Мукомольное производство

Дается общая характеристика зерномучных товаров: зерна, муки, крупы и пищевых зерномучных концентратов, макаронных, бараночных и сухарных изделий; опи…

Aquaculture, the farming of aquatic animals and plants, and other seafood businesses continue to grow rapidly around the world. However, many of these…

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second editi…

Fish nutrition can be the deciding factor between a robust and healthy farmed fish population and low aquaculture production. In an age where chemical…

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. W…

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Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. R…

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the …

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly c…

This important and informative new book outlines and discusses details of the basic principles and methods that are central to any study of fish condi…

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety …

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of th…

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement o…

Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researche…

Fish farming, in seawater and in freshwater, in cages, tanks or ponds, makes an ever-increasing and significant contribution to the production of aqua…

Electricity in Fish Research and Management, 2nd Edition provides a comprehensive discussion of the uses of both electricity and electrical principles…

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. Th…

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermente…

For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Be…

The global trade of aquatic organisms for home and public aquariums, along with associated equipment and accessories, has become a multi-billion dolla…

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its…

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understandi…

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These c…

An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food …

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related…

Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality att…

Fish recruitment is a key process for maintaining sustainable fish populations. In the marine environment, fish recruitment is carried out in many dif…

Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh …

The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social …

In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being th…

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to c…

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edi…

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended…

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given th…

Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant import…

Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related dr…

Following the extremely well-received structure of the first edition, this carefully revised and updated new edition now includes much new information…

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa …

Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and divers…

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poul…

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessi…

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the …

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creat…

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthi…

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products…