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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 1,146 results
  • 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 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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  • 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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  • Global Food Security and Wellness
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    Global Food Security and Wellness

    Barbosa-Cánovas, G.V. (et al.) (Eds.) 2017

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    ISBN 978-1-4939-6496-3
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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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    ISBN 978-3-319-56850-8
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  • Amino Acid Fermentation
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    Amino Acid Fermentation

    Series: Advances in Biochemical Engineering/Biotechnology, Vol. 159

    Yokota, Atsushi, Ikeda, Masato (Eds.) 2017

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    ISBN 978-4-431-56520-8
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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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  • Mycotoxins in Plants and Plant Products
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    Mycotoxins in Plants and Plant Products

    Cereals and Cereal Products

    Weidenbörner, Martin 2017

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    ISBN 978-3-319-46715-3
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  • Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
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    Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

    Series: SpringerBriefs in Food, Health, and Nutrition

    Simón, E. (et al.) 2017

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    ISBN 978-3-319-53342-1
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  • Chemistry and Hygiene of Food Additives
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    Chemistry and Hygiene of Food Additives

    Series: SpringerBriefs in Molecular Science

    Subseries: Chemistry of Foods

    Laganà, P. (et al.) 2017

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    ISBN 978-3-319-57042-6
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  • Safety Assessment of Genetically Modified Foods
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    Safety Assessment of Genetically Modified Foods

    Huang, Kunlun 2017

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    ISBN 978-981-10-3488-6
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  • Cyclospora cayetanensis as a Foodborne Pathogen
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    Cyclospora cayetanensis as a Foodborne Pathogen

    Series: SpringerBriefs in Food, Health, and Nutrition

    Ortega, Ynes, Robertson, Lucy 2017

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    ISBN 978-3-319-53587-6
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  • Pesticide Residue in Foods
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    Pesticide Residue in Foods

    Sources, Management, and Control

    Samad Khan, Mohidus, Shafiur Rahman, Mohammad (Eds.) 2017

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    ISBN 978-3-319-52683-6
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  • Food Bioactives
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    Food Bioactives

    Extraction and Biotechnology Applications

    Puri, Munish (Ed.) 2017

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    ISBN 978-3-319-51639-4
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  • Nutrition Guide for Physicians and Related Healthcare Professionals
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    Nutrition Guide for Physicians and Related Healthcare Professionals

    Series: Nutrition and Health

    Temple, Norman J., Wilson, Ted, Bray, George A. (Eds.) 2017

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    ISBN 978-3-319-49929-1
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  • The Chemistry of Frozen Vegetables
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    The Chemistry of Frozen Vegetables

    Series: SpringerBriefs in Molecular Science

    Subseries: Chemistry of Foods

    Steinka, I., Barone, C., Parisi, S., Micali, M. 2017

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    ISBN 978-3-319-53932-4
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    The Lychee Biotechnology

    Kumar, M., Kumar, V., Prasad, R., Varma, A. (Eds.) 2017

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    ISBN 978-981-10-3644-6
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