Пищевые технологии

In Asian Noodles: Science, Technology and Processing, international experts review the current knowl…

This book seeks to address the challenges facing the international seafood industry via a two pronge…

Although bioactive compounds in milk and dairy products have been extensively studied during the las…

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise t…

Food processing technologies are an essential link in the food chain. These technologies are many an…

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds…

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and…

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns o…

The economic importance of dairy powders and concentrated products to dairy-producing countries is v…

This book presents a comprehensive and substantial overview of the emerging field of food safety eng…

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains …

This book provides an overview of the science and technology of chocolate manufacture from cocoa pro…

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sect…

The fully revised third edition of this unique and comprehensive overview of the science and technol…

Beverage Industry Microfiltration covers the engineering basics of microfiltration and gives a detai…

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which rel…

Canning continues to be an extremely important form of food preservation commercially, and canned fi…

The objective of this book is to provide a single reference source for those working with dairy-base…

Drying is by far the most useful large scale operation method of keeping solid foods safe for long p…

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceu…

The second edition of this successful book highlights the widespread use of enzymes in food processi…

Представлена классификация кондитерских изделий с использованием установленных стандартами терминов …

В учебном пособии изложены общетеоретические и практические вопросы ферментативных процессов, протек…

This book will offer companies in the food industry a comprehensive guide to preparing for a British…