Книги тэга "Пищевые технологии"

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…

The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry conta…

Beverage Industry Microfiltration covers the engineering basics of microfiltration and gives a detailed understanding of the filtration medi…

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of bee…

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of bee…

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively ine…

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive …

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental im…

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…