Call Number (LC) Title Results
TP248.65.E59 S87 1993 Stability and stabilization of enzymes : proceedings of an international symposium held in Maastricht, the Netherlands, 22-25 November 1992 / 2
TP248.65.E59 S88 2000 Stereoselective biocatalysis / 1
TP248.65.E59 T43 1993 Technological applications of biocatalysts. 1
TP248.65.E59 T47 1991 Applications of enzyme biotechnology / 1
TP248.65.E59 T47 1991eb Applications of enzyme biotechnology / 1
TP248.65.E59 T48 1990 Chemical aspects of enzyme biotechnology : fundamentals / 1
TP248.65.E59 T48 1990eb Chemical aspects of enzyme biotechnology : fundamentals / 1
TP248.65.E59 .W358 2013 Zur Prozessgestaltung von Enzymkatalysen mit reaktionsintegrierter Adsorption. 1
TP248.65.F66 Quality systems in the food industry /
Food Additive User's Handbook /
Colonic Microbiota, Nutrition and Health.
Biotechnology in functional foods and nutraceuticals /
Principles and Applications of Modified Atmosphere Packaging of Foods /
Handbook of food powders : processes and properties /
Functional foods and nutraceuticals bioactive components, formulations and innovations /
Modifying food texture.
Nanotechnology and functional foods : effective delivery of bioactive ingredients /
The Technology of Cake Making /
Frontiers in food biotechnology /
Guidelines for Sensory Analysis in Food Product Development and Quality Control /
Colonic Microbiota, Nutrition and Health /
Dealing with consumer uncertainty : Public Relations in the Food Sector /
Release and bioavailability of nanoencapsulated food ingredients
Food bioactives : extraction and biotechnology applications /
Safety assessment of genetically modified foods /
Fundamentals of food biotechnology /
GM food systems and their economic impact /
Genetic modification and food quality : a down to earth analysis /
Milk and Milk Products : Technology, chemistry and microbiology /
The Technology of Extrusion Cooking /
Rheology of Industrial Polysaccharides: Theory and Applications /
Measurement of Food Preferences /
Functionality of Proteins in Food /
Thickening and Gelling Agents for Food /
Principles of Food Processing /
Handbook of Breadmaking Technology /
Hydrocolloid Applications Gum technology in the food and other industries /
Nanoemulsions in food technology : development, characterization, and applications /
Genetically modified organisms in food production, safety, regulation and public health /
Physical-chemical properties of foods : new tools for prediction /
Phenolic antioxidants in foods chemistry, biochemistry & analysis /
Sustainable agriculture reviews.
Thermal treatments of canned foods /
Agents of change enzymes in milk and dairy products /
Enzymes in food biotechnology : production, applications, and future prospects /
Analytical methods for the assessment of Maillard Reactions in foods /
Bioactive seaweeds for food applications : natural ingredients for healthy diets /
Bioethanol production from food crops : sustainable sources, interventions, and challenges /
Principles of food chemistry /
Advances in food biotechnology /
ENVIRONMENTAL POLITICS CASEBOOK : genetically modified foods.
Food nanotechnology : principles and applications /
Food biosynthesis /
Testing and analysis of gmo-containing foods and feed.
FUNCTIONAL FOODS AND BIOTECHNOLOGY : sources of functional foods and.
Food and agricultural biotechnology in ethical perspective /
Food and agricultural byproducts as important source of valuable nutraceuticals
Biosensing and micro-nano devices : design aspects and implementation in food industries /
Modern Dairy Technology : Volume 1 Advances in Milk Processing /
Separation of functional molecules in food by membrane technology /
Advances in food engineering /
Rapid Analysis Techniques in Food Microbiology /
Wheat : Production, Properties and Quality /
Cheese: Chemistry, Physics and Microbiology : Volume 2: Major Cheese Groups /
The Canning of Fish and Meat /
Integrated Solid Waste Management: A Lifecycle Inventory
The Technology of Vitamins in Food
Principles and Applications of Modified Atmosphere Packaging of Foods
Handbook of Industrial Seasonings /
Food Flavorings
Seafoods: Chemistry, Processing Technology and Quality /
Food Colour and Appearance
Food Process Monitoring Systems /
Developments in Oils and Fats /
Flavor of Meat and Meat Products /
Robotics in Meat, Fish and Poultry Processing /
Automatic Control of Food Manufacturing Processes /
Technology of Breadmaking /
Food Colour and Appearance /
Pecan Technology /
New and Developing Sources of Food Proteins /
Chemical Engineering for the Food Industry /
Flexible Food Packaging : Questions and Answers /
Canola and Rapeseed : Production, Chemistry, Nutrition and Processing Technology /
Citrus Processing : a Complete Guide /
Fisheries Processing : Biotechnological applications /
Confectionery Packaging Equipment /
Modern Food Microbiology /
Seafood Proteins /
Production Wine Analysis /
Sugar Confectionery and Chocolate Manufacture /
Microbiological Testing in Food Safety Management
Modern Dairy Technology : Volume 2 Advances in Milk Products /
Molecular Approaches to Improving Food Quality and Safety /
Processed Apple Products /
HACCP : Principles and Applications /
Who's Who in Food Chemistry : Europe /
Food and Nutritional Supplements : Their Role in Health and Disease /
Safeguarding Food Quality /
Food Properties and Computer-Aided Engineering of Food Processing Systems /
Rapid food analysis and hygiene monitoring : kits, instruments, and systems /
Quality of Fresh and Processed Foods
Microbiology of Fermented Foods /
The Properties of Water in Foods ISOPOW 6 /
Food Flavourings
Progress in Food Contaminant Analysis /
Lipid Analysis in Oils and Fats /
Label Writing and Planning a Guide to Good Customer Communication /
Flat Bread Technology
Advances in Sweeteners
Food Choice, Acceptance and Consumption /
Physico-Chemical Aspects of Food Processing /
Migration from Food Contact Materials /
The Packaging User's Handbook /
Snack Food /
Chemical Changes in Food during Processing /
Glucosinolates in Rapeseeds: Analytical Aspects : Proceedings of a Seminar in the CEC Programme of Research on Plant Productivity, held in Gembloux (Belgium), 1-3 October 1986 /
Evaluation of Quality of Fruits and Vegetables /
Essential Oils and Aromatic Plants : Proceedings of the 15th International Symposium on Essential Oils, held in Noordwijkerhout, the Netherlands, July 19-21, 1984 /
Industrial Chocolate Manufacture and Use /
Technology of Reduced-Additive Foods
Minimally Processed Refrigerated Fruits & Vegetables /
Basic Food Microbiology /
Environmental Impacts of Microbial Insecticides : Need and Methods for Risk Assessment /
Food Hygiene, Microbiology and HACCP
Malting and Brewing Science : Volume II Hopped Wort and Beer /
Biochemistry of Food Proteins /
HACCP : a practical approach /
Brewing
Cheese: Chemistry, Physics and Microbiology : Volume 1 General Aspects /
Biotechnology and food safety : proceedings of the second international symposium /
European Food Composition Tables in Translation
Microbiology and Biochemistry of Cheese and Fermented Milk /
Cold and Chilled Storage Technology /
Dough Rheology and Baked Product Texture /
Fish Processing Technology
Computerized Food Processing Operations
Functional Foods Designer Foods, Pharmafoods, Nutraceuticals /
Technological Advances in Improved and Alternative Sources of Lipids
Immunoassays for Food-poisoning Bacteria and Bacterial Toxins /
Biscuit Manufacture : fundamentals of in-line production /
Omega-3 Fatty Acids and Health /
Processing of Poultry /
Handbook of Organic Food Processing and Production /
The Seafood Industry /
Shelf Life Evaluation of Foods /
Fruit Processing /
New Methods of Food Preservation /
Genetically modified organisms in food : production, safety, regulation and public health /
Handbook of food chemistry /
Soybeans : Chemistry, Technology, and Utilization /
The HACCP Training Resource Pack Trainer's Manual /
Aroma Biotechnology /
Production and Processing of Healthy Meat, Poultry and Fish Products /
Modified Atmosphere Packaging Of Food /
Muscle Foods : Meat Poultry and Seafood Technology /
Cellulose: Biosynthesis and Structure /
Recent advances in food biotechnology /
Genetically modified and irradiated food controversial issues : facts versus perceptions /
Food tech transitions : reconnecting agri-food, technology and society /
Statistical Quality Control for the Food Industry /
Advanced Dairy Chemistry--1 Proteins : Part A / Part B /
Food Safety Basic Concepts, Recent Issues, and Future Challenges /
Integrated Solid Waste Management: A Lifecycle Inventory /
Fungi and Food Spoilage /
Coffee : Botany, Biochemistry and Production of Beans and Beverage /
Food Quality, Nutrition and Health : 5th Heidelberg Nutrition Forum/Proceedings of the ECBA -- Symposium and Workshop, February 27 -- March 1, 1998 in Heidelberg, Germany /
Genetically engineered foods /
Current developments in biotechnology and bioengineering food and beverages industry /
Food Composition Data : Production, Management and Use /
Microbial biotechnology in the food industry : advances, challenges, and potential solutions /
Fundamentals of cheese science /
Food packaging materials
Snack Food Technology /
Modern Food Analysis /
Fats in Food Products /
Methods for the Mycological Examination of Food /
Quality Management Systems for the Food Industry : a guide to ISO 9001/2 /
Food Preservatives /
Food Additives and Hyperactive Children /
Processed Meats /
Brewing Microbiology /
Taste Chemistry /
Ice Cream /
Drinking Water Microbiology : Progress and Recent Developments /
Fermented Beverage Production
Fundamentals of Dairy Chemistry /
Food and bioprocess technology
Encyclopedia of Food Mycotoxins /
Delivering functionality in foods : from structure design to product engineering /
HACCP : a Practical Approach /
Genetic Modification in the Food Industry : a Strategy for Food Quality Improvement /
Quality in Frozen Food /
Essentials of Food Sanitation /
Food Quality and Consumer Value : Delivering Food that Satisfies /
Cheesemaking Practice /
Listeria a practical approach to the organism and its control in foods /
Food and Feed from Legumes and Oilseeds /
Genetics of Lactic Acid Bacteria /
Food nanotechnology applications and approaches /
Dehydration of Foods
Omics technologies : tools for food science /
The coexistence of genetically modified, organic and conventional foods : government policies and market practices /
The Technology of Extrusion Cooking
Microbial vitamins and carotenoids in food biotechnology novel source and potential applications /
Advances in biopolymers for food science and technology /
Modern Methods of Food Analysis
Handbook of food powders : chemistry and technology /
Biosensors for sustainable food - new opportunities and technical challenges /
Modern Processing, Packaging and Distribution Systems for Food /
Low-calorie foods and food ingredients /
Evaluation of quality of fruits and vegetables /
Quality Assurance in Seafood Processing: A Practical Guide /
Ethnic fermented foods and alcoholic beverages of Asia /
Fermented Meats /
Fundamentals of Food Process Engineering /
Educación en bioética y alimentos genéticamente modificados /
Fermented Beverage Production /
Shellfish processing and preservation
Food Hygiene Auditing /
Packaging of Pharmaceuticals and Healthcare Products /
Water-soluble Vitamin Assays in Human Nutrition /
Biotechnology of bioactive compounds : sources and applications /
Nanotechnology horizons in food process engineering,
Texture Measurements of Foods Psychophysical Fundamentals: Sensory, Mechanical, and Chemical Procedures, and their Interrelationships /
Food Microbiology and Hygiene
Food Emulsifiers and Their Applications /
Food Oils and Fats : Technology, Utilization, and Nutrition /
Canmaking : the Technology of Metal Protection and Decoration /
Food Science /
Seafoods - Quality, Technology and Nutraceutical Applications /
Introduction to Aroma Research
Handbook of Poultry Feed from Waste : Processing and Use /
Antimicrobial Food Additives Characteristics · Uses · Effects /
Wine Microbiology /
The Genera of Lactic Acid Bacteria /
The Disposal and Utilisation of Abattoir Waste in the European Communities /
Food, People and Society : a European Perspective of Consumers' Food Choices /
Quality Assurance in Tropical Fruit Processing /
Dictionary of Food Ingredients /
Wine Analysis and Production /
Poucher's Perfumes, Cosmetics and Soaps -- Volume 1 : the Raw Materials of Perfumery /
Food Process Engineering /
Handbook of Biocide and Preservative Use /
Food Nutrition and Health /
Advances in Meat Research Volume 1 Electrical Stimulation /
Food Chemistry
Food Acquisition and Processing in Primates /
Selenium in Food and Health /
Micro-Organisms in Foods : Microbial Ecology of Food Commodities.
Production Practices and Quality Assessment of Food Crops : Quality Handling and Evaluation /
Food Chemical Risk Analysis /
Nanotechnology applications in food : flavor, stability, nutrition and safety /
Progress in Food Biotechnology.
Natural Food Colorants
Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods
Nanobiotechnology for sustainable food management /
Pseudocereals and Less Common Cereals Grain Properties and Utilization Potential / 		278
TP248.65 .F66 1996eb Separation processes in the food and biotechnology industries : principles and applications / 2
TP248.65 F66 2004eb Safety of genetically engineered foods : approaches to assessing unintended health effects / 3
TP248.65 .F66 2014 Fundamentals of Advanced Omics Technologies. 1
TP248.65.F66 A23 2009 Acceptable genes? : religious traditions and genetically modified foods / 1
TP248.65.F66 A355 2010eb Advances in food biochemistry 1
TP248.65.F66 A358 2020 Advances in food bioproducts and bioprocessing technologies / 1
TP248.65.F66 A38 2018eb Advances in biotechnology for food industry / 1
TP248.65.F66 A68 1994 Aquatic biotechnology and food safety. 1
TP248.65.F66 ǂb W565 2002eb Travels in the Genetically Modified Zone / 1
TP248.65.F66 ǂb W565 2002eb Travels in the Genetically Modified Zone / 1
TP248.65.F66 B37 2020 Sicilian street foods and chemistry the Palermo case study / 1