мукомольное производство
High Temperature Processing of Milk and Milk Products
Michael J. Lewis
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life...
Bioactive Compounds from Marine Foods
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Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products....
Nutrigenomics and Proteomics in Health and Disease
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Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their...
Advances in Food Diagnostics
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Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again...
Biotechnology in Flavor Production
Daphna Havkin-Frenkel
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the...
Probiotic Dairy Products
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Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in...
Bioactives in Fruit
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For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive...
Food Allergen Testing
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An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various...
Olives and Olive Oil as Functional Foods
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The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of...
Trait-Modified Oils in Foods
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In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils....
Food Authentication
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The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine...
Food Safety
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Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit...
Wine Production and Quality
Keith Grainger
Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine...
Membrane Processing for Dairy Ingredient Separation
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Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to...
Innovative Technologies in Beverage Processing
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An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends...
New Polymers for Encapsulation of Nutraceutical Compounds
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The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant...
Carotenoids
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Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers...
Dry Beans and Pulses
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The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic...
Flavor, Satiety and Food Intake
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This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of...
Bitterness
Michel Aliani
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for...
Brown Trout
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Brown Trout: Biology, Ecology and Management A comprehensive guide to the most current research, history, genetics and ecology of the brown trout including challenging environmental problems The brown trout is an iconic species across its...
Extrusion Processing Technology
Jean-Marie Bouvier
The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical «know how» of operational engineers and...
Spray Drying Techniques for Food Ingredient Encapsulation
C. Anandharamakrishnan
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide...
Measurement of Antioxidant Activity and Capacity
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A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant...
Handbook of Microalgal Culture
Amos Richmond
Algae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As well as these macromolecules, microalgae are also rich in other high-value compounds, such as vitamins,...
Emerging Dairy Processing Technologies
Nivedita Datta
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts...
Handbook of Pineapple Technology
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Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe...
RFID and Sensor Network Automation in the Food Industry
Selwyn Piramuthu
Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic...
Bakery Products Science and Technology
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Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food...
Essential Oils in Food Processing: Chemistry, Safety and Applications
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A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and...
Handbook of Plant Food Phytochemicals
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Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these...
Food Safety in the Seafood Industry
Nuno F. Soares
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food...
Biotechnology of Lactic Acid Bacteria
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Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of ?omics? tools;...
Beckett's Industrial Chocolate Manufacture and Use
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Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means...
Handbook of Mango Fruit
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Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit....
Food Industry Design, Technology and Innovation
Helmut Traitler
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more...
Guide to Foodborne Pathogens
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Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce...
Improving Import Food Safety
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Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and...
Formulation Engineering of Foods
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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low...
Edible Oil Processing
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Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health...
Pseudocereals
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The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few...
Analysis of Food Toxins and Toxicants
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Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including...
Tilapia in Intensive Co-culture
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Intensive tilapia co-culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tilapia are attractive as a co-cultured fish because of their potential to improve water quality,...
Aquaculture Ecosystems
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Aquaculture Ecosystems contains a thorough and exciting synthesis of current information on aquaculture practices and substantial discussion of the way forward in transforming the aquaculture industry by improving its sustainability. This...
Handbook of Mineral Elements in Food
Miguel de la Guardia
Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a...
Echinoderm Aquaculture
Steve Eddy
Sea urchins and sea cucumbers are highly sought after delicacies growing in popularity globally. The demand for these species is rapidly outpacing natural stocks, and researchers and seafood industry personnel are now looking towards aquaculture...
Food Microbiology
Osman Erkmen
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their...
Global Cheesemaking Technology
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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research...
Global Food Legislation
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Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export...
Paddlefish Aquaculture
Steven D. Mims
Paddlefish have become of increasing interest to the aquaculture community in recent years, particularly as a potential new source of seafood and caviar. Native to North America, paddlefish show great promise both domestically and...
