пищевые технологии

Содержит наиболее полное описание теоретических основ и практических приемов, касающихся вопросов комплексной переработки и рационального использовани…

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

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage…

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four…

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practi…

Пособие содержит два модуля: теоретические основы и практикум по производству молока и молочных продуктов. В теоретической части приведены физико-хими…

Рассмотрены основные виртуальные лабораторные стенды, которые используются для подготовки бакалавров пищевой индустрии направлений «Промышленная эколо…

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on …

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they shoul…

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance i…

Описаны средства и способы идентификации пищевой продукции: рассматриваются такие свойства продукции, как ее подлинность, идентичность, указываются от…

Приведена характеристика молока-сырья, условия его получения и первичной обработки на ферме. Описаны виды и способы обработки молока на предприятии, т…

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine mil…

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to t…

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of cons…

Представлены рекомендации по изучению дисциплины, теоретический материал по научным основам технологических процессов сырья животного происхождения. В…

Учебное пособие предназначено для подготовки специалистов в области обеспечения качества и безопасности продукции производимой и реализуемой на предпр…

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each …

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on…

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they…

Представлены решения всевозможных проблемных ситуаций на научно-теоретическом уровне описания физико-химических процессов, протекающих в продуктах рас…

В учебном пособии рассмотрены вопросы развития микробиологии молока и молочных продуктов, современные представления о классификации и свойствах микроо…

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing con…

The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand …

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard…

Приведены основы и конкретные методики расчета технологических процессов пищевых производств и аппаратов для их реализации: трубчатых, емкостных и пла…

In the European Union nations, and other countries including Japan, Australia and Malaysia, it is a legal requirement that food products containing ge…

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flav…

Beverage Industry Microfiltration covers the engineering basics of microfiltration and gives a detailed understanding of the filtration media, filter …

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, str…

Представлен теоретический материал по планированию, моделированию, организации и проведению научного эксперимента, описаны методы обработки результато…

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by …

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, fl…

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied …

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Ed…

Рассмотрены теоретические и технологические особенности сушки биологически активного сырья при пониженном давлении. Приведены результаты экспериментал…

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart…

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the co…

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied …

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, pro…

В данной монографии представлены результаты исследования процесса разделения биологического сырья высокоэнергетическими гидроструями на мясоперерабаты…

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business p…

The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for t…

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, …

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…