Книги жанра Мукомольное производство

Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size,…

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled leve…

Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plan…

Food proteins and bioactive peptides play a vital role in the growth and development of the body’s structural integrity and regulation, as w…

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to dete…

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation te…

Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, an…

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important group…

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities.…

This timely book brings readers up to date on the wide range of advances made in fisheries science since the publication in 1957 of On the D…

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers mus…

Bioactive compounds play a central role in high-value product development in the chemical industry. Bioactive compounds have been identified…

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector,…

The first comprehensive review of the current and future effects of climate change on the world’s fisheries and aquaculture operations The f…

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the r…

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pa…

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for…

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral e…

Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principle…

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutrition…