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Recommended titles in Food Sciences

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  • Bacterial Communication in Foods
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    Bacterial Communication in Foods

    Series: SpringerBriefs in Food, Health, and Nutrition

    Gobbetti, Marco, Di Cagno, Raffaella 2013

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    ISBN 978-1-4614-5656-8
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  • Edible Oil Processing from a Patent Perspective
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    Edible Oil Processing from a Patent Perspective

    Dijkstra, Albert J. 2013

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    ISBN 978-1-4614-3351-4
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  • Statistics in Food Science and Nutrition
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    Statistics in Food Science and Nutrition

    Series: SpringerBriefs in Food, Health, and Nutrition

    Pripp, Are Hugo 2013

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    ISBN 978-1-4614-5010-8
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  • Functional Foods and Nutraceuticals
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    Functional Foods and Nutraceuticals

    Series: Food Science Text Series

    Aluko, Rotimi E. 2012

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    ISBN 978-1-4614-3480-1
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  • Becoming a Food Scientist
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    Becoming a Food Scientist

    To Graduate School and Beyond

    Shewfelt, Robert L. 2012

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    ISBN 978-1-4614-3299-9
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  • Non-thermal Food Engineering Operations
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    Non-thermal Food Engineering Operations

    Series: Food Engineering Series

    Ortega-Rivas, Enrique 2012

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    ISBN 978-1-4614-2038-5
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  • Green Technologies in Food Production and Processing
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    Green Technologies in Food Production and Processing

    Series: Food Engineering Series

    Boye, Joyce, Arcand, Yves (Eds.) 2012

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    ISBN 978-1-4614-1587-9
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  • Microbial Food Safety
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    Microbial Food Safety

    An Introduction

    Series: Food Science Text Series

    Oyarzabal, Omar A., Backert, Steffen (Eds.) 2012

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    ISBN 978-1-4614-1177-2
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  • Novel Technologies in Food Science
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    Novel Technologies in Food Science

    Their Impact on Products, Consumer Trends and the Environment

    Series: Integrating Food Science and Engineering Knowledge Into the Food Chain, Vol. 7

    McElhatton, Anna, do Amaral Sobral, Paulo José (Eds.) 2012

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    ISBN 978-1-4419-7880-6
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  • Dictionary of Food Ingredients
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    Dictionary of Food Ingredients

    Igoe, Robert S. 2011

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    ISBN 978-1-4419-9713-5
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  • The Physical Processes of Digestion
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    The Physical Processes of Digestion

    Lentle, Roger G., Janssen, Patrick W.M. 2011

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    ISBN 978-1-4419-9449-3
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  • Microorganisms in Foods 8
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    Microorganisms in Foods 8

    Use of Data for Assessing Process Control and Product Acceptance

    International Commission on Microbiological Specifications for Foods (ICMSF) 2011

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    ISBN 978-1-4419-9374-8
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  • Safe or Not Safe
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    Safe or Not Safe

    Deciding What Risks to Accept in Our Environment and Food

    Pechan, P., Renn, O., Watt, A., Pongratz, I. 2011

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    ISBN 978-1-4419-7868-4
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  • Introduction to Food Process Engineering
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    Introduction to Food Process Engineering

    Series: Food Science Text Series

    Smith, P. G. 2011

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    ISBN 978-1-4419-7662-8
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  • Careers in Food Science: From Undergraduate to Professional
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    Careers in Food Science: From Undergraduate to Professional

    Hartel, Richard W, Klawitter, Christina P. (Eds.) 2008

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    ISBN 978-0-387-77391-9
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  • Food Bites
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    Food Bites

    The Science of the Foods We Eat

    Hartel, Richard W, Hartel, AnnaKate 2008

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    ISBN 978-0-387-75845-9
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  • Intellectual Property in the Food Technology Industry
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    Intellectual Property in the Food Technology Industry

    Protecting Your Innovation

    O’Donnell, R.W., O’Malley, J.J., Huis, R.J., Halt, G.B. 2008

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    ISBN 978-0-387-77389-6
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All titles in Food Science & Nutrition

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  • Risk Regulation in Non-Animal Food Imports
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    Risk Regulation in Non-Animal Food Imports

    The European Union Approach

    Series: SpringerBriefs in Molecular Science

    Subseries: Chemistry of Foods

    Montanari, Francesco, Jezso, Veronika, Donati, Carlo 2015

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    ISBN 978-3-319-14014-8
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  • Food Packaging Hygiene
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    Food Packaging Hygiene

    Series: SpringerBriefs in Molecular Science

    Subseries: Chemistry of Foods

    Barone, C. (et al.) 2015

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    ISBN 978-3-319-14827-4
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  • Abiotic Stress Biology in Horticultural Plants
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    Abiotic Stress Biology in Horticultural Plants

    Kanayama, Yoshinori, Kochetov, Alexey (Eds.) 2015

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    ISBN 978-4-431-55251-2
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  • Life Cycle Assessment in the Agri-food Sector
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    Life Cycle Assessment in the Agri-food Sector

    Case Studies, Methodological Issues and Best Practices

    Notarnicola, B. (et al.) (Eds.) 2015

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    ISBN 978-3-319-11940-3
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  • Glutamine in Clinical Nutrition
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    Glutamine in Clinical Nutrition

    Series: Nutrition and Health

    Rajendram, Rajkumar, Preedy, Victor R., Patel, Vinood B. (Eds.) 2015

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    ISBN 978-1-4939-1932-1
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  • Lipids and Skin Health
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    Lipids and Skin Health

    Pappas, Apostolos (Ed.) 2015

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    ISBN 978-3-319-09943-9
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  • Nutrition and Bone Health
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    Nutrition and Bone Health

    Series: Nutrition and Health

    Holick, Michael F., Nieves, Jeri W. (Eds.) 2015

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    ISBN 978-1-4939-2001-3
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  • Food Law and Regulation for Non-Lawyers
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    Food Law and Regulation for Non-Lawyers

    A US Perspective

    Series: Food Science Text Series

    Sanchez, Marc 2015

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    ISBN 978-3-319-12472-8
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  • Handbook of Clinical Nutrition and Aging
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    Handbook of Clinical Nutrition and Aging

    Series: Nutrition and Health

    Bales, Connie W., Locher, Julie L., Saltzman, Edward (Eds.) 2015

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    ISBN 978-1-4939-1929-1
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  • Yellow Alkaline Noodles
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    Yellow Alkaline Noodles

    Processing Technology and Quality Improvement

    Series: SpringerBriefs in Food, Health, and Nutrition

    Karim, Roselina, Sultan, Muhammad Tauseef 2015

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    ISBN 978-3-319-12865-8
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  • Branched Chain Amino Acids in Clinical Nutrition
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    Branched Chain Amino Acids in Clinical Nutrition

    Volume 2

    Series: Nutrition and Health

    Rajendram, Rajkumar, Preedy, Victor R., Patel, Vinood B. (Eds.) 2015

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    ISBN 978-1-4939-1914-7
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  • Branched Chain Amino Acids in Clinical Nutrition
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    Branched Chain Amino Acids in Clinical Nutrition

    Volume 1

    Series: Nutrition and Health

    Rajendram, Rajkumar, Preedy, Victor R., Patel, Vinood B. (Eds.) 2015

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    ISBN 978-1-4939-1923-9
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  • High Pressure Fluid Technology for Green Food Processing
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    High Pressure Fluid Technology for Green Food Processing

    Series: Food Engineering Series

    Fornari, Tiziana, Stateva, Roumiana P. (Eds.) 2015

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    ISBN 978-3-319-10611-3
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  • Minimally Processed Foods
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    Minimally Processed Foods

    Technologies for Safety, Quality, and Convenience

    Series: Food Engineering Series

    Siddiqui, Mohammed Wasim, Rahman, Mohammad Shafiur (Eds.) 2015

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    ISBN 978-3-319-10677-9
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  • Metabonomics and Gut Microbiota in Nutrition and Disease
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    Metabonomics and Gut Microbiota in Nutrition and Disease

    Series: Molecular and Integrative Toxicology

    Kochhar, Sunil, Martin, Francois-Pierre (Eds.) 2015

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    ISBN 978-1-4471-6539-2
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  • The Microbiological Safety of Low Water Activity Foods and Spices
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    The Microbiological Safety of Low Water Activity Foods and Spices

    Series: Food Microbiology and Food Safety

    Subseries: Practical Approaches

    Gurtler, Joshua B., Doyle, Michael P., Kornacki, Jeffrey L. (Eds.) 2014

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    ISBN 978-1-4939-2062-4
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  • Citric Acid
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    Citric Acid

    Apelblat, Alexander 2014

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    ISBN 978-3-319-11233-6
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  • Foodinformatics
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    Foodinformatics

    Applications of Chemical Information to Food Chemistry

    Martinez-Mayorga, Karina, Medina-Franco, José Luis (Eds.) 2014

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    ISBN 978-3-319-10226-9
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  • Application of Modified Atmosphere Packaging on Quality of Selected Vegetables
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    Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

    Series: SpringerBriefs in Food, Health, and Nutrition

    Arvanitoyannis, Ioannis, Bouletis, Achilleas, Ntionias, Dimitrios 2014

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    ISBN 978-3-319-10232-0
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  • Food Processing: Strategies for Quality Assessment
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    Food Processing: Strategies for Quality Assessment

    Series: Food Engineering Series

    Malik, A., Erginkaya, Z., Ahmad, S., Erten, H. (Eds.) 2014

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    ISBN 978-1-4939-1378-7
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