Food - Composition.

Handbook of food enzymology by: (Language materials, printed)

Chemical and functional properties of food components by: (Language materials, printed)

Food bites = the science of the foods we eat / by: (Language materials, printed)

The science of food by: (Electronic resources)

Advances in food biochemistry by: (Electronic resources)

Physicochemical aspects of food engineering and processing by: (Electronic resources)

Essentials of food science by: (Electronic resources)

Chemistry of foods = EU legal and regulatory Approaches / by: (Electronic resources)

The influence of chemistry on new foods and traditional products by: (Electronic resources)

Phytonutrients by: (Electronic resources)

Food structures, digestion and health by: (Electronic resources)

Biosurfactants in food by: (Electronic resources)

Trait-modified oils in foods by: (Electronic resources)

Chemesthesis = chemical touch in food and eating / by: (Electronic resources)

Engineering foods for bioactives stability and delivery by: (Electronic resources)

Dietary patterns, food chemistry and human health by: (Electronic resources)

Science and technology of fibers in food systems by: (Electronic resources)

Advances in food and beverage labelling = information and regulations / by: (Electronic resources)

Analytical methods in the determination of bioactive compounds and elements in food by: (Electronic resources)

Introduction to food chemistry by: (Electronic resources)

Delivering functionality in foods = from structure design to product engineering / by: (Electronic resources)

Engineering principles for food process and product realization by: (Electronic resources)

Food, the chemistry of its components / by: (Language materials, printed)

Miscellaneous foods : = Fourth supplement to the fifth edition of McCance and Widdowson's the composition of foods / by: (Language materials, printed)

Starch in food = structure, function and application / by: (Language materials, printed)

Essentials of Food Science by: (Language materials, printed)

Ingredient interactions = effects on food quality / by: (Language materials, printed)

Food chemistry by: (Language materials, printed)

Advances in deep fat frying foods by: (Electronic resources)

Your brain on food = how chemicals control your thoughts and feelings / by: (Electronic resources)

Food : = the chemistry of its components / by: (Language materials, printed)

Chemical analysis of food = techniques and applications / by: (Electronic resources)

Biochemistry of foods by: (Electronic resources)

The kitchen as laboratory = reflections on the science of food and cooking / by: (Electronic resources)

The importance of packaging design for the chemistry of food products by: (Electronic resources)

An introduction to the physical chemistry of food by: (Electronic resources)

Food microstructures = microscopy, measurement and modelling / by: (Electronic resources)

Formulation engineering of foods by: (Electronic resources)

Food flavors = chemical, sensory and technological properties / by: (Electronic resources)

Food science = research and technology / by: (Electronic resources)

Handbook of food powders = processes and properties / by: (Electronic resources)

Foods of non-animal origin = chemistry, technology, inspection procedures / by: (Electronic resources)

Edible structures = the basic science of what we eat / by: (Electronic resources)

Functional properties of traditional foods by: (Electronic resources)

Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) / by: (Electronic resources)

Handbook of plant food phytochemicals = sources, stability and extraction / by: (Electronic resources)

Functional nucleic acids detection in food safety = theories and applications / by: (Electronic resources)

Food safety = basic concepts, recent issues, and future challenges / by: (Electronic resources)

The science of cooking : = understanding the biology and chemistry behind food and cooking / by: (Electronic resources)

Mechanism and theory in food chemistry by: (Electronic resources)

Principles of food chemistry by: (Electronic resources)

Glass transition and phase transitions in food and biological materials by: (Electronic resources)

Emulsion-based systems for delivery of food active compounds = formation, application, health and safety / by: (Electronic resources)

The chemistry of food and nutrition by: (Electronic resources)

Bioactive molecules in food by: (Electronic resources)

Fermented foods.. Part I,. Biochemistry and biotechnology by: (Electronic resources)

Fermented foods.. Part II,. Technological interventions by: (Electronic resources)

Opioid food peptides = significant exorphins from food sources / by: (Electronic resources)

Phase transitions in foods by: (Electronic resources)

Essentials of food science by: (Electronic resources)

Chemistry and safety of South American yerba mate teas by: (Electronic resources)

Essentials of food chemistry by: (Electronic resources)

Introduction to the chemistry of food by: (Electronic resources)

Electron spin resonance in food science by: (Electronic resources)

Chemical profiles of selected Jordanian foods by: (Electronic resources)

Phenolic antioxidants in foods = chemistry, biochemistry & analysis / by: (Electronic resources)

Retention of bioactives in food processing by: (Electronic resources)

Advances in food chemistry = food components, processing and preservation / by: (Electronic resources)

Food science and technology = trends and future prospects / by: (Electronic resources)

Introduction to food chemistry by: (Electronic resources)

Starch and starchy food products = improving human health / by: (Electronic resources)

Cooking as a chemical reaction = culinary science with experiments / by: (Electronic resources)

Fats in food technology by: (Electronic resources)