Food - Composition.

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

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

Food phytates by: (Language materials, printed)

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

Your brain on food = how chemicals control your thoughts and feelings / by: (Language materials, printed)

Proteomics in foods = principles and applications / by: (Language materials, printed)

Food structure and moisture transfer = a modeling approach / by: (Language materials, printed)

Pore structure in food = simulation, measurement and applications / by: (Language materials, printed)

Functionalized polymeric materials in agriculture and the food industry by: (Language materials, printed)

Food chemistry by: (Language materials, printed)

Formulation engineering of foods by: (Language materials, printed)

Food microstructures = microscopy, measurement and modelling / by: (Language materials, printed)

Phytonutrients / by: (Language materials, printed)

Essentials of food science by: (Language materials, printed)

Phase transitions in foods by: (Language materials, printed)

Food structures, digestion and health by: (Language materials, printed)

Handbook of food powders = processes and properties / by: (Language materials, printed)

Phytonutrients DUP_1 by: (Language materials, printed)

Fats in food technology DUP_1 by: (Language materials, printed)

Phytonutrients by: (Language materials, printed)

Fats in food technology by: (Language materials, printed)

Foods of non-animal origin = chemistry, technology, inspection procedures / by: (Language materials, printed)

Functional properties of traditional foods by: (Language materials, printed)

Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) / by: (Language materials, printed)

Biosurfactants in food by: (Language materials, printed)

Functional nucleic acids detection in food safety = theories and applications / by: (Language materials, printed)

Food safety = basic concepts, recent issues, and future challenges / by: (Language materials, printed)

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

Handbook of plant food phytochemicals = sources, stability and extraction / by: (Language materials, printed)

Trait-modified oils in foods by: (Language materials, printed)

Chemesthesis = chemical touch in food and eating / by: (Language materials, printed)

Glass transition and phase transitions in food and biological materials by: (Language materials, printed)

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

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

Engineering foods for bioactives stability and delivery by: (Language materials, printed)

Phase transitions in foods 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)

Introduction to the chemistry of food by: (Language materials, printed)

Electron spin resonance in food science by: (Language materials, printed)

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

Metabolomics applications in food analysis / by: (Language materials, printed)

Nutrition, chemistry, and health effects of sugar, salt, and milkfat by: (Language materials, printed)

Starch and starchy food products = improving human health / by: (Language materials, printed)

Cooking as a chemical reaction = culinary science with experiments / by: (Language materials, printed)

The chemistry of food and nutrition by: (Language materials, printed)

Biological outlook to improve the nutritive quality of bakery products by: (Language materials, printed)

Advances in deep fat frying foods by: (Language materials, printed)

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

Physicochemical aspects of food engineering and processing by: (Language materials, printed)

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

Food science = research and technology / by: (Language materials, printed)

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