Мукомольное производство

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwi…

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved…

A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Compounds from Agricultural Wastes offers a guid…

A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and s…

Stephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage, and just two species exist today, confined to the tropics and subtropics: Megalops atlanticus…

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Da…

Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such th…

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the …

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future resea…

Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well cont…

There has been a continual expansion in aquaculture, such that total production is fast approaching that of wild-caught fisheries. Yet the expansion is marred by continued problems of disease. Ne…

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce …

Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techn…

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme…

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this com…

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of …

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, techno…

Intensive tilapia co-culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tilapia are attractive as a co-cultured fish beca…

Aquaculture Ecosystems contains a thorough and exciting synthesis of current information on aquaculture practices and substantial discussion of the way forward in transforming the aquaculture ind…

Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditi…