Все книги жанра пищевая промышленность - Страница 7
Фильтровать по
Язык
Источник
Тип
Возрастные ограничения
Innovative Technologies in Beverage Processing
Innovative Technologies in Beverage Processing
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-a...
Probiotic Dairy Products
Probiotic Dairy Products
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and development...
Milk and Dairy Products in Human Nutrition
Milk and Dairy Products in Human Nutrition
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foo...
Mathematical and Statistical Methods in Food Science and Technology
Mathematical and Statistical Methods in Food Science and Technology
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to...
Fish Pheromones and Related Cues
Fish Pheromones and Related Cues
Pheromones are chemical cues that pass between members of the same species that convey specific, ada...
Diagnosis and Control of Diseases of Fish and Shellfish
Diagnosis and Control of Diseases of Fish and Shellfish
There has been a continual expansion in aquaculture, such that total production is fast approaching...
Edible and Medicinal Mushrooms
Edible and Medicinal Mushrooms
Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the m...
Recovering Bioactive Compounds from Agricultural Wastes
Recovering Bioactive Compounds from Agricultural Wastes
A guide to the extraction, isolation and purification of bioactive compounds from agricultural waste...
Drying and Storage of Cereal Grains
Drying and Storage of Cereal Grains
Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simul...
Food Forensics and Toxicology
Food Forensics and Toxicology
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal,...
Food Safety, Risk Intelligence and Benchmarking
Food Safety, Risk Intelligence and Benchmarking
This book comprehensively argues for more future benchmarking between nations. Since the initial foo...
Sustainability Challenges in the Agrofood Sector
Sustainability Challenges in the Agrofood Sector
Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, i...
Marine Bivalve Molluscs
Marine Bivalve Molluscs
Marine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs...
Dietary Nutrients, Additives and Fish Health
Dietary Nutrients, Additives and Fish Health
Fish nutrition can be the deciding factor between a robust and healthy farmed fish population and lo...
Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications...
Food Carbohydrate Chemistry
Food Carbohydrate Chemistry
Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and appli...
Emulsifiers in Food Technology
Emulsifiers in Food Technology
Emulsifiers are essential components of many industrial food recipes. They have the ability to act a...
Chocolate Science and Technology
Chocolate Science and Technology
This second edition provides information on recent advances in the science and technology of chocola...
Food Preservation and Biodeterioration
Food Preservation and Biodeterioration
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or in...
Biofilms in the Food Environment
Biofilms in the Food Environment
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects...
Climate Change Impacts on Fisheries and Aquaculture, 2 Volumes
Climate Change Impacts on Fisheries and Aquaculture, 2 Volumes
The first comprehensive review of the current and future effects of climate change on the world’s fi...
Natural Food Flavors and Colorants
Natural Food Flavors and Colorants
In this book the author utilizes his over fifty years of experience in food chemistry and technology...
Handbook of Seal Integrity in the Food Industry
Handbook of Seal Integrity in the Food Industry
Seal integrity is vital in food supply chains with modern methods of food retailing and a requiremen...
FSMA and Food Safety Systems
FSMA and Food Safety Systems
The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping r...
The Common Fisheries Policy
The Common Fisheries Policy
Written by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and F...
Food Science and Technology
Food Science and Technology
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to c...
Fats in Food Technology
Fats in Food Technology
Fats are present in some form in the vast majority of processed foods we consume, as well as in many...
Food Safety and Food Security
Food Safety and Food Security
Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology fo...
Methods for the Study of Marine Benthos
Methods for the Study of Marine Benthos
The continuing global decline of the health of the sea, and the increasing depletion of marine resou...
Food Processing By-Products and their Utilization
Food Processing By-Products and their Utilization
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental...
Electricity in Fish Research and Management
Electricity in Fish Research and Management
Electricity in Fish Research and Management, 2nd Edition provides a comprehensive discussion of the...
Food and Agricultural Wastewater Utilization and Treatment
Food and Agricultural Wastewater Utilization and Treatment
Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be...
From Milk By-Products to Milk Ingredients
From Milk By-Products to Milk Ingredients
Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingre...
Biological Controls for Preventing Food Deterioration
Biological Controls for Preventing Food Deterioration
Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide...
Confectionery and Chocolate Engineering
Confectionery and Chocolate Engineering
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for...
Anti-Ageing Nutrients
Anti-Ageing Nutrients
Ageing is a complex, time-related biological phenomenon that is genetically determined and environme...
Coffee
Coffee
Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the rec...
Food Carotenoids
Food Carotenoids
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bio...
Microbiology in Dairy Processing
Microbiology in Dairy Processing
An authoritative guide to microbiological solutions to common challenges encountered in the industri...
Tarpons
Tarpons
Stephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage...