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Author(s)
Title
Year
Location
e-Book
SpringerBriefs in Molecular Science : Chemistry of Foods
Chemistry and Safety of South American Yerba Mate Teas
| Classification | |
|---|---|
| Series | SpringerBriefs in Molecular Science : Chemistry of Foods |
| Publisher | Springer-Verlag |
| Year | 2021 |
| Pages | 84 |
| ISBN | 9783030696139 |
| Medium | Paperback / Online im Internet |
| Location |
401 C
Borrow book |
| e-Book | Link |
Molecules, Microbes, and Meals : The Surprising Science of Food
| Classification | |
|---|---|
| Publisher | Oxford University Press |
| Year | 2019 |
| Pages | 271 |
| ISBN | 978 0 19 068769 4 |
| Medium | Hardcover |
| Location |
401 C
Borrow book |
Carbohydrates in Food
| Classification | |
|---|---|
| Edition | 3rd ed. |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2017 |
| Pages | 639 |
| ISBN | 978 1 4822 4543 1 |
| Medium | Hardcover / Online im Internet |
| Location |
401 C
Borrow book |
| e-Book | Link |
IFT Press Series
Natural Food Flavors and Colorants
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Series | IFT Press Series |
| Publisher | Wiley-Blackwell |
| Year | 2017 |
| Pages | 398 |
| ISBN | 978 1 119 11476 5 |
| Medium | Online im Internet |
| e-Book | Link |
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;
Food Biology Series
Bread and Its Fortification : Nutrition and Health Benefits
| Classification | |
|---|---|
| Series | Food Biology Series |
| Publisher | Science Publishers / CRC Taylor & Francis Group |
| Year | 2016 |
| Pages | 407 |
| ISBN | 978 1 4987 0156 3 |
| Medium | Online im Internet |
| Location |
401 D
Borrow book |
| e-Book | Link |
;
Woodhead Publishing Series in Food Science, Technology and Nutrition
Handbook on Natural Pigments in Food and Beverages : Industrial Applications for Improving Food Color
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2016 |
| Pages | 509 |
| ISBN | 978 0 08 100371 8 |
| Medium | Online im Internet |
| e-Book | Link |
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Insects as Sustainable Food Ingredients : Production, Processing and Food Applications
| Classification | |
|---|---|
| Publisher | Elsevier Academic Press |
| Year | 2016 |
| Pages | 385 |
| ISBN | 978 0 12 802856 8 |
| Medium | Online im Internet |
| e-Book | Link |
;
Woodhead Publishing Series in Food Science, Technology and Nutrition
Steamed Breads : Ingredients, Process and Quality
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2016 |
| Pages | 178 |
| ISBN | 978 0 08 100715 0 |
| Medium | Online im Internet |
| e-Book | Link |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Advances in Food and Beverage Labelling : Information and Regulations
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2015 |
| Pages | 231 |
| ISBN | 978 1 78242 085 9 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
;
Woodhead Publishing Series in Food Science, Technology and Nutrition
Modifying Food Texture
Novel Ingredients and Processing Techniques
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition Modifying Food Texture |
| Publisher | Elsevier Woodhead Publishing Limited |
| Year | 2015 |
| Pages | 265 |
| ISBN | 978 1 78242 333 1 |
| Medium | Online im Internet |
| e-Book | Link |
;
IFT Press Series
Food Oligosaccharides : Production, Analysis and Bioactivity
| Classification | |
|---|---|
| Series | IFT Press Series |
| Publisher | Wiley-Blackwell |
| Year | 2014 |
| Pages | 530 |
| ISBN | 978 1 118 42649 4 |
| Medium | Hardcover / Online im Internet |
| Location |
401 C
Borrow book |
| e-Book | Link |
Chemical and Functional Properties of Food Components Series
Food Oxidants and Antioxidants :
Chemical, Biological, and Functional Properties
| Classification | |
|---|---|
| Series | Chemical and Functional Properties of Food Components Series |
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2014 |
| Pages | 550 |
| ISBN | 978 1 4398 8241 2 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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;
Food Science and Technology International Series
Milk Proteins : From Expression to Food
| Classification | |
|---|---|
| Edition | 2nd ed. |
| Series | Food Science and Technology International Series |
| Publisher | Elsevier Academic Press |
| Year | 2014 |
| Pages | 606 |
| ISBN | 978 0 12 405171 3 |
| Medium | Online im Internet |
| e-Book | Link |
;
IFT Press Series
Advances in Dairy Ingredients
| Classification | |
|---|---|
| Series | IFT Press Series |
| Publisher | Wiley-Blackwell |
| Year | 2013 |
| Pages | 328 |
| ISBN | 978 0 8138 2395 9 |
| Medium | Online im Internet |
| e-Book | Link |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Functional Ingredients from Algae for Foods and Nutraceuticals
| Classification | |
|---|---|
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Publisher | Woodhead Publishing Limited |
| Year | 2013 |
| Pages | 734 |
| ISBN | 978 0 85709 512 1 |
| Medium | Online im Internet |
| e-Book | Link |
Food and Nutritional Components in Focus
Isoflavones : Chemistry, Analysis, Function and Effects
| Classification | |
|---|---|
| Series | Food and Nutritional Components in Focus |
| Publisher | Royal Society of Chemistry |
| Year | 2013 |
| Pages | 683 |
| ISBN | 978 1 84973 419 6 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
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;
Stevioside : Technology, Applications and Health
| Classification | |
|---|---|
| Publisher | Wiley-Blackwell |
| Year | 2013 |
| Pages | 220 |
| ISBN | 978 1 118 35066 9 |
| Medium | Online im Internet |
| e-Book | Link |
Food and Nutritional Components in Focus
Caffeine : Chemistry, Analysis, Function and Effects
| Classification | |
|---|---|
| Series | Food and Nutritional Components in Focus |
| Publisher | Royal Society of Chemistry |
| Year | 2012 |
| Pages | 424 |
| ISBN | 978 1 84973 367 0 |
| Medium | Hardcover / Online im Internet |
| Location |
401 C
Borrow book |
| e-Book | Link |
;
Color in Food : Technological and Psychophysical Aspects
| Classification | |
|---|---|
| Publisher | CRC Press Taylor & Francis Group |
| Year | 2012 |
| Pages | 454 |
| ISBN | 978 1 4398 7693 0 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |
Food and Nutritional Components in Focus
Dietary Sugars : Chemistry, Analysis, Function and Effects
| Classification | |
|---|---|
| Series | Food and Nutritional Components in Focus |
| Publisher | Royal Society of Chemistry |
| Year | 2012 |
| Pages | 904 |
| ISBN | 978 1 84973 370 0 |
| Medium | Online im Internet |
| Location | Borrow book |
| e-Book | Link |