Search Results for cooks - Narrowed by: Food science.

Food Inventors.

2024-05-18T20:11:12Z

by Phillips-Bartlett, Rebecca.
Call Number 664.0092
Publication Date 2024
Format: Electronic Resources
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Delicious Food Mishaps.

2024-05-18T20:11:12Z

by Gitlin, Martin.
Call Number 641.3
Publication Date 2024
Format: Electronic Resources
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Science and Engineering of Chinese Liquor (Baijiu) : Microbiology, Chemistry and Process Technology.

2024-05-18T20:11:12Z

by Xu, Yan.
Call Number 663.500951
Publication Date 2023
Format: Electronic Resources
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Sustainable Food Innovation.

2024-05-18T20:11:12Z

by Serventi, Luca.
Call Number 664
Publication Date 2023
Format: Electronic Resources
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Hazards in the Food Processing and Distribution Chain.

2024-05-18T20:11:12Z

by Haddad, Nabila.
Call Number 664.07
Publication Date 2022
Format: Electronic Resources
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Recent Advances in Edible Fats and Oils Technology : Processing, Health Implications, Economic and Environmental Impact.

2024-05-18T20:11:12Z

by Lee, Yee-Ying.
Call Number 664.3
Publication Date 2022
Format: Electronic Resources
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Nanosensing and Bioanalytical Technologies in Food Quality Control.

2024-05-18T20:11:12Z

by Chandra, Pranjal.
Call Number 664.07
Publication Date 2022
Format: Electronic Resources
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Applications of Next Generation Biosurfactants in the Food Sector.

2024-05-18T20:11:12Z

by Inamuddin.
Call Number 664
Publication Date 2022
Format: Electronic Resources
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Artificial Intelligence : a Real Opportunity in the Food Industry.

2024-05-18T20:11:12Z

by Hassanien, Aboul Ella.
Call Number 664.0028563
Publication Date 2022
Format: Electronic Resources
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Food Hydrocolloids : Functionalities and Applications.

2024-05-18T20:11:12Z

by Fang, Yapeng.
Call Number 664.06
Publication Date 2021
Format: Electronic Resources
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Applications of Cold Plasma in Food Safety.

2024-05-18T20:11:12Z

by Ding, Tian.
Call Number 664
Publication Date 2021
Format: Electronic Resources
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Service Engineering for Gastronomic Sciences : An Interdisciplinary Approach for Food Study.

2024-05-18T20:11:12Z

by Shimmura, Takeshi.
Call Number 664
Publication Date 2020
Format: Electronic Resources
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Red Meat Science and Production : Volume 2. Intrinsic Meat Character.

2024-05-18T20:11:12Z

by Holloway, Joseph William.
Call Number 641.3
Publication Date 2019
Format: Electronic Resources
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Red Meat Science and Production : Volume 1. the Consumer and Extrinsic Meat Character.

2024-05-18T20:11:12Z

by Holloway, Joseph William.
Call Number 641.3
Publication Date 2019
Format: Electronic Resources
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Shiga Toxins : A Review of Structure, Mechanism, and Detection.

2024-05-18T20:11:12Z

by Silva, Christopher J.
Call Number 664.001579
Publication Date 2017
Format: Electronic Resources
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Thermal Processing of Packaged Foods.

2024-05-18T20:11:12Z

by Holdsworth, S. Donald.
Call Number 664.028
Publication Date 2015
Format: Electronic Resources
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Handbook of Food Processing Equipment.

2024-05-18T20:11:12Z

by Saravacos, George.
Call Number 664.00284
Publication Date 2015
Format: Electronic Resources
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Statistical Methods for Food Science - Introductory procedures for the food practitioner [electronic resource].

2024-05-18T20:11:12Z

by Bower, John A.
Call Number 664.0072
Publication Date 2013
Summary The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing - there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician.This book provides a sourc
Format: Electronic Resources
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How to Reliably Test for GMOs.

2024-05-18T20:11:12Z

by Žel, Jana.
Call Number 664.07015728
Publication Date 2011
Summary The detection of genetically modified organisms (GMOs) is becoming very complex, with new GMOs, approved and unapproved, constantly entering world markets. Traceability and labelling of GMOs is defined in regulations worldwide, demanding accurate and reliable testing to support the requirements of legislation. This Brief provides the current state-of-the-art on all key topics involved in GMO testing and is a source of detailed practical information for laboratories. Special focus is given to qualitative and quantitative real-time PCR analysis relevant to all areas where detection and identification rely on nucleic acid-based methods. The following topics, important for testing laboratories, are also discussed: organization of the laboratory, focusing on aspects of the quality system and methods for testing, validation and verification of methods, and measurement uncertainty. The Brief also discusses the new challenges of GMOs and novel modified organisms, using new technologies, and the possible solutions for GMO detection, including bioinformatics tools. Finally, legislation on GMOs and sources of information on GMOs are provided, which are relevant not only to testing laboratories, but to anyone interested in GMOs. The authors of this Brief have many years of experience in GMO testing, development of real-time PCR methods, implementation of quality system requirements, validations and verification of methods, and measurement uncertainty. The National Institute of Biology is a highly qualified research laboratory and a National Reference Laboratory, which also performs routine analyses of food, feed and seed. The Institute for Health and Consumer Protection of the European Union Joint Research Centre has extensive knowledge and experience of GMO detection. It hosts the European Union Reference Laboratory for GM Food and Feed in addition to chairing the European Network of GMO Laboratories.
Format: Electronic Resources
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Dictionary of Food Ingredients.

2024-05-18T20:11:12Z

by Igoe, Robert S.
Call Number 664
Publication Date 2011
Summary Here is an easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients and compounds used in food processing. Definitions cover functionality, chemical properties and applications.
Format: Electronic Resources
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Edible Films and Coatings for Food Applications.

2024-05-18T20:11:12Z

by Embuscado, Milda E.
Call Number 664
Publication Date 2009
Summary The edible film and coating industry is now a multimillion dollar industry. This book brings together a vast wealth of scientific knowledge in a systematic volume to examine the science, application, function, and market for edible films and coatings.
Format: Electronic Resources
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