пищевая промышленность

«Крайне любопытный и исключительно беспристрастный отчет о наших национальных вкусах», – The New York Times «Тайная жизнь супермаркетов» – результат п…

В учебном пособии даются содержание и задачи курса, общие принципы анализа и расчета процессов и аппаратов пищевых производств и биотехнологий. Рассмо…

This Task Force report reviews the evidence that the seeds of many adult diseases are sown in utero and in infancy. The report, written by experts in …

В учебном пособии приведены сведения по технологии безалкогольных напитков и проблемам качества продукции отрасли; даны общие положения по оформлению,…

Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital…

Вот-вот вы услышите книгу не только для начинающих, но и для опытных сыроделов. Автор книги – Павел Чечулин, химик-органик по образованию, изложил баз…

Provides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by a…

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of…

Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulati…

The study of nutritional supplements has become increasingly important within research establishments and universities throughout the world, and as th…

Пособие предназначено для студентов средних профессиональных учебных заведений, обучающихся по специальностям «Техническая эксплуатация оборудования в…

Чем советская еда отличалась от нынешней? Как еда влияет на мозги людей и народов? Почему мы питаемся всё хуже, а живем всё дольше? Как через желудки …

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternativ…

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation tec…

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. H…

Учебное пособие содержит теоретические основы и практические рекомендации по проектированию адаптивных систем управления технологическими процессами в…

The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of …

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From pre…

Рассмотрены основные принципы работы, конструктивные особенности и выбор различных насосных и компрессорных установок, применяемых в пищевой и перераб…

A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gather…

В учебном пособии изложены общетеоретические и практические вопросы ферментативных процессов, протекающих при переработке растительного сырья в пищево…

Containing contributions from leading academic and industrial researchers, this book provides a much needed update of foam science research. The first…

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (…

Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed th…

Aquaculture is an increasingly diverse industry with an ever-growing number of species cultured and production systems available to professionals. A b…

В учебном пособии представлены способы решения задач реализации технологии переработки растениеводческой продукции, методы оценки ее качества с учетом…

Fungi: Biology and Applications, Second Edition provides a comprehensive treatment of fungi, covering biochemistry, genetics and the medical and econo…

Aquaculture has become of the fastest growing segments of agriculture around the world, but until recently many people have been unaware of its existe…

Improving Water and Nutrient Use Efficiency in Food Production Systems provides professionals, students, and policy makers with an in-depth view of va…

This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable da…

Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the …

В учебном пособии приведены основы конструирования, расчета и постановки на производство технологического оборудования мясной промышленности. Рассмотр…

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aqua…

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it …

This well established ABC has been updated with new charts, illustrations and guidelines on aspects of nutrition which affect heart disease, blood pre…

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). …

В учебном пособии приведен обзор и рассмотрены конструкции зарубежных и российских колбасных шприцев. Соответствует современным требованиям Федерально…

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synt…

В учебном пособии показано производство колбасных изделий, образцы зарубежных колбас. Пособие предназначено для студентов высших учебных заведений, об…

Монография подготовлена по результатам научных исследований автора. В книге изложена методология исследования ресурсного обеспечения отрасли растениев…

This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard Audit. Beverage and Food World, May…

В учебнике приведена методика теплового расчета хлебопекарных и кондитерских печей. Описаны конструкции печей и принцип их работы, процессы, протекающ…

A comprehensive approach to selecting and understanding drying equipment for chemical and mechanical engineers A detailed reference of interest for en…

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The …

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization…