| S.No. | Book Name | Action |
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1
| Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications-by Azharul Karim Sabrina.pdf | Request to E-Borrow |
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2
| Advances in Food and Nutrition Research-by Fidel Toldra.pdf | Request to E-Borrow |
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3
| Advances in Food and Nutrition Research-Elsevier Science & Technology-by Fidel Toldra.pdf | Request to E-Borrow |
|
4
| Advances in the Determination of Xenobiotics in Foods-by Belen Gomara_ Maria Luisa Marina.pdf | Request to E-Borrow |
|
5
| Aging, Nutrition and Taste_ Nutrition, Food Science and Culinary Perspectives for Aging Tastefully-by Jacqueline B. Marcus.pdf | Request to E-Borrow |
|
6
| Agricultural Nanobiotechnology_ Biogenic Nanoparticles, Nanofertilizers-by Sougata Ghosh, Sirikanjana Thongmee, Ajay Kumar -.pdf | Request to E-Borrow |
|
7
| Antimicrobials in Food Science and Technology-by Arti Gupta_ Ram Prasad.pdf | Request to E-Borrow |
|
8
| Antimicrobials in Food-by P. Michael Davidson, T. Matthew Taylor, Jairus R. D. David.pdf | Request to E-Borrow |
|
9
| Applications of genetic and genomic research in cereals-by Korzun, Viktor_ Miedaner, Thomas.pdf | Request to E-Borrow |
|
10
| Applied food science and engineering with industrial applications-by Aguilar, Cristóbal Noé_ Carvajal-Millan, Elizabeth.pdf | Request to E-Borrow |
|
11
| Artificial Intelligence and Heuristics for Enhanced Food Security-by Chandrasekar Vuppalapati.pdf | Request to E-Borrow |
|
12
| Banana Ripening_ Science and Technology-by Anthony Keith Thompson, Suriyan Supapvanich, Jiraporn Sirison.pdf | Request to E-Borrow |
|
13
| Basic Protocols in Encapsulation of Food Ingredients-by Andrea Gomez-Zavaglia.pdf | Request to E-Borrow |
|
14
| Basic Protocols in Enology and Winemaking-by Maurício Bonatto Machado de Castilhos.pdf | Request to E-Borrow |
|
15
| Basic Protocols in Predictive Food Microbiology (Methods and Protocols in Food Science)-by Verônica Ortiz Alvarenga.pdf | Request to E-Borrow |
|
16
| Basic Protocols on Emotions, Senses, and Foods-by Moustafa Bensafi.pdf | Request to E-Borrow |
|
17
| Biofertilizers-by Vijay Singh Meena.pdf | Request to E-Borrow |
|
18
| Biopest Biopesticides in Advance vol2-by Amitava Rakshit , Vijay Singh Meena.pdf | Request to E-Borrow |
|
19
| Biopolymer-based Formulations_ Biomedical and Food Applications-by Kunal Pal, Indranil Banerjee ,.pdf | Request to E-Borrow |
|
20
| Biosafety Assessment of Probiotic Potential-by Mitesh Kumar Dwivedi, Natarajan Amaresan, A. Sankaranarayanan, Rasheedunnisa Begum.pdf | Request to E-Borrow |
|
21
| Blockchain Applications in Food Supply Chain Management_ Case Studies and Implications-by Chen Zhang, Yu Gong, Steve Brown.pdf | Request to E-Borrow |
|
22
| Breeding sorghum for diverse end uses-by Aruna Kumari, C. H._ Bhat, B. Venkatesh_ Tonapi, Vilas A._ Visarada, K. B. R. S -.pdf | Request to E-Borrow |
|
23
| Capillary Electrophoresis in Food Analysis (Current and Future Developments in Food Science)-by María Castro-Puyana, Miguel Herrero.pdf | Request to E-Borrow |
|
24
| Careers in Food Science_ From Undergraduate to Professional-by Richard W. Hartel, Christina Klawitter, Abbey Thiel.pdf | Request to E-Borrow |
|
25
| Chemistry and Hygiene-by Pasqualina Laganà, Giovanni Campanella.pdf | Request to E-Borrow |
|
26
| Chromatography in Food Science and Technology-by Cserhati, Tibor_ Forgacs, Esther.pdf | Request to E-Borrow |
|
27
| Composite Materials_ Applications in Engineering, Biomedicine and Food Science-by Shafiquzzaman Siddiquee, Melvin Gan Jet Hong, Md. Mizanur Rahman.pdf | Request to E-Borrow |
|
28
| Consumer Research Methods in Food Science-by Carlos Gómez-Corona, Heber Rodrigues.pdf | Request to E-Borrow |
|
29
| Consumers and food_ Understanding and shaping consumer behaviour (Burleigh Dodds Series in Agricultural Science, 144)-by Marian Garcia Martinez.pdf | Request to E-Borrow |
|
30
| Design of Experiments for chemical pharmacuetical food technology-by Eugenia Gabriela Carrillo.pdf | Request to E-Borrow |
|
31
| Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater-by Marciane Magnani.pdf | Request to E-Borrow |
|
32
| Determination of target xenobiotics and unknown compound residues in food, environmental, and biological samples-by Sherma, Joseph_ Tuzimski, Tomasz.pdf | Request to E-Borrow |
|
33
| Dietary Patterns, Food Chemistry and Human Health-by Suresh D. Sharma, Michele Barone.pdf | Request to E-Borrow |
|
34
| Drying and Valorisation of Food Processing Waste-by Chien Hwa Chong.pdf | Request to E-Borrow |
|
35
| Easy Statistics for Food Science with R-by Abbas F.M. Alkarkhi, Wasin A.A. Alqaraghuli.pdf | Request to E-Borrow |
|
36
| Ecodesign and Ecoinnovation in the Food Industries-by Gwenola Yannou-Le Bris, Hiam Serhan, Sibylle Duchaine, Jean-Marc Ferrandi, Gilles Trystram.pdf | Request to E-Borrow |
|
37
| Electromagnetic Technologies in Food Science-by Vicente M. Gómez-López_ Rajeev Bhat.pdf | Request to E-Borrow |
|
38
| Elementary Food Science (Food Science Text Series)-by Richard Owusu-Apenten, Ernest R. Vieira.pdf | Request to E-Borrow |
|
39
| Elementary food science-by Ernest R. Vieira_ R. K. Owusu-Apenten.pdf | Request to E-Borrow |
|
40
| Emerging Technologies in Agriculture and Food Science-by Karim Ennouri.pdf | Request to E-Borrow |
|
41
| Emerging Technologies in Food Science_ Focus on the Developing World-Springer Singapore-by Monika Thakur, V. K. Modi.pdf | Request to E-Borrow |
|
42
| Environmental and Food Virology_ Impacts and Challenges in One Health Approach-by Gislaine Fongaro, David Rodríguez-Lázaro, Doris Sobral Marques-Souza.pdf | Request to E-Borrow |
|
43
| Environmental Geoinformatics_ Extreme Hydro-Climatic and Food Security Challenges_ Exploiting the Big Data-by Joseph Awange, John Kiema.pdf | Request to E-Borrow |
|
44
| Essentials of Food Science-by Vickie Vaclavik, Elizabeth W. Christian, Tad Campbell.pdf | Request to E-Borrow |
|
45
| Evaluation technologies for food quality-by Wang, Xichang_ Zhong, Jian.pdf | Request to E-Borrow |
|
46
| Fertigation_ A Pathway to Sustainable Food Production_ Basics and Applications-by Ahmed Mohamed Taha.pdf | Request to E-Borrow |
|
47
| Food Additives and Human Health-by Seyed Mohammad Nabavi_ Monica Rosa Loizzo_ Rosa Tundis.pdf | Request to E-Borrow |
|
48
| Food Ethics Education-by Rui Costa, Paola Pittia.pdf | Request to E-Borrow |
|
49
| Food Faiths_ Diet, Religion, and the Science of Spiritual Eating (Religion and Science as a Critical Discourse)-by Catherine Newell.pdf | Request to E-Borrow |
|
50
| Food Law and Regulation for Non-Lawyers_ A US Perspective-by Marc C. Sanchez.pdf | Request to E-Borrow |
|
51
| Food Microbiology Laboratory for the Food Science Student_ A Practical Approach-by Cangliang Shen, Yifan Zhang.pdf | Request to E-Borrow |
|
52
| Food Safety and Human Health-by Ram Lakhan Singh, Sukanta Mondal.pdf | Request to E-Borrow |
|
53
| Food Safety Past, Present, and Predictions-by Detwiler, Darin.pdf | Request to E-Borrow |
|
54
| Food Science and Technology_ Fundamentals and Innovation-by Oluwatosin Ademola Ijabadeniyi.pdf | Request to E-Borrow |
|
55
| Food Science and Technology_ Trends and Future Prospects-by Oluwatosin Ademola Ijabadeniyi.pdf | Request to E-Borrow |
|
56
| Food Science Downloaded E.docx | Request to E-Borrow |
|
57
| Food Science_ An Ecological Approach-by Sari Edelstein.pdf | Request to E-Borrow |
|
58
| Food Sharing_ Chemical Evaluation of Durable Foods-by Alessandra Pellerito, Ralf Dounz-Weigt, Maria Micali.pdf | Request to E-Borrow |
|
59
| Food System Transparency_ Law, Science and Policy of Food and Agriculture-by Gabriela Steier.pdf | Request to E-Borrow |
|
60
| Food Waste Conversion (Methods and Protocols in Food Science)-by Cristobal N. Aguilar Gonzalez, Ricardo Gómez-García, Mohammed Kuddus.pdf | Request to E-Borrow |
|
61
| Freezing Effects on Food Quality-by Jeremiah, Lester E.pdf | Request to E-Borrow |
|
62
| Functional Food Ingredients from Plants-by Isabel C. F. R. Ferreira_ Lillian Barros.pdf | Request to E-Borrow |
|
63
| Global Food Systems, Diets, and Nutrition_ Linking Science, Economics, and Policy-by Jessica Fanzo.pdf | Request to E-Borrow |
|
64
| Green Chemistry in Agriculture and Food Production-by Vinay Kumar, Kleopatra Tsatsaragkou, Nilofar Asim.pdf | Request to E-Borrow |
|
65
| Hack Your Kitchen_ Discover a World of Food Fun with Science Buddies-by Niki Ahrens.pdf | Request to E-Borrow |
|
66
| Handbook of Food Preservation-by M. Shafiur Rahman.pdf | Request to E-Borrow |
|
67
| Handbook of Research on Food Science and Technology_ Volume 1_ Food Technology and Chemistry-by Monica Chavez-Gonzalez.pdf | Request to E-Borrow |
|
68
| Handbook of Research on Globalized Agricultural Trade and New Challenges for Food Security-Engine-by Vasilii Erokhin, Tianming Gao.pdf | Request to E-Borrow |
|
69
| Harvesting Food from Weeds-by Prerna Gupta, Navnidhi Chhikara, Anil Panghal.pdf | Request to E-Borrow |
|
70
| Hazards in the Food Processing and Distribution Chain-by Nabila Haddad.pdf | Request to E-Borrow |
|
71
| In Vitro Functionality of Probiotics in Foods-by Amir M. Mortazavian, Nasim Khorshidian, Adriano Gomes Da Cruz.pdf | Request to E-Borrow |
|
72
| Innovation in Food Ecosystems_ Entrepreneurship for a Sustainable Future-by Paola De Bernardi, Danny Azucar.pdf | Request to E-Borrow |
|
73
| Innovative food science and emerging technologies_ the science behind health-by Apple academic press (2019).pdf | Request to E-Borrow |
|
74
| Innovative Processing Technologies for Healthy Grains-by Milica Pojic, Uma Tiwari.pdf | Request to E-Borrow |
|
75
| Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrient-by Barba, Francisco J -.pdf | Request to E-Borrow |
|
76
| Jerusalem Artichoke Food Science and Technology_ Helianthus Tuberosus-by Barbara Sawicka, Barbara Krochmal-Marczak.pdf | Request to E-Borrow |
|
77
| Koku in Food Science and Physiology_ Recent Research on a Key Concept in Palatability-by Toshihide Nishimura, Motonaka Kuroda.pdf | Request to E-Borrow |
|
78
| Lathyrus sativus and Nutrition_ Traditional Food Products, Chemistry and Safety Issues-by Michele Barone, Rita Tulumello.pdf | Request to E-Borrow |
|
79
| Lockhart and Wiseman’s Crop Husbandry Including Grassland-by Alison Samuel, Louisa Dines, Steve Finch, Gerry P. Lane.pdf | Request to E-Borrow |
|
80
| Microbes in the Food Industry-by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary.pdf | Request to E-Borrow |
|
81
| Ministry of science and higher education of the Russian Federation, Samara national research university (Samara university) -by S. Tomascikova.pdf | Request to E-Borrow |
|
82
| Mutagenesis, Cytotoxicity and Crop Improvement_ Revolutionizing Food Science-by Tariq Ahmad Bhat.pdf | Request to E-Borrow |
|
83
| National Science Foundation (SNSF) - Death is Served_ The Serialization of Death and Its Conceptualization Through Food Metaphors in US Literature-by Stella Castelli_ Swiss.pdf | Request to E-Borrow |
|
84
| Novel Technologies and Systems for Food Preservation-by Pedro Dinis Gaspar, Pedro Dinho da Silva.pdf | Request to E-Borrow |
|
85
| Nutritional Science and Technology_ Concept to Application -by Tejpal Dhewa , Anil Kumar Puniya , Anil Panghal.pdf | Request to E-Borrow |
|
86
| Objective food science-by Sanjeev Kumar Sharma.pdf | Request to E-Borrow |
|
87
| Oil and Oilseed Processing_ Opportunities and Challenges -by Tomás Lafarga, Gloria Bobo, Ingrid Aguiló-Aguayo.pdf | Request to E-Borrow |
|
88
| Pandemics and Innovative Food Systems-by Anil Kumar Anal.pdf | Request to E-Borrow |
|
89
| Phytonutrients in food_ from tradition-by Nabavi, Seyed Mohammad.pdf | Request to E-Borrow |
|
90
| Pioneer on Gender, Peace, Development, Environment, Food and Water_ With a Foreword-by Úrsula Oswald Spring.pdf | Request to E-Borrow |
|
91
| Place-based Learning for the Plate_ Hunting, Foraging and Fishing for Food-by Joel B. Pontius, Michael P. Mueller, David Greenwood.pdf | Request to E-Borrow |
|
92
| Plant Factory_ An Indoor Vertical Farming System for Efficient Quality Food Production-by Toyoki Kozai_ Genhua Niu_ Michiko Takagaki.pdf | Request to E-Borrow |
|
93
| Practical Applications of Physical Chemistry in Food Science and Technology-by A. K. Haghi, Cristóbal Noé Aguilar, Jose Sandoval Cortes, Juan Alberto Ascacio-Valdés.pdf | Request to E-Borrow |
|
94
| Principles of Food Chemistry-by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee,.pdf | Request to E-Borrow |
|
95
| Probiotic Foods and Beverages-by Adriano Gomes da Cruz, Marcia Cristina Silva,.pdf | Request to E-Borrow |
|
96
| Production of Traditional Mediterranean Meat Products (Methods and Protocols in Food Science-by José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata.pdf | Request to E-Borrow |
|
97
| Proteomics in Food Science-by Abeer Iqbal.pdf | Request to E-Borrow |
|
98
| Quality Systems in the Food Industry-by Marco Fiorino, Caterina Barone, Michele Barone, Marco Mason, Arpan Bhagat.pdf | Request to E-Borrow |
|
99
| Raw Material Scarcity and Overproduction in the Food Industry-by Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi.pdf | Request to E-Borrow |
|
100
| Recent Advances in Micro- and Macroalgal Processing_ Food and Health Perspectives-by Gaurav Rajauria, Yvonne V. Yuan.pdf | Request to E-Borrow |
|
101
| Reducing Salt in Foods-by Cindy Beeren, Kathy Groves, Pretima M. Titoria.pdf | Request to E-Borrow |
|
102
| Rethinking Food and Agriculture_ New Ways Forward-by Amir Kassam , Laila Kassam.pdf | Request to E-Borrow |
|
103
| Science and Innovations for Food Systems Transformation-by Joachim von Braun, Kaosar Afsana, Louise O. Fresco, Mohamed Hag Ali Hassan.pdf | Request to E-Borrow |