1.

図書
図書
1. Ultra-processed people : why do we all eat stuff that isn't food ... and why can't we stop? (: pbk.)
Chris van Tulleken
出版情報: London : Cornerstone Press, 2023
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2.

図書
図書
2. Eating to extinction : the world's rarest foods and why we need to save them (hbk.)
Dan Saladino
出版情報: London : Jonathan Cape, 2021
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3.

図書
図書
3. Stuffed and starved : from farm to fork the hidden battle for the world food system. Updated edition (: pbk.)
Raj Patel
出版情報: London : Portobello Books, 2013
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4.

図書
図書
4. Food choice and sustainability : why buying local, eating less meat, and taking baby steps won't work
Richard Oppenlander
出版情報: Minneapolis, MN : Langdon Street Press, c2013
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目次情報: 続きを見る
Climate change and the easiest way to mitigate it
Depletion of land and fresh water
Our oceans and aquaculture
The world of food choice disconnects, and becoming connected
Why should I pay for what everyone else decides to eat?
To ponder: perspectives on another dimension
Agricultural systems and accountability
Animals and biodiversity
Climate change and the easiest way to mitigate it
Depletion of land and fresh water
Our oceans and aquaculture
5.

図書
図書
5. Stuffed and starved : the hidden battle for the world food system. 2nd ed
Raj Patel
出版情報: Brooklyn, N.Y. : Melville House, 2012
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6.

図書
図書
6. Advances in food science and technology
editor: A.K. Haghi
出版情報: Hauppauge, N.Y. : Nova Science Publishers, 2010
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目次情報: 続きを見る
Marine nutraceuticals: sources, recovery and effective utilization Stephen Nimish Mol, N. Bhaskar, M. Hosokawa, and K. Miyashita
Identification and detection of species in meat and meat products: recent development B.G. Mane, S.K. Mendiratta
Shelf life extension of refrigerated rainbow trout fillets using modified atmosphere packaging in combination with thyme essential oil Christina Farmaki and Michael G. Kontominas
Spices not just spicy: role in human health with medicinal and therapeutic potentalities A.B. Sharangi
Advances in pasta products development P. Prabhasankar
The roles of dietary polyamines in human health and their occurrence in foods Pavel Kalac
Interesterification: alternative for obtaining zero trans fat bases for food applications Ana Paula Badan Ribeiro, Luiz Antonio Gioiell
Current trends in post harvest processing techniques for ensuring food safety Geetanjali Kaushik, Poonam Singhal, Shashi Solanki and Shivani Chaturvedi
Encapsulation of amylogucosidase and protease using maize bran ferulated arabinoxylan Claudia Berlanga-Reyes, Elizabeth Carvajal-Millan, Víctor Santana-Rodriguez, Martha Campos-Cañas, Kevin B. Hicks
Medicinal properties of edible mushrooms Carlos Ricardo Socco, Sascha Habu, Leifa Fan
Mexican fermented foods and beverages J.D. Buenrostro, R. Rodríguez, H. de la Garza, C.N. Aguilar, A. Aguilera-Carbo, G.V. Nevárez-Moorillón
Retort pouch processing of fishery products C.N. Ravishankar, C.O. Mohan, R. Yathavamoorthi, K. Shashidhar, and T.K. Srinivasa Gopal
Marine nutraceuticals: sources, recovery and effective utilization Stephen Nimish Mol, N. Bhaskar, M. Hosokawa, and K. Miyashita
Identification and detection of species in meat and meat products: recent development B.G. Mane, S.K. Mendiratta
Shelf life extension of refrigerated rainbow trout fillets using modified atmosphere packaging in combination with thyme essential oil Christina Farmaki and Michael G. Kontominas
7.

図書
図書
7. Polysaccharide association structures in food
edited by Reginald H. Walter
出版情報: New York : M. Dekker, c1998
シリーズ名: Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra ; 87
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8.

図書
図書
8. Food industry and the environment : practical issues and cost implications
edited by J. M. Dalzell
出版情報: Glasgow : Blackie Academic & Professional, 1994
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9.

図書
図書
9. Hard to swallow : a brief history of food
Richard W. Lacey
出版情報: Cambridge ; New York : Cambridge University Press, 1994
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10.

図書
図書
10. Fundamentals of food process engineering. 2nd ed
Romeo T. Toledo
出版情報: New York : Van Nostrand Reinhold, c1991
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