Пищевые технологии

«Урбеч. От семени к клетке» — книга о том, почему урбеч — это не просто “ореховая паста”, а целая система: сырьё, трение, время, температура и кислород. Автор показывает урбеч изнутри — от культу…

В учебном пособии изложены общетеоретические и практические вопросы ферментативных процессов, протекающих при переработке растительного сырья в пищевой промышленности. Рассмотрены биохимические, …

Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and produc…

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correc…

This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard Audit. Beverage and Food World, May 2009 BASED ON ISSUE 5 OF THE BRC STANDARD Th…

Provides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced «-omics» technologies in ord…

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isom…

The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line c…

В учебнике рассмотрены вопросы технологии и техники производства сыров. Учебник включает 23 главы, содержащие теорию и практические рекомендации по технологии производства натуральных сыров, а та…

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials…

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as e…

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe …

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have …

В учебнике рассмотрены вопросы технологии и техники производства сыров. Учебник включает 23 главы, содержащие теорию и практические рекомендации по технологии производства натуральных сыров, а та…

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of ex…

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It lo…

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This e…

Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or dr…

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to unde…

Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The…