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Мукомольное производство
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A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has a…
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Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revis…
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This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leadin…
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This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food sa…
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This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview o…
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Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain…
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Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the…
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Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pin…
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An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk p…
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Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics a…
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Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount …
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Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-…
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The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, co…
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Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessi…
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Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important r…
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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their per…
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Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniq…
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Intensive tilapia co-culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tila…
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Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include bot…
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The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile ca…
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An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing se…
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Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also …
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Aquaculture Ecosystems contains a thorough and exciting synthesis of current information on aquaculture practices and substantial discussion of the wa…
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Written by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and Fisheries, this thorough and comprehensive book pro…
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The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing …
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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, chee…
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There has been a continual expansion in aquaculture, such that total production is fast approaching that of wild-caught fisheries. Yet the expansion i…
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Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers …
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In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and compreh…
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Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the…
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A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Com…
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In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-…
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Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chili…
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A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food…
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A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial …
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A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the l…
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Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Ap…
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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industrie…
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Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible m…
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Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over rece…
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Stephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage, and just two species exist today, confined to th…
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The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional chall…
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Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturin…
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Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retaile…
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Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehe…
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