The American Practical Brewer and Tanner is a comprehensive 19th-century manual authored by Joseph Coppinger, designed to serve as an essential guide for both aspiring and experienced brewers and ta……続きを見る
La manière d’amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps et à peu de frais est un ouvrage culinaire français publié en 1772, attribué à M. Parmentier, célèbre agro……続きを見る
Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and underlying s……続きを見る
O Brasil é o maior produtor e exportador mundial de açúcar. A produção de álcool (etanol) também é significativa, tanto que o país está entre os líderes de produção e exportação de biocombustíveis c……続きを見る
Global Wild Edibles of Deserts: Food Security and Sustainability provides coverage of topics in food and health in desert rangelands, using an interdisciplinary approach that considers health not on……続きを見る
Cet ouvrage, consacré aux protéines et aux peptides du lait de vache, décrit les principales propriétés des caséines et lactoprotéines : structure, caractéristiques physicochimiques et valeur nutrit……続きを見る
Cet ouvrage fait le bilan des connaissances sur la science et la technologie du blé. Il présente la composition biochimique de cette céréale et propose une analyse critique des bases technologiques ……続きを見る
Ancré dans la tradition française, le temps du repas est un moment de plaisir et de convivialité. Pour garantir aux consommateurs une offre diversifiée de produits de qualité, dont le niveau de perf……続きを見る
Les biotechnologies, les nanotechnologies et les sciences de l’information vont-elles bouleverser les modes de production, de fabrication et de distribution des aliments ? Que nous préparent les sav……続きを見る
Quel est le bilan des efforts menés depuis plus de dix ans dans la recherche publique et privée du secteur des industries alimentaires ? Quelles sont les grandes lignes prospectives de ces domaines ……続きを見る
L'objectif de cette expertise (commandée par le ministère de l'Agriculture et de la Pêche à l'Inra) est d'éclairer les pouvoirs publics sur les actions à mener pour répondre au double objectif de so……続きを見る
La viande de canard et les œufs sont des aliments qui ont une valeur nutritionnelle élevée pour un coût néanmoins accessible. Les canards sont également exploités pour le marché de la plume et du du……続きを見る
Questo è un libro sul sapore. Il sapore va ben oltre il “gusto” o il “non gusto”. È sensazione, è chimica, è emozione, è arte. E capire come funziona il sapore è il modo più rapido per diventare un ……続きを見る
Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative ……続きを見る
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses ……続きを見る
Las creadoras de Bromatología en Casa® responden las más de cien preguntas que reciben en su cuenta de Instagram. La próxima vez que dudes si esas sobras de la fiesta de anoche son seguras, o quier……続きを見る
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are ……続きを見る
With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such a……続きを見る
Reviews the latest advances in understanding tea genetics and genetic diversity and how this has informed advances in conventional, marker-assisted and transgenic breeding techniques
Summarises cur……続きを見る
Highlights current issues that challenge the safety of agri-food supply chains (e.g. food adulteration, malicious contamination)
Assesses the recent developments implemented to improve safety and q……続きを見る
Apples are one of the most highly consumed fruits globally, with estimations that almost 88 million tonnes of apples are produced worldwide each year. As a result of this popularity, consumers have ……続きを見る
Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their di……続きを見る
Desde la cuenta de Instagram Bromatología en casa®, Mariana Al, técnica en alimentos, Daniela Crimer, ingeniera agrónoma, y Erica Pitaro Hoffman, ingeniera en alimentos, concientizan e informan sobr……続きを見る
In recent years, consumers have become increasingly interested not just in price and quality but in where and how food is produced. However, these changes to consumer attitudes have highlighted a co……続きを見る
Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición del certificado de profesionalidad "INAE0209. ELABORACIÓN DE LECHES DE CONSUMO Y PRODUCTOS LÁCTEOS". Man……続きを見る
Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices……続きを見る
Biomolecules from Natural Sources
An up-to-date exploration of new and novel biomolecules
In Biomolecules from Natural Sources: Advances and Applications, a team of accomplished researchers delivers……続きを見る
This open access book develops a framework for advancing agroecology transformations focusing on power, politics and governance. It explores the potential of agroecology as a sustainable and sociall……続きを見る
The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification……続きを見る
