The ISEKI-Food Book Series
 |
|
The ISEKI-Food Book Series published by Springer is a collection where various aspects of food safety and environmental issues are introduced and reviewed by specialists in the field. The books are intended for graduate students and senior level undergraduate students as well as for professionals and researchers interested in food safety and environmental issues applicable to food safety. The ISEKI-Food Series is edited by Kristberg Kristbergsson, University of Iceland, and several new volumes will be published under Kristberg’s editorial supervision in the near future ISEKI members get 25% discount on all Springer books. You can find a list of the ISEKI books here.
|
Latest addition to the ISEKI-Food Book Series:
 |
Guidelines for Laboratory Quality Managers Author: Saverio Mannino Copyright: 2023 Published: 23 November 2022 |
Recommended books
- Methods of Analysis of Food Components and Additives, Second Edition, 2012 by CRC Press - 534 Page
Editor: Semih Otles, Ege University, Izmir, Turkey Table of Contents
Selection of Techniques Used in Food Analysis, Michael H. Tunick
Statistical Assessment of Results of Food Analysis, Richard Brereton
Analytical Quality Assurance, Beata Plutowska and Marta Dabrio Ramos
Analysis of Drinking Water, Marek Biziuk and Malgorzata Michalska
Analysis of Proteins, Peptides, and Amino Acids in Foods, Edward Kolakowski
Extraction and Analysis of Food Lipids, Robert A. Moreau and Jill K. Winkler-Moser
Analysis of Carbohydrates in Foods, Alejandro Cifuentes, M. Herrero, E. Ibanez and M.D. del Castillo
Determination and Speciation of Metals and Trace Elements in Foods, Stephen G. Capar and Piotr Szefer
Analysis of Vitamins for the Health, Pharmaceutical, and Food Sciences, Semih Otles and Yildiz Karaibrahimoglu
Analysis of Carotenoids and Chlorophylls in Foods, Jae Hwan Lee and Steven J. Schwartz
Analysis of Polyphenols in Foods, Fereidoon Shahidi and Marian Naczk
Sensory Analysis of Foods, Mina McDaniel and Kannapon Lopetcharat
Determination of Food Allergens and Genetically Modified Components, Kristina M. Williams, Mary W. Trucksess, Richard B. Raybourne, Palmer A. Orlandi, Dan Levy, Keith A. Lampel, and Carmen D. Westphal
Determination of Pesticide Residues, Steven J. Lehotay and Katerina Mastovska
Determination of Pollutants in Foods, Douglas G. Hayward
Analysis of Chemical Preservatives in Foods, Adriaan Ruiter and Aldert A. Bergwerff
Measuring Radioactive Contaminants in Foods, Andras Szabo and Sandor Tarjan
Rapid Analysis Techniques in Food Microbiology, Francisco Diez-Gonzalez and Yildiz Karaibrahimoglu
Analysis of Natural Toxins in Foods, Tõnu Püssa
- A Practical Introduction to Cereal Chemistry: A comprehensive cereal chemistry Editor: Phil Williams Description: Primer written for undergraduate university students and technicians, ~ EUR 26,-- + shipping Read more: http://www.crcpress.com/ecommerce_product/book_series.jsf?series_id=1671
e-books
The full version of the following books are available for members after login in the "Members only" section:
- Alberto Edel León y Cristina Rosell. Eds. (2007). DE TALES HARINAS, TALES PANES: granos, harinas y productos de panificación en Iberoamérica.
Editorial: Córdoba : Hugo Báez, ISBN 9789871311071 - Pablo Daniel Ribotta, Carmen Cecilia Tadini. Eds. (2009). Alternativas tecnológicas para la elaboración y la conservación de productos panificados.
Editorial: Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales Córdoba, Argentina
extension@efn.uncor.edu
Edición literaria a cargo de Pablo Daniel Ribotta y Carmen Cecilia Tadini ISBN 978-950-33-0739-7 - Mariane Lutz / Alberto Edel León. Eds. (2009). Aspectos nutricionales y saludables de los productos de panificación.
Editorial: Universidad de Valparaíso ISBN 978-956-214-094-2
