Мукомольное производство

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…

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologie…

The species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly depleted …

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from m…

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing,…

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

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preser…

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Qu…

Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of…

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of b…

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

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry…

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in fo…

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in fo…

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explain…

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

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour…

Pheromones are chemical cues that pass between members of the same species that convey specific, adaptive information. These cues, and related chemica…

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sigh…

Paddlefish have become of increasing interest to the aquaculture community in recent years, particularly as a potential new source of seafood and cavi…

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

The continuing global decline of the health of the sea, and the increasing depletion of marine resources and biodiversity, caused by human activity an…

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can sta…

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generat…

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which …

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

The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses…

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental…

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes pro…

Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehe…

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

According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to v…

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development o…

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of f…

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over rece…

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…

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes w…

Symbiosis in Fishes provides comprehensive coverage of the biology of partnerships between fishes and invertebrates, ascending the phylogenetic scale,…

Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemis…

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial …

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

In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtrati…

Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all components of agricultural an…

Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to underst…

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the…