Все книги жанра мукомольное производство - Страница 5

Food is produced not only to be consumed in the country of its origin, but also to be exported to va...

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, a...

This book covers application of food microbiology principles into food preservation and processing....

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions o...

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particul...

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or adde...

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to...

Food safety has been a global concern for many years. While global sourcing of foods and ingredients...

Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonl...

Food products have always been designed, but usually not consciously. Even when design has been part...

Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Pro...

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it h...

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fer...

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies an...

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether m...

A guide to the use of essential oils in food, including information on their composition, extraction...

Pineapple is the third most important tropical fruit in the world, with production occurring through...

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques...

Spray drying is a well-established method for transforming liquid materials into dry powder form. Wi...

The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non...

Brown Trout: Biology, Ecology and Management A comprehensive guide to the most current research, his...

Membrane processing is a filtration technique in which particles are separated from liquids by being...

Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of...

Food safety and quality are key objectives for food scientists and industries all over the world. To...

The determination of food authenticity is a vital component of quality control. Its importance has b...

In recent years, the food industry has made substantial advances in replacing partially hydrogenated...

The only single-source reference on the science of olives and olive oil nutrition and health benefit...

An in-depth review of the current scientific knowledge on food allergens testing, covering the major...

For centuries we have known that fruit is important for health, but we are only just beginning to fu...

Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together...

Part of the IFT Press series, this book reviews the myriad published information on bioactive compon...

This book covers many aspects of thermal processing of milk and milk products with particular focus...

Meat is a global product, which is traded between regions, countries and continents. The onus is on...

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture...

Packaging design is a powerful vehicle for making our lives friendlier, our planet greener and our b...

Carbon emissions from the retail segment of the food cold chain are relatively high compared to othe...

Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptu...

The emergence of the discipline of encapsulation and controlled release has had a great impact on th...

Food proteins are of great interest, not only because of their nutritional importance and their func...

The application of biotechnology in the food sciences has led to an increase in food production and...