食品科技图书馆食品科技图书馆.doc

Woodhead Publishing Series in Food Science, Technology and Nutrition Chilled foods: A comprehensive guide C. Dennis and M. Stringer Yoghurt: Science and technology A. Y. Tamime and R. K. Robinson Food processing technology: Principles and practice P. J. Fellows Bender’s dictionary of nutrition and food technology Sixth edition D. A. Bender Determination of veterinary residues in food N. T. Crosby Food contaminants: Sources and surveillance C. Creaser and R. Purchase Nitrates and nitrites in food and water M. J. Hill Pesticide chemistry and bioscience: The food-environment challenge T. Brooks and T. Roberts Pesticides: Developments, impacts and controls G. A. Best and A. D. Ruthven Dietary fibre: Chemical and biological aspects D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick Vitamins and minerals in health and nutrition M. Tolonen Technology of biscuits, crackers and cookies Second edition D. Manley Instrumentation and sensors for the food industry E. Kress-Rogers Food and cancer prevention: Chemical and biological aspects K. W. Waldron, I. T. Johnson and G. R. Fenwick Food colloids: Proteins, lipids and polysaccharides E. Dickinson and B. Bergenstahl Food emulsions and foams E. Dickinson Maillard reactions in chemistry, food and health T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien The Maillard reaction in foods and medicine J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames Encapsulation and controlled release D. R. Karsa and R. A. Stephenson Flavours and fragrances A. D. Swift Feta and related cheeses A. Y. Tamime and R. K. Robinson Biochemistry of milk products A. T. Andrews and J. R. Varley Physical properties of foods and food processing systems M. J. Lewis Food irradiation: A reference guide V. M. Wilkinson and G. Gould Kent’s technology of cereals: An introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers Biosensors for food analysis A. O. Scott Separation processes in the food and