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Харчова промисловість
Postharvest
1888 грн
Completely updated, this broad-based introductory level textbook covers the key concepts and practical technologies to slow the deterioration of harvested produce, including handling, packaging, transport, temperature management and the control of pests and diseases. The book retains the high quality colour section and the content has been revised to reflect..
Postharvest Quality Assurance of Fruits
3120 грн
This book presents a comprehensive study of the handling of fresh fruits in the developing world from harvesting to the shelf. With annual losses ranging from 30-40% due to lack of knowledge on proper handling practices and value addition, this book's information on postharvest handling and quality testing is crucial for reducing these losses and improving t..
Professional Baking
1248 грн
Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, care..
Professional Bread Baking
2496 грн
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools nee..
Psychology of Food Choice
1643 грн
One of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together insights from ..
Quick Service Restaurants, Franchising, and Multi-Unit Chain Management
2496 грн
Learn about new strategies to improve service, quality, and profitability for quick service restaurants! Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-..
Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques
2496 грн
Decades of development of the polymerase chain reaction (PCR) have yielded a significant array of associated techniques that make it possible to rapidly detect low numbers of all known pathogenic microorganisms without the traditional, more taxing methods of cultivation and phenotypic characterization. Written by one of the most prolific and respected resear..
University of California Press
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese
1456 грн
In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, dis..
Seafood Enzymes
2496 грн
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."..
Seafood Processing By-Products. Trends and Applications
4680 грн
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-pr..
Solid State Fermentation for Foods and Beverages
2704 грн
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State F..
Soy Applications in Food
2496 грн
Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the process..
Sports Nutrition
2496 грн
In competitive sports where an extra breath or a millisecond quicker neural response can spell the difference between fame and mediocrity, a number of myths have persisted around the impact of what might be considered megadoses of various vitamins and trace elements. We do know that a growing body of research indicates that work capacity, oxygen consumption,..
Starter Cultures in Food Production
5616 грн
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health b..
Strategic Questions in Food and Beverage Management
1742 грн
This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and ana..
Sushi. Food for the Eye, the Body and the Soul
1248 грн
"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few..
Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream
1040 грн
The seductive flavours of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates...until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents 70 classic desserts fragrant with spices, honey, dates and nuts, and steeped in tradition. One bite of A..
The Advanced Art of Baking and Pastry
1248 грн
The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and profession..
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
2340 грн
Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultima..
The Art of the Confectioner: Sugarwork and Pastillage
2990 грн
A gorgeous professional-level guide to the most challenging form of the confectioner's artA showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pas..
The Chemistry of Food
3276 грн
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updatedThe revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organol..
The Concise Encyclopedia of Foods & Nutrition
2496 грн
Highlighting the practical and nutritional facts readers want to know, The Concise Encyclopedia covers the whole gamut of foods, health, and nutrition. The topics are arranged alphabetically and cross-referenced, provide alternative names, and are indexed for ease-of-use. The book contains 2,800 entries and includes 1,962 illustrations, 96 of which are full ..
The Oxford Companion to Cheese
2750 грн
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and var..
Thermal Processing of Packaged Foods
4368 грн
У новому виданні авторитетного довідника розглядаються фізичні та технологічні аспекти термічної обробки фасованої харчової продукції й досліджуються методи визначення терміну й температури обробки, придатних для досягнення необхідних показників стерилізації та пастеризації. Включені усі найновіші концепції і теорії, які стосуються термічної обробки харчових..