WorldCat Identities

International Union of Food Science and Technology

Overview
Works: 186 works in 365 publications in 1 language and 7,796 library holdings
Genres: Conference papers and proceedings  Periodicals 
Roles: Other, Author, Editor, Publisher, Organizer of meeting
Classifications: TP368, 664
Publication Timeline
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Most widely held works by International Union of Food Science and Technology
Trends in food science & technology( )

in English and held by 813 WorldCat member libraries worldwide

Food control( )

in English and held by 701 WorldCat member libraries worldwide

Proteins in human nutrition by J. W. G Porter( Book )

6 editions published in 1973 in English and held by 352 WorldCat member libraries worldwide

Protein supplies and requirements; The evaluation of protein quality; The role of food science and technology; Some factors affecting the utilization of proteins; Concluding remarks
Food science & technology = Lebensmittel-Wissenschaft & -Technologie : lwt( )

in English and held by 341 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 )

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

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 )

4 editions published in 1984 in English and held by 223 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
Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products by Louis B Rockland( Book )

6 editions published in 1981 in English and held by 220 WorldCat member libraries worldwide

Impact of toxicology on food processing by International Union of Food Science and Technology( Book )

6 editions published in 1981 in English and held by 206 WorldCat member libraries worldwide

Foodborne microorganisms and their toxins : developing methodology( Book )

5 editions published in 1986 in English and held by 204 WorldCat member libraries worldwide

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

5 editions published in 1989 in English and held by 200 WorldCat member libraries worldwide

Nutrient interactions( Book )

6 editions published in 1988 in English and held by 198 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 196 WorldCat member libraries worldwide

Triticale first man-made cereal by Cho C Tsen( Book )

3 editions published in 1974 in English and held by 194 WorldCat member libraries worldwide

Food science and technology by Geoffrey Campbell-Platt( Book )

4 editions published between 2009 and 2014 in English and held by 189 WorldCat member libraries worldwide

"Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally; Essential information for all professionals in the food industry worldwide; Chapters written by authoritative, internationally respected contributing authors; A must-have reference book for libraries in every university, food science and technology research institute, and food company globally; Additional resources published on the book's web site."--Jacket
Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974 by R.B Duckworth( Book )

5 editions published in 1975 in English and held by 186 WorldCat member libraries worldwide

Water Relations of Foods
Biotechnology and food process engineering by Henry G Schwartzberg( Book )

4 editions published in 1990 in English and held by 184 WorldCat member libraries worldwide

Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing
Physical, chemical and biological changes in food caused by thermal processing by Hoyem Tore Ed( Book )

5 editions published between 1976 and 1977 in English and held by 164 WorldCat member libraries worldwide

Food research and data analysis by Harald Martens( Book )

3 editions published in 1983 in English and held by 163 WorldCat member libraries worldwide

Introductory remarks. Uderstanding food reserach data. Data analysis: multivariate or univariate and other difficulties. Quantitative analysis of qualitative data. Extracting information from spectrophotometric curves. Predicting chemical composition from visible and near-infrared spectra. The design and practical use of an overall quality index for food produts. Patter recognition: finding and using regularities in multivariate data. Classification of olive oils from their fatty acid composition. Some useful multivaritate techniques relevant to classifying and identifying microbes. Multivariate infrared and near-infrared spectroscopy. Rapid analysis of protein fat and water in meat. Multivariate calibration of fluorescence data for quntitative analysis of cereal composition. Individual differences scaling of taste and smell. Evaluation of the performance of panel judges. Qauntification of sensory colour differences from physical measurement. Implications for food appearance. Analysis of sensory data on food texture. Simplication of sensory assessment profiles and their relationship to preference and acceptability data. Projection for computes hardware development and use. Intelligent instruments of the future. Closing remarks. Matrix algebra for data analysis. A layman's guide to multivariate data analysis
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.57 (from 0.41 for Food scien ... to 0.69 for Biotechnol ...)

Nutrient interactions
Alternative Names
International union of food science and technology

International Union of Food Science and Technology NGO based in Toronto

IUFoST

IUFoST (International Union of Food Science and Technology)

IUoFST

Liên đoàn Quốc tế về Khoa học thực phẩm và Công nghệ

Union Internationale de Science et de Technologie Alimentaires

Union internationale de sciences et techniques alimentaires

Union Internationale des Sciences et Techniques Alimentaires

Union of Food Science and Technology

国際食品科学技術連合

Languages
English (102)

Covers
Water activity : theory and applications to foodFood science and technologyBiotechnology and food process engineering