Food - Biotechnology.
Overview
Works: | 68 works in 40 publications in 40 languages |
---|
Titles
Tomorrow's Table. = Organic Farming, Genetics, and the Future of Food.
by:
(Language materials, printed)
Bioprocesses and biotechnology for functional 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)
Biotechnology in agriculture and food processing = opportunities and challenges /
by:
(Language materials, printed)
The WTO and food security = implications for developing countries /
by:
(Language materials, printed)
The science of cooking : = understanding the biology and chemistry behind food and cooking /
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)
Current developments in biotechnology and bioengineering = crop modification, nutrition, and food production /
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)
Analytical methods for the assessment of Maillard reactions in foods
by:
(Language materials, printed)
Functional nucleic acid based biosensors for food safety detection
by:
(Language materials, printed)
Future foods = how modern science is transforming the way we eat /
by:
(Language materials, printed)
Effect of emerging processing methods on the food quality = advantages and challenges /
by:
(Language materials, printed)
Vibrational spectroscopy applications in biomedical, pharmaceutical and food sciences
by:
(Language materials, printed)
Food microbiology and biotechnology = safe and sustainable food production /
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)
Dead meat = competing vitalities, cultivated meat imaginaries and Anthropocene diets /
by:
(Language materials, printed)
Show more
Fewer
Subjects