Food Science and Technology

view as:

View: 24 48 ALL

Amylose: Properties, Structure and Functions

Nova, 2020, Food Science and Technology, Biology, Life Sciences
$230.00

Out Of Stock Details
Quick View
Grapevines at a Glance

Nova, 2020, Food Science and Technology, Upcoming Publications, Food Science and Technology, Chemistry
$95.00

Select Binding Details
Quick View
Handbook of Chickpeas: Nutritional Value, Health Benefits and Management

Nova, 2019, Food Science and Technology, Nutrition and Diet Research Progress, Upcoming Publications, Food Science and Technology, Chemistry
$230.00

Select Binding Details
Quick View
Food Safety: Contaminants, Pathogens, and Illnesses

SNOVA, 2020, Food Science and Technology, Food Science and Technology, Chemistry
$195.00

Out Of Stock Details
Quick View
Sucrose: Properties, Biosynthesis and Health Implications

Nova, 2020, Food Science and Technology, Biochemistry Research Trends, Biochemistry, Biology, Life Sciences
$110.00

Select Binding Details
Quick View
Handbook on Cheese: Production, Chemistry and Sensory Properties

2013, Nova, Food Science and Technology, Agriculture Issues and Policies, Food Science and Technology, Chemistry
$45.00 – $470.00

Select Binding Details
Quick View
Nutrient Content of the U.S. Food Supply: Recent Data and Historical Context

2013, Nova, Food Science and Technology, Nutrition and Diet Research Progress, Nutrition and Diet, Medicine and Health
$45.00 – $130.00

Select Binding Details
Quick View
Processed Foods: Quality, Safety Characteristics and Health Implications

Food Science and Technology, Food Science and Technology, Chemistry
$179.00

Select Binding Details
Quick View
Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1

Food Science and Technology, Food Science and Technology, Chemistry
$179.00

Select Binding Details
Quick View
Food Product Traceability in Value Networks

Food Science and Technology, Food Science and Technology, Chemistry
$98.00

Select Binding Details
Quick View
Onion Products: Source of Healthy Compounds

Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Co-Cultivation of Pleurotus species with Yeasts

Food Science and Technology, Microbiology Research Advances, Microbiology, Biology, Life Sciences, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Stability and Behavior of Omega-3 Food Emulsions

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Pathophysiology and Mechanisms of Food Allergy

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Controlling the Highs and the Lows of Alcohol in Wine

Food Science and Technology, Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Changes in Rheological Properties of Hard Cheese during its Ageing

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

Select Binding Details
Quick View
Metabolic Aspects of Macronutrients

Food Science and Technology, Biochemistry Research Trends, Biochemistry, Chemistry
$58.00

Select Binding Details
Quick View
Chemical Food Safety and Health

Food Science and Technology, Public Health in the 21st Century, Food Science and Technology, Chemistry
$179.00

Select Binding Details
Quick View
Milk Production

Food Science and Technology, Food Science and Technology, Chemistry
$92.00 – $195.00

Select Binding Details
Quick View
Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science

Food Science and Technology, Food Science and Technology, Chemistry
$205.00

Select Binding Details
Quick View
Soy Protein: Production Methods, Functional Properties and Food Sources

Food Science and Technology, Food Science and Technology, Chemistry
$82.00

Select Binding Details
Quick View

Food Science and Technology

Amylose: Properties, Structure and Functions

Grapevines at a Glance

Handbook of Chickpeas: Nutritional Value, Health Benefits and Management

Food Safety: Contaminants, Pathogens, and Illnesses

Sucrose: Properties, Biosynthesis and Health Implications

Handbook on Cheese: Production, Chemistry and Sensory Properties

Nutrient Content of the U.S. Food Supply: Recent Data and Historical Context

Processed Foods: Quality, Safety Characteristics and Health Implications

Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1

Food Product Traceability in Value Networks

Onion Products: Source of Healthy Compounds

Co-Cultivation of Pleurotus species with Yeasts

Stability and Behavior of Omega-3 Food Emulsions

Pathophysiology and Mechanisms of Food Allergy

Controlling the Highs and the Lows of Alcohol in Wine

Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components

Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure

Changes in Rheological Properties of Hard Cheese during its Ageing

Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis

Metabolic Aspects of Macronutrients

Chemical Food Safety and Health

Milk Production

Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science

Soy Protein: Production Methods, Functional Properties and Food Sources

Browse Subcategories

Nova Science Publishers, Inc.

About Nova

Resources For

My Account

Nova’s Recent Posts

NOVA Global

Nova A+ Ratings

NOVA NEWSLETTER

TRUSTED & SECURED

Login

First time here? Create your account

Login

First time here? Create your account

Food Science and Technology

Browse Subcategories

Nova Science Publishers, Inc.

About Nova

Resources For

My Account

Nova’s Recent Posts

NOVA Global

Nova A+ Ratings

NOVA NEWSLETTER

TRUSTED & SECURED