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Subject: "Nutrition"
Author/Creator: Is
Is Is Not
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body
LC Class: Is
Is Is Not
T - Technology

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1.
Hispanic foods : chemistry and bioactive compounds
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Hispanic foods : chemistry and bioactive compounds
Published
Washington, DC : American Chemical Society, 2012.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
3.
Unconventional sources of dietary fiber : physiological and in vitro functional properties
Published
Washington, DC : American Chemical Society, 1983.
Online
Online book
Location
Yale Internet Resource >> None
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4.
Plant proteins : applications, biological effects, and chemistry
Published
Washington, DC : American Chemical Society, 1986.
Online
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Location
Yale Internet Resource >> None
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5.
World protein resources : a symposium sponsored by the Division of Agricultural and Food Chemistry at the 150th meeting of the American Chemical Society, Atlantic City, N. J., September 13-15, 1965
Published
Washington, DC : American Chemical Society, 1966.
Online
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Location
Yale Internet Resource >> None
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6.
The Maillard reaction in foods and nutrition
Published
Washington, DC : American Chemical Society, 1983.
Online
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Location
Yale Internet Resource >> None
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7.
Citrus nutrition and quality : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 26, 1980
Published
Washington, DC : American Chemical Society, 1980.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
8.
Protein functionality in foods : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the 179th meeting of the American Chemical Society, Houston, Texas, March 24-28, 1980
Published
Washington, DC : American Chemical Society, 1981.
Online
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Location
Yale Internet Resource >> None
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9.
Analytical methods in the food industry : a collection of the papers presented at the Symposium on Analytical Methods in the Food Industry held by the Divisions of Analytical Chemistry and Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949
Published
Washington, DC : American Chemical Society, 1950.
Online
Online book
Location
Yale Internet Resource >> None
Format
Books / Online
10.
Use of sugars and other carbohydrates in the food industry : a collection of papers comprising the Symposium on the Use of Sugars and Other Carbohydrates in the Food Industry, presented jointly before the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 123rd meeting of the American Chemical Society, Los Angeles, Calif., March 1953
Published
Washington, DC : American Chemical Society, 1955.
Online
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Location
Yale Internet Resource >> None
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Books / Online
11.
Advances in cereal science : implications to food processing and health promotion
Published
Washington, DC : American Chemical Society, 2011.
Online
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Location
Yale Internet Resource >> None
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12.
Flavor and health benefits of small fruits
Published
Washington, DC : American Chemical Society, 2010.
Online
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Location
Yale Internet Resource >> None
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13.
Chemistry, texture, and flavor of soy
Published
Washington, DC : American Chemical Society, 2010.
Online
Online book
Location
Yale Internet Resource >> None
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14.
Functionality and protein structure : based on a symposium
Published
Washington, DC : American Chemical Society, 1979.
Online
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Location
Yale Internet Resource >> None
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15.
Chemical deterioration of proteins : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 4-5, 1979
Published
Washington, DC : American Chemical Society, 1980.
Online
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Location
Yale Internet Resource >> None
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16.
Chemistry of wine flavor
Published
Washington, DC : American Chemical Society, 1998.
Online
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Yale Internet Resource >> None
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17.
Food lipids : chemistry, flavor, and texture
Published
Washington, DC : American Chemical Society, 2005.
Online
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Location
Yale Internet Resource >> None
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18.
Sweetness and sweetners : biology, chemistry, and psychophysics
Published
Washington, DC : American Chemical Society, 2008.
Online
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Yale Internet Resource >> None
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19.
Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981
Published
Washington, DC : American Chemical Society, 1982.
Online
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Location
Yale Internet Resource >> None
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20.
Micro/nanoencapsulation of active food ingredients
Published
Washington, DC : American Chemical Society, 2009.
Online
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Location
Yale Internet Resource >> None
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21.
Lipids in food flavors
Published
Washington, DC : American Chemical Society, 1994.
Online
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Yale Internet Resource >> None
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22.
Food flavor and safety : molecular analysis and design
Published
Washington, DC : American Chemical Society, 1993.
Online
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Yale Internet Resource >> None
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23.
Color quality of fresh and processed foods
Published
Washington, DC : American Chemical Society, 2008.
Online
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Location
Yale Internet Resource >> None
Format
Books / Online