1. Adsorptive Surface Modification of Cellulose Nanocrystals to Stabilize Nutraceuticals Loaded Lipid Carriers for Food Application
پدیدآورنده : Patel, Avinash Singh
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cellulose,Chemistry,Fatty acids,Food science,Morphology,Nanocrystals,Nanoparticles,Proteins
2. Adsorptive Surface Modification of Cellulose Nanocrystals to Stabilize Nutraceuticals Loaded Lipid Carriers for Food Application
پدیدآورنده : Patel, Avinash Singh
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cellulose,Chemistry,Food science,Morphology,Nanocrystals,Nanoparticles
3. An investigation of the molecular structure, composition and biophysical properties of gum Arabic
پدیدآورنده : Gashua, Ibrahim Babale
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Gum Arabic ; Acacia senegai-NG 1 ; Gum exudate ; Gujba ; Biophysical Acacia seyal ; Arabinogalactan-protein
4. Characterisation of proteins in camel milk :
پدیدآورنده : Homoud, Alyaa Munaji
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
5. Characterization of the structure and physical properties of yellow mustard (Sinapis alba L.) polysaccharides
پدیدآورنده : W. Cui
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biochemistry,Biological sciences,Food science,Food science,Pure sciences
6. Emerging dairy processing technologies :
پدیدآورنده : edited by Nivedita Datta, Peggy Tomasula
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Dairy processing.,Dairy products industry-- Technological innovations.,Milk-- Pasteurization.,Pasteurization.,Dairy processing.,Dairy products industry-- Technological innovations.,Dairy products industry.,Milk-- Pasteurization.,Pasteurization.
رده :
SF250
.
5
7. Emerging natural hydrocolloids :
پدیدآورنده : edited by Seyed Mohammad Ali Razavi, Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food-- Composition.,Hydrocolloids-- Abrasion resistance.,Hydrocolloids-- Industrial applications.,Food-- Composition.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TP456
.
H93
E44
2019
8. Emulsions - A Fundamental and Practical Approach
پدیدآورنده : edited by Johan Sjöblom.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemical engineering.,Chemistry, Physical organic.,Chemistry.
9. Encapsulation properties of several food proteins
پدیدآورنده : Y. D. Kim
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Agricultural chemicals,Biological sciences,Food science,Food science,orange oil,Pure sciences
10. Encyclopedia of Membranes / Volume 2, F-N / Enrico Drioli, Lidietta Giorno - editors.
پدیدآورنده : Enrico Drioli, Lidietta Giorno - editors.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع :
11. Flavor encapsulation :
پدیدآورنده : Sara J. Risch, editor, Gary A. Reineccius, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavoring essences, Congresses,Microencapsulation, Congresses,Flavoring essences, Congresses,Microencapsulation, Congresses
رده :
TP418
.
F53
1988
12. Flavor technology :
پدیدآورنده : Chi-Tang Ho, editor, Chee-Teck Tan, editor, Chao-Hsiang Tong, editor
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flavor, Congresses
رده :
TP372
.
5
.
F557
1995
13. Food colloids :
پدیدآورنده : edited by Eric Dickinson.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Colloids, Congresses.,Food-- Analysis, Congresses.,Food-- Composition, Congresses.,Chemical & Materials Engineering.,Chemical Engineering.,Engineering & Applied Sciences.,Aliments-- Analyse, Congrès.,Aliments-- Composition, Congrès.,Colloïdes, Congrès.,Chemistry.,Colloids.,Food-- Analysis.,Food-- Composition.,Science.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TP453
.
C65
F6637
2005eb
14. Food colloids, biopolymers and materials
پدیدآورنده : edited by Eric Dickinson, Ton van Vliet.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biopolymers, Congresses.,Colloids, Congresses.,Food-- Composition, Congresses.
رده :
TP453
.
C65
F663
2003
15. Food emulsifiers and their applications /
پدیدآورنده : Gerard L. Hasenhuettl, Richard W. Hartel, editors.
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Food additives.,Dispersing agents.
رده :
TP455
.
F667
2008
16. Food emulsion and foams: Interfaces, interactions, and stability
پدیدآورنده : / edited by E. Dickinson and J.M. Rodriquez Patino
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Emulsion,Food
رده :
TP156
.
E6F622
1999
17. Functionality of Proteins in Food
پدیدآورنده : by Joseph F. Zayas.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Chemistry.,Chemistry.,Food industry and trade.,Nutrition.,Nutrition.,Food Science.
18. Fundamentals of cheese science /
پدیدآورنده : Patrick F. Fox [and others]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cheese-- Microbiology.,Cheese.,Food science.
رده :
SF271
19. Gums and stabilisers for the food industry 12 /
پدیدآورنده : edited by P.A. Williams, G.O. Phillips.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food additives, Congresses.,Gums and resins, Congresses.,Hydrocolloids, Congresses.,Stabilizing agents, Congresses.,Aditivos alimentares.,Colloid chemistry.,Food additives.,Gums and resins.,Hidrocolóide.,Hydrocolloids.,Stabilizing agents.,TECHNOLOGY & ENGINEERING-- Food Science.
رده :
TP453
.
C65
G869
2004
20. Gums and stabilisers for the food industry 14 /
پدیدآورنده : edited by Peter A. Williams, Glyn O. Phillips
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food additives, Congresses,Gums and resins, Congresses,Stabilizing agents, Congresses
رده :
TP453
.
C65
G87
2007
