Пищевые технологии

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diet…

В учебном пособии показано производство колбасных изделий, образцы зарубежных колбас. Пособие предназначено для студентов высших учебных заведений, обучающихся по направлениям подготовки и специа…

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these…

Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain sc…

The study of nutritional supplements has become increasingly important within research establishments and universities throughout the world, and as the market for these products continues to grow…

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and crea…

A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Tec…

Finding sustainable means of swine nutrition is important to both pork industry personnel and the environment alike. This reference comprehensively covers the most recent advancements in sustaina…

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…

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 …

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…

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…

Quinoa is an ancient grain that has grown in popularity in recent years. It has been known as a good source of both protein and fiber. As the demand for quinoa increases a comprehensive and up-to…

В учебнике рассмотрены особенности функционально-технологических свойств пищевого сырья, механические, гидромеханические, теплофизические, массообменные, физико-биохимические и микробиологические…

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the fi…

В учебном пособии показано производство колбасных изделий, образцы зарубежных колбас. Пособие предназначено для студентов высших учебных заведений, обучающихся по направлениям подготовки и специа…

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available datab…

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of…

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of…