Все книги жанра пищевая промышленность - Страница 38

The global trade of aquatic organisms for home and public aquariums, along with associated equipment...

Fish recruitment is a key process for maintaining sustainable fish populations. In the marine enviro...

This book will cover all aspects of flavour perception, including aroma, taste and the role of the t...

Fish farming, in seawater and in freshwater, in cages, tanks or ponds, makes an ever-increasing and...

Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last de...

This book comprehensively reviews research on new developments in all areas of food chemistry/scienc...

This book is a source of basic and advanced knowledge in food science for students or professionals...

This book serves as a general introduction to food science and technology, based on the academic cou...

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw...

Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology a...

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other...

The continued advancement in the sciences of functional foods and nutraceuticals has clearly establi...

Governance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s ocea...

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment...

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing st...

Functional foods and nutraceuticals have received considerable interest in the past decade largely d...

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVIN...

Food Processing: Principles and Applications second edition is the fully revised new edition of this...

Research and development represents a vast spread of topics and can be an arena for controversy. In...

Paddlefish have become of increasing interest to the aquaculture community in recent years, particul...

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...