Food Science & Technology
Journal of Food Science
Martelli, M. R., Barros, T. T., de Moura, M. R., Mattoso, L. H. C. and Assis, O. B. G.
Hill, L. E., Taylor, T. M. and Gomes, C.
Journal of Food Safety
Zohri, M., Shafiee Alavidjeh, M., Mirdamadi, S. S., Behmadi, H., Hossaini Nasr, S. M., Eshghi Gonbaki, S., Shafiee Ardestani, M. and Jabbari Arabzadeh, A.
Journal of Food Processing and Preservation
D.C. Jiang, L., Jiang, J., Luo, H. and Yu, Z.
Journal of the Science of Food and Agriculture
Jennifer Kuzma, James Romanchek and Adam Kokotovich
Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon Shahidi
Graciela Wild Padua, Qin Wang
Lynee J. Frewer, Willen Norde, Arnout Fische, Frans Kampers
Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences Chapter 2. The Challenge of Nanotechnology-Derived Food: Addressing the Concerns of the Public
Nanotechnology Research Methods for Food and Bioproducts Chapter 4. Nanocomposites
Food and Industrial Bioproducts and Bioprocessing Chapter 6. Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods
Functional Foods, Nutraceuticals, and Degenerative Disease Prevention Chapter 10. Nanotechnology for Cerebral Delivery of Nutraceuticals for the Treatment of Neurodegenerative Diseases
Functional Food Product Development Chapter 2. Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 Chapter 66. Nanostructures and Minimum Integral Entropy as Related to Food Stability
Enhance your knowledge library with new and essential handbooks and mini-references, available in print and online.
Visit www.wiley.com/go/chemistryminiref today!