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Found 3928 from your keywords: subject=""
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cover
Testing of genetically modified organisms in foods
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Ahmed, Farid E.

Edition
-
ISBN/ISSN
1560222743
Collation
xiv, 324 p.: ill. ; 23 cm.
Series Title
-
Call Number
[ITP-LIB-320]

Edition
-
ISBN/ISSN
1560222743
Collation
xiv, 324 p.: ill. ; 23 cm.
Series Title
-
Call Number
[ITP-LIB-320]
Availability1
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cover
Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Scie…
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McKenna, B. M.

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality.

Edition
-
ISBN/ISSN
9780849325373
Collation
vol.1 : ill. ; 24 cm.
Series Title
Woodhead Publishing in food science and technology
Call Number
[ITP-LIB-319]
Availability1
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cover
Texture in food Volume 2 : solid foods
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David Kilcast

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality

Edition
-
ISBN/ISSN
9781855738362
Collation
vol.2 : ill. ; 24 cm.
Series Title
Woodhead Publishing in food science and technology
Call Number
[ITP-LIB-318]
Availability1
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cover
The nutrition transition: diet and disease in the developing world
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Caballero, Benjamin.Popkin, Barry M.

This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics, population sciences, international health, medicine, nutrition and food sciences, to address each of the key issues related to the changes in …

Edition
-
ISBN/ISSN
0121536548
Collation
xi, 261 p. : ill., col. maps ; 26 cm.
Series Title
Food science and technology international series
Call Number
[ITP-LIB-317]
Availability1
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cover
The science of chocolate
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Beckett, S. T.Royal Society of Chemistry (Great Britain)

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapter…

Edition
2nd ed.
ISBN/ISSN
9780854049707
Collation
xii, 240 p. : ill. ; 24 cm.
Series Title
-
Call Number
[ITP-LIB-315]
Availability1
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cover
The science of sugar confectionery
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Royal Society of Chemistry (Great Britain)Edwards, W. P.

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in "The Science of Sugar Confectionery." The manufacture of confectionery is not a science-based industry, as these pr…

Edition
-
ISBN/ISSN
0854045937
Collation
x, 166 p. : ill. ; 25 cm.
Series Title
RSC paperbacks
Call Number
[ITP-LIB-314]
Availability1
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cover
The fats of life: essential fatty acids in health and disease
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Lawrence, Glen D.

Omega-3s, trans-fats, polyunsaturated fatty acids, linoleic acidùresearch facts about fatty acids and their relationship to heart disease and atherosclerosis, obesity, cancer, and neurological disorders abound. Chemical names appear on every nutrition label. But, just what do these terms mean in health and disease?The Fats of Life delineates the importance of essential fatty acids, with a focu…

Edition
-
ISBN/ISSN
9780813546773
Collation
xvi, 277 p. : ill. ; 25 cm.
Series Title
-
Call Number
[ITP-LIB-312]
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cover
The oil palm
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Corley, R. H. V.Tinker, P. B. (Philip Bernard)

The oil palm is the world's most valuable oil crop. With palm oil production increasing by more than 50% in the last decade of the twentieth century and set to double in the next twenty years, it has never before been so important to understand the history, use and cultivation of this fascinating crop.There have been many new developments since the third edition of The Oil Palm in 1988, particu…

Edition
4th ed.
ISBN/ISSN
0632052120
Collation
xxviii, 562 p. : ill. (some col.) ; 26 cm.
Series Title
World Agriculture series
Call Number
[ITP-LIB-311]
Availability1
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cover
Thermal technologies in food processing
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Richardson, Philip (Philip S.)

New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger. While the primary concern…

Edition
-
ISBN/ISSN
0849312167
Collation
xvi, 294 p. : ill. ; 24 cm.
Series Title
Woodhead Publishing series in food science and technology
Call Number
[ITP-LIB-310]
Availability1
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cover
Traditional Chinese foods: production and research progress
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Zaigui, Li.Hongzhuo, Tan.

Li Zaigui and Tan Hongzhuo.

Edition
-
ISBN/ISSN
9781606929025
Collation
ix, 342 p. : ill. ; 27 cm.
Series Title
Food science and technology series (Nova Science Publishers)
Call Number
[ITP-LIB-309]
Availability1
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First Page Previous 301 302 303 304 305 Next Last Page
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