Physical Chemistry of Foods

(singke) #1

  1. Omega- 3 FattyAcidsinHealthandDisease,editedbyRobertS.Lees
    andMarcusKarel

  2. FoodEmulsions:SecondEdition,RevisedandExpanded,editedby
    KåreLarssonandStigE.Friberg

  3. Seafood: EffectsofTechnologyonNutrition,GeorgeM.Pigottand
    BarbeeW.Tucker

  4. Handbook of Vitamins: Second Edition, Revised and Expanded,
    editedbyLawrenceJ.Machlin

  5. HandbookofCerealScienceandTechnology,KlausJ.Lorenzand
    KarelKulp

  6. Food Processing Operations and Scale-Up, Kenneth J.Valentas,
    LeonLevine,andJ.PeterClark

  7. FishQualityControlbyComputerVision,editedbyL.F.PauandR.
    Olafsson

  8. VolatileCompoundsinFoodsandBeverages,editedbyHenkMaarse

  9. Instrumental Methods for QualityAssurance in Foods, edited by
    DanielY.C.FungandRichardF.Matthews

  10. Listeria,Listeriosis,andFoodSafety,ElliotT.RyserandElmerH.
    Marth

  11. Acesulfame-K,editedbyD.G.MayerandF.H.Kemper

  12. AlternativeSweeteners:SecondEdition,RevisedandExpanded,ed-
    itedbyLynO'BrienNaborsandRobertC.Gelardi

  13. FoodExtrusionScienceandTechnology,editedbyJozefL.Kokini,
    Chi-TangHo,andMukundV.Karwe

  14. SurimiTechnology,editedbyTyreC.LanierandChongM.Lee

  15. HandbookofFoodEngineering,editedbyDennisR.Heldmanand
    DarylB.Lund

  16. FoodAnalysisbyHPLC,editedbyLeoM.L.Nollet

  17. FattyAcidsinFoodsandTheirHealthImplications,editedbyChing
    KuangChow

  18. Clostridium botulinum: Ecology and Control in Foods, edited by
    AndreasH.W.HauschildandKarenL.Dodds

  19. Cereals in Breadmaking: A Molecular Colloidal Approach,
    Ann-CharlotteEliassonandKåreLarsson

  20. Low-CalorieFoodsHandbook,editedbyAaronM.Altschul

  21. Antimicrobials in Foods: Second Edition,Revised and Expanded,
    editedbyP.MichaelDavidsonandAlfredLarryBranen

  22. LacticAcidBacteria,editedbySeppoSalminenandAttevonWright

  23. Rice Science andTechnology,edited byWayne E. Marshall and
    JamesI.Wadsworth

  24. FoodBiosensorAnalysis,editedbyGabrieleWagnerandGeorgeG.
    Guilbault

  25. PrinciplesofEnzymologyfortheFoodSciences:SecondEdition,John
    R.Whitaker

  26. Carbohydrate Polyestersas FatSubstitutes,edited by CasimirC.
    AkohandBarryG.Swanson

  27. Engineering Properties of Foods: Second Edition, Revised and
    Expanded,editedbyM.A.RaoandS.S.H.Rizvi

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