| TITLE/AUTHOR |
PRICE |
|---|
| Advances in Pectin and Pectinase Research (Voragen, Schols, Visser) |
258.00 |
| Applications of Chitin and Chitosan (Goosen) |
218.95 |
| Biodegradable Hydrogels for Drug Delivery
(Park) |
188.95 |
| Biopolymers Volume 5: Polysaccharides 1: Polysaccharides from Prokaryotes (Vandamme) |
374.00 |
| Biopolymers Volume 6: Polysaccharides II: Polysaccharides from Eukaryotes (De Baets) |
374.00 |
| Bubbles in Food (Campbell) |
118.00 |
| Chemical and Functional Properties of Food Saccharides (Tomasik) |
198.95 |
| Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (Garti) |
278.95 |
| Design and Selection of Performance Surfactants (Karsa) |
178.95 |
| Food Polysaccharides and Their Applications, 2nd edition (Stephen) |
198.95 |
| Food Texture: Measurement and Perception
(Rosenthal) |
158.00 |
| Functional Properties of Food Macromolecules (Hill) |
194.00 |
| Gelatine Handbook: Theory and Industrial Practice (Schrieber) |
174.00 |
| Glycoconjugates: Composition, Structure, and Function (Allen) |
288.95 |
| Gums and Stabilisers for the Food Industry 11 (Williams and Phillips) |
174.00 |
| Gums and Stabilisers for the Food Industry 12 (Williams and Phillips) |
268.00 |
| Gums and Stabilisers for the Food Industry 13 (Williams and Phillips) |
198.00 |
| Hydrocolloid Applications: Gum Technology in the Food and Other Industries (Nussinovitch) |
168.00 |
| Pectins and Their Manipulation (Seymour and Knox) |
158.95 |
| Phase/State Transitions in Foods: Chemical,
Structural, and Rheological Changes (Rao) |
198.95 |
| Polysaccharide Applications: Cosmetics and Pharmaceuticals (El-Nokaly and Soini) |
224.00 |
| Polysaccharide Association Structures in Food (Walter) |
198.95 |
| Polysaccharide Dispersions: Chemistry and Technology in
Food (Walter) |
72.95 |
| Polysaccharide Gums from Agricultural Products
(Cui) |
238.95 |
| Polysaccharides and Polyamides in the Food Industry, 2-Volume Set (Steinbuchel and Rhee) |
469.00 |
| Polysaccharides in Medicinal Applications (Dumitriu) |
288.95 |
| Polysaccharides: Structural Diversity and
Functional Versatility, 2nd edition (Dumitriu) |
298.95 |
| Rheology: Concepts Methods and Applications (Malkin) |
249.00 |
| Rheology Essentials of Cosmetic and Food Emulsions (Brummer) |
128.00 |
| Rheology Handbook, 2nd edition (Mezger) |
179.00 |
| Rheology Modifiers Handbook: Practical Uses
and Application (Braun and Rosen) |
298.00 |
| Rheology of Fluid and Semisolid Foods, 2nd edition (Rao) |
128.00 |
| Solid Support Oligosaccharide Synthesis and Combinatorial Carbohydrate Libraries (Seeberger) |
154.00 |
| Techniques in Glycobiology (Townsend) |
99.95 |
| Texture in Food Volume 1: Semi-Solid Foods (McKenna) |
238.95 |
| Texture in Food Volume 2: Solid Foods (Kilcast) |
278.95 |
| Thickening and Gelling Agents for Food 2nd edition (Imeson) |
198.00 |
| Water-Soluble Polymer Applications in Foods (Nussinovitch) |
183.95 |
| Prices subject to change - Prices are in U.S. Dollars |