Книги тэга "Пищевые добавки"

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and …

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination meth…

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desi…

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the str…

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated w…

The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large de…

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how …

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes c…

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…

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

To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful samp…

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

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 use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives …

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and a…

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutri…

Изложены теоретические основы и практический опыт технологии производства пищевых порошков из растительного и животного сырья, а также рассм…