BUKU REFERENSI BIDANG ILMU PANGAN DAN TEKNOLOGI

Description

            Perlu referensi atau mencari bahan bacaan berkaitan dengan Food Science.pdf atau Food Technology.pdf, list buku berikut sepertinya menarik untuk anda miliki. Sejak kuliah  mulai mengumpulkannya, tidak mudah dan tidak murah tentunya. Tapi semua tiada artinya bila dibandingkan dengan isi/ilmu yang didapat dari buku-buku tersebut. Dengan penerbit yang beragam mulai CRC, Woodhead, Willey, Marcel Dekker, Blackwell dan Springer serta lainnya, menjadikan buku ini menjadi lebih bergengsi dan lebih mahal tentunya. Di toko online, kisarannya mulai Rp. 700.000 bahkan ada yang sampai Rp. 8.000.000 per-bukunya, disebabkan judulnya sangat menarik, sedang nge-tren atau bisa juga karena penulisnya sudah kaliber internasional dan luar angkasa (hiperbola). Tersedia dengan softcover/hardcover (saya punya yang softcover, murah bin ngirit maklum mahasiswa). Gak usah lama-lama, baca aja list judul bukunya dibawah ini (yang ada link artinya saya punya-maaf link dalam proses maintenance)

 

FOOD SCIENCE AND TECHNOLOGY

1. Flavor Research: Principles and Techniques.pdf, R. Teranishi, I. Hornstein, P. Issenberg, and E. L. Wick
2. Principles of Enzymology for the Food Sciences.pdf, John R. Whitaker
3. Low-Temperature Preservation of Foods and Living Matter.pdf, Owen R. Fennema, William D. Powrie, and Elmer H. Marth
4. Principles of Food Science.pdf
Part I: Food Chemistry, edited by Owen R. Fennema
Part II: Physical Methods of Food Preservation, Marcus Karel, Owen R. Fennema, and Daryl B. Lund
5. Food Emulsions.pdf, edited by Stig E. Friberg
6. Nutritional and Safety Aspects of Food Processing.pdf, edited by Steven R. Tannenbaum
7. Flavor Research: Recent Advances.pdf, edited by R. Teranishi, Robert A. Flath, and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology.pdf, edited by Israel Saguy
9. Handbook of Tropical Foods.pdf, edited by Harvey T. Chan
10. Antimicrobials in Foods.pdf, edited by Alfred Larry Branen and P. Michael Davidson
11. Food Constituents and Food Residues: Their Chromatographic Determination.pdf, edited by James F. Lawrence
12. Aspartame: Physiology and Biochemistry.pdf, edited by Lewis D. Stegink and L. J. Filer, Jr.
13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects.pdf, edited by Lawrence J. Machlin
14. Starch Conversion Technology.pdf, edited by G. M. A. van Beynum and J. A. Roels
15. Food Chemistry: Second Edition, Revised and Expanded.pdf, edited by Owen R. Fennema
16. Sensory Evaluation of Food: Statistical Methods and Procedures.pdf, Michael O’Mahony
17. Alternative Sweeteners.pdf, edited by Lyn O’Brien Nabors and Robert C. Gelardi
18. Citrus Fruits and Their Products: Analysis and Technology.pdf, S. V. Ting and Russell L. Rouseff
19. Engineering Properties of Foods.pdf, edited by M. A. Rao and S. S. H. Rizvi
20. Umami: A Basic Taste.pdf, edited by Yojiro Kawamura and Morley R. Kare
21. Food Biotechnology.pdf, edited by Dietrich Knorr
22. Food Texture: Instrumental and Sensory Measurement.pdf, edited by Howard R. Moskowitz
23. Seafoods and Fish Oils in Human Health and Disease.pdf, John E. Kinsella
24. Postharvest Physiology of Vegetables.pdf, edited by J. Weichmann
25. Handbook of Dietary Fiber: An Applied Approach.pdf, Mark L. Dreher
26. Food Toxicology, Parts A and B.pdf, Jose M. Concon
27. Modern Carbohydrate Chemistry.pdf, Roger W. Binkley
28. Trace Minerals in Foods.pdf, edited by Kenneth T. Smith
29. Protein Quality and the Effects of Processing.pdf, edited by R. Dixon Phillips and John W. Finley
30. Adulteration of Fruit Juice Beverages.pdf, edited by Steven Nagy, John A. Attaway, and Martha E. Rhodes
31. Foodborne Bacterial Pathogens.pdf, edited by Michael P. Doyle
32. Legumes: Chemistry, Technology, and Human Nutrition.pdf, edited by Ruth H. Matthews
33. Industrialization of Indigenous Fermented Foods.pdf, edited bay Keith H. Steinkraus
34. International Food Regulation Handbook: Policy • Science • Law.pdf, edited by Roger D. Middlekauff and Philippe Shubik
35. Food Additives.pdf, edited by A. Larry Branen, P. Michael Davidson, and Seppo Salminen
36. Safety of Irradiated Foods.pdf, J. F. Diehl
37. Omega3 Fatty Acids in Health and Disease.pdf, edited by Robert S. Lees and Marcus Karel
38. Food Emulsions: Second Edition, Revised and Expanded.pdf, edited by Kåre Larsson and Stig E. Friberg
39. Seafood: Effects of Technology on Nutrition.pdf, George M. Pigott and Barbee W. Tucker
40. Handbook of Vitamins: Second Edition.pdf, Revised and Expanded, edited by Lawrence J. Machlin
41. Handbook of Cereal Science and Technology.pdf, Klaus J. Lorenz and Karel Kulp
42. Food Processing Operations and Scale-Up.pdf, Kenneth J. Valentas, Leon Levine, and J. Peter Clark
43. Fish Quality Control by Computer Vision.pdf, edited by L. F. Pau and R. Olafsson
44. Volatile Compounds in Foods and Beverages.pdf, edited by Henk Maarse
45. Instrumental Methods for Quality Assurance in Foods.pdf, edited by Daniel Y. C. Fung and Richard F. Matthews
46. Listeria, Listeriosis, and Food Safety.pdf, Elliot T. Ryser and Elmer H. Marth
47. AcesulfameK.pdf, edited by D. G. Mayer and F. H. Kemper
48. Alternative Sweeteners: Second Edition, Revised and Expanded.pdf, edited by Lyn O’Brien Nabors and Robert C. Gelardi
49. Food Extrusion Science and Technology.pdf, edited by Jozef L. Kokini, ChiTang Ho, and Mukund V. Karwe
50. Surimi Technology.pdf, edited by Tyre C. Lanier and Chong M. Lee
51. Handbook of Food Engineering, edited by Dennis R. Heldman and Daryl B. Lund
52. Food Analysis by HPLC, edited by Leo M. L. Nollet
53. Fatty Acids in Foods and Their Health Implications, edited by Ching Kuang Chow
54. Clostridium botulinum: Ecology and Control in Foods, edited by Andreas H. W. Hauschild and Karen L. Dodds
55. Cereals in Breadmaking: A Molecular Colloidal Approach, Ann-Charlotte Eliasson and Kåre Larsson
56. LowCalorie Foods Handbook, edited by Aaron M. Altschul
57. Antimicrobials in Foods: Second Edition, Revised and Expanded, edited by P. Michael Davidson and Alfred Larry Branen
58. Lactic Acid Bacteria, edited by Seppo Salminen and Atte von Wright
59. Rice Science and Technology, edited by Wayne E. Marshall and James I. Wadsworth
60. Food Biosensor Analysis, edited by Gabriele Wagner and George G. Guilbault
61. Principles of Enzymology for the Food Sciences: Second Edition, John R. Whitaker
62. Carbohydrate Polyesters as Fat Substitutes, edited by Casimir C. Akoh and Barry G. Swanson
63. Engineering Properties of Foods: Second Edition, Revised and Expanded, edited by M. A. Rao and S. S. H. Rizvi
64. Handbook of Brewing, edited by William A. Hardwick
65. Analyzing Food for Nutrition Labeling and Hazardous Contaminants, edited by Ike J. Jeon and William G. Ikins
66. Ingredient Interactions: Effects on Food Quality, edited by Anilkumar G. Gaonkar
67. Food Polysaccharides and Their Applications, edited by Alistair M. Stephen
68. Safety of Irradiated Foods: Second Edition, Revised and Expanded, J. F. Diehl
69. Nutrition Labeling Handbook, edited by Ralph Shapiro
70. Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam
71. Food Antioxidants: Technological, Toxicological, and Health Perspectives, edited by D. L. Madhavi, S. S. Deshpande, and D. K. Salunkhe
72. Freezing Effects on Food Quality, edited by Lester E. Jeremiah
73. Handbook of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith H. Steinkraus
74. Carbohydrates in Food.pdf, edited by AnnCharlotte Eliasson
75. Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling, edited by Ronald E. Hebeda and Henry F. Zobel
76. Food Chemistry: Third Edition, edited by Owen R. Fennema
77. Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M. L. Nollet
78. Computerized Control Systems in the Food Industry, edited by Gauri S. Mittal
79. Techniques for Analyzing Food Aroma, edited by Ray Marsili
80. Food Proteins and Their Applications, edited by Srinivasan Damodaran and Alain Paraf
81. Food Emulsions: Third Edition, Revised and Expanded, edited by Stig E. Friberg and Kåre Larsson
82. Nonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas, Usha R. Pothakamury, Enrique Palou, and Barry G. Swanson
83. Milk and Dairy Product Technology, Edgar Spreer
84. Applied Dairy Microbiology, edited by Elmer H. Marth and James L. Steele
85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition, Revised and Expanded, edited by Seppo Salminen and Atte von Wright
86. Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam
87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter
88. Food Lipids: Chemistry, Nutrition, and Biotechnology.pdf, edited by Casimir C. Akoh and David B. Min
89. Spice Science and Technology.pdf, Kenji Hirasa and Mitsuo Takemasa
90. Dairy Technology: Principles of Milk Properties and Processes.pdf, P. Walstra, T. J. Geurts, A. Noomen, A. Jellema, and M. A. J. S. van Boekel
91. Coloring of Food, Drugs, and Cosmetics.pdf, Gisbert Otterstätter
92. Listeria, Listeriosis, and Food Safety: Second Edition, Revised and Expanded.pdf, edited by Elliot T. Ryser and Elmer H. Marth
93. Complex Carbohydrates in Foods.pdf, edited by Susan Sungsoo Cho, Leon Prosky, and Mark Dreher
94. Handbook of Food Preservation, edited by M. Shafiur Rahman
95. International Food Safety Handbook: Science, International Regulation, and Control, edited by Kees van der Heijden,  Maged Younes, Lawrence Fishbein, and Sanford Miller
96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised and Expanded, edited by Ching Kuang Chow
97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality, edited by Norman F. Haard and Benjamin K. Simpson
98. Safe Handling of Foods, edited by Jeffrey M. Farber and Ewen C. D. Todd
99. Handbook of Cereal Science and Technology: Second Edition, Revised and Expanded, edited by Karel Kulp and Joseph G. Ponte, Jr.
100. Food Analysis by HPLC: Second Edition, Revised and Expanded, edited by Leo M. L. Nollet
101. Surimi and Surimi Seafood, edited by Jae W. Park
102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis, Nickos A. Botsoglou and Dimitrios J. Fletouris
103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, edited by Luis M. Botana
104. Handbook of Nutrition and Diet, Babasaheb B. Desai
105. Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality, edited by Sundaram Gunasekaran
106. Green Tea: Health Benefits and Applications, Yukihiko Hara
107. Food Processing Operations Modeling: Design and Analysis, edited by Joseph Irudayaraj
108. Wine Microbiology: Science and Technology, Claudio Delfini and Joseph V. Formica
109. Handbook of Microwave Technology for Food Applications, edited by Ashim K. Datta and Ramaswamy C. Anantheswaran
110. Applied Dairy Microbiology: Second Edition, Revised and Expanded, edited by Elmer H. Marth and James L. Steele
111. Transport Properties of Foods, George D. Saravacos and Zacharias B. Maroulis
112. Alternative Sweeteners: Third Edition, Revised and Expanded, edited by Lyn O’Brien Nabors
113. Handbook of Dietary Fiber, edited by Susan Sungsoo Cho and Mark L. Dreher
114. Control of Foodborne Microorganisms, edited by Vijay K. Juneja and John N. Sofos
115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili
116. Food Additives: Second Edition, Revised and Expanded, edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen, and John H. Thorngate, III
117. Food Lipids: Chemistry, Nutrition, and Biotechnology: Second Edition, Revised and Expanded, edited by Casimir C. Akoh and David B. Min
118. Food Protein Analysis: Quantitative Effects on Processing.pdf, R. K. Owusu- Apenten
119. Handbook of Food Toxicology, S. S. Deshpande
120. Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, and Phil Ventresca
121. Physical Chemistry of Foods, Pieter Walstra
122. Handbook of Food Enzymology, edited by John R. Whitaker, Alphons G. J. Voragen, and Dominic W. S.  Wong
123. Postharvest Physiology and Pathology of Vegetables: Second Edition, Revised and Expanded, edited by Jerry A. Bartz and Jeffrey K. Brecht
124. Characterization of Cereals and Flours: Properties, Analysis, and Applications, edited by Gönül Kaletunç and Kenneth J. Breslauer
125. International Handbook of Foodborne Pathogens, edited by Marianne D. Miliotis and Jeffrey W. Bier
126. Food Process Design, Zacharias B. Maroulis and George D. Saravacos
127. Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz
128. Extraction Optimization in Food Engineering, edited by Constantina Tzia and George Liadakis
129. Physical Properties of Food Preservation: Second Edition, Revised and Expanded, Marcus Karel and Daryl B. Lund
130. Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui, Sue Ghazala, Dee M. Graham, K. D. Murrell, and Wai-Kit Nip
131. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, edited by Kathryn Deibler and Jeannine Delwiche
132. Food Emulsions: Fourth Edition, Revised and Expanded, edited by Stig E. Friberg, Kare Larsson, and Johan Sjoblom
133. Handbook of Frozen Foods, edited by Y. H. Hui, Paul Cornillon, Isabel Guerrero Legarret, Miang H. Lim, K. D. Murrell, and Wai-Kit Nip
134. Handbook of Food and Beverage Fermentation Technology, edited by Y. H. Hui, Lisbeth Meunier-Goddik, Ase Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, and Fidel Toldrá
135. Genetic Variation in Taste Sensitivity, edited by John Prescott and Beverly J. Tepper
136. Industrialization of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith H. Steinkraus
137. Vitamin E: Food Chemistry, Composition, and Analysis.pdf, Ronald Eitenmiller and Junsoo Lee
138. Handbook of Food Analysis: Second Edition, Revised and Expanded, Volumes 1, 2, and 3, edited by Leo M. L. Nollet
139. Lactic Acid Bacteria: Microbiological and Functional Aspects: Third Edition, Revised and Expanded, edited by Seppo Salminen, Atte von Wright, and Arthur Ouwehand
140. Fat Crystal Networks, Alejandro G. Marangoni
141. Novel Food Processing Technologies.pdf, edited by Gustavo V. Barbosa-Cánovas, María S. Tapia, and M. Pilar Cano

 

Additional Volumes in Preparation

 

142. Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz
143. Extraction Optimization in Food Engineering, edited by Constantina Tzia  and George Liadakis
144. Physical Principles of Food Preservation: Second Edition, Revised  and Expanded, Marcus Karel and Daryl B. Lund
145 . Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui,  Sue Ghazala, Dee M. Graham, K. D. Murrell, and Wai-Kit Nip
146. Food Process Design, Zacharias B. Maroulis and George D. Saravacos
147. Surimi and Surimi Seafood: Second Edition, edited by Jae W. Park
148. Food Plant Design, Antonio Lopez-Gomez; Gustavo V. Barbosa-Cánovas
149. Engineering Properties of Foods: Third Edition, edited by M. A. Rao, Syed S.H. Rizvi,
and Ashim K. Datta
150. Antimicrobials in Food: Third Edition, edited by P. Michael Davidson, John N. Sofos,
and A. L. Branen
151. Encapsulated and Powdered Foods, edited by Charles Onwulata
152. Dairy Science and Technology: Second Edition, Pieter Walstra, Jan T. M. Wouters
and Tom J. Geurts
153. Food Biotechnology, Second Edition, edited by Kalidas Shetty, Gopinadhan Paliyath,
Anthony Pometto and Robert E. Levin
154. Handbook of Food Science, Technology, and Engineering – 4 Volume Set, edited by Y. H. Hui
155. Thermal Food Processing: New Technologies and Quality Issues, edited by Da-Wen Sun
156. Aflatoxin and Food Safety, edited by Hamed K. Abbas
157. Food Packaging: Principles and Practice, Second Edition, Gordon L. Robertson

3 thoughts on “BUKU REFERENSI BIDANG ILMU PANGAN DAN TEKNOLOGI

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA Image

*

© Copyrights 2018 Kakanda Arjuna

Powered by WordPress · Theme by Satrya