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	1.	Functional Foods and Beverages : In Vitro Assessment of Nutritional, Sensory, and Safety Properties. by Bordenave, Nicolas Ferruzzi, Mario G Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2018Copyright date: ©2017 Online resources: Click to View Availability: No items available. Add to cart (remove)
	2.	Microbiology and Technology of Fermented Foods. by Hutkins, Robert W Series: Institute of Food Technologists Series Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2018Copyright date: ©2019 Online resources: Click to View Availability: No items available. Add to cart (remove)
	3.	Water Activity in Foods : Fundamentals and Applications. by Barbosa-Cánovas, Gustavo V Fontana, Anthony J., Jr Schmidt, Shelly J Labuza, Theodore P Series: Institute of Food Technologists Series Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2020Copyright date: ©2020 Online resources: Click to View Availability: No items available. Add to cart (remove)
	4.	Food Industry Design, Technology and Innovation. by Traitler, Helmut Coleman, Birgit Hofmann, Karen Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2014Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	5.	Nanotechnology and Functional Foods : Effective Delivery of Bioactive Ingredients. by Sabliov, Cristina Chen, Hongda Yada, Rickey Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2015Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	6.	Membrane Processing for Dairy Ingredient Separation. by Hu, Kang Dickson, James Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2015Copyright date: ©2014 Online resources: Click to View Availability: No items available. Add to cart (remove)
	7.	Anti-Ageing Nutrients : Evidence-Based Prevention of Age-Associated Diseases. by Neves, Deliminda Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2015Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	8.	Spray Drying Techniques for Food Ingredient Encapsulation. by Anandharamakrishnan, C Ishwarya S., Padma Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2015Copyright date: ©2016 Online resources: Click to View Availability: No items available. Add to cart (remove)
	9.	Biofilms in the Food Environment. by Pometto III, Anthony L Demirci, Ali Series: Institute of Food Technologists Series Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2015Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	10.	Food Carotenoids : Chemistry, Biology and Technology. by Rodriguez-Amaya, Delia B Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2015Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	11.	Natural Food Flavors and Colorants. by Attokaran, Mathew Series: Institute of Food Technologists Series Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2017Copyright date: ©2017 Online resources: Click to View Availability: No items available. Add to cart (remove)
	12.	Bitterness : Perception, Chemistry and Food Processing. by Aliani, Michel Eskin, Michael N. A Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2017Copyright date: ©2017 Online resources: Click to View Availability: No items available. Add to cart (remove)
	13.	Flavor, Satiety and Food Intake. by Tepper, Beverly Yeomans, Martin Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2017Copyright date: ©2017 Online resources: Click to View Availability: No items available. Add to cart (remove)
	14.	Accelerating New Food Product Design and Development. by Beckley, Jacqueline H Herzog, Leslie J Foley, M. Michele Series: Institute of Food Technologists Series Edition: 2nd ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2017Copyright date: ©2017 Online resources: Click to View Availability: No items available. Add to cart (remove)
	15.	Microbiology in Dairy Processing : Challenges and Opportunities. by Poltronieri, Palmiro Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2017Copyright date: ©2018 Online resources: Click to View Availability: No items available. Add to cart (remove)
	16.	Essential Oils in Food Processing : Chemistry, Safety and Applications. by Bagher Hashemi, Seyed Mohammed Mousavi Khaneghah, Amin de Souza Sant'Ana, Anderson Series: Institute of Food Technologists Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Newark : John Wiley & Sons, Incorporated, 2017Copyright date: ©2017 Online resources: Click to View Availability: No items available. Add to cart (remove)

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