Published April, 2016
By Semih Otles and Kristberg Kristbergsson
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Integrating Food Science and Engineering Knowledge Into the Food Chain
Rating:
Availability: Available

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.

---

Published March, 2016
By Kristberg Kristbergsson and Jorge Oliveira
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Integrating Food Science and Engineering Knowledge Into the Food Chain
Rating:
Availability: Available

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods.

---

Published February, 2016
By Anna McElhatton and Mustapha Missbah El Idrissi
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Integrating Food Science and Engineering Knowledge Into the Food Chain
Rating:
Availability: Available

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe.

---

Published December, 2010
By Maria Margarida Cortez Vieira and Peter Ho
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Integrating Food Science and Engineering Knowledge Into the Food Chain
Rating:
Availability: Available

This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.

---

Published December, 2006
By Maria Margarida Cortez Vieira and Peter Ho
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Integrating Food Science and Engineering Knowledge Into the Food Chain
Rating:
Availability: Available

This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.

---