همانطور که می دانید در حال حاضر دسترسی به کتاب ها و مقالات تخصصی با قیمت های بسیار بالا و مشکلات خرید اینترنتی مواجه است .
فهرست پیش رو تعدادی از کتاب های بسیار مهم و کاربردی را در خود جای داده است ، علاوه بر این شما می توانید کتاب های مورد نظر خود را با ذکر موضوع و یا نام کامل درخواست کنید . خوشبختانه دوستان ما قادر خواهند بود تا منابع مورد نظر شما را با بهایی معقول در مقایسه با قیمت اصلی آنها ، در اختیار شما قرار بدهند.
برای جستجوی مقالات و کتب الکترونیکی با ما تماس بگیرید :
ADVANCES IN DEEP FAT FRYING OF FOODS – 2009
ADVANCES IN FOOD DEHYDRATION, EDITED BY CRISTINA RATTI - 2009
ADVANCES IN FRESH-CUT FRUITS AND VEGETABLES PROCESSING - 2011
ADVANCES IN POTATO CHEMISTRY AND TECHNOLOGY - 2009
ALTERNATIVE SWEETENERS – 2001
ANTIMICROBIALS IN FOOD - 2005
ANTIOXIDANTS IN FOOD; PRACTICAL APPLICATIONS – 2001
BAILEY’S INDUSTRIAL; OIL and FAT PRODUCTS; SIXTH EDITION VOLUME 1; EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND HEALTH EFFECTS – 2005
BAKING PROBLEMS SOLVED – 2001
BISCUIT, CRACKER AND COOKIE RECIPES FOR THE FOOD INDUSTRY - 2001
BREAD MAKING; IMPROVING QUALITY - 2003
BREAD STALING - 2001
CEREAL PROCESSING TECHNOLOGY - 2001
CHEESE PROBLEM SOLVED - 2007
CHEMICAL AND FUNCTIONAL PROPRIETIES OF FOOD SACCHARIDES - 2004
CHEMISTRY AND TECHNOLOGY OF SOFT DRINKS AND FRUIT JUICES - 2005
CARBOHYDRATE CHEMISTRY, BIOLOGY AND MEDICAL APPLICATIONS – 2008
COLLOIDS AND INTERFACES WITH SURFACTANTS AND POLYMERS – 2009
COLOR IN FOOD - 2002
COMBINED COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS – 2006
COMPLEX CARBOHYDRATES IN FOOD - 1999
DAIRY PROCESSING & QUALITY ASSURANCE – 2008
DICTIONARY OF FOOD SCIENCE AND TECHNOLOGY – 2005
DRYING TECHNOLOGIES IN FOOD PROCESSING-2008
EARLY NUTRITION – 2005
EMERGING TECHNOLOGIES FOR FOOD SCIENCE AND TECHNOLOGY – 2005
EMULSIFIERS IN FOOD TECHNOLOGY – 2004
ENCYCLOPEDIA OF FOOD SAFETY - 2014
ESSENTIAL GUIDE TO FOOD ADDITIVES – 2008
ESSENTIALS OF SPORTS NUTRITION – 2002
FAT CRYSTAL NETWORKS
FAT REPLACERS AND THEIR PROPERTIES – 1996
FERMENTED MILKS – 2006
FOOD ADDITIVES DATA BOOK - 2003
FOOD ALLERGY; ADVERSE REACTIONS TO FOOD AND FOOD ADDITIVES – 2003
FOOD ALLERGY - 2010
FOOD ANALYSIS LABORATORY MANUAL – 2010
FOOD CHEMICALS CODEX; 5TH EDITION – 2004
FOOD CHEMICAL RISK ANALYSIS - 1997
FOOD CHEMICAL SAFETY VOLUME 2: ADDITIVES - 2002
FOOD CHEMISTRY – 1996
FOOD COLORANTS: CHEMICAL AND FUNCTIONAL PROPERTIES – 2008
FOOD DEHYDRATION: A DICTIONARY AND GUIDE - 2006
FOOD EMULSIFIERS AND THEIR APPLICATIONS - 2008
FOOD EMULSIONS – 2004
FOOD ETHICS – 1996
FOOD FLAVOURS BIOLOGY AND CHEMISTRY – 1997
FOOD IRRADIATION RESEARCH AND TECHNOLOGY -2006
FOOD MATERIALS SCIENCE – 2008
FOOD PACKAGING TECHNOLOGY – 2003
FOOD PRESERVATION TECHNIQUES – 2003
FOOD PROCESSING HANDBOOK - 2006
FOOD PROCESSING PRINCIPLES AND APPLICATIONS – 2004
FOOD PROCESSING TECHNOLOGY – 2000
FOOD PROTEIN ANALYSIS; QUANTITATIVE EFFECTS ON PROCESSING - 2002
FOOD SCIENCE - 2006
FOOD STABILISERS, THICKENERS AND GELLING AGENTS – 2010
FOOD THE CHEMISTRY OF ITS COMPONENTS - 2002
FORMULATION TECHNOLOGY – 2001
FRUIT AND VEGETABLE PROCESSING – 2002
FRYING; IMPROVING QUALITY – 2001
FUNCTIONAL FOOD CARBOHYDRATES - 2007
FUNDAMENTALS OF CHEESE SCIENCE – 2000
GELATINE HANDBOOK - 2006
HANDBOOK OF ANTIOXIDANTS - 2000
HANDBOOK OF DIETARY FIBERS – 2001
HANDBOOK OF DOUGH FERMENTATIONS – 2003
HANDBOOK OF FARM, DAIRY, AND FOOD MACHINERY – 2007
HANDBOOK OF FAT REPLACERS – 1996
HANDBOOK OF FOOD ADDITIVES – 2008
HANDBOOK OF FOOD PRESERVATION - 2007
HANDBOOK OF FROZEN FOOD PACKAGING AND PROCESSING – 2006
HANDBOOK OF FRUITS AND FRUIT PROCESSING – 2006
HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY, VOLUME: 1 – 2010
HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY, VOLUME: 2 – 2010
HANDBOOK OF SPICES, SEASONINGS, AND FLAVORINGS - 2007
HANDBOOK OF VEGETABLE PRESERVATION AND PROCESSING – 2004
HERBS, SPICES AND ESSENTIAL OILS- 2005
HIGH-PRESSURE MICROBIOLOGY – 2008
HIGH PRESSURE PROCESSING OF FOODS - 2007
IMPACT OF POLLUTION ON ANIMAL PRODUCTS – 2008
INDUSTRIAL WASTE TREATMENT HANDBOOK – 2006
INFRARED HEATING FOR FOOD AND AGRICULTURAL PROCESSING - 2011
INGREDIENT INTERACTIONS: EFFECTS ON FOOD QUALITY – 2006
INNOVATIONS IN FOOD PACKAGING – 2005
INNOVATIONS IN FOOD PACKAGING - 2014
INULIN-TYPE FRUCTANS: FUNCTIONAL FOOD INGREDIENTS - 2005
IN-PACK PROCESSED FOODS - 2008
MAKING DOUGH - 2004
MANAGING FROZEN FOODS – 2000
MANUFACTURING YOGURT AND FERMENTED MILKS – 2006
MEAT PRODUCTS HANDBOOK - 2006
MEAT SCIENCE AND APPLICATIONS – 2001
MICROBIOLOGY AND TECHNOLOGY OF FERMENTED FOODS - 2006
MICROORGANISMS IN FOOD - 2011
MINIMAL PROCESSING TECHNOLOGIES IN THE FOOD INDUSTRY – 2000
MODIFYING FLAVOUR IN FOOD – 2007
NATURAL COLORANTS FOR FOOD AND NUTRACEUTICAL USES – 2003
NATURAL HISTORY OF SEEDS - 2009
NOVEL MACROMOLECULES IN FOOD SYSTEMS – 2000
NUTRITION IN SPORT – 2000
ORGANIC ACIDS AND FOOD PRESERVATION - 2011
OSMOTIC DEHYDRATION AND VACUUM IMPREGNATION APPLICATIONS IN FOOD- 2001
PAPER AND PAPERBOARD PACKAGING TECHNOLOGY – 2005
PECTINS AND THEIR MANIPULATION - 2002
PERFORMANCE FUNCTIONAL FOODS – 2003
PHYSICAL PRINCIPLES OF FOOD PRESERVATION – 2003
PHYSICAL PROPERTIES OF LIPIDS - 2002
PLASTIC PACKAGING MATERIALS FOR FOOD - 2000
PRACTICAL FOOD MICROBIOLOGY- 2003
PRINCIPLES OF FOOD SANITATION - 2006
RESTAURANT BASICS – 2006
SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS – 2008
SENSORY EVALUATION PRACTICES - 2004
SENSORY TESTING METHODS - 2005
SNACK FOOD PROCESSING – 2001
SOFT DRINK AND FRUIT JUICE PROBLEMS SOLVED – 2009
SOLVING PROBLEMS IN FOOD ENGINEERING – 2008
SOY APPLICATIONS IN FOOD – 2006
SOYBEANS AS FUNCTIONAL FOODS AND INGREDIENTS – 2004
SOY PROTEIN PRODUCTS CHARACTERISTICS, NUTRITIONAL ASPECTS, AND UTILIZATION – 2001
STARCH IN FOOD - 2004
TEXTURE; A HYDROCOLLOID RECIPE COLLECTION – 2008
TOXICOLOGICAL RISK ASSESSMENT OF CHEMICALS; A PRACTICAL GUIDE - 2008
TOXINS IN FOOD - 2005
THE SCIENCE OF CHOCOLATE – 2004
THE CHEMISTRY OF OILS AND FATS – 2004
WATER ACTIVITY IN FOOD – 2007
WATER-SOLUBLE POLYMERS APPLICATION IN FOOD – 2003
WHEY PROCESSING, FUNCTIONALITY AND HEALTH BENEFITS – 2008
YEASTS IN FOOD AND BEVERAGES - 2006
YOGHURT SCIENCE & TECHNOLOGY – 2007
Acetolactate decarboxylases EC 4.1.1.5. These
enzymes can be used to reduce the maturation time in
winemaking by converting acetolactate to acetoin,
and to analyse diacetyl and acetoin concentrations in
beer during brewing. Expression of these enzymes in
brewers yeasts has also been used to reduce the
levels of diacetyl, thus reducing the time required for
lagering.
Acetomonas Former name for the genus Gluconobacter.
Acetone Smallest of the ketones, synonym propanone.
Widely used as a solvent in food analyses,
particularly for lipids and related compounds. Produced
along with butanol and ethanol as a microbial
fermentation product from unconventional feedstocks
including food processing wastes.
Acetophenone Aromatic ketone that is among the
flavour compounds in foods such as herbs, honeys
and katsuobushi.
Acetylacetone Ketone, synonym pentanedione,
which occurs in the flavour compounds of foods
and beverages, including beer, coffee and fermented
dairy products.
Acetylation Introduction of acetyl groups into a compound
or substance. Usually achieved by reaction with
acetic anhydride, acetic acid or an acetate such as
vinyl acetate. Sometimes used to protect hydroxyl
groups during organic syntheses. Such modification is
also used to alter the physicochemical properties,
functional properties or nutritional quality of substances
such as starch, proteins and carbohydrates.
Acetylcholinesterases EC 3.1.1.7. Convert acetylcholine
to choline and acetates. Act on a variety of
acetic esters and also possess transacetylase activity. A
number of inhibitors of these enzymes are used as
pesticides. As such, the enzymes can be used to detect
the presence of residues of these inhibitors in
foods and beverages.
Acetylene Hydrocarbon which acts as a plant growth
regulator and can be used to control ripening of
fruits.
N-Acetylglucosamine Derivative of the amino sugar
glucosamine in which the amino group is acetylated.
Component of cell walls and chitin.
Acetylglucosaminidases Acetylglucosaminidases Comprise a-Nacetylglucosaminidases
(EC 3.2.1.50), which hydrolyse
terminal non-reducing N-acetyl-D-glucosamine
residues in N-acetyl-a-D-glucosaminides, and mannosyl-
glycoprotein endo-b-N-acetylglucosamidases (EC
3.2.1.96), which catalyse endo-hydrolysis of the N,N'-
diacetylchitobiosyl unit in high-mannose glycopeptides
and glycoproteins containing the [Man(GlcNAc)2]Asn
structure; one N-acetyl-D-glucosamine residue remains
attached to the protein, while the rest of the oligosaccharide
is released intact.