Пищевая промышленность

Aquaculture is an increasingly diverse industry with an ever-growing number of species cultured and production systems available to professionals. A basic understanding of production systems is v…

This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, imple…

This well established ABC has been updated with new charts, illustrations and guidelines on aspects of nutrition which affect heart disease, blood pressure, chronic diseases such as diabetes and …

Монография подготовлена по результатам научных исследований автора. В книге изложена методология исследования ресурсного обеспечения отрасли растениеводства на основе технологического и рыночного…

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research M…

Providing the scientific background on the risk and safety assessment of toxicity in phytochemicals in everyday food, this monograph contains the pros and cons of 20 testing methods, with comment…

В учебном пособии дается содержание и задачи курса, общие принципы анализа и расчета процессов и аппаратов пищевых производств и биотехнологий. Рассмотрены вопросы прикладной гидравлики, гидроста…

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organ…

This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical t…

The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, …

Manipulation of the microbial gut content of farmed fishes and crustaceans can have a marked effect on their general health, growth, and quality. Expertly covering the science behind the use of p…

The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which …

Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. …

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition t…

Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livesto…

Перед вами настольная книга не только для начинающих, но и для опытных сыроделов. Автор книги Павел Чечулин, химик-органик по образованию, изложил базовые процессы сыроделия доступным и понятным …

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities…

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more impo…

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is …

The Aesthetics of Wine shows that discussing wine within the framework of aesthetics both benefits our understanding of wine as a phenomenon, while also challenging some of the basic assumptions …