | Food Analysis & Properties |
| Publisher | Taylor & Francis Ltd. |
| Year | 2022 |
| Pages | 531 |
| ISBN | 9780367608538 |
| Medium | Hardcover / Online im Internet |
| Location |
399 B
Borrow book |
| e-Book | Link |
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Food Chemistry : A Laboratory Manual
| Classification | |
|---|---|
| Edition | Second edition |
| Publisher | John Wiley & Sons, Inc. |
| Year | 2022 |
| Pages | 199 |
| ISBN | 9780470639313 |
| Medium | Paperback |
| Location |
399 C
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The Chemistry of Food
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Publisher | Wiley-Blackwell |
| Year | 2020 |
| Pages | 1192 |
| ISBN | 978 1 119 53764 9 |
| Medium | Paperback |
| Location |
399 C
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Fruit Oils : Chemistry and Functionality
| Classification | |
|---|---|
| Publisher | Springer-Verlag |
| Year | 2019 |
| Pages | 920 |
| ISBN | 978 3 030 12472 4 |
| Medium | Hardcover |
| Location |
399 C
Borrow book |
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SpringerBriefs in Molecular Science : Chemistry of Foods
Analytical Methods for the Assessment of Maillard Reactions in Foods
| Classification | |
|---|---|
| Series | SpringerBriefs in Molecular Science : Chemistry of Foods |
| Publisher | Springer International Publishing AG |
| Year | 2018 |
| Pages | 54 |
| ISBN | 978 3 319 76922 6 |
| Medium | Online im Internet |
| e-Book | Link |
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Functional Foods Science and Technology Series
Measurement of Antioxidant Activity & Capacity : Recent Trends and Applications
| Classification | |
|---|---|
| Series | Functional Foods Science and Technology Series |
| Publisher | John Wiley & Sons Ltd. |
| Year | 2018 |
| Pages | 337 |
| ISBN | 978 1 119 13535 7 |
| Medium | Hardcover / Online im Internet |
| Location |
399 C
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| e-Book | Link |
Mechanism and Theory in Food Chemistry
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Publisher | Springer International Publishing AG |
| Year | 2018 |
| Pages | 450 |
| ISBN | 978 3 319 50765 1 |
| Medium | Online im Internet |
| e-Book | Link |
The Maillard Reaction : An Overview
| Classification | |
|---|---|
| Publisher | Nova Science Publishers |
| Year | 2018 |
| Pages | 146 |
| ISBN | 978 1 5361 4539 7 |
| Medium | Paperback |
| Location |
399 B
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SpringerBriefs in Molecular Science : Chemistry of Foods
Chemical Profiles of Industrial Cow’s Milk Curds
| Classification | |
|---|---|
| Series | SpringerBriefs in Molecular Science : Chemistry of Foods |
| Publisher | Springer International Publishing AG |
| Year | 2017 |
| Pages | 46 |
| ISBN | 978 3 319 50940 2 |
| Medium | Online im Internet |
| e-Book | Link |
Food Emulsions : Principles, Practices, and Techniques
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2016 |
| Pages | 690 |
| ISBN | 978 1 4987 2668 9 |
| Medium | Hardcover / Online im Internet |
| Location |
399 B
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| e-Book | Link |
The Maillard Reaction Reconsidered : Cooking and Eating for Health
| Classification | |
|---|---|
| Publisher | Productivity Press / CRC Taylor & Francis Group |
| Year | 2016 |
| Pages | 438 |
| ISBN | 978 1 4822 4821 0 |
| Medium | Hardcover / Online im Internet |
| Location |
399 B
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| e-Book | Link |
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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
| Classification | |
|---|---|
| Publisher | John Wiley & Sons, Inc. |
| Year | 2016 |
| Pages | 522 |
| ISBN | 978 1 118 67420 8 |
| Medium | Paperback / Online im Internet |
| Location |
399 B
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| e-Book | Link |
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Dairy Chemistry and Biochemistry
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Publisher | Springer International Publishing AG |
| Year | 2015 |
| Pages | 584 |
| ISBN | 978 3 319 14891 5 |
| Medium | Hardcover / Online im Internet |
| Location |
399 B
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| e-Book | Link |
Food : The Chemistry of its Components
| Classification | |
|---|---|
| Edition | 6th ed. |
| Publisher | Royal Society of Chemistry |
| Year | 2015 |
| Pages | 599 |
| ISBN | 978 1 84973 880 4 |
| Medium | Paperback |
| Location |
399 B
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Food Engineering Series
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
| Classification | |
|---|---|
| Series | Food Engineering Series |
| Publisher | Springer Science+Business Media |
| Year | 2015 |
| Pages | 667 |
| ISBN | 978 1 4939 2577 3 |
| Medium | Online im Internet |
| e-Book | Link |
The Chemistry of Food
| Classification | |
|---|---|
| Publisher | Wiley-Blackwell |
| Year | 2014 |
| Pages | 1113 |
| ISBN | 978 1 118 38384 1 |
| Medium | Hardcover |
| Location |
399 C
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Lipid Oxidation : Challenges in Food Systems
| Classification | |
|---|---|
| Publisher | American Oil Chemists' Society |
| Year | 2013 |
| Pages | 539 |
| ISBN | 978 0 9830791 6 3 |
| Medium | Online im Internet |
| e-Book | Link |
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Food Proteins and Peptides : Chemistry, Functionality, Interactions, and Commercialization
| Classification | |
|---|---|
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2012 |
| Pages | 441 |
| ISBN | 978 1 4200 9341 4 |
| Medium | Online im Internet |
| e-Book | Link |
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Faraday Discussions
Soft Matter approaches to Structured Foods : Hof van Wageningen, the Netherlands 2-4 July 2012
| Classification | |
|---|---|
| Series | Faraday Discussions |
| Publisher | Royal Society of Chemistry |
| Year | 2012 |
| Pages | 534 |
| ISBN | 978 1 84973 449 3 |
| Medium | Hardcover |
| Location |
399 B
Borrow book |