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Food Science and Food Biotechnology

emphasis on emerging technologies, combined methods of preservation of food and biological materials, and descriptions of state-of-the-art;

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Novel Technologies in Food Science

Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the;

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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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Applications Of Vibrational Spectroscopy In Food Science

Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas;

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Omics Technologies: Tools for Food Science

study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes;

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Omics Technologies: Tools for Food Science

study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes;

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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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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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Active Packaging for Food Applications

in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding;

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Active Packaging for Food Applications

in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding;

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Introduction to Advanced Food Process Engineering

chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.;

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Introduction to Advanced Food Process Engineering

chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.;

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Introduction to Nano Science and Technologies

State of Art technologies in various potential areas of Nano Science and Technologies like Carbon Nano Tubes(CNT), Nano Micro Fabrication;

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Magnetic Resonance in Food Science

of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics;

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A Geography of Digestion - Biotechnology and the Kellogg Cereal Enterprise

food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances;

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A Geography of Digestion

food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances;

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Magnetic Resonance in Food Science

the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective;

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Sequencing Technologies in Microbial Food Safety and Quality

highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease;

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Emerging and Traditional Technologies for Safe, Healthy and Quality Food

technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress;

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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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Engineering and Food for the 21st Century

contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control;

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Nanotechnology Research Methods for Food and Bioproducts

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization;

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Magnetic Resonance in Food Science

. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and;

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Nonthermal Preservation of Foods

traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest;

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Handbook of Farm Dairy and Food Machinery

references. The book includes the new USDA regulations for ocertified organicoe processing, as well as state-of-the-art technologies for equipment;

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Emerging Technologies in Food Science

emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food;

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Emerging Technologies in Food Science

emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food;

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