Пищевые технологии

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…

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. I…

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per y…

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…

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…

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A …

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food ora…

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration – the controlled drying process which produces a special group of wines. These types of wine are the most a…

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 approved and their permitted levels. Scientists also re…

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the …

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the …

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 …

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about t…

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publicat…

Цикл лабораторных и практических работ предназначен для студентов колледжей и техникумов, обучающихся по специальности «Технология продуктов питания из растительного сырья». Цель пособия – ознако…

Цикл лабораторных и практических работ предназначен для студентов вузов направления «Продукты питания из растительного сырья». Цель пособия – ознакомить студентов с общими приемами и методами опр…

В учебнике изложены технологические свойства сырья и вспомогательных материалов, используемых в технологии бродильных производств. Рассмотрены технологические процессы производства солода, пива, …

В учебном пособии приведены данные об основных элементах, минеральных веществах и витаминах живых организмов. Дано описание элементов как основных составных частей биогенных молекул. Раскрыта рол…

Практикум предназначен для обучения студентов практическим методам этимологических исследований растительных и животных тканей, закреплению теоретических знаний в области энзимолопш. В практикуме…