| Autores | Título |
|---|---|
| (Lavoisier) | Sciences des Aliments - An International Journal of Food Science and Technology |
| Alais, C. | Science du Lait |
| Andrews, Varley | Biochemistry of Milk Products |
| Arilait | L'Hygiene pour nos Fromages vol. 4 (Tome1: La Fabrication) |
| Arilait | L'Hygiene pour nos Fromages vol. 4 (Tome2: L'Affinage) |
| Associação Nacional dos Industriais de Lacticínios | O Perfil do Consumo no Sector dos Lacticínios e as Estratégias de Marketing para o Século XXI |
| Barbosa-Cánovas, G.V.; Gould, G.W. | Food Preservation Technology Series: Innovations in Food Processing |
| Brennan, J.G.; Butters, J.R.; Cowell, N.D.; Lilley, A.E.V. | Food Engineering Operations |
| Cantarelli, C.; Lanzarini, G. | Biotechnology Applications in Beverage Production |
| Caric, M. | Concentrated and Dried Dairy Products |
| Cerdán, M.E.; González-Siso, M.I.; Becerra, M. | Advances in cheese whey utilization |
| Charalambous, G. (Ed.) | Food Flavours: Generation, Analysis and Process Influence (37A) |
| Charalambous, G. (Ed.) | Food Flavours: Generation, Analysis and Process Influence (37B) |
| Coultate | Food the Chemistry of Its Components |
| Daufin, G.; René, F.; Aimar, P. | Les Séparations par Membrane dans les Procédés de L'Industrie Alimentaire |
| de Man, John M. | Principles of Food Chemistry |
| Early, Ralph | The Technology of Dairy Products |
| Engel, Takeoka, Teranishi | Genetically Modified Foods |
| European Commission | Food Quality and Safety in Europe |
| Falbe, J. (ed.) | Surfactants in Consumer Products - Theory, Technology and Application |
| Farber; Dodds | Principles of Modified-Atmosphere and Sous Vide Product Packaging |
| Farnworth, Edward R. | Handbook of Fermented Functional Foods |
| Fellows, P. | Food Processing Technology Principles and Practice (F) |
| Ferruh Erdogdu | Optimization in food engineering |
| Food Research Institute | Food Safety 1993 |
| Footitt; Lewis | The Canning of Fish and Meat |
| Fox | Advanced Dairy Chemistry vol. 1: Proteins |
| Fox | Advanced Dairy Chemistry vol. 2: Lipids |
| Fox | Advanced Dairy Chemistry vol. 3: Lactose,Water, Salts and Vitamins |
| Fox | Developments in Dairy Chemistry-4 |
| Fox | Food Enzymology, vol. 2 |
| Fryer, P.J.; Pyle, D.L.; Rielly, C.D. | Chemical Engineering for the Food Industry |
| Gilbert, J.; Senyuva, H. | Bioactive compounds in foods |
| Goosen, Mattheus | Applications of Chitin and Chitosan |
| Gould, G.W. | New Methods in Food Preservation |
| Gutiérrez-Lopez, G. F.; Barbosa-Cánovas, G. V.; Welti-Chanes, J.; Parada-Arias, E. | Food engineering - Integrated approaches |
| Hall, G.M. | Methods of Testing Protein Functionality |
| Hallstrom, B.; Skjoldebrand, C.; Tragardh, C. | Heat Transfer and Food Products (F) |
| Han, J.H. | Innovations in food packaging |
| Hartel, R.W.; Howell Jr., T.A.; Hyslop, D.B. | Math concepts for food engineering |
| Heath, M.B.E.et al. | Source Book of Flavors (volume I ) (F) |
| Heath, M.B.E.et al. | Source Book of Flavors (volume I I ) (F) |
| Hettiarachchy, N.S., Ziegler, G.R. (Eds.) | Protein Functionality in Food Systems |
| Ho, Peter; Vieira, Margarida | Case studies in food safety and environmental health |
| Hobbs, Betty C.; Roberts, Dianne | Food Poisoning and Food Hygiene |
| Holm, Finn | GM Foods |
| Holm, Finn | Gut Health |
| Imeson | Thickening and Gelling Agents for Food |
| Instituto de Desenvolvimento e Inspecção das Condições de Trabalho | Riscos dos Agentes Biológicos - Manual de Prevenção |
| Jellinek, G. | Sensory Evaluation of Food: Theory and Practice |
| Kaput, James ; Rodriguez, Raymond L. | Nutritional Genomics : Discovering the Path to Personalized Nutrition |
| Kelly, Colette | Dietary fat and Cardiovascular Disease |
| King, R.D.; Cheetham, P.S.J. | Food Biotechnology - 1 |
| King, R.D.; Cheetham, P.S.J. | Food Biotechnology - 2 |
| Krocht; Baldwin; Nisperos-Carriedo | Edible Coatings and Films to Improve Food Quality |
| Kung; Bills; Quatrano | Biotechnology and Food Quality |
| Lapasin, R.; Pricl, S. | Rheology of Industrial Polysaccharides |
| Lewis, M.L.; Young, T.W. | Brewing |
| Lindsay, R.L.; Willis, B.J. | Biotechnology Challenges for the Flavor and Food Industry |
| Lopes, Zulmira M. C. C.; Monteiro, Maria da Anunciação L. M. P.; Vieira, Maria João Lopes | Limpeza e desinfecção em unidades agro-industriais de lacticínios |
| Lopes, Zulmira M. C. C.; Monteiro, Maria da Anunciação L. M. P.; Vieira, Maria João Lopes | Limpeza e desinfecção em unidades agro-industriais de lacticínios |
| Lozano, J.E., Añon, C., Parada-Arias, E., Barbosa-Cánovas, G.V. | Trends in Food Engineering |
| Maarse | Volatile Compounds in Foods and Beverages (F) |
| Maarse, H.; Belz, R. | Isolation, separation and identification of volatile compounds in aroma research |
| Maarse, H.; Belz, R. | Isolation, Separation and Identification of Volatile Compounds in Aroma Research (F) |
| Man, C.M.D., Jones, A.A. | Shelf Life Evaluation of Foods |
| Martens, M.; Dalen, G.A.; Russwurm Jr., H. | Flavour Science and Technology (Proc. 5th Weurman Flavour Research Symp. 1987) (F) |
| Martin | Fisheries Processing - Biotechnological Applications |
| Matz, S.A. | Bakery Technology: Packaging, Nutrition, Product Development, Quality Assurance |
| Mazza, G. | Functional Foods - Biochemical & Processing Aspects |
| McCance and Widdowson's | The Composition of Foods (5th ed.) |
| McClements, David Julian | Food Emulsions - Principles, Practice, and Techniques |
| McElhatton, Anna; Marshall, R.J. | Food safety - A practical and case study approach |
| Mcmurray; Stewart; Gray; Pearce | Detection Methods for Irradiated Foods |
| Meilgaard, M.D.Sc. | Sensory Evaluation Techniques (F) |
| Merry, Greg | Food Poisoning Prevention (2nd ed.) |
| Mittal, Gauri S. | Food Biotechnology - Techniques and Applications |
| Moreira, Rosana G.; Castell-Perez, M. Elena; Barrufet, Maria A. | Deep-Fat Frying, Fundamentals and Applications |
| Mortimore, Sara; Wallace, Carol | HACCP - A practical Approach (2nd ed.) |
| Mota, M.; Empis, J.; Teixeira, J. | A Biotecnologia na Indústria Agro-alimentar |
| Munck, Lars | Fluorescence Analysis in Foods |
| Nadeau; Puiggali | Séchage des Processus Physiques aux Procédés industriels |
| O'Brien, Richard D. | Fats and Oils: Formulating and Processing for Applications |
| Oetjen, Georg-Wilhelm | Freeze-Drying |
| O'Mahony, M. | Sensory Evaluation of Food - Statistical Methods and Procedures (F) (desaparecido) |
| Ordóñez, J.A. | Tecnologia de los Alimentos - Vol. I |
| Ordóñez, J.A. (ed.) | Tecnologia de los Alimentos Vol. II-Alimentos de origem animal |
| Oreopoulou, V.; Russ, W. | Utilization of By-products and treatment of waste in the food industry |
| Paine, F.A.; Paine, H.Y. | A Handbook of Food Packaging |
| Pearson; Dutson | HACCP in Meat, Poultry and Fish Processing |
| Penfield, M.J.; Campbell, A.M. | Experimental Food Science (3rd ed.) |
| Piringer, O.-G.; Bancer, A.L. | Plastic Packaging Materials for Food-Barrier Function, Mass Transport, Quality Assurance and Legislation |
| Potter, Hotchkiss | Food Science |
| Quillien, Gaëlle | Probiotics |
| Quillien, Jean-François | European research on BSE |
| Quillien, Jean-François | Mycotoxins |
| Rahman, M.S. | Handbook of food preservation |
| Rao, M.A.; Rizvi, S.S.H. | Engineering Properties of Foods |
| Rasic, J.Lj.; Kurmann, J.A. | Yoghurt: Scientific Grounds, Technology, Manufacture and Preparations (F) |
| Reed, G. | Enzymes in Food Processing |
| Richard, H.; Multon, J.L. | Les Arômes Alimentaires |
| Rizvi, S.S.H.; Mittal, G.S. | Experimental Methods in Food Engineering |
| Robinson, Frankie | Food Allergy |
| Rodríguez González, Estefanía... [et al.] ; colab. Cristina López Macías... [et al.] | Agenda estratégica de investigação para o sector agro-alimentar : Euroregião Galiza-Norte de Portugal : 2010-2015 |
| Roller, Sibel; Harlander, Susan | Genetic Modification in the Food Industry |
| Roos, Y.H., Leslie, R.B., Lillford, P.J. | Water Management in the Design and Distribution of Quality Foods |
| Rosenthal, Andrew J. | Food Texture - Measurement and Perception |
| Satin, M. | Food Irradiation - A Guidebook (2nd ed.) |
| Schwartzberg, H.G., Hartel, R.W. | Physical Chemistry of Foods |
| Schwenke, K.D., Mothes, R. | Food Proteins: Structure and Functionality |
| Shahidi, F.; Naczk, M. | Food Phenolics: Sources Chemistry Effects Applications |
| Shahidi; Jones; Kitts | Seafood Safety, Processing, and Biotechnology |
| Shi, J.; Mazza, G.; Le Maguer, M. | Functional Foods (Volume 2) - Biochemical and Processing Aspects |
| Singh, Rakesh K. | Food Process Design and Evaluation |
| Skjak-Braek; Anthonsen; Sandford | Chitin and Chitosan |
| Smith, J. | Food Additive User's Handbook |
| Smith; Cash | Processing Vegetables Science and Technology |
| Somogyi, Barret, Hui | Processing Fruits - Science and Technology Vol. 2: Major Processed Products |
| Somogyi, Ramaswamy, Hui | Processing Fruits - Science and Technology Vol. 1: Biology, Principles and Applications |
| Sorensen, H.; Sorensen S.; Bjergegaard; Michaelsen | Chromatography and Capillary Electrophoresis in Food Analysis |
| Takeoka, Teranishi,Williams.et al. | Biotechnology for Improved Foods and Flavors |
| Tannock, Gerald W. | Probiotics - A Critical Review |
| Tannock, Gerald W. | Probiotics & Prebiotics - Scientific Aspects |
| Trickett, Jill | The Prevention of Food Poisoning (3rd ed. revised including 1995 Food Hygiene Regulations) |
| Varnam, A.H.; Sutherland, J.P. | Milk and Milk Products - Technology, Chemistry and Microbiology |
| Varnam, Alan H.; Sutherland, Jane P. | Meat and Meat Products: Technology, Chemistry and Microbiology |
| Varnam; Sutherland | Beverages Technology, Chemistry and Microbiology |
| Voilley, A.; Etiévant, P. | Flavour in Food |
| Waldemar Gastoni Venturini Filho | Bebidas Alcoólicas |
| Waldemar Gastoni Venturini Filho | Tecnologia de Bebidas |
| Westergaard, Vagn, NIRO A/S | Tecnología da la Leche en Polvo |
| Winterhalter, P.; Rouseff, R.L. | Carotenoid-Derived Aroma Compounds |
| Woolford, Michael K. | The Silage Fermentation (F) |
| Xavier Nicolay | Odors in the food industry |
| Yúfera, E.P. | Química de los Alimentos |