Biblioteca Setorial PPGCTA
O Programa de pós-graduação em Ciência e Tecnologia de Alimentos conta com um pequeno acervo de exemplares disponíveis para empréstimo aos seus estudantes e professores.
Segue relação dos exemplares:
- A Practical Approach to Rheology and Rheometry. Gebhard Schramm
- Active Packaging for Food Applictions. Aaron L Brody, Lauri R Kline, E. P Strupinsky
- Advanced Dietary Fibre Technology. Barry McCleary and Leon Prosky
- Advanced in Thermal and Non-Thermal Food Preservation. Gaurav Tewari, Vijay Juneja
- Advanced Dairy Chemistry – Volume 1: Proteins. Patrick F. Fox, Paul L. H. McSweeney
- Advanced Dairy Chemistry – Volume 1A: Proteins: Basic Aspects. Paul L. H. McSweeney, Patrick F. Fox
- Análise Sensorial Estudos Com Consumidores – 2ª Edição. Valéria Paula Rodrigues Minim.
- Análise Sensorial Estudos Com Consumidores – 3ª Edição. Valéria Paula Rodrigues Minim.
- Analytical Applications of Immobilized Enzyme Reactors. S. Lam and G. Malikin
- Basics Principles of Membrane Technology. Marcel Mulder
- Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals. Yoshinori Mine, Eunice Li-Chan. Bo Jiang
- Biodisponibilidade de Nutrientes. Silvia. M. Franciscato Cozzolino
- Biofilns in the Food and Beverage Industries. Pina M. Fratamico, Bassam A. Annous and Nereus W. Gunther
- Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals. Jean-Richard Neeser, J. Bruce German
- Biosensors in Food Processing, Safety, and Quality Control. Mehmet Mutlu
- Bioseparations Science and Engineering. Roger G. Harrison, Paul W. Todd, Scotrudge, Demetri Petrides
- Biotecnologia Industrial – Volume 1. Walter Borzani, Willibaldo Schmidell, Urgel de Almeida Lima, Eugênio Aquarone
- Biotecnologia Industrial – Volume 2. Walter Borzani, Willibaldo Schmidell, Urgel de Almeida Lima, Eugênio Aquarone
- Biotecnologia Industrial – Volume 3. Walter Borzani, Willibaldo Schmidell, Urgel de Almeida Lima, Eugênio Aquarone
- Carbohydrate Chemistry for Food Scientists. James N. BeMiller
- Ciência e Qualidade da Carne: Fundamentos. Lúcio Alberto de Miranda Gomide, Eduardo Mendes Ramos, Paulo Rogério Fontes
- Chemical and Functional Properties of Food Lipids. Zdzislaw E. Sikorski, Anna Kolakowska
- Chemical and Functional Properties of Food Components. Zdzislaw E. Sikorski
- Chemical and Functional Properties of Food Proteins. Zdzisaw E. Sikorski, Zdzis Sikorski , Zdzislaw E. Sikorski
- Colloidal Nanoparticles in Biotechnology. Abdelhamid Elaissari
- Compedium of Methods for the Microbiological Examination of Foods. Frances Pouch Downes and Keith Ito
- Computational Fluid Dynamics in Food Processing. Da-Wen Sun
- Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products. Richard K. Robinson
- Dairy Science and Technology, Second Edition (Food Science and Technology). P. Walstra, Pieter Walstra, Jan T. M. Wouters and Tom J. Ge
- Embalagens de Papel, Cartão e Papelão Ondulado. Anna Lúcia Mourad, Assis Euzébio Garcia, Maurício Rossi Bordin, Elizabeth de Fátima Gazeta Ardito
- Embalagens de Vidro para Alimentos e Bebidas: Propriedades e Requisitos de Qualidade. Sandra Balan Mendoza Jaime, Fiorella B. Hellmeister Dantas
- Embalagens Plásticas Flexíveis: Principais Polímeros e Avaliação de Propriedades. Claire I. C. L. Sarantópoulos, Léa Mariza de Oliveira, Marisa Padula, Leda Coltro, Rosa Maria Vercelino Alves, Eloísa Elena Corrêa Garcia.
- Embalagens Plásticas Rígidas: Principais Polímeros e Avaliação da Qualidade. Léa Mariza de Oliveira, Guilherme de Castilho Queiroz.
- Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs. Prof. Dr. Rer. Nat. Rainer H. Muller, Prof. Dr. Rer. Nat. Simon Benita, Bernhard H. L. Bohm
- Food Chemistry. Owen r. Fenema
- Food Chemistry. H.-D. Belitz, W. Grosch, P. Schieberle
- Food Emulsions: Principles Practices, and Techniques. David Julian McClements
- Food Packaging Technology. Richard Coles, Derek McDowell and Mark Kirwan
- Food Procesing: Principles and Apllications. Hosahali Ramaswamy e Michele Marcotte
- Food Processing Technology: Principles and Practice. P. J. Felows
- Food Properties Handbook. M. Shafiur Rahman
- Food Safety and Toxicity. John de Vries
- Food Safety for the 21st century: Managing HACCP and Food Safety Throughout the Global Supply Chain. Carol Wallace, Willian Sperber, Sar Mortimore
- Food Safety Handbook. Ronald H. Schmidt, Gary E. Rodrick.
- Food Science and Technology: New Research. Lorenzo and Marco N. Bruno
- Foodborne Diases. Dean O Cliver and Hans P. Rieman
- Foodborne Pathogens: Microbiology and Molecular Biology. Pina M. Fratamico, Arun K. Bhunia, James L. Smith
- Food Preservation By Pulsed Eeletric Fields: From research to application. H. L. M. Lelieveld, S. Notermans, S. W. H. Haan
- Functional Properties of Food Marcromolecules. S.E. Hill , J.R. Mitchell , David A. Ledward
- Frontiers in Crystal Engineering. Edward R. T. Tirkink, Jagadese J. Vittal
- HACCP and ISO 22000: Application to Foods of Animal Origin. Ioanni S. Arvanitoyannis
- Handbook of Biosensors and Biosensor Kinetics. Ajit Sadana and Neeti Sadana
- Handbook of Downstream Processing. Elliott Goldberg
- Handbook of Food Preservation. M. Shafiur Rahman
- Handbook of Water and Energy Management in Food Processing. Jiri. Klemes, Robin Smith and Jin-Kuk Kim
- Higiene na Indústria de Alimentos. Nélio José de Andrade.
- Improving Traceability in Food Processing and Distribution. Lan Smith, Antony Furness
- In-Pack Processed Foods:Improving quality. Philip Richardson
- Indirect Food Additives and Polymers, Migration and Toxicology. Victor O. Sheftel
- Introduction to Food Biotechnology. Perry Johnson-Green
- Introduction to Food Chemistry. Richard Owusu-Apenten
- Introduction to Nanotechnology. P. Jr. Poole, Frank J. Owens
- Introduction to Food Engineering. R. Paul Singh, Dennis R. Heldman
- Innovative Policies and Instutituions to Support Agro-Industries Developement. Carlos A. da Silva, Nomathemba Mhlanga
- Introduction to Food Toxicology. Takayuki Shibamoto, Leonard F. Bjeldanes
- Kosher Food Production. Zushe Yosef Blech
- Legislação de Alimentos e Bebidas. José Carlos Gomes
- Membrane Technology and Applications. Richard W. Baker
- Methods of Analysis for Food Components and Additives. Semih Otles
- Methods of Analysis for Functional Foods and Nutraceuticals. W. Jefrey Hurst
- Microbiologia de Alimentos Fermentados. José Guilherme Prado Martin, Juliano de Dea Lindner
- Milk proteins:Nutritional, Clinical, Functional and Technological Aspects. C. A. Barth, E. Schlimme
- Modern Food Microbiology. James M.Jay
- Modifyng Falvour in Food. Andrew Taylor and Joanne Hort
- Molecular Modeling : Basic Principles and Applications. Hans-Dieter Höltje, Wolfgang Sippl, Didier Rognan, Gerd Folkers
- Multivariate Analysis of Data in Sensory Science. Tormod Næs, Einar Risvik
- Muscle Developement of Livestock Animals: Physiology, Genetics and Meat Quality. M. F. W. te Pas, M. E. Eversts, H. P. Haagsman
- NanoBioTechnology: BioInspired Devices and Materials of the Future. Oded Shoseyov, Ilan Levy
- Nanotechnologies in Food. Qasim Chaudhry, Laurence Castle, Richard Watk
- Nanotechnology: Basic Science and Emerging Technolog. Mick Wilson, Kamali Kannangara, Geoff Smith, Michelle Simmons, Burkhard Raguse
- New Food Product Development: Fron Concept to Marketplace. Gordon N W, Fuller
- Novel Ensyme Technology for Food Applications. Robert Rastall
- Novel Food Packaging Techniques. Raija Ahvenainen
- Novel Food Processing Technologies. Gustavo V. Barbosa-Canovas, Maria S. Tapas e Maria Pilar Cano
- Oxidative Strees and Inflamatory Mechanisms in Obesity, Diabetes, and the Metabolic Syndrome. Lester Packer, Helmut Sies
- Pão: Arte e Ciência. SandraCanella-Rawls
- Preharvest and Postharvestfood Safety: Contemporary Issues and Future Directions. Ross C.Bier, Suresh D. Pillai, Timothy D. Phillips, Richard L. Ziprin
- Preparative Chromatography Techniques: Applications in Natural Product Isolation . K. Hostettmann, Andrew Marston and Maryse Hostettmann
- Principles of Modified-Atmoshere and Sous Vide Product Packaging. Jeffrey M. Farber, Karen L. Dodds
- Principles of Breadmaking: Functionality of Raw Materials and Process Steps. Piet Sluimer
- Prebióticos e Probióticos: Atualização e Prospecção. Célia L. L. Ferreira
- Probiotcs in Food Safety and Human Healt. Ipek Goktepe, Vijay K. Juneja, Mohamed Ahmedna
- Protein Bioseparation Using Ultrafiltration: Theory, Applications and New Developments. Raja Ghosh
- Química de Alimentos de Fennema. Owen R. Fennema, Kirk L. Parkin, Srinivasan D. Artmed
- Química de Alimentos. Teoria e Prática. Júlio Maria de Andrade Araujo.
- Refrigeration and Air Conditioning Technology. Bill Whitman, Bill Johnson, John Tomczyk, Eugene Silberstein
- Requisitos de Proteção de Produtos em Embalagens Rígidas. Léa Mariza de Oliveira
- Rheology of fluids and semisolid foods, Kluwer Acad. Rao, M. A.
- Reologia na Indústria de Bioconbustíveis. Ana Lúcia Gabas, Rafael Silva Menezes, Javier Telis-Romero
- Sensory Analysis for Food and Beverage Quality Control: A Practical Guide. David Kilcast
- Sensory Evaluation of Food: Principles and Practices. Harry T. Lawless, Hildegarde Heymann
- Sensory Evaluation Techniques. Morten C. Meilgaard, Gail Vance Civille, B. Thomas Carr
- Standard Methods for the Examination of Water e Wastewater. Andrew D. Eaton; Lenore S. Clesari; Eugene W. Rice & Arnold E. Greenberg
- Surface and Interfacial Tension: Measurement, Theory and Applications. Stanley Hartland
- The Microbiology of Safe Food. Sthefen J. Forsythe
- The Physiology and Biochemistry of Prokaryotes. David White
- Thermal Food Processing: New Technologies and Quality Issues. Da-Wen Sun
- Terminilogy: Functional foods; Probiotics; Prebiotics; Synbiotics; Health claims; Sensory evaluation of foods; Molecular gastronomy. Marcos da Magalhães, Seppo Salminen, Pauliina de Anna, Rosangela Marchelli, Célia Lúcia FerreirA Jorma Tommola
- The Microbiological Safety of Food in Healthcare Settings . Barbara M. Lund, Paul R. Hunter
- Using Cereal Science and Technology for Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Cread Congress 23-26th May 2004, Harrogate, UK. Stanley P. Cauvain, Susan S. Salmon, Linda S. Young
- Water Activity in Foods. Barbosa-Canovas
- Whey Processing, Functionality and Health Benefits. Charles I. Onwulata , Peter J. Huth
- Rheology: principles, measurements and applications. Macosko, C. W.
- Fundamentals of Packaging Technology. Walter Sokpka
- Processamento e Análise de Biscoitos. Eliane Moretto e Roseane Feet