мукомольное производство
Food Processing By-Products and their Utilization
Группа авторов
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food...
Electricity in Fish Research and Management
W. R. C. Beaumont
Electricity in Fish Research and Management, 2nd Edition provides a comprehensive discussion of the uses of both electricity and electrical principles in fishery management and research. It covers electric fishing (including theory, equipment,...
Symbiosis in Fishes
Ilan Karplus
Symbiosis in Fishes provides comprehensive coverage of the biology of partnerships between fishes and invertebrates, ascending the phylogenetic scale, from luminescent bacteria, sponges and coelenterates to molluscs, crustaceans and echinoderms....
Seafood Processing
Группа авторов
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book...
Sensory Discrimination Tests and Measurements
Jian Bi
Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and new sensory discrimination methods such as the...
Food and Agricultural Wastewater Utilization and Treatment
Sean X. Liu
Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all components of agricultural and food wastewater can be and should be utilized or recovered; the stumbling block of achieving...
From Milk By-Products to Milk Ingredients
Ruud de Boer
Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies,...
Biological Controls for Preventing Food Deterioration
Группа авторов
Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The...
Confectionery and Chocolate Engineering
Ferenc A. Mohos
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather...
Chemistry and Technology of Soft Drinks and Fruit Juices
Philip R. Ashurst
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over...
Anti-Ageing Nutrients
Группа авторов
Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next...
Coffee
Группа авторов
Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee...
Membrane Processing
Группа авторов
In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration,...
Food Carotenoids
Delia B. Rodriguez-Amaya
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an...
Microbiology in Dairy Processing
Группа авторов
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most...
Tarpons
Stephen Spotte
Stephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage, and just two species exist today, confined to the tropics and subtropics: Megalops atlanticus in the western and eastern Atlantic and Megalops...
Hakes
Группа авторов
The species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly depleted and showing only limited signs of recovery. From the end of the 1990s, concepts such as...
Marine Proteins and Peptides
Группа авторов
Food proteins and bioactive peptides play a vital role in the growth and development of the body’s structural integrity and regulation, as well as having a variety of other functional properties. Land animal-derived food proteins such as...
Quantitative Microbiology in Food Processing
Группа авторов
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects...
Statistical Methods for Food Science
John A. Bower
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult...
The Food Industry Innovation School
Helmut Traitler
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of...
Adhesion in Foods
Amos Nussinovitch
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a...
Purposely Profitable
Brett Wills
Competing and winning in today?s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into...
Food Chemical Hazard Detection
Группа авторов
Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not...
Fruit and Vegetable Phytochemicals
Группа авторов
Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across...
Novel Plant Bioresources
Группа авторов
Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with...
Lebensmittelsicherheit und Lebensmitteluberwachung
Группа авторов
Expertenwissen fur jedermann: Diese Auskopplung aus dem «Handbuch der Lebensmitteltoxikologie» beschreibt umfassend und kompetent heute verwendeten Methoden und Verfahren der Lebensmitteluberwachung.
Time-Dependent Measures of Perception in Sensory Evaluation
Группа авторов
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory...
Aquaculture and Behavior
Группа авторов
Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish. A fundamental understanding of fish biology is central to finding ways to meet these challenges and is...
Fish Cognition and Behavior
Culum Brown
In the second edition of this fascinating book an international team of experts have been brought together to explore all major areas of fish learning, including: Foraging skills Predator recognition Social organisation and learning Welfare and...
Progress in Food Preservation
Группа авторов
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including...
Intelligent Agrifood Chains and Networks
Группа авторов
Food has a fundamental position in society, ensuring health, happiness and political stability. Consequently, the management of food chains and networks is one of the most important aspects of the modern food industry. Yet food is difficult to...
Handbook of Seafood Quality, Safety and Health Applications
Группа авторов
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the...
Sensory and Consumer Research in Food Product Design and Development
Howard R. Moskowitz
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a...
Nanotechnology in the Agri-Food Sector
Группа авторов
Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the...
Biotechnology and Genetics in Fisheries and Aquaculture
Andy Beaumont
Following the extremely well-received structure of the first edition, this carefully revised and updated new edition now includes much new information of vital importance to those working and researching in the fisheries and aquaculture...
Phytonutrients
Группа авторов
In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease....
Sustainable Food Processing
Группа авторов
With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their...
Ozone in Food Processing
Группа авторов
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing,...
Organic Meat Production and Processing
Группа авторов
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is...
Handbook of Fruits and Fruit Processing
Группа авторов
Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides...
Handbook of Meat, Poultry and Seafood Quality
Группа авторов
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin,...
Analytical Methods for Food and Dairy Powders
Pierre Schuck
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients...
The Seafood Industry
Группа авторов
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and...
Handbook of Poultry Science and Technology, Primary Processing
Группа авторов
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive...
Statistics for Sensory and Consumer Science
Tormod N?s
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and...
Molecular Biological and Immunological Techniques and Applications for Food Chemists
Группа авторов
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular...
Dates
Группа авторов
Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the period 1990–2009, global production of dates saw...
Teas, Cocoa and Coffee
Группа авторов
In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the traditional vitamins, they are not essential for short-term wellbeing, but there is increasing...
Tropical and Subtropical Fruits
Группа авторов
Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied...
