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