Here you can search and explore the Information Center book collection. Use "Search media" to search for specific titles and "Search topics" to find relevant books on a specific topic. For a complete search of all media available, please use Swisscovery.
Available topics Reset search ×
Author(s)
Title
Year
Location
e-Book
;
;
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 |
;
;
;
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 |
;
;
;
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 |
;
ACS Symposium Series
Controlling Maillard Pathways To Generate Flavors
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2010 |
| Pages | 161 |
| ISBN | 978 0 8412 2579 4 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
;
Special Publication Royal Society of Chemistry
The Maillard Reaction : Interface between Aging, Nutrition and Metabolism
| Classification | |
|---|---|
| Series | Special Publication Royal Society of Chemistry |
| Publisher | Royal Society of Chemistry |
| Year | 2010 |
| Pages | 240 |
| ISBN | 978 1 84973 079 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Food Emulsions and Foams : Based on the Proceedings of an International Symposium Organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986
| Classification | |
|---|---|
| Edition | Reprint |
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Woodhead Publishing Limited |
| Year | 2008 |
| Pages | 290 |
| ISBN | 978 1 85573 785 3 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
;
;
;
ACS Symposium Series
Functional Food and Health
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2008 |
| Pages | 514 |
| ISBN | 978 0 8412 6982 8 |
| Medium | Hardcover / Online im Internet |
| Location |
401 C
Borrow book |
| e-Book | Link |
;
;
Annals of the New York Academy of Sciences
The Maillard Reaction : Recent Advances in Food and Biomedical Sciences
| Classification | |
|---|---|
| Series | Annals of the New York Academy of Sciences |
| Publisher | The New York Academy of Sciences |
| Year | 2008 |
| Pages | 340 |
| ISBN | 978 1 57331 719 1 |
| Medium | Online im Internet |
| e-Book | Link |
;
;
Trans Fatty Acids
| Classification | |
|---|---|
| Publisher | Blackwell Publishing Ltd. |
| Year | 2008 |
| Pages | 240 |
| ISBN | 978 1 4051 5691 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Chemical and Functional Properties of Food Components Series
Chemical and Functional Properties of Food Components
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Series | Chemical and Functional Properties of Food Components Series |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2007 |
| Pages | 532 |
| ISBN | 978 0 8493 9675 5 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
;
Food Physics : Physical Properties - Measurement and Applications
| Classification | |
|---|---|
| Publisher | Springer-Verlag |
| Year | 2007 |
| Pages | 550 |
| ISBN | 978 3 540 34191 8 |
| Medium | Online im Internet |
| e-Book | Link |
The Chemical Physics of Food
| Classification | |
|---|---|
| Publisher | Blackwell Publishing Ltd. |
| Year | 2007 |
| Pages | 247 |
| ISBN | 978 1 4051 2127 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Die Molekül-Küche : Physik und Chemie des feinen Geschmacks
| Classification | |
|---|---|
| Edition | 4. Aufl. |
| Publisher | S. Hirzel Wissenschaftliche Verlagsgesellschaft |
| Year | 2006 |
| Pages | 216 |
| ISBN | 3 7776 1370 3 |
| Medium | Paperback |
| Location |
399 B
Borrow book |
Arts and Traditions of the Table : Perspectives on Culinary History (Series Ed.: Sonnenfeld Albert)
Molecular Gastronomy : Exploring the Science of Flavor
| Classification | |
|---|---|
| Series | Arts and Traditions of the Table : Perspectives on Culinary History (Series Ed.: Sonnenfeld Albert) |
| Publisher | Columbia University Press |
| Year | 2006 |
| Pages | 377 |
| ISBN | 0 231 13312 X |
| Medium | Hardcover |
| Location |
399 B
Borrow book |
;
;
;
ACS Symposium Series
Potential Health Benefits of Citrus
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2006 |
| Pages | 282 |
| ISBN | 0 8412 3957 6 |
| Medium | Hardcover / Online im Internet |
| Location |
399 C
Borrow book |
| e-Book | Link |
Springer Laboratory
Springer Laboratory Manuals in Polymer Science
Rheology Essentials of Cosmetic and Food Emulsions
| Classification | |
|---|---|
| Series | Springer Laboratory Springer Laboratory Manuals in Polymer Science |
| Publisher | Springer-Verlag |
| Year | 2006 |
| Pages | 180 |
| ISBN | 3 540 25553 2 |
| Medium | Online im Internet |
| e-Book | Link |
CRC Series in Contemporary Food Science
Food Emulsions : Principles, Practices, and Techniques
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Series | CRC Series in Contemporary Food Science |
| Publisher | CRC Press |
| Year | 2005 |
| Pages | 609 |
| ISBN | 0 8493 2023 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
;
;
;
;
Woodhead Publishing Series in Food Science, Technology and Nutrition
Maillard Reactions in Chemistry, Food, and Health
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Woodhead Publishing Limited |
| Year | 2005 |
| Pages | 440 |
| ISBN | 978 1 85573 792 1 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
;
ACS Symposium Series
Phenolic Compounds in Foods and Natural Health Products
| Classification | |
|---|---|
| Series | ACS Symposium Series |
| Publisher | American Chemical Society |
| Year | 2005 |
| Pages | 308 |
| ISBN | 0 8412 3891 X |
| Medium | Hardcover / Online im Internet |
| Location |
401 C
Borrow book |
| e-Book | Link |
;
;
;
Annals of the New York Academy of Sciences
The Maillard Reaction : Chemistry at the Interface of Nutrition, Aging, and Disease
| Classification | |
|---|---|
| Series | Annals of the New York Academy of Sciences |
| Publisher | The New York Academy of Sciences |
| Year | 2005 |
| Pages | 864 |
| ISBN | 1 57331 532 X |
| Medium | Online im Internet |
| e-Book | Link |