دانشکده صنایع غذایی

Year

Title

2011

Biosensors in food processing, safety, and quality control

2011

Drying of Foods Vegetables and Fruits Volume 2

2011

Drying of Foods Vegetables and Fruits Volume 3

2011

Introduction to Food Process Engineering, Second Edition

2011

Lipids and Essential Oils as Antimicrobial Agents

2011

Novel Thermal And Non-Thermal Technologies For Fluid Foods

2011

Nuts & seeds in health and disease prevention

2011

Processed Cheeses and Analogues

2012

Becoming a Food Scientist_ To Graduate School and Beyond

2012

Biopolymer Engineering In Food Processing

2012

Functional Foods and Nutraceuticals

2012

Green Technologies in Food Production and Processing

2012

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

2012

Non-thermal food engineering operations

2012

Principles of food chemistry

2012

Shelf Life Assessment of Food

2012

Specialty foods - processing technology, quality, and safety

2013

Advances in Natural Medicines, Nutraceuticals and Neurocognition

2013

Ecosustainable polymer nanomaterials for food packaging _ innovative solutions, characterization needs, safety and environmental issues

2013

Edible oil processing from a patent perspective

2013

Fermentation processes engineering in the food industry

2013

Green tea polyphenols_ nutraceuticals of modern life

2013

Handbook of Food Factory Design

2013

Innovation in healthy and functional foods

2013

Instrumental assessment of food sensory quality_ A practical guide

2013

Introduction to the physical chemistry of foods

2013

Packaging for Food Preservation

2014

Batch processing _ modeling and design

2014

Cocoa Production and Processing Technology

2014

Conventional and Advanced Food Processing Technologies

2014

Experimental Design and Process Optimization

2014

Flavour Development, Analysis and Perception in Food and Beverages, 1st Edition

2014

Food Composition and Analysis_ Methods and Strategies

2014

Food Engineering Handbook - Food Engineering Fundamentals

2014

Food Industry Design, Technology and Innovation

2014

Food Texture Design and Optimization

2014

Frequency Heating in Food Processing _ Principles and Applications

2014

Improving Food Quality with Novel Food Processing Technologies

2014

Indigenous Fermented Foods of Southeast Asia

2014

Introduction to Advanced Food Process Engineering [1 ed.]

2014

Juice Processing_ Quality, Safety and Value-Added Opportunities

2014

Nanoparticle- and Microparticle-based Delivery Systems Encapsulation, Protection and Release of Active Compounds-

2014

Ohmic Heating in Food Processing [1 ed.]

2014

Postharvest Technology and Food Process Engineering

2014

Rheology and Fracture Mechanics of Foods

2014

Seafood Science_ Advances in Chemistry, Technology and Applications

2015

Advances in Fermented Foods and Beverages _ Improving Quality, Technologies and Health Benefits

2015

Advances in Postharvest Fruit and Vegetable Technology

2015

Antioxidants in health and disease

2015

Bread and Its Fortification_ Nutrition and Health Benefits

2015

Canned Citrus Processing _ Techniques, Equipment, and Food Safety

2015

Emerging Dairy Processing Technologies_ Opportunities for the Dairy Industry

2015

Engineering for Storage of Fruits and Vegetables_ Cold Storage, Controlled Atmosphere Storage, Modified Atmosphere Storage

2015

Essential Oils in Food Preservation, Flavor and Safety

2015

Fermented Milk and Dairy Products

2015

Functional Food Ingredients and Nutraceuticals

2015

Handbook of Antioxidants for Food Preservation

2015

Handbook of food processing _ food preservation

2015

Health benefits of fermented foods and beverages

2015

How flavor works _ the science of taste and aroma

2015

Microfluidic chip-capillary electrophoresis devices

2015

Nanotechnology and functional foods _ effective delivery of bioactive ingredients

2015

Nutraceutical and Functional Food Processing Technology

2015

RFID & sensor network automation in the food industry _ ensuring quality and safety through supply chain visibility

2015

Spray Drying Techniques for Food Ingredient Encapsulation

2015

Technology of Breadmaking

2016

Acrylamide in food _ analysis, content and potential health effects

2016

Advances in Food Traceability Techniques and Technologies

2016

Chemistry and Technology of Soft Drinks and Fruit Juices

2016

Electronic Noses and Tongues in Food Science

2016

Encapsulation and controlled release technologies in food systems

2016

Enzymes in food and beverage processing

2016

Flow injection analysis of food additives

2016

Food Safety_ Basic Concepts, Recent Issues, and Future Challenges

2016

Handbook of food processing _ food safety, quality, and manufacturing processes

2016

Handbook of functional beverages and human health

2016

Handbook of Seal Integrity in the Food Industry

2016

Herbal bioactives and food fortification _ extraction and formulation

2016

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

2016

Valorization of wine making by-products

2017

Carbohydrates in Food, Third Edition

2017

Dairy engineering _ advanced technologies and their applications

2017

Food as medicine_ functional food plants of Africa

2017

Food spoilage microorganisms _ ecology and control

2017

Laboratory models for foodborne infections

2017

Yogurt _ roles in nutrition and impacts on health

243 :تعداد دفعات بازید


ارتباط مستقیم با ریاست

contact2_us

صنایع غذایی | دانشگاه علوم کشاورزی و منابع طبیعی گرگان
طراحی سایت گروه فناوران شبکه و اطلاعات بیتکو