Все книги жанра пищевая промышленность - Страница 39
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Brown Trout
Brown Trout
Brown Trout: Biology, Ecology and Management A comprehensive guide to the most current research, his...
Membrane Processing for Dairy Ingredient Separation
Membrane Processing for Dairy Ingredient Separation
Membrane processing is a filtration technique in which particles are separated from liquids by being...
Wine Production and Quality
Wine Production and Quality
Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of...
Food Safety
Food Safety
Food safety and quality are key objectives for food scientists and industries all over the world. To...
Food Authentication
Food Authentication
The determination of food authenticity is a vital component of quality control. Its importance has b...
Trait-Modified Oils in Foods
Trait-Modified Oils in Foods
In recent years, the food industry has made substantial advances in replacing partially hydrogenated...
Olives and Olive Oil as Functional Foods
Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefit...
Food Allergen Testing
Food Allergen Testing
An in-depth review of the current scientific knowledge on food allergens testing, covering the major...
Bioactives in Fruit
Bioactives in Fruit
For centuries we have known that fruit is important for health, but we are only just beginning to fu...
Nutrigenomics and Proteomics in Health and Disease
Nutrigenomics and Proteomics in Health and Disease
Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together...
Bioactive Compounds from Marine Foods
Bioactive Compounds from Marine Foods
Part of the IFT Press series, this book reviews the myriad published information on bioactive compon...
High Temperature Processing of Milk and Milk Products
High Temperature Processing of Milk and Milk Products
This book covers many aspects of thermal processing of milk and milk products with particular focus...
Emerging Technologies in Meat Processing
Emerging Technologies in Meat Processing
Meat is a global product, which is traded between regions, countries and continents. The onus is on...
Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Fo...
Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture...
Managing Packaging Design for Sustainable Development
Managing Packaging Design for Sustainable Development
Packaging design is a powerful vehicle for making our lives friendlier, our planet greener and our b...
Sustainable Retail Refrigeration
Sustainable Retail Refrigeration
Carbon emissions from the retail segment of the food cold chain are relatively high compared to othe...
HACCP
HACCP
Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptu...
Encapsulation and Controlled Release Technologies in Food Systems
Encapsulation and Controlled Release Technologies in Food Systems
The emergence of the discipline of encapsulation and controlled release has had a great impact on th...
Applied Food Protein Chemistry
Applied Food Protein Chemistry
Food proteins are of great interest, not only because of their nutritional importance and their func...
Advances in Food Biotechnology
Advances in Food Biotechnology
The application of biotechnology in the food sciences has led to an increase in food production and...
Microbial Toxins in Dairy Products
Microbial Toxins in Dairy Products
Food-borne diseases, including those via dairy products, have been recognised as major threats to hu...
Global Food Security and Supply
Global Food Security and Supply
With the global population projected to reach 9 billion by the year 2050, the need for nations to se...
Dictionary of Flavors
Dictionary of Flavors
The third edition of this highly popular scientific reference continues to provide a unique approach...
Nutraceutical and Functional Food Processing Technology
Nutraceutical and Functional Food Processing Technology
For several years, the food industry has been interested in identifying components in foods which ha...
Handbook of Paper and Paperboard Packaging Technology
Handbook of Paper and Paperboard Packaging Technology
The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revis...
The Extra-Virgin Olive Oil Handbook
The Extra-Virgin Olive Oil Handbook
According to European legislation, extra virgin is the top grade of olive oils. It has a superior le...
Symbiosis in Fishes
Symbiosis in Fishes
Symbiosis in Fishes provides comprehensive coverage of the biology of partnerships between fishes an...
Seafood Processing
Seafood Processing
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Sa...
Chemistry and Technology of Soft Drinks and Fruit Juices
Chemistry and Technology of Soft Drinks and Fruit Juices
Soft drinks and fruit juices are produced in almost every country in the world and their availabilit...
Membrane Processing
Membrane Processing
In the last two decades, there have been significant developments in membrane filtration processes f...
Adhesion in Foods
Adhesion in Foods
To the layman, adhesion is a simple matter of how well two different materials stick together, and a...
Fruit and Vegetable Phytochemicals
Fruit and Vegetable Phytochemicals
Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegeta...
Organic Meat Production and Processing
Organic Meat Production and Processing
Organic Meat Production and Processing describes the challenges of production, processing and food s...
Handbook of Fruits and Fruit Processing
Handbook of Fruits and Fruit Processing
Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They...
Handbook of Meat, Poultry and Seafood Quality
Handbook of Meat, Poultry and Seafood Quality
A great need exists for valuable information on factors affecting the quality of animal related prod...
Analytical Methods for Food and Dairy Powders
Analytical Methods for Food and Dairy Powders
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and...
The Seafood Industry
The Seafood Industry
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely upda...
Statistics for Sensory and Consumer Science
Statistics for Sensory and Consumer Science
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing...
Molecular Biological and Immunological Techniques and Applications for...
Molecular Biological and Immunological Techniques and Applications for Food Chemists
A guide to using molecular biology and immunological methods for the analysis of food Many of the an...
Dates
Dates
Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In rec...