SENARAI BUKU: PERPUSTAKAAN TUN ABDUL RAZAK UiTM SHAH ALAM

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1 SENARAI BUKU: PERPUSTAKAAN TUN ABDUL RAZAK UiTM SHAH ALAM 24 JUDUL VOL.2, DIS 2017 FLAVOR, FRAGRANCE, AND ODOR ANALYSIS, SECOND EDITION BY RAY MARSILI ISBN : TX546.F CRC PRESS, 2011 There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. FOOD ANALYSIS: THEORY AND PRACTICE BY POMERANZ, YESHAJAHU ISBN : TX541.P CBS, 2004 The 3th edition a complete revision whereby every part on the chapters are more detail and expanded of analysis. FOOD PACKAGING: PRINCIPLES AND PRACTICE BY ROBERTSON, GORDON L. ISBN : TP374.R CRC PRESS, 2012 Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. FOOD PRODUCT DEVELOPMENT: FROM CONCEPT TO THE MARKET- PLACE BY GRAF, ERNST ISBN : HD F SPRINGER, 2011 Numerous textbooks treat various aspects of food chemistry and engineering, yet little information is available on the process of industrial food research and development. Currently, no textbooks of academic courses cover the broad area of product development. 1/5

2 FOOD: THE CHEMISTRY OF ITS COM- PONENTS, 6TH EDITION BY COULTATE, TOM ISBN : TX551.C ROYAL SOCIETY OF CHEMISTRY, 2015 The 6th edition, this book has become the classic text on food chemistry around the world. The bulk components carbohydrates, proteins, fats, minerals and water, and the trace components colors, flavors, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. FUNDAMENTALS OF FOOD PROCESS ENGINEERING BY TOLEDO, ROMEO T. ISBN : TP371.T SPRINGER, 2006 Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. HANDBOOK OF FOOD PROCESSING EQUIPMENT (FOOD ENGINEERING SERIES) BY GEORGE SARAVACOS ISBN : TP373.S SPRINGER, 2015 BAHAN RUJUKAN / REFERENCE Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students. HACCP FOOD SAFETY EMPLOYEE MANUAL BY TARA PASTER ISBN : TX537.P PRENTICE HALL, 2011 BAHAN RUJUKAN / REFERENCE An easy-to-read text teaches the basics of food safety using the HACCP system, presenting the core knowledge, skills, and abilities that retail foodservice employees need to prevent accidental or deliberate food contamination. 2/5

3 INTRODUCING RESEARCH METHOD- OLOGY: A BEGINNER'S GUIDE TO DO- ING A RESEARCH PROJECT BY UWE FLICK ISBN : H62.F SAGE, 2015 In the Second Edition of this textbook designed for new researchers, Uwe Flick takes readers through the process of producing a research project. The book gives readers the fundamental data collection and analysis skills that they need for their first project, as well as a good understanding of the research process as a whole. INTRODUCTION TO FOOD ENGINEER- ING, FIFTH EDITION (FOOD SCIENCE AND TECHNOLOGY) BY R PAUL SINGH ISBN : TP370.S ACADEMIC PRESS, 2013 Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today students from traditional textbook learning to integrated presentation of the key concepts of food engineering. LOW-CALORIE FOODS AND FOOD IN- GREDIENTS BY R. KHAN ISBN : TP451.L SPRINGER, 2012 amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. NEW INGREDIENTS IN FOOD PRO- CESSING BIOCHEMISTRY AND AGRI- CULTURE BY DENIS LORIENT GUY LINDEN ISBN : TP450.N ELSEVIER INDIA, 2014 New ingredients in food processing biochemistry and agriculture. 3/5

4 PHYSICAL TECHNIQUES FOR THE STUDY OF FOOD BIOPOLYMERS BY S.B. ROSS-MURPHY ISBN : TX541.P SPRINGER, 2012 This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. PRINCIPLES OF FOOD CHEMISTRY (FOOD SCIENCE TEXT SERIES) BY JOHN M. DEMAN- ISBN : TX531.D SPRINGER, 2013 This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro- received a good deal of attention. Our under- grams following the Institute of Food Technology- standing of the functionality of proteins expands gist's minimum standards. RESEARCH METHODOLOGY: A STEP- BY-STEP GUIDE FOR BEGINNERS BY RANJIT KUMAR ISBN : H62.K SAGE PUBLICATIONS LTD, 2014 Research Methodology: A Step by Step Guide for Beginners has been written specifically for those with no previous experience of research or research methodology. COLLEGE STUDY SKILLS: BECOMING A STRATEGIC LEARNER BY DIANNA L. VAN BLERKOM ISBN : TP450.N WADSWORTH PUBLISHING, 2011 COLLEGE STUDY SKILLS: BECOMING A STRATEGIC LEARNER, Seventh Edition, is a wide-ranging, practical text that focuses on helping you become actively engaged in your own learning. 4/5

5 CONSUMER BEHAVIOUR: A EUROPE- AN PERSPECTIVE BY GERRIT ANTONIDES ISBN : HF E85 A WILEY, 1999 LOCATION : PTAR UNDANG-UNDANG Consumer Behavior is the first truly European consumer behavior textbook, placing the subject clearly within its economic, psychological, sociological and historical context. The authors provide greater insight for readers by examining both the determinants and the consequences of consumer decision making. INTERNATIONAL LAW BY PROFESSOR REBECCA WALLACE ISBN : KZ3295.W34 I SWEET & MAXWELL, 2016 LOCATION : PTAR UNDANG-UNDANG International Law provides a lucid and comprehensive exposition of the basic precepts necessary for understanding the international legal process, while presenting a general, integrated overview of contemporary international law. THE LEGAL ENVIRONMENT OF BUSI- NESS BY ROGER E. MEINERS ISBN : KF1600.M CENGAGE LEARNING, 2017 Introduce the structure and function of the legal system from the perspective of a business practitioner with a strong emphasis on the nuts and bolts of legal rules and logic most relevant to business today with THE LEGAL ENVIRONMENT OF BUSI- NESS, 13E. POLYPHENOLS IN PLANTS: ISOLA- TION, PURIFICATION AND EXTRACT PREPARATION BY RONALD ROSS WATSON ISBN : QV223.P ACADEMIC PRESS, 2014 Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. 5/5