WorldCat Identities

Institute of Food Technologists

Overview
Works: 371 works in 623 publications in 1 language and 9,923 library holdings
Genres: Periodicals  Conference papers and proceedings  Directories  Bibliography 
Roles: Publisher, Editor, Other, Author
Classifications: TX1, 664
Publication Timeline
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Most widely held works about Institute of Food Technologists
 
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Most widely held works by Institute of Food Technologists
Journal of food science : an official publication of the Institute of Food Technologists( )

in English and held by 1,519 WorldCat member libraries worldwide

Food technology by Ill.) Institute of food technologists (Chicago( )

27 editions published in 1999 in English and held by 953 WorldCat member libraries worldwide

FindIts are introductory gateways to resources appropriate for University of Queensland subject areas. Each FindIt helps with - getting started, finding books, journal articles (via databases), relevant Internet resources and specialised information sources
Comprehensive reviews in food science and food safety( )

in English and held by 613 WorldCat member libraries worldwide

Focuses on coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history
Food research : an official publication of the Institute of Food Technologists( )

in English and held by 293 WorldCat member libraries worldwide

Evaluation of proteins for humans by Institute of Food Technologists( Book )

5 editions published in 1977 in English and held by 291 WorldCat member libraries worldwide

Food proteins by John R Whitaker( Book )

6 editions published in 1977 in English and held by 273 WorldCat member libraries worldwide

Physical properties of foods by International Union of Food Science and Technology( Book )

7 editions published in 1983 in English and Undetermined and held by 259 WorldCat member libraries worldwide

Chemical changes in food during processing by Thomas Richardson( Book )

5 editions published in 1985 in English and held by 253 WorldCat member libraries worldwide

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise
Food carbohydrates by International Union of Food Science and Technology( Book )

6 editions published in 1982 in English and held by 229 WorldCat member libraries worldwide

Modern methods of food analysis by Kent K Stewart( Book )

5 editions published in 1984 in English and held by 225 WorldCat member libraries worldwide

Systems approach to food analysis; Determination of nutrients in foods: factors that must be considered; Computers in the food analysis laboratory; Sample preparations and its role in nutritional analysis; NBS standard reference materials for food analysis; Quality assurance of analysis of inorganic nutrients in foods; Atomic absorption and plasma atomic emission spectrometry; Reflectance spectroscopy; Biological and biochemical assays in food analysis; Microbiological assays; Sensory analysis as an analytical laboratory tool in food research; Determination of flavor components; Gas chromatograpy; Recent developments in the analysis of pesticides; Flow injection analysis: a new tool for the automation of the determination of food components; Modern liquid chromatography: evolution and benefits
Impact of toxicology on food processing by International Union of Food Science and Technology( Book )

7 editions published in 1981 in English and held by 207 WorldCat member libraries worldwide

Foodborne microorganisms and their toxins : developing methodology( Book )

5 editions published in 1986 in English and held by 205 WorldCat member libraries worldwide

Nutrient interactions( Book )

7 editions published in 1988 in English and held by 199 WorldCat member libraries worldwide

Water activity : theory and applications to food by Louis B Rockland( Book )

7 editions published in 1987 in English and held by 199 WorldCat member libraries worldwide

Journal of food science( )

in English and held by 198 WorldCat member libraries worldwide

Food toxicology : a perspective on the relative risks( Book )

4 editions published in 1989 in English and held by 196 WorldCat member libraries worldwide

The Quality of foods and beverages : chemistry and technology by George Charalambous( Book )

in English and held by 163 WorldCat member libraries worldwide

Coffee : emerging health effects and disease prevention by Yi-Fang Chu( Book )

9 editions published in 2012 in English and held by 74 WorldCat member libraries worldwide

Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast
Advances in dairy ingredients by Geoffrey W Smithers( Book )

3 editions published in 2013 in English and held by 37 WorldCat member libraries worldwide

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around
IFT membership directory by Institute of Food Technologists( )

in English and held by 0 WorldCat member libraries worldwide

 
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Audience Level
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Audience Level
1
  Kids General Special  
Audience level: 0.50 (from 0.33 for Coffee : e ... to 1.00 for The DC/VA ...)

Water activity : theory and applications to food
Alternative Names
I.F.T.

IFT

Institute of Food Technology

食品技術研究所

Languages
English (160)

Covers
Water activity : theory and applications to food