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		Food science by Bawa, A.S. Editor Raju, P.S. Editor Chauhan, O.P Publication details: New Delhi: New India Publishing Agency, 2020 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Food processing and preservation by Naik, H.R Amin, Tawheed Publisher: Boca Raton : CRC Press, 2022 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: EBOOK. Add to cart (remove)
		Extrusion cooking : cereal grains processing by Ganjyal, Girish M. Editor Edition: 2nd ed. Publisher: Cambridge : Woodhead Publishing, 2020 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Flavor : from food to behaviors, wellbeing and health. by Guichard, Elisabeth Editor Salles, Christian Editor Edition: 2nd ed. Publisher: Oxford : Woodhead Publishing, 2022 Online access: Click to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Sustainable food innovation by Serventi, Luca Publication details: Cham: Springer, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Not available: CAFRE Loughry Library: Checked out (1). Lists: Loughry BSc Level 5 Food Innovation, Loughry BSc Level 5 Product Development, Loughry BSc Level 6 Advanced Innovations in Food and Nutrition, Loughry FdSc Level 5 HLA - Sustainable Food Innovation. Place hold Add to cart (remove)
		Sensory evaluation practices by Stone, Herbert Bleibaum, Rebecca N Thomas, Heather A Edition: 5th ed. Publication details: London: Academic Press, 2021 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 STO. Place hold Add to cart (remove)
		Hygienic design of food factories by Holah, John Editor Lelieveld, H.L.M. Editor Moerman, Frank Editor Series: Woodhead Publishing Series in Food Science, Technology, and Nutrition Edition: 2nd ed. Publication details: Cambridge: Woodhead, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: ONLINE EBOOK, ... Place hold Add to cart (remove)
		Drying technology in food processing : unit operations and processing equipment in the food industry by Jafari, Seid Mahdi editor Malekjani,, Narjes Editor Publisher: Cambridge : Woodhead Publishing, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		No cover image available Thermal processing of food products by steam and hot water : unit operations and processing equipment in the food industry by Jafari, Seid Mahdi editor Jafari, Seid Mahdi [editor.] Publisher: Oxford : Woodhead Publishing, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		The produce contamination problem : causes and solutions by Matthews, Karl R [editor] Salvi, Deepti [Editor] Edition: 3rd ed. Publication details: London : Academic Press, 2023 Availability: Not available: CAFRE Loughry Library: Checked out (1). Place hold Add to cart (remove)
		Emerging food processing technologies by Gavahian, Mohsen Editor Series: Methods and Protocols in Food Science Publication details: New York : Humana Press, 2022 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 GAV. Place hold Add to cart (remove)
		Food : the chemistry of its components by Coultate, T. P Edition: 7th ed. Publication details: Cambridge: Royal Society of Chemistry, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX551 COU, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: Reference TX551 COU. Lists: Loughry BSc Level 4 Food Quality and Sensory Science, Loughry BSc Level 4 Nutritional Chemistry, Loughry BSc Level 5 Applied Food Science and Nutrition, Loughry FdSc Level 5 HLA - Food Quality and Sensory Science. Place hold Add to cart (remove)
		The science and craft of artisanal food by Tunick, Michael H. Editor Waterhouse, Andrew L. Editor Publication details: Oxford : Oxford University Press, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Introduction to food engineering by Singh, Paul R Heldman, D Edition: 6th Ed. Publication details: London: Academic Press, 2024 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: EBOOK. Lists: Loughry BSc Level 4 Food Processing and Innovation, Loughry BSc Level 6 HLA - Robotics and Automation in the Food Industry, Loughry FdSc Level 5 HLA - Food Processing Systems. Add to cart (remove)
		Ultrasound and Microwave for Food Processing : Synergism for Preservation and Extraction by Nayik, Gulzar Ahmad Editor Ranjha, Modassar Editor Zeng, Xin An Editor Irfan, Shafeeqa Editor Zahra. Syeda Mahvish Editor Distributor: London : Academic Press, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Industrial application of functional foods, ingredients and nutraceuticals : extraction, processing and formulation of bioactive compounds by Anandharamakrishnan, C. Editor Parthasarathi, S. Editor Publication details: London: Academic Press, 2023 Online access: Click here to access online Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK. Add to cart (remove)
		Ultra-processed people : the science behind food that isn't food by van Tulleken, Chris Publisher: New York : W.W. Norton & Company, Inc., 2024 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX354 VAN. Place hold Add to cart (remove)
		Food science and technology : fundamentals and innovation by Ijabadeniyi, Oluwatosin Ademola Edition: 2nd ed. Publisher: Boston : De Gruyter, 2023 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 IJA. Place hold Add to cart (remove)
		Challenges and potential solutions in gluten free product development by Deora, Navneet Singh Editor Deswal, Aastha Editor Dwivedi, Madhuresh Editor Series: Food Engineering Series Publication details: Cham : Springer, 2022 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP451 DEO. Place hold Add to cart (remove)

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