Книги жанра Мукомольное производство

Paddlefish have become of increasing interest to the aquaculture community in recent years, particularly as a potential new source of seafoo…

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this bo…

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consum…

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food p…

Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led …

Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry,…

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general compos…

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial e…

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, inco…

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the sens…

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compo…

Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us i…

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredie…

Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all components of agric…

Symbiosis in Fishes provides comprehensive coverage of the biology of partnerships between fishes and invertebrates, ascending the phylogene…

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the dev…

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their d…

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and …

Pheromones are chemical cues that pass between members of the same species that convey specific, adaptive information. These cues, and relat…

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Adva…