Ananda Rangapillai Library
Pondicherry University
FOODnetBASE ( 174 Title(s) ) |
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1   Adult Obesity: A Paediatric Challenge       Author : et al |
2   Advanced Nutrition Micronutrients       Author : Carolyn D. Berdanier |
3   Advanced Technologies For Meat Processing       Author : Leo M.L. Nollet |
4   Aflatoxin and Food Safety       Author : Hamed Abbas |
5   Alcohol and Coffee Use in the Aging       Author : Ronald Watson |
6   Amino Acids and Proteins for the Athlete: The Anabolic Edge Second Edition       Author : Mauro Di Pasquale |
7   Analysis of Pesticides in Food and Environmental Samples       Author : Jose Tadeo |
8   Analytical Methods for Food Additives       Author : Roger Wood |
9   Antimicrobials in Food Third Edition       Author : P. Michael Davidson |
10   Antioxidants in Food: Practical Applications       Author : Jan Pokorny |
11   Appetite and Food Intake: Behavioral and Physiological Considerations       Author : Ruth B.S. Harris |
12   Automation for Food Engineering: Food Quality Quantization and Process Control       Author : Yanbo Huang |
13   Baking Problems Solved       Author : Stanley P Cauvain |
14   Beverage Quality and Safety       Author : Tammy Foster |
15   Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals       Author : JeanRichard Neeser |
16   Bioterrorism and Food Safety       Author : Barbara Rasco |
17   Brewing: Science and Practice       Author : Dennis E Briggs |
18   Carbohydrates in Food 2nd Edition       Author : AnnCharlotte Eliasson |
19   Cereal Biotechnology       Author : Peter Morris |
20   Characterization of Cereals and Flours: Properties Analysis and Applications       Author : Gonul Kalentuc |
21   Chemical and Functional Properties of Food Components Third Edition       Author : Zdzislaw Sikorski |
22   Computational Fluid Dynamics in Food Processing       Author : DaWen Sun |
23   Concise Encyclopedia of Foods and Nutrition Second Edition (The)       Author : Audrey H. Ensminger |
24   CRC Handbook of Medicinal Spices       Author : James A. Duke |
25   Detecting Foreign Bodies in Food       Author : Mike Edwards |
26   Developing New Food Products for a Changing Marketplace       Author : Aaron L. Brody |
27   Development and Processing of Vegetable Oils for Human Nutrition       Author : Roman Przybylski |
28   Dictionary of Carbohydrates with CDROM Second Edition       Author : Peter Collins |
29   Dictionary of Nutraceuticals and Functional Foods       Author : N.A. Michael Eskin |
30   Dietary Proteins and Atherosclerosis       Author : G. Debry |
31   Drinking Water and Infectious Disease: Establishing the Links       Author : Paul Raymond Hunter |
32   Eating Disorders in Women and Children: Prevention Stress Management and Treatment       Author : Jacalyn RobertMcComb |
33   Environmentally Friendly Technologies for Agricultural Produce Quality       Author : Shimshon Ben Yeoshua |
34   Fats and Oils: Formulating and Processing for Applications Second Edition       Author : Richard D O'Brien |
35   Fatty Acids in Foods and their Health Implications Third Edition       Author : Ching Kuang Chow |
36   Flaxseed in Human Nutrition Second Edition       Author : Lilian U. Thompson |
37   Food Consumers and the Food Industry: Catastrophe or Opportunity?       Author : Gordon W Fuller |
38   Food diet and obesity       Author : David Mela |
39   Food Additives Second Edition       Author : A. Larry Branen |
40   Food and Nutritional Toxicology       Author : Stanley T Omaye |
41   Food Authenticity and Traceability       Author : Michele Lees |
42   Food Biotechnology Second Edition       Author : Kalidas Shetty |
43   Food Chemical Safety: Additives Volume II       Author : David Watson |
44   Food Chemical Safety: Contaminants Volume I       Author : David Watson |
45   Food Colorants: Chemical and Functional Properties       Author : Carmen Socaciu |
46   Food consumption and disease risk: Consumerpathogen interactions       Author : Morris Potter |
47   Food Emulsions Fourth Edition       Author : Stig Friberg |
48   Food Emulsions: Principles Practices and Techniques Second Edition       Author : David Julian McClements |
49   Food Engineering Aspects of Baking Sweet Goods       Author : Servet Gulum Sumnu |
50   Food Intolerance and the Food Industry       Author : Taraneh Dean |
51   Food Labelling       Author : J Ralph Blanchfield |
52   Food Lipids: Chemistry Nutrition and Biotechnology Second Edition       Author : Casimir Akoh |
53   Food Plant Sanitation       Author : Y.H. Hui |
54   Food Plant Sanitation: Design Maintenance and Good Manufacturing Practices       Author : Michael Cramer |
55   Food Preservation Techniques       Author : Peter Zeuthen |
56   Food Process Modelling       Author : L. M. M.. Tijskens |
57   Food Quality Assurance: Principles and Practices       Author : Inteaz Alli |
58   Food Safety and Toxicity       Author : John De Vries |
59   Food Shelf Life Stability: Chemical Biochemical and Microbiological Changes       Author : N. A. Michael Eskin |
60   Food Storage Stability       Author : Irwin A. Taub |
61   Food Toxicology       Author : William Helferich |
62   Fruit and Vegetable Processing       Author : Wim Jongen |
63   Frying Technology and Practices       Author : Monoj K. Gupta |
64   Frying: Improving Quality       Author : J. B. Rossell |
65   Functional dairy products Volume 2       Author : M. Saarela |
66   Functional Food Carbohydrates       Author : Costas Biliaderis |
67   Functional Food Ingredients and Nutraceuticals: Processing Technologies       Author : John Shi |
68   Functional Foods Cardiovascular Disease and Diabetes       Author : A Arnoldi |
69   Functional Foods and Biotechnology       Author : Kalidas Shetty |
70   Gamma Linolenic Acid: Metabolism and Its Roles in Nutrition and Medicine       Author : YungSheng Huang |
71   Genetic Variation in Taste Sensitivity       Author : John Prescott |
72   Green Tea: Health Benefits and Applications       Author : Yukihiko Hara |
73   HACCP in the Meat Industry       Author : Martyn Brown |
74   Halal Food Production       Author : Mian N Riaz |
75   Handbook of Dairy Foods and Nutrition Second Edition       Author : Gregory D. Miller |
76   Handbook of Dietary Fiber       Author : Susan Sungsoo Cho |
77   Handbook Of Dough Fermentations       Author : Karel Kulp |
78   Handbook of Fat Replacers       Author : Sibel Roller |
79   Handbook of Fermented Functional Foods       Author : Edward Farnworth |
80   Handbook of Food and Beverage Fermentation Technology       Author : Y.H. Hui |
81   Handbook of Food Engineering Practice       Author : Kenneth J Valentas |
82   Handbook of Food Enzymology       Author : R. John Whitaker |
83   Handbook of Food Preservation Second Edition       Author : M. Shafiur Rahman |
84   Handbook of Food Spoilage Yeasts Second Edition       Author : Tibor Deak |
85   Handbook of Food Toxicology       Author : S.S. Deshpande |
86   Handbook of FoodDrug Interactions       Author : Beverly J. McCabe |
87   Handbook of Frozen Food Processing and Packaging       Author : DaWen Sun |
88   Handbook of Frozen Foods       Author : Y.H. Hui |
89   Handbook of hygiene control in the food industry       Author : H.L.M. Lelieveld |
90   Handbook of Nutraceuticals and Functional Foods       Author : Dr. Robert E.C. Wildman |
91   Handbook of Nutraceuticals and Functional Foods Second Edition       Author : Robert E.C. Wildman |
92   Handbook of Vitamins Fourth Edition       Author : Janos Zempleni |
93   Handbook of waste management and coproduct recovery in food processing: Volume 1       Author : K. Waldron |
94   Hygiene in Food Processing: Principles and Practice       Author : Huub Lelieveld |
95   Improving the Safety of Fresh Fruit and Vegetables       Author : et al |
96   Industrial Applications of Single Cell Oils       Author : et al |
97   Instrumentation and Sensors for the Food Industry Second Edition       Author : Erika KressRogers |
98   Intelligent and Active Packaging for Fruits and Vegetables       Author : Charles Wilson |
99   Interdisciplinary Food Safety Research       Author : Neal H. Hooker |
100   InulinType Fructans: Functional Food Ingredients       Author : Marcel Roberfroid |
101   Lactoferrin: Natural Multifunctional Antimicrobial       Author : Narian Naidu |
102   Lipid Analysis and Lipidomics: NewTechniques and Applications       Author : Magdi Mossoba |
103   Lipid Biotechnology       Author : Tsung Min Kuo |
104   Making the Most of HACCP: Learning from Others' Experience       Author : Tom Mayes |
105   Managing allergens in food       Author : Clare Mills |
106   Marine Nutraceuticals and Functional Foods       Author : Colin Barrow |
107   Measurement and Control in Food Processing       Author : Manabendra Bhuyan |
108   Methods in Microarray Normalization       Author : Phillip Stafford |
109   Methods of Analysis of Food Components and Additives       Author : Semih Otles |
110   Microbial Food Contamination       Author : Charles L. Wilson |
111   Microbial Food Contamination Second Edition       Author : Charles Wilson |
112   Microbial Safety of Minimally Processed Foods       Author : John S. Novak |
113   Microbiological analysis of red meat poultry and eggs       Author : G. Mead |
114   Microbiology of Fruits and Vegetables       Author : Gerald Sapers |
115   Microwave Processing of Foods The       Author : Helmar Schubert |
116   Modifying Flavour in Food       Author : A.J. Taylor |
117   Natural Arsenic in Groundwater: Occurrence Remediation and Management Proceedings of the PreCongress Workshop 'Natural Arsenic in Groundwater (BWO 06) 32nd International Geological Congress Florence Italy 1819 August 2004       Author : Jochen Bundschuh |
118   Natural Food Antimicrobial Systems       Author : A. S. Narain Naidu |
119   Novel enzyme technology for food applications       Author : Robert Rastall |
120   Novel Food Processing Technologies       Author : Gustavo BarbosaCanovas |
121   Nutraceutical and Specialty Lipids and their CoProducts       Author : Fereidoon Shahidi |
122   Nutraceuticals in Health and Disease Prevention       Author : Lester Packer |
123   Nutrition and AIDS Second Edition       Author : Ronald Watson |
124   Nutrition and Biochemistry of Phospholipids       Author : Bernard F. Szuhaj |
125   Nutrition and Heart Disease: Causation and Prevention       Author : Ronald Ross Watson |
126   Nutritional Applications in Exercise and Sport       Author : Ira Wolinsky |
127   Nutritionally Enhanced Edible Oil and Oilseed Processing       Author : Dunford Nurhan Turgut |
128   Official Methods for the Determination of Trans Fat       Author : Magdi M. Mossoba |
129   Oil Extraction and Analysis Critical Issues and Comparative Studies       Author : D.L. Luthria |
130   Olive Oil: Minor Constituents and Health       Author : Dimitrios Boskou |
131   Optimizing sweet taste in foods       Author : W.J. Spillane |
132   Pesticide veterinary and other residues in food       Author : David H Watson |
133   Pharmaceutical Experimental Design       Author : Gareth A. Lewis |
134   Physical Chemistry of Foods       Author : Pieter Walstra |
135   Physical Principles of Food Preservation Second Edition       Author : Marcus Karel |
136   Phytochemical Functional Foods       Author : Ian Johnson |
137   Phytochemicals in Nutrition and Health       Author : Mark S. Meskin |
138   Phytochemicals: Aging and Health       Author : Mark Meskin |
139   Phytochemicals: NutrientGene Interactions       Author : Mark Meskin |
140   Phytosterols as Functional Food Components and Nutraceuticals       Author : Paresh Dutta |
141   Polysaccharides: Structural Diversity and Functional Versatility Second Edition       Author : Severian Dumitriu |
142   Pomegranates: Ancient Roots to Modern Medicine       Author : Navindra Seeram |
143   Probiotics in Food Safety and Human Health       Author : Ipek Goktepe |
144   Proceedings of the World Conference on Lauric Oils: Sources Processing and Applications       Author : et al |
145   Processing Foods: Quality Optimization and Process Assessment       Author : Fernanda A. R. Oliveira |
146   Processing Fruits: Science and Technology Second Edition       Author : Diane Barrett |
147   Quality Assurance for the Food Industry: A Practical Approach       Author : J. Andres Vasconcellos |
148   Recent Developments in the Synthesis of Fatty Acid Derivatives       Author : et al |
149   Reducing salt in foods: Practical strategies       Author : David Kilcast |
150   Reviews in Food and Nutrition Toxicity       Author : Victor Preedy |
151   Safflower       Author : et al |
152   Seafood and Freshwater Toxins: Pharmacology Physiology and Detection Second Edition       Author : Luis Botana |
153   Sensory Evaluation Techniques Third Edition       Author : Morten C. Meilgaard |
154   Single Cell Oil       Author : Zvi Cohen |
155   Snack Foods Processing       Author : Edmund W. Lusas |
156   Soy Applications in Food       Author : Mian Riaz |
157   Soy Protein Products Characteristics Nutritional Aspects and Utilization       Author : Joseph G. Endres |
158   Soybeans as Functional Foods and Ingredients       Author : KeShun Liu |
159   Spirulina in Human Nutrition and Health       Author : M. Gershwin |
160   Sports Nutrition: Energy Metabolism and Exercise       Author : Ira Wolinsky |
161   Sports Nutrition: Fats and Proteins       Author : Judy Driskell |
162   Structural Modified Food Fats: Synthesis Biochemistry and Use       Author : et al |
163   Taints and OffFlavours in Food       Author : Brian Baigrie |
164   Tea and Tea Products: Chemistry and HealthPromoting Properties       Author : ChiTang Ho |
165   Technology of Functional Cereal Products       Author : et al |
166   Toxins in Food       Author : Waldemar M Dabrowski |
167   Trace Elements and Free Radicals in Oxidative Diseases       Author : et al |
168   Turmeric: The genus Curcuma       Author : P. Ravindran |
169   Vegetables Fruits and Herbs in Health Promotion       Author : Ronald R. Watson |
170   Vegetables and Fruits: Nutritional and Therapeutic Values       Author : Thomas S.C. Li |
171   Vitamin Analysis for the Health and Food Sciences       Author : Ronald R. Eitenmiller |
172   Vitamin E: Food Chemistry Composition and Analysis       Author : Ronald Eitenmiller |
173   Vitamins In Foods: Analysis Bioavailability and Stability       Author : George F.M. Ball |
174   Wine: A Scientific Exploration       Author : Merton Sandler |