Мукомольное производство

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing …

Written by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and Fisheries, this thorough and comprehensive book pro…

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…

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

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pin…

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile ca…

Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include bot…

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

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

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leadin…

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…

Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessi…

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

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

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional chall…

Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics a…

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk p…

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

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

Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Ap…

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…

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food sa…

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

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chili…

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-…

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retaile…

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturin…

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

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 …

There has been a continual expansion in aquaculture, such that total production is fast approaching that of wild-caught fisheries. Yet the expansion i…

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible m…

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industrie…

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 …

Aquaculture Ecosystems contains a thorough and exciting synthesis of current information on aquaculture practices and substantial discussion of the wa…

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 …

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food…

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

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

Intensive tilapia co-culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tila…

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniq…

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…

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

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

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, co…

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-…