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Дается общая характеристика зерномучных товаров: зерна, муки, крупы и пищевых зерномучных концентратов, макаронных, бараночных и сухарных изделий; описывается их химический состав, требования к качеству, безопасности; показываются особенности эксперт…

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, r…

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 Safety in…

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, data a…

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as w…

Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emph…

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 dramatically o…

Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related drivers of this change, and the potential outcomes This is the first book of its kind to connect food …

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transfo…

Aquaculture, the farming of aquatic animals and plants, and other seafood businesses continue to grow rapidly around the world. However, many of these businesses fail due to the lack of sufficient attention to marketing. The Seafood and Aquaculture M…

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 basics, …

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 very…

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 human…

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economi…

Fish recruitment is a key process for maintaining sustainable fish populations. In the marine environment, fish recruitment is carried out in many different ways, all of which have different life history strategies. The objective of this book is to a…

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the kn…

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 industries. C…

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 Processing …

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 deliverin…