Food - Biotechnology.

Bioprocesses and biotechnology for functional foods and nutraceuticals by: (Language materials, printed)

Functional foods and biotechnology by: (Language materials, printed)

Nutraceutical and specialty lipids and their co-products by: (Language materials, printed)

Food biotechnology by: (Language materials, printed)

Biotechnology in functional foods and nutraceuticals / by: (Language materials, printed)

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

Advances in food biochemistry by: (Language materials, printed)

Nanotechnology in the food, beverage and nutraceutical industries by: (Language materials, printed)

Food flavors = chemical, sensory and technological properties / by: (Language materials, printed)

Functional ingredients from algae for foods and nutraceuticals by: (Language materials, printed)

Genetically modified food sources = safety assessment and control / by: (Language materials, printed)

Biosystems engineering = biofactories for food production in the XXI century / by: (Language materials, printed)

Human milk biochemistry and infant formula manufacturing technology by: (Language materials, printed)

Biotechnology in agriculture and food processing : = opportunities and challenges / by: (Language materials, printed)

Handbook of sustainability for the food sciences DUP_1 by: (Language materials, printed)

Nanotechnology research methods for foods and bioproducts by: (Language materials, printed)

Handbook of sustainability for the food sciences by: (Language materials, printed)

Biotechnology in agriculture and food processing = opportunities and challenges / by: (Language materials, printed)

Edible structures = the basic science of what we eat / by: (Language materials, printed)

Advanced dairy chemistry.. Volume 1B,. Proteins : applied aspects by: (Language materials, printed)

Food packaging materials by: (Language materials, printed)

The WTO and food security = implications for developing countries / by: (Language materials, printed)

Biotechnology in flavor production by: (Language materials, printed)

The science of cooking : = understanding the biology and chemistry behind food and cooking / by: (Language materials, printed)

What's So Controversial about Genetically Modified Food? by: (Language materials, printed)

Encapsulations by: (Language materials, printed)

Current developments in biotechnology and bioengineering : = food and beverages industry / by: (Language materials, printed)

Modifying food texture.. Volume 1,. Novel ingredients and processing techniques / by: (Language materials, printed)

Modifying food texture.. Volume 2,. Sensory analysis, consumer requirements and preferences / by: (Language materials, printed)

Novel approaches of nanotechnology in food / by: (Language materials, printed)

Current developments in biotechnology and bioengineering = crop modification, nutrition, and food production / by: (Language materials, printed)

Food bioactives = extraction and biotechnology applications / by: (Language materials, printed)

Advances in food biotechnology by: (Language materials, printed)

Nanotechnology and functional foods = effective delivery of bioactive ingredients / by: (Language materials, printed)

Molecular techniques in food biology = safety, biotechnology, authenticity and traceability / by: (Language materials, printed)

Edible wild plants: an alternative approach to food security by: (Language materials, printed)

Analytical methods for the assessment of Maillard reactions in foods by: (Language materials, printed)

Cyclodextrin fundamentals, reactivity and analysis by: (Language materials, printed)

Functional nucleic acid based biosensors for food safety detection by: (Language materials, printed)

Polymers for food applications by: (Language materials, printed)

Future foods = how modern science is transforming the way we eat / by: (Language materials, printed)

Quality systems in the food industry by: (Language materials, printed)

Effect of emerging processing methods on the food quality = advantages and challenges / by: (Language materials, printed)

Bioprocesses in food industry by: (Language materials, printed)

Fermented foods.. Part I,. Biochemistry and biotechnology by: (Language materials, printed)

Fermented foods.. Part II,. Technological interventions by: (Language materials, printed)

Vibrational spectroscopy applications in biomedical, pharmaceutical and food sciences by: (Language materials, printed)

Handbook of food nanotechnology = applications and approaches / by: (Language materials, printed)

Food microbiology and biotechnology = safe and sustainable food production / by: (Language materials, printed)

Food science and technology = trends and future prospects / by: (Language materials, printed)

Biotechnical processing in the food industry = new methods, techniques, and applications / by: (Language materials, printed)

Current developments in biotechnology and bioengineering = technologies for production of nutraceuticals and functional food products / by: (Language materials, printed)

Frontiers in food biotechnology by: (Language materials, printed)

Dead meat = competing vitalities, cultivated meat imaginaries and Anthropocene diets / by: (Language materials, printed)