589689.xyz

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

  • 收录时间:2018-03-26 19:05:17
  • 文件大小:400MB
  • 下载次数:60
  • 最近下载:2020-11-21 17:48:24
  • 磁力链接:
立即下载 复制链接

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. Natural Food Flavors and Colorants 2nd ed (2017).pdf 16MB
  5. Bioactive Compounds from Marine Foods (2014).pdf 15MB
  6. Mathematical and Statistical Methods in Food Science and Technology (2014).pdf 14MB
  7. Food Texture Design and Optimization (2014).pdf 13MB
  8. Food Irradiation Research and Technology 2nd ed (2013).pdf 12MB
  9. High Pressure Processing of Foods (2007).pdf 10MB
  10. Resistant Starch - Sources, Applications and Health Benefits (2013).pdf 10MB
  11. Biofilms in the Food Environment 2nd ed (2015).pdf 9MB
  12. Food Carbohydrate Chemistry (2012).pdf 9MB
  13. Spray Drying Techniques for Food Ingredient Encapsulation (2015).pdf 8MB
  14. Water Activity in Foods - Fundamentals and Applications (2007).pdf 8MB
  15. Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (2010).pdf 7MB
  16. Thermal Processing of Foods - Control and Automation (2011).pdf 7MB
  17. Nanotechnology and Functional Foods - Effective Delivery of Bioactive Ingredients (2015).pdf 7MB
  18. Hydrocolloids in Food Processing (2010).pdf 6MB
  19. Nutraceuticals, Glycemic Health and Type 2 Diabetes (2008).pdf 6MB
  20. Natural Food Flavors and Colorants (2011).pdf 6MB
  21. Regulation of Functional Foods and Nutraceuticals - A Global Perspective (2005).pdf 5MB
  22. Advances in Dairy Ingredients (2013).pdf 5MB
  23. Nondigestible Carbohydrates and Digestive Health (2011).pdf 5MB
  24. Processing and Nutrition of Fats and Oils (2013).pdf 5MB
  25. Food Industry Design, Technology and Innovation (2014).pdf 5MB
  26. Sustainability in the Food Industry (2009).pdf 5MB
  27. Sensory and Consumer Research in Food Product Design and Development 2nd ed (2012).pdf 5MB
  28. Membrane Processing for Dairy Ingredient Separation (2015).pdf 4MB
  29. Sensory and Consumer Research in Food Product Design and Development (2006).pdf 4MB
  30. Calorimetry in Food Processing - Analysis and Design of Food Systems (2009).pdf 4MB
  31. Trait-Modified Oils in Foods (2015).pdf 4MB
  32. Food Carotenoids - Chemistry, Biology and Technology (2016).pdf 4MB
  33. Whey Processing, Functionality and Health Benefits (2008).pdf 4MB
  34. Microbial Safety of Fresh Produce (2009).pdf 4MB
  35. Organic Meat Production and Processing (2012).pdf 3MB
  36. Nondestructive Testing of Food Quality (2008).pdf 3MB
  37. Microbiology and Technology of Fermented Foods (2006).pdf 3MB
  38. Preharvest and Postharvest Food Safety - Contemporary Issues and Future Directions (2004).pdf 3MB
  39. Practical Ethics for Food Professionals - Ethics in Research, Education and the Workplace (2013).pdf 3MB
  40. Multivariate and Probabilistic Analyses of Sensory Science Problems (2007).pdf 3MB
  41. Anti-Ageing Nutrients - Evidence-Based Prevention of Age-Associated Diseases (2015).pdf 3MB
  42. Coffee - Emerging Health Effects and Disease Prevention (2012).pdf 3MB
  43. Accelerating New Food Product Design and Development (2007).pdf 3MB
  44. Food Irradiation Research and Technology (2006).pdf 2MB
  45. Improving Import Food Safety (2013).pdf 2MB
  46. Packaging for Nonthermal Processing of Food (2007).pdf 2MB
  47. Biofilms in the Food Environment (2007).pdf 1MB