TECHNOLOGY & ENGINEERING -- Food Science
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TECHNOLOGY & ENGINEERING -- Food Science
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The concept TECHNOLOGY & ENGINEERING -- Food Science represents the subject, aboutness, idea or notion of resources found in University of Missouri Libraries.
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143 Items that share the Concept TECHNOLOGY & ENGINEERING -- Food Science
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- A Perfect Pint's beer guide to the Heartland
- A man and his mountain : the everyman who created Kendall-Jackson and became America's greatest wine entrepreneur
- A vineyard in my glass
- Advances in cereal science : implications to food processing and health promotion
- Advances in functional manufacturing technologies : selected, peer reviewed papers from the 2nd International Conference on Functional Manufacturing Technologies (ICFMT 2010), Aug. 6-9 2010, Harbin, Heilongjiang, China
- Advances in microbial food safety
- Advances in wine research
- American tuna : the rise and fall of an improbable food
- Analytical methods for food additives
- Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development
- Aroma active compounds in foods : chemistry and sensory properties
- Authentication of food and wine
- Beer and wine production : analysis, characterization, and technological advances : developed from a symposium sponsored by the Division of Industrial and Engineering Chemistry, Inc., at the 203rd National Meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992
- Big chicken : the incredible story of how antibiotics created modern agriculture and changed the way the world eats
- Bioactive compounds in foods : effects of processing and storage
- Biogeneration of aromas : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 190th meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
- Biotechnology for improved foods and flavors : developed from a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 1995 International Chemical Congress of Pacific Basin Societies
- Case studies in food safety and authenticity : lessons from real-life situations
- Case studies in novel food processing technologies : innovations in processing, packaging and predictive modelling
- Challenges in taste chemistry and biology
- Characterization and measurement of flavor compounds : developed from a symposium sponsored by the Flavor Subdivision of the Division of Agricultural and Food Chemistry at the 188th Meeting of the American Chemical Society, Philadelphia, Pennsylvania, August 26-31, 1984
- Chemical deterioration of proteins : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 4-5, 1979
- Chemical markers for processed and stored foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24, 1995
- Chemistry and function of pectins : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 189th Meeting of the American Chemical Society, Miami Beach, Florida, April 28-May 3, 1985
- Chemistry and physiology of selected food colorants
- Chemistry of food packaging
- Chemistry of food, food supplements, and food contact materials : from production to plate
- Chemistry of wine flavor
- Chemistry of winemaking
- Chemistry, texture, and flavor of soy
- Color quality of fresh and processed foods
- Common fragrance and flavor materials : preparation, properties and uses
- Computer Vision Technology in the Food and Beverage Industries
- Computers in flavor and fragrance research : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 186th Meeting of the American Chemical Society, Washington, D.C., August 28-September 2, 1983
- Controlling Maillard pathways to generate flavors
- Emerging natural hydrocolloids : rheology and functions
- Emerging technologies for food processing
- Encapsulation and controlled release of food ingredients : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th national meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Encyclopedia of pasta
- Engineering interventions in foods and plants
- Enzymatic browning and its prevention : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994
- Enzymes in food and beverage processing : a symposium
- Essentials of food science
- Fast liquid chromatography-mass spectrometry methods in food and environmental analysis
- Flavor analysis : developments in isolation and characterization
- Flavor and lipid chemistry of seafoods
- Flavor chemistry : a symposium sponsored by the division of Agricultural and Food Chemistry at the 149th meeting of the American Chemical Society, Detroit, Mich., April 6-7, 1965.
- Flavor chemistry : industrial and academic research
- Flavor chemistry : trends and developments : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988
- Flavor chemistry of animal foods : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 174th meeting of the American Chemical Society, Chicago, Ill., August 29, 1977
- Flavor chemistry of wine and other alcoholic beverages
- Flavor encapsulation : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 194th Meeting of the American Chemical Society, New Orleans, Louisiana, August 30-September 4, 1987
- Flavor precursors : thermal and enzymatic conversions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991
- Flavor quality, objective measurement : a symposium
- Flavor release
- Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
- Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
- Flavors in noncarbonated beverages
- Food additives data book
- Food and drink--good manufacturing practice : a guide to its responsible management
- Food and packaging interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 193rd Meeting of the American Chemical Society, Denver, Colorado, April 5-10, 1987
- Food and packaging interactions II : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 200th National Meeting of the American Chemical Society, Washington, D.C., August 25-31, 1990
- Food biosensors
- Food flavor : chemistry, sensory evaluation, and biological activity
- Food flavor and safety : molecular analysis and design : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 203rd national meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992
- Food is culture
- Food lipids : chemistry, flavor, and texture
- Food microbiology protocols
- Food packaging : testing methods and applications
- Food plant engineering systems
- Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
- Food proteins : improvement through chemical and enzymatic modification : symposium
- Freshness and shelf life of foods
- Fruit flavors : biogenesis, characterization, and authentication : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Functional manufacturing technologies and Ceeusro I : selected peer reviewed papers from the 3rd International Conference on Engineering & Technologies and Ceeusro (ICETC2009), Nov. 19-21 2009, Changzhou, Jiangsu, China
- Functional polymers in food science : from technology to biology, Volume 2, Food processing
- Handbook of farm, dairy and food machinery engineering
- Handbook of farm, dairy, and food machinery
- Handbook of farm, dairy, and food machinery engineering
- Handbook of food safety engineering
- Handbook of natural antimicrobials for food safety and quality
- Handbook of seal integrity in the food industry
- Hidden hunger : gender and the politics of smarter foods
- Hispanic foods : chemistry and bioactive compounds
- Hispanic foods : chemistry and flavor
- Honey, I'm homemade : sweet treats from the beehive across the centuries and around the world
- Hypobaric storage in food industry : advances in application and theory
- Importance of chirality to flavor compounds
- Interactions of food proteins : developed from a symposium sponsored by the 1989 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, December, 17-22, 1989
- Irradiation of food and packaging : recent developments
- Lipid oxidation in food : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991
- Lipids as a source of flavor : a symposium
- Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
- Macromolecular interactions in food technology : developed from a symposium sponsored by the ACS Division of Agrochemicals at the 1995 International Chemical Congress of Pacific Basin Societies
- Manual on descriptive analysis testing for sensory evaluation
- Meat consumption & health
- Microbiology and technology of fermented foods
- Microemulsions and emulsions in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22-27, 1990
- Modified atmosphere packaging for fresh-cut fruits and vegetables
- Molecular biological and immunological techniques and applications for food chemists
- My favorite burgundies
- Nanoencapsulation technologies for the food and nutraceutical industries
- Natural flavors and fragrances : chemistry, analysis, and production
- Perspectives on food-safety issues of animal-derived foods
- Pesticide, veterinary and other residues in food
- Phenolic, sulfur, and nitrogen compounds in food flavors : a symposium
- Postmodern winemaking : rethinking the modern science of an ancient craft
- Process and reaction flavors : recent developments
- Progress in authentication of food and wine
- Qualities of food
- Quality factors of fruits and vegetables : chemistry and technology : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th National Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988
- Radiation preservation of foods : a symposium co-sponsored by the Division of Agricultural and Food Chemistry and the Division of Nuclear Chemistry and Technology at the 150th meeting of the American Chemical Society, Atlantic City, N.J., Sept. 16-17, 1965
- Recent advances in the analysis of food and flavors
- Recent developments in high pressure processing of foods
- Red wine color : exploring the mysteries
- Relating consumer, descriptive, and laboratory data to better understand consumer responses
- Robotics and automation in the food industry : current and future technologies
- Seeds, science, and struggle : the global politics of transgenic crops
- Sensing Techniques for Food Safety and Quality Control
- Soy-based chemicals and materials
- Spices : flavor chemistry and antioxidant properties
- Statistical process control for the food industry : a guide for practitioners and managers
- Sulfur compounds in foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th National Meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993
- Sustainable food processing
- Sweetness and sweeteners : biology, chemistry, and psychophysics
- The Chicago food encyclopedia
- The Choice guide to food : how to look after your health, your budget and the planet
- The Maillard reaction in foods and nutrition : based on a symposium jointly sponsored by the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982
- The chemical sensory informatics of food : measurement, analysis, integration
- The food safety hazard guidebook
- The herbalist in the kitchen
- The philosophy of food
- The state of bourbon : exploring the spirit of Kentucky
- The turkey : an American story
- The world of Sicilian wine
- Thermal generation of aromas : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988
- Thermally generated flavors : Maillard, microwave, and extrusion processes : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992
- Trait-modified oils in foods
- Volatile sulfur compounds in food
- Why you eat what you eat : the science behind our relationship with food
- Wine production technology in the United States : a symposium sponsored by the Division of Industrial and Engineering Chemistry at the Second Chemical Congress of the North American Continent, 180th ACS National Meeting, Las Vegas, Nevada, August 26, 1980
- Wines of eastern North America : from Prohibition to the present--a history and desk reference
- Wines of the new South Africa : tradition and revolution
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