пищевые технологии

«Урбеч. От семени к клетке» — книга о том, почему урбеч — это не просто “ореховая паста”, а целая система: сырьё, трение, время, температура и кислоро…

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

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

Finding sustainable means of swine nutrition is important to both pork industry personnel and the environment alike. This reference comprehensively co…

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

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

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

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

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Pre…

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with …

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

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

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 …

The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in th…

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying…

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

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 (…

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

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how m…

This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers …

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 рассмотрены вопросы технологии и техники производства сыров. Учебник включает 23 главы, содержащие теорию и практические рекомендации по те…

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

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Mark…

The book focuses on the role of advanced materials in the food, water and environmental applications. The monitoring of harmful organisms and toxicant…

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…

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

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

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of t…

A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferre…

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with …

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…

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

Quinoa is an ancient grain that has grown in popularity in recent years. It has been known as a good source of both protein and fiber. As the demand f…

Основной целью практикума является ознакомление студентов с практическими методами химических исследований биогенных молекул пищи. Закрепление теорети…

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 …

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation o…

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

В учебнике рассмотрены особенности функционально-технологических свойств пищевого сырья, механические, гидромеханические, теплофизические, массообменн…

В учебном пособии изложены вопросы организации и проведения лабораторных работ, а также краткие теоретические и практические вопросы применения дрожже…

В учебнике рассмотрены вопросы технологии и техники производства сыров. Учебник включает 23 главы, содержащие теорию и практические рекомендации по те…

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

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…

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This vo…

Представлен теоретический материал по основам технологии классических видов теста для мучных кондитерских изделий. Дана подробная характеристика сырья…