Student Association of Food Science and Technology


These are food science and technology -or related- e-book and are for education purposes only, not to be commersialized. For further information, please contact the authors and the publishers.

Paket Lengkap E-Book RAR (Warning! High data size)

Advances in Biochemistry – TK Ghose, A Fiechter, N Blakebrough

Antimicrobials in Food – PM Davidson, JN Sofos, AL Branen

Asian Functional Foods – J Shi, CT Ho, FD Shahidi

Bioactive Compounds in Foods – J Gilbert, HZ Senyuva

Biochemical Engineering and Biotechnology – GD Najafpour:

Biostatistics and Microbiology: A Survival Manual – DS Paulson:

Biotechnology Procedures and Experimentals Handbook – S Harisha:

Breaded Fried Foods – PK Mallikarjunan, MO Ngadi, MS Chinnan:

Calorimetry in Food Processing: Analysis and Design for Food Systems – G Kaletunc:

Carotenoids : Volume 4: Natural Functions – G Britton, S Liaaen-Jensen, H Pfander:

Case Studies in Food Engineering: Learning from Experience – JP Clark:

Coenzyme Q: Molecular Mechanisms in Health and Disease – VE Kagan, JP Quinn:

Concept Research in Food Product Design and Development – HR Moskowitz, S Porreta, M Silcher:

Concise Encyclopedia of Bioresource Technology – A Pandey:

Convective Heat Transfer to Canned Liquid Foods in a Steritort – M. A. RAO, H. J. COOLEY, R. C. ANANTHESWARAN, and R. W. ENNIS :

Current-Developments in Solid-state Fermentation Springer :

Daily Reference Intakes – Institute of Medicine :

Dictionary of Food Science and Technology – International Food Information Service (IFIS) :

Dictionary of Microbiology & Molecular Biology :

Dietary Supplements and Functional Foods :

Emulsifiers in Food Technology :

Encyclopedia Of Bioprocess Technology Fermentation, Biocatalysis And Bioseparation :

Engineering Aspects of Thermal Food Processing :

Essential Microbiolgy :

Extracting Bioactive Compounds for Food Products – Theory and Applications :

Fermentation and biochemical Engineering Handbook :

Food Chemistry Experiment :

Food Contaminants and Analysis :

Food Microbiology Protocols :

Food Packaging Technology – Coles R, McDowell D, Kirwan MJ :

Food Plant Engineering Systems :

Food Process Engineering :

Food Quality Assurance Principles and Practices – Alli I :

Food Science and Food Biotechnology :

Food Chemistry – Fennema 3rd Ed 1997 :

Food Engineering :

Food Processing Machinery :

Food Processing Principles and Applications :

Food Analysis by HPLC 2ed – Nollet :

Food Lipids :

Food Process Engineering Technology :

Hand Book of Enzymes :

Dictionary of Food Science and Technology – International Food Information Service (IFIS) :

Lehninger Principles of Biochemistry 4th ed. – Nelson DL & Cox MM :

Fundamentals of Food Process Engineering 3rd ed. – Toledo RT :

Food Science and Technology – Campbell P :

Food Processing Handbook – Brennan JG :

Microbiology – Willey JM, Sherwood L, Christopher J :

Food Processing Technology Principles and Practice 2nd ed. – Fellows PJ :

Biochemistry 5th ed. – Berg JM, Tymoczko JL, Stryer L :

Handbook of Food Science Technology and Engineering part 1 – Hui YH :

Food Science 5th ed. – Potter NN, Hotchkiss JH :

Food Analysis 4th ed. – Nielsen SS :

PTP Module – FST IPB Lecturers :

Instrumental Method – Pare JRJ, Belanger JMR :

Color Atlas Of Biochemistry 2nd ed. – Koolman J, Roehm KH :

Food Chemistry 3rd ed. – Fennema OR :

Food Engineering (November 2007) :

[Catalogue] Woo Sung Machinery Co Ltd :

Food Processing: Principles and Application Smith JS, Hui YH:

Food Analysis by HPLC (2nd Edition) – Nollet LML

Food Lipids : Chemistry, Nustrition, Biotechnology

Food & Process Engineering Technology – LR Wilhelm, DA Suter, GH Brutewitz

Springer’s Handbook of Enzymes (2nd Edition) – D Schomburg, I Schomburg

Handbook of Herbs & Spices –  KV Peter

Handbook of Herbs & Spices (vol 2) – KV Peter


Handbook of Herbs & Spices (vol 3) – KV Peter

How Baking Works : Exploring the Fundamentals of Baking Science (2nd Edition) – P Figoni

Immobilization of Enzymes and Cells (2nd Edition) – JM Guisan

Innovation in Packaging – HH Jung

Introduction of Food Engineering (4th Edition) – RP Singh, DR Heldman

Managing Food Safety – Institute of Medicine of the National Academy

Manufacturing Yoghurt and Fermented Milk – RC Chardan

Microbial Process and Products – JL Barredo

Microbial Biotechnology : Fundamentals of Applied Microbiology (2nd Edition) – AN Glazer, H Nikaido

Microbiology and Technology of Fermented Foods – RW Hutkins

Milk Proteins: From Expressions to Production

Nanotechnology : Nanopackaging and Electronics Packaging – JE Morris

Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth – VA Stallings, AL Yaktine

Optimization in Food Engineering – F Erdogdu

Physical Properties of Food – S Sahin, SH Sumnu

Physicochemical Aspects of Food Engineering and Processing – S Devahastin











Cereals Processing Technology – Gavin Owens :

Physical Chemistry 8th Edition – Atkins PW :

Organic Chemistry – Smith JG :

Sensory Evaluation Techniques – Meilgaard MC, Carr BT, Civille GV :

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