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Foods and food adulterants

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Foods and food adulterants

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Foods and Food Adulterants

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Foods and Food Adulterants

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Rapid Detection of Food Adulterants and Contaminants

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants;

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Biotechnological Approaches in Food Adulterants

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies;

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Detection of the Common Food Adulterants

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Advances in Food Analysis Research

Food products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The;

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important;

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Functional Foods and Biotechnology

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods;

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Food Shoppers' Guide To Holland

Over 1,000 entries give a unique survey of the food products in Holland. This book gives English and Dutch names and full details of the;

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Foods and Food Production Encyclopedia

Foods and Food Production Encyclopedia is een boek van Douglas M. Considine;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food;

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Fabaceae

The leguminous plant Fabaceae, contains fibers, vitamins and mineral constituents. In traditional medicine, several parts of plants of the;

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Food Process Engineering Principles and Data

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book;

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Fermentation and Food Safety

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an;

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Ready-to-Eat Foods

With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production;

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food;

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Functional Foods And Dietary Supplements

consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health;

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New Developments in Food Microbiology Research

, genetics, biochemistry, and behaviour of microorganisms that are either used to make foods or that represent safety or quality problems; effects;

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Processed Foods

In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed;

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State-Of-The-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods;

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Nanotechnology Applications in the Food Industry

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also;

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State-of-the-Art Technologies in Food Science

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods;

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Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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