Книги жанра Мукомольное производство

Marine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs, covering all major aspects of this imp…

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and…

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featur…

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of t…

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy prod…

Governance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s oceans with a focus on the impacts of two in…

Algae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As …

The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) …

Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone …

Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and …

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study fa…

Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) a…

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from…

Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish…

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that tex…

Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the h…

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a lar…

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as…

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest …

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, …