Технические науки

SEAFOOD Ecolabelling Principles and Practice Edited by Trevor Ward and Bruce Phillips In recent years there have been some major developments and a greatly increased recognition of the importance…

SEAFOOD Ecolabelling Principles and Practice Edited by Trevor Ward and Bruce Phillips In recent years there have been some major developments and a greatly increased recognition of the importance…

Covering general biology and every aspect of farming freshwater prawns, from current research to development and commercial practice, this has become widely viewed as a landmark publication in th…

The First International Conference on Polyolefin Characterization (ICPC) held in Houston, Texas, in October 2006, was organized to fill the important industrial and academic need for a discussion…

Consultant and long-time Food and Drug Administration (FDA) food labeling expert James Summers answers the many questions surrounding FDA food labeling regulations and compliance in Food Labeling…

The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optim…

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially r…

Книга посвящена одному из важных инструментов ТРИЗ — анализу типовых ошибок при развитии технических система. Для упрощения освоения материала в книге приведено большое количество примеров, иллюс…

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual suppl…

Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commer…

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guid…

Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modific…

The bottled waters industry has become a vital and vigorous sector of the beverage world, in developed and developing countries worldwide. Since publication of the first edition in 1998, the indu…

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis a…

This major new reference work covers all the «must-have» technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, t…

Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic e…

Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic e…

The DFG Senate Commission on Food Safety organizes scientific meetings on current aspects of major importance to the safety of food, with the aim of reviewing and assessing the state of knowledge…

One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2–4% of western adul…

Methods and guidelines for developing and using mathematical models Turn to Effective Groundwater Model Calibration for a set of methods and guidelines that can help produce more accurate and tra…