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Institute of Food Technologists (IFT) Press Series {Updated at }

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  • 文件大小:379MB
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文件列表

  1. Innovative Food Processing Technologies - Advances in Multiphysics Simulation (2011).pdf 81MB
  2. Nonthermal Processing Technologies for Food (2011).pdf 38MB
  3. Food Oligosaccharides - Production, Analysis and Bioactivity (2014).pdf 18MB
  4. Bioactive Compounds from Marine Foods (2014).pdf 15MB
  5. Mathematical and Statistical Methods in Food Science and Technology (2014).pdf 14MB
  6. Food Texture Design and Optimization (2014).pdf 13MB
  7. Food Irradiation Research and Technology 2nd ed (2013).pdf 12MB
  8. High Pressure Processing of Foods (2007).pdf 10MB
  9. Resistant Starch - Sources, Applications and Health Benefits (2013).pdf 10MB
  10. Biofilms in the Food Environment 2nd ed (2015).pdf 9MB
  11. Food Carbohydrate Chemistry (2012).pdf 9MB
  12. Spray Drying Techniques for Food Ingredient Encapsulation (2015).pdf 8MB
  13. Water Activity in Foods - Fundamentals and Applications (2007).pdf 8MB
  14. Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (2010).pdf 7MB
  15. Thermal Processing of Foods - Control and Automation (2011).pdf 7MB
  16. Nanotechnology and Functional Foods - Effective Delivery of Bioactive Ingredients (2015).pdf 7MB
  17. Hydrocolloids in Food Processing (2010).pdf 6MB
  18. Natural Food Flavors and Colorants (2011).pdf 6MB
  19. Nutraceuticals, Glycemic Health and Type 2 Diabetes (2008).pdf 5MB
  20. Regulation of Functional Foods and Nutraceuticals - A Global Perspective (2005).pdf 5MB
  21. Advances in Dairy Ingredients (2013).pdf 5MB
  22. Processing and Nutrition of Fats and Oils (2013).pdf 5MB
  23. Nondigestible Carbohydrates and Digestive Health (2011).pdf 5MB
  24. Food Industry Design, Technology and Innovation (2014).pdf 5MB
  25. Sensory and Consumer Research in Food Product Design and Development 2nd ed (2012).pdf 4MB
  26. Membrane Processing for Dairy Ingredient Separation (2015).pdf 4MB
  27. Sensory and Consumer Research in Food Product Design and Development (2006).pdf 4MB
  28. Calorimetry in Food Processing - Analysis and Design of Food Systems (2009).pdf 4MB
  29. Trait-Modified Oils in Foods (2015).pdf 4MB
  30. Food Carotenoids - Chemistry, Biology and Technology (2016).pdf 4MB
  31. Whey Processing, Functionality and Health Benefits (2008).pdf 4MB
  32. Microbial Safety of Fresh Produce (2009).pdf 4MB
  33. Organic Meat Production and Processing (2012).pdf 3MB
  34. Microbiology and Technology of Fermented Foods (2006).pdf 3MB
  35. Preharvest and Postharvest Food Safety - Contemporary Issues and Future Directions (2004).pdf 3MB
  36. Nondestructive Testing of Food Quality (2008).pdf 3MB
  37. Practical Ethics for Food Professionals - Ethics in Research, Education and the Workplace (2013).pdf 3MB
  38. Multivariate and Probabilistic Analyses of Sensory Science Problems (2007).pdf 3MB
  39. Anti-Ageing Nutrients - Evidence-Based Prevention of Age-Associated Diseases (2015).pdf 3MB
  40. Accelerating New Food Product Design and Development (2007).pdf 3MB
  41. Coffee - Emerging Health Effects and Disease Prevention (2012).pdf 3MB
  42. Sustainability in the Food Industry (2009).pdf 2MB
  43. Food Irradiation Research and Technology (2006).pdf 2MB
  44. Improving Import Food Safety (2013).pdf 2MB
  45. Packaging for Nonthermal Processing of Food (2007).pdf 2MB
  46. Biofilms in the Food Environment (2007).pdf 1MB