WorldCat Identities

International Union of Food Science and Technology

Overview
Works: 183 works in 384 publications in 1 language and 7,839 library holdings
Genres: Conference papers and proceedings  Periodicals 
Roles: Other, Responsible party, Editor, Publisher, Organizer of meeting
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 811 WorldCat member libraries worldwide

Food control( )

in English and held by 703 WorldCat member libraries worldwide

Food science & technology = Lebensmittel-Wissenschaft & -Technologie : lwt( )

in English and held by 502 WorldCat member libraries worldwide

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

5 editions published in 1973 in English and held by 330 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 proteins by John R Whitaker( Book )

5 editions published in 1977 in English and held by 271 WorldCat member libraries worldwide

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 )

5 editions published in 1981 in English and held by 258 WorldCat member libraries worldwide

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

10 editions published between 2009 and 2018 in English and held by 257 WorldCat member libraries worldwide

"This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide." "Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organisations." "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." --Book Jacket
Physical properties of foods by International Union of Food Science and Technology( Book )

5 editions published in 1983 in English and held by 251 WorldCat member libraries worldwide

Food carbohydrates by David R Lineback( Book )

5 editions published in 1982 in English and held by 227 WorldCat member libraries worldwide

Water relations of foods : proceedings of an international symposium held in Glasgow, September 1974 by Ronald Barrett Duckworth( Book )

4 editions published in 1975 in English and held by 220 WorldCat member libraries worldwide

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

4 editions published in 1984 in English and held by 219 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 John Clifton Ayres( Book )

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

Nutrient interactions( Book )

6 editions published in 1988 in English and held by 201 WorldCat member libraries worldwide

Foodborne microorganisms and their toxins : developing methodology( Book )

4 editions published in 1986 in English and held by 200 WorldCat member libraries worldwide

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

5 editions published in 1989 in English and held by 197 WorldCat member libraries worldwide

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

8 editions published between 1987 and 2017 in English and held by 197 WorldCat member libraries worldwide

Cover -- Half Title -- Title Page -- Copyright Page -- Preface -- Introduction -- Contributors -- Table of Contents -- 1: Mechanics and Influence of Water Binding on Water Activity -- Introduction -- Basic Structure of the Food Material -- Water Interaction with Soluble and Insoluble Components -- Modeling Complex Solutions -- Cellular Systems -- Conclusion -- Appendix I -- Appendix II -- Appendix III -- References -- 2. Influence of Water Activity on Chemical Reactivity -- Introduction -- Nonenzymatic Browning -- Lipid Oxidation -- Vitamin Degradation -- Enzyme Activity -- Protein Dénaturation and Starch Rétrogradation -- Summary -- References -- 3: Influence of Water Activity on Pigment Stability in Food Products -- Introduction -- Carotenoids -- Chlorophylls -- Betalaines and Anthocyanins -- References -- 4: Effects of Water Activity on Textural Properties of Food -- Introduction -- Beef -- Apples -- Cereal Grains -- Walnuts -- Sugars -- Powders -- Other Foods -- Conclusions -- References -- 5: Adaptation and Growth of Microorganisms in Environments with Reduced Water Activity -- Introduction -- Growth -- Combinations of aw and Other Factors -- Osmoregulatory Mechanisms -- Genetic Adaptation -- References -- 6: Survival and Death of Microorganisms as Influenced by Water Activity -- Introduction -- Analytical Considerations for Survival Studies -- Intracellular Factors Influencing aw Effects -- Intrinsic Factors Influencing aw Effects -- Extrinsic Factors Influencing aw Effects -- Implications and Future Recommendations -- References -- 7:Influence of Water Activity on Sporulation, Germination, Outgrowth, and Toxin Production -- Introduction -- Influence of aw on Sporulation and Germination -- Influence of aw on Toxin Production -- Summary -- References
Triticale first man-made cereal by Cho C Tsen( Book )

3 editions published in 1974 in English and held by 192 WorldCat member libraries worldwide

Biotechnology and food process engineering by Henry G Schwartzberg( Book )

4 editions published in 1990 in English and held by 188 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
Food research and data analysis by Harald Martens( Book )

4 editions published in 1983 in English and held by 162 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
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 161 WorldCat member libraries worldwide

 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.59 (from 0.48 for Food scien ... to 0.71 for Physical, ...)

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 (109)

Covers
Nutrient interactionsWater activity : theory and applications to foodBiotechnology and food process engineering