Книги тэга "Пищевые технологии"

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…

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

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration – the controlled drying process which produces a spe…

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…

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (…

"This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard Audit." Beverage and Foo…

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

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

Цикл лабораторных и практических работ предназначен для студентов колледжей и техникумов, обучающихся по специальности «Технология продуктов…

Цикл лабораторных и практических работ предназначен для студентов вузов направления «Продукты питания из растительного сырья». Цель пособия …

В учебнике изложены технологические свойства сырья и вспомогательных материалов, используемых в технологии бродильных производств. Рассмотре…