Книги тэга "Пищевая промышленность"

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

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

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

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

The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Gen…

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

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

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. I…

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large …

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond…

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their poss…

Practical Flatfish Culture and Stock Enhancement is a key reference on culture methods, offering both practical applications and essential b…

Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 i…

This comprehensive, up-to-date text delivers the latest must-have information on species new to aquaculture and documents the most important…

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Fo…

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Fo…

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to contro…

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. To…

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new dema…

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as wel…