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Home / Cărți .pdf / Food Additives Books, Food Analysis & Composition Books

Food Additives Books, Food Analysis & Composition Books

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Books

  1. Additive Manufacturing – Innovations, Advances, and Applications – T.S. Srivatsan, T.S. Sudarshan (CRC, 2016)
  2. Additive Number Theory – David Chudnovsky & Gregory Chudnovsky
  3. Food Additive – Yehia El-Samragy (2016)
  4. Technology of Reduced Additive Foods – Second edition – JIM SMITH 
  5. Analytical methods for food additives – Roger Wood, Lucy Foster, Andrew Damant and Pauline Key
  6. Food Safety Handbook – RONALD H. SCHMIDT and GARY E. RODRICK
  7. Food Additives (Second Edition – Revised and Expanded) – A. Larry Branen, P. Michael Davidson, Seppo Salminen, John H. Thorngate III 
  8. Essential Guide to Food Additives – Third Edition- Victoria Emerton and Eugenia Choi
  9. Food Chemical Safety (Volume 2 Additives) – David H. Watson
  10. Food Additives Databook – Edited by Jim Smith and Lily Hong Shum
  11. Evaluation of Certain Food Additives and Contaminants, Fifty-seventh report of the Joint FAO/WHO Expert committee on Food Additives
  12. Understanding Food Additives, supported by the Food Additives and Ingredients Association
  13. Post-pelleting application of liquid additives – G.M.A. Engelen, A.F.B. van der Poel
  14. Plastics Additives (An A-Z reference), Edited by Geoffrey Pritchard 
  15. Natural Food Additives, Ingredients and Flavourings – David Baines, Richard Seal (WP, 2012)

Food Analysis Books

  1. Food Analysis Fourth Edition – S. Suzanne Nielsen
  2. Food Analysis Laboratory Manual – Second Edition – S. Suzanne Nielsen
  3. Food energy – methods of analysis and conversion factors FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS, Rome 2003
  4. Manual of Methods of Analysis of Foods Pesticide Residue, NEW DELHI, 2015
  5. Recent Advances in Food Analysis, Jana Pulkrabová, Monika Tomaniová, Michel Nielen and Jana Hajšlová, 2015
  6. Specifications, Standards and Testing Methods for Foodstuffs, Implements, Containers and Packaging, Toys, Detergents, Japan External Trade Organization, 2009
  7. Manuals of food quality control – Food analysis: quality, adulteration and tests of identity, prepared with the support of the Swedish International Development Authority (SIDA)

Food Composition Books

  1. Food Composition Data H. Greenfield and D.A.T. Southgate – Second Edition
  2. Handbook of food products manufacturing – Y. H. Hui
  3. Introduction to Food Engineering, Fourth Edition – R. Paul Singh
  4. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, A project of World Cancer research Fund International
  5. Chocolate and Health – Dr. Gyimes Ernő- Csercsics Dóra
  6. Cocoa Liquor, Butter, & Powder Production – Mack Asselstine, Joseph M. Mollo, Jesus M. Morales, Vasiliki Papanikolopoulos
  7. Food Processing Handbook – Edited by James G. Brennan
  8. Physical Chemistry of Foods (Food Science and Technology Vol 121) – Pieter Walstra (Marcel Dekker, 2003)
  9. New Topics in Food Engineering (Food Science and Technology) – Mariann A. Comeau (Nova Science, 2011)
  10. Handbook of Food Science and Technology 2 – Food Process Engineering and Packaging – Romain Jeantet et al. (Wiley-ISTE, 2016)
  11. Food Plant Design, Antonio López-Gómez Gustavo V. Barbosa-Cánovas
  12. Food Materials Science and Engineering – Bhesh Bhandari and Yrjö H. Roos
  13. Chocolate in Health and Nutrition – Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi

  1. Food Safety: A Guide for Ontario’s Foodhandlers
  2. Comprehensive Food Security & Vulnerability Analysis, GHANA 2012
  3. Food Toxicology – William Helferich and Carl K. Winter 
  4. EUROPEAN CONSUMER PROTECTION, Theory and Practice, Edited by JAMES DEVENNEY and MEL KENNY

Pharmaceutical and Health Books

  1. Handbook of Pharmaceutical Excipients-Fifth Edition, Edited by Raymond C Rowe, Paul J Sheskey and Siân C Owen
  2. Beijing College of Traditional Chinese Medicine – Essentials of Chinese Acupuncture
  3. Chinese Nutrition Therapy
  4. Complete-Illustrated-Herbal 
  5. Tao of Healthy Eating Complete
  6. Handbook of Medicinal Herbs, Second Edition, James A. Duke with Mary Jo Bogenschutz-Godwin, Judi duCellier and Peggy-Ann K. Duke
  7. Dangerous Grains
  8. Food and Western Disease Complete Health and Nutrition From an Evolutionary Perspective, Staffan Lindeberg
  9. Healing with whole foods Complete, Asian Traditions and Modern Nutrition, Paul Pitchford
  10. Health and the Rise of Civilization Complete – Mark Nathan Cohen
  11. Know Your Fats, The complete Primer for Understanding The Nutrition of Fats, Oils and Cholesterol
  12. Nutrition and Physical Degeneration, Weston A. Price, D.D.S.
  13. The Great Cholesterol Con, Anthony Colpo
  14. The Vegetarian Myth, food, justice, and sustainability, Lierre Keith
  15. Gale Encyclopedia of Cancer Vol. 1 – (A-K), A GUIDE TO CANCER AND ITS TREATMENTS, Volume 1 A-K
  16. Gale Encyclopedia of Cancer Vol. 2 – (L-Z), A GUIDE TO CANCER AND ITS TREATMENTS, Volume 2 L-Z
  17. The GALE ENCYCLOPEDIA of Genetic Disorders, S TAC E Y L . B L ACHFORD, Volume 1 – A-L
  18. The GALE ENCYCLOPEDIA of Genetic Disorders S TAC E Y L . B L ACHFORD, Volume 2 – M-Z
  19. The GALE ENCYCLOPEDIA ofMEDICINE SECOND EDITION Volume 1 A-B 
  20. The GALE ENCYCLOPEDIA ofMEDICINE SECOND EDITION Volume 2 C-F 
  21. The GALE ENCYCLOPEDIA ofMEDICINE SECOND EDITION Volume 3 G-M
  22. The GALE ENCYCLOPEDIA ofMEDICINE SECOND EDITION Volume 4 N-S
  23. The GALE ENCYCLOPEDIA ofMEDICINE SECOND EDITION Volume 6 T-Z
  24. The GALE ENCYCLOPEDIA of NEurological Disorders Volume 1 A-L
  25. The GALE ENCYCLOPEDIA of NEurological Disorders Volume 2 M-Z
  26. The GALE Encyclopedia of Surgery Volume 1 A-F
  27. The Gale Encyclopedia of Surgery Volume 2 G-O
  28. The Gale Encyclopedia of Surgery Volume 3 P-Z
  29. Bio-Nanotechnology A Revolution in Food, Biomedical and Health Sciences, Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon Shahidi
  30. Cereals and Pulses Nutraceutical Properties and Health Benefits, Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi
  31. Dried Fruits Phytochemicals and Health Effects, Cesarettin Alasalvar, Fereidoon Shahidi
  32. Functional Food Product Development, Jim Smith and Edward Charter
  33. Nutrigenomics and Proteomics in Health and Disease Food Factors and Gene Interactions, Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi

Cooking Books

  1. The Science of Cooking, Understanding the Biology and Chemistry Behind Food and Cooking, Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert

Alcohol and

  1. FIRST STEPS IN WINEMAKING, 3rd EDITION 6th IMPRESSION, By C. J. J. BERRY
  2. The Complete Guide to Making Mead, STEVE PIATZ
  3. Wild Fermentation Complete
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