Книги тэга "Пищевые технологии"

Приведена характеристика молока-сырья, условия его получения и первичной обработки на ферме. Описаны виды и способы обработки молока на пред…

Учебное пособие предназначено для подготовки специалистов в области обеспечения качества и безопасности продукции производимой и реализуемой…

В учебном пособии рассмотрены вопросы развития микробиологии молока и молочных продуктов, современные представления о классификации и свойст…

In the European Union nations, and other countries including Japan, Australia and Malaysia, it is a legal requirement that food products con…

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and q…

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At…

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general …

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edg…

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest infor…

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…

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with ch…

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…

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volum…

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

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing proce…

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