Пищевые технологии

В учебном пособии излагаются наиболее важные проблемы развития технологии квалиметрии и управления к…

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

В учебнике рассмотрены особенности функционально-технологических свойств пищевого сырья, механически…

В учебном пособии приведены данные об основных элементах, минеральных веществах и витаминах живых ор…

В учебнике изложены технологические свойства сырья и вспомогательных материалов, используемых в техн…

Практикум предназначен для обучения студентов практическим методам этимологических исследований раст…

"This book offers companies in the food industry the first comprehensive guide to preparing for the …

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

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration – the contro…

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and imp…

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

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

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is…

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

Many books on sustainability have been written in the last decade, most of them dealing with agricul…

A comprehensive two- volume set that describes the science and technology involved in the production…

Provides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging f…

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functio…

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose le…

The benefits of food irradiation to the public health have been described extensively by organizatio…

The discovery of resistant starch is considered one of the major developments in our understanding o…

Thermal processing remains the most important method of food preservation in use today, and the scal…

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary Hist…

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemak…