Книги жанра Мукомольное производство

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

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

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

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

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

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

In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed a…

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

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

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

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an …

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

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an i…

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

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

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move t…

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and anti…

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products.…

Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers …

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes f…