With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective.
Information from genomic, transcriptomic, proteomic and metabolomic studies can be inte.
Spiros Paramithiotis
Spiros Zodhiates
Spiros Zodhiates
There are times when a greek or hebrew word has a distinct meaning that seriously affects the proper interpretation of scripture.
Spiros Zodhiates
Dr. Spiros Zodhiates
There are times when a greek or hebrew word has a distinct meaning that seriously affects the proper interpretation of scripture.
Spiros Gounaris
Spiros Kitsinelis
Spiros Liras
Written by the pioneers of viagra, the first blockbuster pde inhibitor drug.
Spiros Liras
Written by the pioneers of viagra, the first blockbuster pde inhibitor drug.
Spiros Liras
Written by the pioneers of viagra, the first blockbuster pde inhibitor drug.
Spiros Liras
Written by the pioneers of viagra, the first blockbuster pde inhibitor drug.
Spiros Agathos
Spiros Gounaris
Spiros Kitsinelis
With so many new lighting technologies available for a wide range of visual environments, how do you choose the options that best address the needs and improve the quality of life for various groups?
Spiros Agathos
Spiros Cotsakis
This book is written in a pedagogical style intelligible for graduate students.
Spiros N. Agathos
At the dawn of the 21st century, biotechnology is emerging as a key enabling technology for sustainable environmental protection and stewardship.
Peter Spiros
Spiros Cotsakis
Spiros Gounaris
Spiros Zodhiates
Spiros Zodhiates
Spiros Simitis
Spiros Zodhiates
Spiros Zodhiates
Spiros Zodhiates
According to god's word, god sent his only son, jesus to be the savior of the world, according to john 3:16.
Jennifer Clapp
We all need food to survive, and forty percent of the world's population relies on agriculture for their livelihood.
Asian Development Asian Development Bank
F. Xavier Malcata
Food process engineering: safety assurance and complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane.
Matthew Lorence
Development of packaging and products for use in microwave ovens, second edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way.
Audrey Soula
Robyn Metcalfe
Jennifer McCoy
Martin Glicksman
First published in 1982, this three-volume set explores the value of hydrocolloids in food.
Óscar L. Ramos
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products..
Daniel Pick
This book is based on the proceedings of a conference held in june 1996 under co-sponsorship of the international agricultural trade consortium and the retail food industry center.
Gabriel J. Lauro
Ina Yalof
Anne Murcott
This textbook equips students with the ability to analyze and think critically about contemporary food topics.
Valeria Siniscalchi
What can a focus on approaches to food practices in europe tell us about the communities and cultures that exist there?
Nagesh Kumar
This volume foregrounds the importance of regional cooperation in the context of food security challenges in south asia.
Richard Pillsbury
Charles Spence
A ground-breaking book by the world-leading expert in sensory science: freakonomics for food 'popular science at its best' - daniel levitin why do we consume 35% more food when eating with one more person, and 75% more when with three?
Stanley E. Gilliland
This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products.
Susan C. Smolinske
Crc handbook of food, drug, and cosmetic excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.
Kate Conley
Introduces readers to the basic items on a nutrition label, such as serving size and nutrients.
María Paz Moreno
The charm of madrid is elusive, but for those who know how to find it, madrid has magic.
Shigeru Matsumoto
Food credence attributes are food features that are difficult to verify even after consumption.
Carole M. Counihan
The anthropology of food and body explores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies.
Keith Steinkraus
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type.
Susan C. Smolinske
Crc handbook of food, drug, and cosmetic excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.
Shigeru Matsumoto
Food credence attributes are food features that are difficult to verify even after consumption.
Paul Dawson
Paul Berryman
Luke Nguyen
Y. H. Hui
A study of foodborne disease, focusing on viruses, parasites, pathogens and haccp.
Heather Christo
Srinivasan Damodaran
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, fennema's food chemistry, 5th edition once again meets and surpasses the standards of quality and comprehensive information set.
Patricia A. Wester
Charlotte Boyce
When novels, plays and poems refer to food, they are often doing much more than we might think.
Zeki Berk
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession.
S. Suzanne Nielsen
This book provides information on the techniques needed to analyze foods in laboratory experiments.
Alison Alkon
Srinivasan Damodaran
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, fennema's food chemistry, 5th edition once again meets and surpasses the standards of quality and comprehensive information set.
Michel Aliani
Felipe Richter Reis
This book provides information on the advances in blanching and its effect on food.
Rob R. Dunn
Murlidhar Meghwal
This new volume, the 7th in the innovations in agricultural & biological engineering book series, focuses on emerging trends, applications and challenges in food science and technology.
Mike Boland
This selection of key presentations from the food structures, digestion and health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutti.
Robin Nixon Pompa
Mohammad Javanshiry
Didier Montet
Food traceability is a growing consumer concern worldwide.
Robert W. Field
engineering aspects of membrane separation and application in food processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges.
Allen, Gary
Virginia Loh-Hagan
From the interesting and intriguing to the weird and wonderful, food stylist is high interest combined with a low level of complexity to help struggling readers along.
Paolo Corvo
This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food.
Maria Luz Rodriguez Mendez
Electronic noses and tongues in food science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics.
Brigitte Sebastia
Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value.
Neal D. Fortin