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Textural Characteristics of World Foods
Textural Characteristics of World Foods
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
Probiotic Dairy Products
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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Flavor, Satiety and Food Intake
Flavor, Satiety and Food Intake
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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Advances in Food Science and Technology, Volume 1
Advances in Food Science and Technology, Volume 1
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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High Temperature Processing of Milk and Milk Products
High Temperature Processing of Milk and Milk Products
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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Aquaculture in China
Aquaculture in China
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. Nutrition, Analysis and Technology
Carotenoids. Nutrition, Analysis and Technology
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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Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition
Handbook of Pineapple Technology. Production, Postharvest Science, Processing and Nutrition
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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Microbiology in Dairy Processing. Challenges and Opportunities
Microbiology in Dairy Processing. Challenges and Opportunities
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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Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions
Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactions
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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The Food Industry Innovation School. How to Drive Innovation through Complex Organizations
The Food Industry Innovation School. How to Drive Innovation through Complex Organizations
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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Microbial Toxins in Dairy Products
Microbial Toxins in Dairy Products
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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Pseudocereals. Chemistry and Technology
Pseudocereals. Chemistry and Technology
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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Anti-Ageing Nutrients. Evidence-Based Prevention of Age-Associated Diseases
Anti-Ageing Nutrients. Evidence-Based Prevention of Age-Associated Diseases
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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Biotechnology in Flavor Production
Biotechnology in Flavor Production
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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Handbook of Food Science and Technology 1. Food Alteration and Food Quality
Handbook of Food Science and Technology 1. Food Alteration and Food Quality
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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Drying and Storage of Cereal Grains
Drying and Storage of Cereal Grains
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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Tilapia in Intensive Co-culture
Tilapia in Intensive Co-culture
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 Discrimination Tests and Measurements. Sensometrics in Sensory Evaluation
Sensory Discrimination Tests and Measurements. Sensometrics in Sensory Evaluation
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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Food Authentication. Management, Analysis and Regulation
Food Authentication. Management, Analysis and Regulation
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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Innovative Technologies in Beverage Processing
Innovative Technologies in Beverage Processing
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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Sustainable Retail Refrigeration
Sustainable Retail Refrigeration
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. Adaptability and Sustainability
Aquaculture Ecosystems. Adaptability and Sustainability
Aquaculture Ecosystems contains a thorough and exciting synthesis of current information on aquaculture practices and substantial discussion of the wa…
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The Common Fisheries Policy. The Quest for Sustainability
The Common Fisheries Policy. The Quest for Sustainability
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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Bitterness. Perception, Chemistry and Food Processing
Bitterness. Perception, Chemistry and Food Processing
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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Handbook of Food Science and Technology 3. Food Biochemistry and Technology
Handbook of Food Science and Technology 3. Food Biochemistry and Technology
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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Diagnosis and Control of Diseases of Fish and Shellfish
Diagnosis and Control of Diseases of Fish and Shellfish
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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Global Food Legislation. An Overview
Global Food Legislation. An Overview
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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Natural Food Flavors and Colorants
Natural Food Flavors and Colorants
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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RFID and Sensor Network Automation in the Food Industry. Ensuring Quality and Safety through Supply Chain Visibility
RFID and Sensor Network Automation in the Food Industry. Ensuring Quality and Safety through Supply Chain Visibility
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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Recovering Bioactive Compounds from Agricultural Wastes
Recovering Bioactive Compounds from Agricultural Wastes
A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Com…
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Trait-Modified Oils in Foods
Trait-Modified Oils in Foods
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. Chemical Touch in Food and Eating
Chemesthesis. Chemical Touch in Food and Eating
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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Food Forensics and Toxicology
Food Forensics and Toxicology
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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Essential Oils in Food Processing: Chemistry, Safety and Applications
Essential Oils in Food Processing: Chemistry, Safety and Applications
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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Molecular Biological and Immunological Techniques and Applications for Food Chemists
Molecular Biological and Immunological Techniques and Applications for Food Chemists
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 for Dairy Ingredient Separation
Membrane Processing for Dairy Ingredient Separation
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 Techniques for Food Ingredient Encapsulation
Spray Drying Techniques for Food Ingredient Encapsulation
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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Edible and Medicinal Mushrooms. Technology and Applications
Edible and Medicinal Mushrooms. Technology and Applications
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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Biotechnology of Lactic Acid Bacteria. Novel Applications
Biotechnology of Lactic Acid Bacteria. Novel Applications
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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Tarpons. Biology, Ecology, Fisheries
Tarpons. Biology, Ecology, Fisheries
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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New Polymers for Encapsulation of Nutraceutical Compounds
New Polymers for Encapsulation of Nutraceutical Compounds
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, Volume 2
Advances in Food Science and Nutrition, Volume 2
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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Emerging Technologies in Meat Processing. Production, Processing and Technology
Emerging Technologies in Meat Processing. Production, Processing and Technology
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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Handbook of Mango Fruit. Production, Postharvest Science, Processing Technology and Nutrition
Handbook of Mango Fruit. Production, Postharvest Science, Processing Technology and Nutrition
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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