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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

Show all 1,153 results
  • Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
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    Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

    Series: SpringerBriefs in Molecular Science

    Subseries: Chemistry of Foods

    Barone, C., Barebera, M., Barone, M., Parisi, S., Zaccheo, A. 2018

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    ISBN 978-3-319-65739-4
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  • Polysaccharide-based Fibers and Composites
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    Polysaccharide-based Fibers and Composites

    Chemical and Engineering Fundamentals and Industrial Applications

    Lucia, Lucian, Ayoub, Ali (Eds.) 2018

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    ISBN 978-3-319-56596-5
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  • Edible Wild Plants: An alternative approach to food security
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    Edible Wild Plants: An alternative approach to food security

    Shaheen, Shabnum, Ahmad, Mushtaq, Haroon, Nida 2017

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    ISBN 978-3-319-63037-3
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  • Brown Rice
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    Brown Rice

    Manickavasagan, Annamalai, Chandini, S. K., Venkatachalapathy, N. (Eds.) 2017

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    ISBN 978-3-319-59011-0
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  • Polyphenol Oxidases (PPOs) in Plants
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    Polyphenol Oxidases (PPOs) in Plants

    Jukanti, Aravind 2017

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    ISBN 978-981-10-5747-2
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  • Measurement, Modeling and Automation in Advanced Food Processing
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    Measurement, Modeling and Automation in Advanced Food Processing

    Series: Advances in Biochemical Engineering/Biotechnology, Vol. 161

    Hitzmann, Bernd (Ed.) 2017

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    ISBN 978-3-319-60111-3
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  • Food Microbiology Laboratory for the Food Science Student
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    Food Microbiology Laboratory for the Food Science Student

    A Practical Approach

    Shen, Cangliang, Zhang, Yifan 2017

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    ISBN 978-3-319-58371-6
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  • Nutritional Anemia in Preschool Children
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    Nutritional Anemia in Preschool Children

    Gupta, Anil 2017

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    ISBN 978-981-10-5178-4
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  • Advances in Applications of Industrial Biomaterials
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    Advances in Applications of Industrial Biomaterials

    Pellicer, E. (et al.) (Eds.) 2017

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    ISBN 978-3-319-62767-0
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  • Sustainable Nutrition in a Changing World
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    Sustainable Nutrition in a Changing World

    Biesalski, H.K. (et al.) (Eds.) 2017

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    ISBN 978-3-319-55942-1
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  • Aqueous Two-Phase Systems for Bioprocess Development for the Recovery of Biological Products
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    Aqueous Two-Phase Systems for Bioprocess Development for the Recovery of Biological Products

    Series: Food Engineering Series

    Rito-Palomares, Marco, Benavides, Jorge (Eds.) 2017

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    ISBN 978-3-319-59309-8
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  • Foodborne Pathogens
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    Foodborne Pathogens

    Virulence Factors and Host Susceptibility

    Series: Food Microbiology and Food Safety

    Subseries: Practical Approaches

    Gurtler, Joshua B., Doyle, Michael P., Kornacki, Jeffrey L. (Eds.) 2017

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    ISBN 978-3-319-56836-2
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  • Nanomaterials in Daily Life
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    Nanomaterials in Daily Life

    Compounds, Synthesis, Processing and Commercialization

    Abdullaeva, Zhypargul 2017

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    ISBN 978-3-319-57216-1
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  • Nourishing Communities
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    Nourishing Communities

    From Fractured Food Systems to Transformative Pathways

    Knezevic, I., Blay-Palmer, A., Levkoe, C.Z., Mount, P., Nelson, E. (Eds.) 2017

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    ISBN 978-3-319-57000-6
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  • Food Analysis Laboratory Manual
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    Food Analysis Laboratory Manual

    Series: Food Science Text Series

    Nielsen, Suzanne 2017

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    ISBN 978-3-319-44127-6
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  • Food Roofs of Rio de Janeiro
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    Food Roofs of Rio de Janeiro

    The Pavao-Pavaozinho and Cantagalo Case Study

    Roggema, Rob (Ed.) 2017

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    ISBN 978-3-319-56739-6
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  • Food Analysis
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    Food Analysis

    Series: Food Science Text Series

    Nielsen, Suzanne (Ed.) 2017

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    ISBN 978-3-319-45776-5
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  • Lactic Acid in the Food Industry
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    Lactic Acid in the Food Industry

    Series: SpringerBriefs in Molecular Science

    Subseries: Chemistry of Foods

    Ameen, Sara M., Caruso, Giorgia 2017

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    ISBN 978-3-319-58146-0
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  • Advances in QSAR Modeling
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    Advances in QSAR Modeling

    Applications in Pharmaceutical, Chemical, Food, Agricultural and Environmental Sciences

    Series: Challenges and Advances in Computational Chemistry and Physics, Vol. 24

    Roy, Kunal (Ed.) 2017

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  • Anti-diabetes and Anti-obesity Medicinal Plants and Phytochemicals
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    Anti-diabetes and Anti-obesity Medicinal Plants and Phytochemicals

    Safety, Efficacy, and Action Mechanisms

    Saad, B., Zaid, H., Shanak, S., Kadan, S. 2017

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    ISBN 978-3-319-54102-0
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