July 3, 2017

Recent Advances in Food Science and Technology

M.Sc & PhD Semesters (FST)


Keywords:

Techniques for Nanoencapsulation of Food Ingredients Richard W. Hartel, Nanotechnology in the Food, Beverage and Nutraceutical Industries Qingrong Huang, Ozone in Food Processing Colm O’Donnell B.K. Tiwari P.J. Cullen & Rip G. Rice, Emerging and New Technologies in Food Science and Technology IUFoST Scientific Information Bulletin (SIB), Emerging Technologies for Food Processing Da-Wen Sun, Facts about Food Irradiation ICGFI is an international group of experts, Flavour Science Recent Advances and Trends Wender L.P. Bredie & Mikael Agerlin Petersen, Global Issues in Food Science and Technology Gustavo Barbosa-Ca´novas Alan Mortimer David Lineback Walter Spiess Ken Buckle & Paul Colonna, Handbook of Microwave Technology For Food Applications Ashim K. Datta & Ramaswamy C. Anantheswaran, Minimal Processing Technologies Thomas Ohlsson & Nils Bengtsson, New Ingredients in Food Processing Biochemistry and Agriculture Guy Linden & Denis Lorient, Nonthermal Processing of Foods and Emerging Technologies Barbosa Canovas et al., Preservation of Foods with Pulsed Electric Fields Steve L. Taylor, Pulsed Electric Fields Technology for the Food Industry Gustavo V. Barbosa-Canovas, Advances in Food Analysis Research Anita Haynes, Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations Tatiana Koutchma, Advances in Food Protection Magdy Hefnawy, Advances in Food Science and Technology Martin Scrivener & Phillip Carmical, Advances in Magnetic Resonance in Food Science P. S. Belton B. P. Hills & G. A. Web, Application of Alternative Food-Preservation Technologies Antonio Bevilacqua Maria Rosaria Corbo & Milena Sinigaglia,  Bio-Nanotechnology A Revolution in Food Biomedical and Health Sciences Fereidoon Shahidi, Case Studies in Novel Food Processing Technologies Christopher J. Doona Kenneth Kustin & Florence E. Feeherry, Characterization of Food: Emerging Methods Anilkumar G. Gaonkar


 

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