Food -- Biotechnology -- India : Question bank on food science and technology : (B. Sc., M. Sc. Food Science, Food Tech., B. Tech., M. Tech, Food Science, Nutrition, Biotech., Home Science) / U.D. Chavan
Food -- Biotechnology -- Risk assessment : State of the art on the initiatives and activities relevant to risk assessment and risk management of nanotechnologies in the food and agriculture sectors / Food and Agriculture Organization of the United Nations and World Health Organization
Food -- Biotechnology -- Social aspects : Engineering trouble : biotechnology and its discontents / edited by Rachel A. Schurman and Dennis Doyle Takahashi Kelso
Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning
Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning
Food -- British Columbia : Seeing Canada. Season 3, Episode 5, Stanley Park & Surrey's culinary spice in British Columbia / directed by Brandy Yanchyk ; produced by Brandy Yanchyk, Brandy Y Productions
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
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Food -- Bulgaria -- History : Ingredients of change : the history and culture of food in modern Bulgaria / Mary C. Neuburger
