Книги тэга "Пищевые технологии"

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…

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…

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

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

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…