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1. The larder
: food studies methods from the American South
by Engelhardt, Elizabeth S. D. 1969- editor (Elizabeth Sanders Delwiche) and Ownby, Ted, editor and Edge, John T., editor
2013, First edition., Southern foodways alliance studies in culture, people, and place, ISBN 9780820345550, vi, 388 pages
"The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The... 
Psychological aspects | Southern States Social life and customs | Food preferences | Food habits | Food
Book
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2. Statistical methods for food science
: introductory procedures for the food practitioner
by Bower, John A., MSc
2009, 1st ed., ISBN 9781405167642, 307
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of... 
Statistical methods | Research | Méthodes statistiques | Recherche | Aliments | Food | Industrial chemistry & manufacturing technologies | Nutrition
Book
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3. Methods to learn Torah, measures, recipes
by Presworsky, Pinchus and Naʼeh, Avraham Ḥayim, -1954
2013, Zeh ha-davar, ISBN 0979736722, xiv, 114
Measurement | Talmud Torah (Judaism) | Religious aspects | Weights and measures, Jewish | Judaism | Study and teaching | Time (Jewish law) | Jewish cooking
Book
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4. Full Text Processing surface sizing starch using oxidation, enzymatic hydrolysis and ultrasonic treatment methods—Preparation and application
by Brenner, Tobias and Kiessler, Birgit and Radosta, Sylvia and Arndt, Tiemo
Carbohydrate Polymers, ISSN 0144-8617, 03/2016, Volume 138, pp. 273 - 279
The surface application of starch is a well-established method for increasing paper strength. In surface sizing, a solution of degraded starch is applied to... 
Starch degradation | Molar mass | Jet cooking | Surface sizing | Paper properties | Ultrasonic | POLYMER SCIENCE | HYDROGEN-BOND | CHEMISTRY, ORGANIC | VISCOSITY | DYNAMICS | INDUCED CAVITATION BUBBLES | JET-COOKING | CHEMISTRY, APPLIED | Hydrolysis | Viscosity | Sonication | Starch - chemistry | Temperature | Oxidation-Reduction | Starch - metabolism | Glycoside Hydrolases - metabolism | Enzymes | Methods | Oxidation-reduction reaction | Paper mills | Paper industry
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5. Methods of testing protein functionality
by Hall, G. M
1996, 1st ed., ISBN 075140053X, xii, 265
Proteins | Analyse | Proteins in human nutrition | Protéines | Analysis | Protéines dans l'alimentation humaine | Aliments | Protein content | Food | Teneur en protéines
Book
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6. Assessing changing food consumption patterns
by Committee on Food Consumption Patterns and Food and Nutrition Board and National Research Council and Life Sciences Commission and Division on Earth and Life Studies Staff and National Academy of Sciences and Assembly of Life Sciences (U.S.). Committee on Food Consumption Patterns
1981, ISBN 0309031354, ix, 284
Food consumption | Nutrition surveys | United States
Book
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7. Experimental methods in food engineering
by Rizvi, S. S. H., 1948 and Mittal, G. S. (Gauri S.)
1992, ISBN 0442008864, x, 289
Laboratory manuals | Experiments | Food
Book
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8. Methods for the determination of vitamins in food
: recommended by COST 91
by Brubacher, G. B and Müller-Mulot, W and Southgate, D. A. T
1985, ISBN 085334339X, x, 166
Vitamins
Book
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9. Full Text Effect of Emerging Processing Methods on the Food Quality
: Advantages and Challenges
by Roohinejad, Shahin and Koubaa, Mohamed and Greiner, Ralf and Mallikarjunan, Kumar
2019, ISBN 9783030181901, 208
Food industry and trade-Technological innovations | Life Sciences | Food Microbiology | Organic Chemistry
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10. Official methods for the determination of trans fat
by Mossoba, Magdi M
2003, ISBN 1893997723, ix, 74
Fat content | Acides gras trans | Teneur en matière grasse | Trans fatty acids | Aliments | Food | Infrared spectroscopy | Gas chromatography | Analysis
Book
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11. Statistical methods in food and consumer research
by Gacula, Maximo C and Singh, Jagbir
1984, ISBN 9780122720505, xiii, 505
Plan d'expérience | Méthodes statistiques | Experimental design | Consumers | Food research | Statistical methods | Research | Recherche | Consommateurs | Aliments
Book
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12. Full Text Biowaste-to-bioenergy using biological methods – A mini-review
by Bhatia, Shashi Kant and Joo, Hwang-Soo and Yang, Yung-Hun
Energy Conversion and Management, ISSN 0196-8904, 12/2018, Volume 177, pp. 640 - 660
The continued production of waste is creating management problems. The use of traditional waste management methods, such as incineration and landfill, releases... 
Microbial fuel cell | Biowaste | Bioenergy | Biodiesel | Anaerobic digestion | Bioelectricity | WASTE COOKING OIL | FOOD WASTE | ENERGY & FUELS | MICROBIAL FUEL-CELL | MUNICIPAL SOLID-WASTE | MECHANICS | THERMODYNAMICS | ANAEROBIC CO-DIGESTION | BIODIESEL PRODUCTION | N-BUTANOL PRODUCTION | ELECTRICITY-GENERATION | PALM BIOMASS HYDROLYSATE | BIO-ETHANOL PRODUCTION | Anaerobic microorganisms | Municipal wastes | Green development | Biomass | Sustainable development | Microorganisms | Clean technology | Technology | Fuel cells | Biochemical fuel cells | Global warming | Clean energy | Agricultural management | Animal wastes | Landfills | Feasibility studies | Biogas | Fuel technology | Transesterification | Waste disposal sites | Biofuels | Agricultural wastes | Waste management | Management methods | Waste materials | Gases | Climate change | Government agencies | Renewable energy | Incineration | Biodiesel fuels | Crop residues | Energy demand | Environmental protection
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13. Full Text Facilitators for maternity waiting home utilisation at Attat Hospital: a mixed-methods study based on 45 years of experience
by Vermeiden, Tienke and Schiffer, Rita and Langhorst, Jorine and Klappe, Neel and Asera, Wolde and Getnet, Gashaw and Stekelenburg, Jelle and van den Akker, Thomas
Tropical Medicine & International Health, ISSN 1360-2276, 12/2018, Volume 23, Issue 12, pp. 1332 - 1341
Objective To describe facilitators for maternity waiting home (MWH) utilisation from the perspectives of MWH users and health staff. Methods Data collection... 
maternity waiting homes | health education | MORTALITY | hospitals | WOMEN | community health services | maternal health | OUTCOMES | community | Ethiopia | ACCESS | services de santé communautaires | foyers d'attente pour la maternité | communauté | hôpital | Ethiopie | éducation à la santé | santé maternelle | TROPICAL MEDICINE | PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH | Pregnancy | Health Services Accessibility - statistics & numerical data | Hospitals | Humans | Focus Groups | Maternal Health Services - statistics & numerical data | Adult | Female | Interviews as Topic | Surveys and Questionnaires | Pregnant women | Analysis | Medical care | Information management | Obstetrics | Methods | Public health | Quality management | Kitchen utensils | Intervention | Neonates | Cooking | Data collections | Methodology | Health services | Rural communities | Pregnancy complications | Personnel | Promotion | Risks | Community involvement | Quality | Questionnaires | Qualitative analysis | Content analysis | Women | Data analysis | Triangulation | Statistical analysis | Complications | Births | Data processing | Health centres | Data | Attended births | Utensils | Hospital facilities | Community support | Barriers | Data collection
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14. Full Text Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish ( Rhamdia quelen) fillets
by Weber, Jucieli and Bochi, Vivian C and Ribeiro, Cristiane P and Victório, André de M and Emanuelli, Tatiana
Food Chemistry, ISSN 0308-8146, 2008, Volume 106, Issue 1, pp. 140 - 146
The influence of seven cooking methods (boiling, conventional baking, microwave baking, grilling, deep-frying in soybean oil, canola oil, or partially... 
Boiling | Baking | Fish fillets | Frying | Lipid oxidation | Grilling | QUALITY | FOOD SCIENCE & TECHNOLOGY | lipid oxidation | fish fillets | baking | NUTRITION & DIETETICS | OIL | boiling | grilling | MACKEREL | frying | DIETARY | CHEMISTRY, APPLIED | Oxidation-reduction reaction | Lipids | Cookery
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15. Full Text Retention of polyphenols in blueberries (Vaccinium corymbosum) after different cooking methods, using UHPLC–DAD–MS based metabolomics
by Zhao, Yang and Wu, Xianli and Yu, Liangli and Chen, Pei
Journal of Food Composition and Analysis, ISSN 0889-1575, 03/2017, Volume 56, pp. 55 - 66
This study investigated the impacts of baking, boiling and microwaving methods on polyphenols in blueberries, using ultra-high performance liquid... 
Microwaving | Polyphenols | Anthocyanins | Food composition | Retention | Food analysis | Blueberries | Boiling | UHPLC–DAD–MS based metabolomics | Baking | ANTIOXIDANT ACTIVITY | PHENOLIC-COMPOUNDS | SAFETY ASSESSMENT | FOOD SCIENCE & TECHNOLOGY | FLAVONOL GLYCOSIDES | IDENTIFICATION | MAGNETIC-RESONANCE-SPECTROSCOPY | DOMESTIC COOKING | UHPLC-DAD-MS based metabolomics | BERRIES | CHEMISTRY, APPLIED | HPLC | Cookery | Phytochemistry | Anthocyanin | Analysis | High performance liquid chromatography
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