DIGILIB Universitas Bakrie

  • Home
  • Information
  • News
  • Help
  • Librarian
  • Member Area
  • Select Language :
    Arabic Bengali Brazilian Portuguese English Espanol German Indonesian Japanese Malay Persian Russian Thai Turkish Urdu

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

{{tmpObj[k].text}}

Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 3928 from your keywords: subject=""
First Page Previous 161 162 163 164 165 Next Last Page
cover
Functional foods : sources, health effects and future perspectives
Comment Share
David L Nelson

Edition
-
ISBN/ISSN
9781536104882
Collation
xi, 316 pages : illustrations ; 26 cm.
Series Title
Food science and technology series (Nova Science Publishers)
Call Number
[ITP-LIB-545]

Edition
-
ISBN/ISSN
9781536104882
Collation
xi, 316 pages : illustrations ; 26 cm.
Series Title
Food science and technology series (Nova Science Publishers)
Call Number
[ITP-LIB-545]
Availability1
Add to basket
MARC DownloadCite
cover
Colour additives for foods and beverages
Comment Share
M Scotter

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two cove…

Edition
-
ISBN/ISSN
9781782420118
Collation
xxvi, 231 pages : illustrations (some color) ; 24
Series Title
Woodhead Publishing in food science, technology, and nutrition ; no. 279
Call Number
[ITP-LIB-544]
Availability1
Add to basket
MARC DownloadCite
cover
Handbook of food allergen detection and control
Comment Share
Flanagan, Simon.

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen ma…

Edition
-
ISBN/ISSN
9781782420125
Collation
xxiii, 424 pages : illustrations (some colored) ;
Series Title
Woodhead Publishing in food science, technology, and nutrition ; no. 264
Call Number
[ITP-LIB-543]
Availability1
Add to basket
MARC DownloadCite
cover
Heat treatment for insect control: developments and applications
Comment Share
Hammond, David.

Stored product insects and other pests represent a major hygiene and safety issue to many industries, from food production to building infestation, and issues for timber pallets and packaging. Beds bugs are rapidly becoming a public health issue in hotels, hostels and houses in many parts of the world. While fumigation has been one of the prevalent routes for pest control, there remain issues w…

Edition
-
ISBN/ISSN
9780857097767
Collation
xx, 99 p. : ill. ; 24 cm.
Series Title
Woodhead Publishing in food science, technology, and nutrition ; no. 241
Call Number
[ITP-LIB-542]
Availability1
Add to basket
MARC DownloadCite
cover
Rapid sensory profiling techniques and related methods: applications in new p…
Comment Share
Julien DelarueJ Ben LawlorMichel Rogeaux

Rapid sensory profiling techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods.

Edition
-
ISBN/ISSN
9781782422488
Collation
pages cm
Series Title
Woodhead publishing series in food science, technology and nutrition ; no. 274
Call Number
[ITP-LIB-541]
Availability1
Add to basket
MARC DownloadCite
cover
Flavour development, analysis and perception in food and beverages
Comment Share
J K ParkerJ S ElmoreL MethvenD P Balagiannis

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging…

Edition
-
ISBN/ISSN
9781782421030
Collation
pages cm
Series Title
Woodhead publishing series in food science, technology and nutrition ; no. 273
Call Number
[ITP-LIB-540]
Availability1
Add to basket
MARC DownloadCite
cover
Fundamentals of food biotechnology
Comment Share
Lee, Byong H.

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein eng…

Edition
-
ISBN/ISSN
9781560816942
Collation
xvi, 431 p. : ill. ; 24 cm.
Series Title
Food science and technology (VCH Publishers)
Call Number
[ITP-LIB-539]
Availability1
Add to basket
MARC DownloadCite
cover
Emerging technologies for food processing
Comment Share
Da-Wen Sun

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-ther…

Edition
-
ISBN/ISSN
9780124114791
Collation
1 online resource (653 pages).
Series Title
Food science and technology (Academic Press)
Call Number
[ITP-LIB-538]
Availability1
Add to basket
MARC DownloadCite
cover
Ingredient interactions: effects on food quality
Comment Share
Gaonkar, Anilkumar G.McPherson, Andrew.

Presents technical information available on food ingredient interactions. This work concentrates on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions.

Edition
2nd ed.
ISBN/ISSN
9780824757489
Collation
554 p. : ill. ; 24 cm.
Series Title
Food science and technology (Taylor & Francis) ; 154
Call Number
[ITP-LIB-537]
Availability1
Add to basket
MARC DownloadCite
cover
Handbook of seafood: quality and safety maintenance and applications
Comment Share
Genç, Ismail YükselEsteves, EduardoDiler, Abdullah

Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that has favorable health impacts on human beings. Considering the rapid increase in the world population and the demand in terms of protein needs that are provided by seafood, the necessary need to assure the quality and safety of seafood products has bee…

Edition
-
ISBN/ISSN
9781634858236
Collation
vi, 350 pages : illustrations ; 26 cm
Series Title
Food science and technology
Call Number
[ITP-LIB-536]
Availability1
Add to basket
MARC DownloadCite
First Page Previous 161 162 163 164 165 Next Last Page
DIGILIB Universitas Bakrie
  • Information
  • Services
  • Librarian
  • Member Area

About Us

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Statistik Data Pengunjung Web

Hari Ini : 1 Minggu Terakhir : 1 Bulan Terakhir : Seluruh :

© 2026 — Senayan Developer Community

Powered by SLiMS
Select the topic you are interested in
  • Computer Science, Information & General Works
  • Philosophy & Psychology
  • Religion
  • Social Sciences
  • Language
  • Pure Science
  • Applied Sciences
  • Art & Recreation
  • Literature
  • History & Geography
Icons made by Freepik from www.flaticon.com
Advanced Search
Where do you want to share?