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Books on the topic 'Food raw materials'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Campden & Chorleywood Food Research Association Group, ed. Raw materials and ingredients in food processing. Campden & Chorleywood Food Research Association Group, 2005.

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2

Cantoni, Paola. Postres raw. CreateSpace, 2011.

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3

Kurochkin, Anatoliy, Polina Gar'kina, and Galina Shaburova. Theoretical justification of the use of extruded raw materials in food technology. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2157609.

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The monograph provides information on the modification of the main biopolymers of plant raw materials under the influence of extrusion processing. The directions of improvement of extrusion processing of food raw materials are considered. A new direction of thermoplastic extrusion is proposed, based on the effect of thermal vacuum action on the extruded raw material after it leaves the die of the extruder matrix. Aspects of the application of extracted starch-containing grain and vegetable raw materials with a high lipid content in the technology of beverages and bakery products are considered

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4

Spelman, Caroline A. Non-food uses of agricultural raw materials: Economics, biotechnologyand politics. CAB International, 1994.

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5

Raw Materials Research and Development Council (Nigeria). Multidisciplinary Task Force on Food, Beverages, and Tobacco, Raw Materials., ed. Report of Multidisciplinary Task Force on Food, Beverages, and Tobacco, Raw Materials. RMRDC, 1989.

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6

Raw Materials Research and Development Council (Nigeria), ed. Audit of indigenous technologies for processing raw materials in Nigeria. Raw Materials Research & Development Council, 1992.

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7

Vasyukova, Anna. Organization of storage and control of stocks and raw materials. INFRA-M Academic Publishing LLC., 2024. https://doi.org/10.12737/1907612.

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The textbook outlines the basics of the discipline "Organization of storage and control of stocks and raw materials". The basics of commodity science and commodity characteristics of food products, the organization of warehouse and commodity management and their food supply, modern methods of packaging, transportation and storage of food products are considered. The methods of controlling product inventories and their consumption, including in production, are disclosed. The rules for the inventory of products and the financial responsibility of employees for the safety of raw materials and fin

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8

Prescott-Allen, Robert. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 2009.

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9

Prescott-Allen, Robert. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 2009.

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10

Prescott-Allen, Robert. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 2009.

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11

Prescott-Allen, Robert. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 2009.

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12

1949-, Prescott-Allen Christine, ed. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 1988.

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13

Kemp, Stefan. Social concerns of transgenic raw-materials - a strategic marketing perspective for the food industry. Oxford Brookes University, 1998.

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14

Kislenko, Viktor, and Tatyana Dyachuk. Food Microbiology microbiological safety of raw materials and products of animal and vegetable origin. INFRA-M Academic Publishing LLC., 2017. http://dx.doi.org/10.12737/23908.

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15

Raw Materials Research and Development Council (Nigeria), ed. Audit of indigenous technologies for processing raw materials in Nigeria: An update. Raw Materials Research and Development Council, 1998.

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16

Chebakova, Galina, Mariya Gorbacheva, and Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal st

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17

Technical Seminar on Raw Materials for the Food, Beverage and Tobacco Industrial Sector (1988 Raw Materials Research and Development council (Nigeria)). Proceedings of the Technical Seminar on Raw Materials for the Food, Beverage and Tobacco Industrial Sector, 13th October 1988. Raw Materials Research and Development Council, 1988.

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18

Raw Materials Research and Development Council (Nigeria). Multi-Disciplinary Committee. Multi-Disciplinary Committee report of a techno-economic survey on food, beverage, and tobacco sector. 4th ed. Raw Materials Research and Development Council, Federal Ministry of Science and Technology, 2003.

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19

T︠Sėndsu̇rėn, S. Urgamal, mȯȯgniĭ garaltaĭ tu̇u̇khiĭ ėd, bu̇tėėgdėkhu̇u̇n bolovsruulakh tekhnologi. Mȯnkhiĭn u̇sėg, 2004.

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20

T︠Sėndsu̇rėn, S. Urgamal, mȯȯgniĭ garaltaĭ tu̇u̇khiĭ ėd, bu̇tėėgdėkhu̇u̇n bolovsruulakh tekhnologi. Mȯnkhiĭn u̇sėg, 2004.

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21

BURAK, LEANID. The influence of modern methods of processing and sterilization on the quality of fruit and vegetable raw materials and juice products. INFRA-M Academic Publishing LLC., 2024. http://dx.doi.org/10.12737/2154991.

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The monograph is a scientific review and critical analysis of the acceptability and effectiveness of various new methods of disinfection of plant materials, the impact of modern physical and chemical processing methods on the quality and microbial safety of fruits and vegetables. The paper presents a critical scientific review of the application of thermal and non-thermal technologies in the field of juice processing over the past 10 years. A comprehensive analysis of the operating principle and influence of various technologies on the inactivation of microorganisms and enzymes, nutritional an

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22

Kurochkin, Anatoliy, and Galina Shaburova. Bakery production equipment. Workshop. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1045703.

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The workshop presents the methodology and the necessary material for practical training in the section "Equipment of bakery production" of the discipline "Technological equipment for the production of bread, confectionery and pasta". Meets the requirements of the federal state educational standards of higher education of the latest generation. For bachelors of the training direction 19.03.02 "Food products from vegetable raw materials", the profile "Technology of bread, confectionery and pasta" with production and technological and calculation and design types of professional activity.

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23

Il'yashenko, Natal'ya, Lyubov' Shaburova, and Marina Gernet. Microbiology. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1027239.

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The book outlines a brief history of the development of Microbiology, General properties of microorganisms, their position in nature, modern conceptions of the morphology of prokaryotic and eukaryotic microorganisms. Presents the basic principles of classification of microorganisms, basic physiology and genetics. Describes the methods and conditions of cultivation of microorganisms. Considered the most important biochemical processes caused chemoheterotrophic microorganisms and their practical significance in food production in the national economy. The considered methods of immobilization of

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24

Kurochkin, Anatoliy, and Vladimir Zimnyakov. Technological equipment for the production of bread, confectionery and pasta. INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1832088.

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The textbook discusses the classification, the principle of operation, the device, as well as the basic technical data of the equipment for the production of bread, confectionery and pasta. The main technological calculations necessary for the justification and selection of equipment of the corresponding production lines are presented. The structure and content of the textbook are designed to prepare graduates to solve problems of professional activity mainly of technological and project types. Meets the requirements of the federal state educational standards of higher education of the l

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25

W, Baltes, ed. Rapid methods for analysis of food and food raw material. Technomic Pub. Co., 1990.

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26

Yusupova, Galina. Grain processing. INFRA-M Academic Publishing LLC., 2024. http://dx.doi.org/10.12737/1960103.

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The textbook summarizes and examines the requirements for grain processing technologies for cereals. The material devoted to the issues of deep processing of grain is described in detail. The relevant regulatory and legislative framework is provided. The methods of quality control of processed products using traditional technologies and deep processing of cereals within the framework of the discipline "Storage and processing of crop products" are described. Meets the requirements of the Federal State Educational Standard of Higher Education of the latest generation. For students st

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27

Sharma, Suresh D., Arpan R. Bhagat, and Salvatore Parisi. Raw Material Scarcity and Overproduction in the Food Industry. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-14651-1.

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28

Suslyanok, Georgiy, Tat'yana Auerman, and Tat'yana Generalova. Fundamentals of biochemistry. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1003787.

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The textbook contains basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins. The most important ways of transformation of substances and energy in a living organism are considered. The information about the use of biochemical processes in the food industry is given. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the areas of training 19.03.01 "Biotechnology", 19.03.02 "Food products from plant raw mater

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29

Ganina, Vera, Lyudmila Borisova, Viktoriya Morozova, Irina Smirnova, and Elena Yurova. Production control of dairy products. INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1865668.

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The textbook discusses the basics of production control, which is carried out at the enterprises of the dairy industry. The requirements of regulatory documents for quality indicators of various groups of dairy products are systematically stated, the procedure and methods of input control of raw materials, as well as control during the technological process and finished products are indicated.  For a better perception of the material, standard schemes are given with the allocation of the main points of technical control of physico-chemical and microbiological indicators in the process of

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30

Marie-Hélène, Moncel, ed. Aires d'approvisionnement en matières premières et aires d'approvisionnement en ressources alimentaires : approche intégrée des comportements =: Raw material supply areas and food supply areas : integrated approach of the behaviours. Archaeopress, 2007.

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31

Dabija, Adriana, Georgiana Gabriela Codină, and Lăcrămioara Rusu, eds. Unconventional Raw Materials for Food Products. MDPI, 2023. http://dx.doi.org/10.3390/books978-3-0365-8555-0.

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32

Postharvest and Postmortem Processing of Raw Food Materials. Elsevier, 2022. http://dx.doi.org/10.1016/c2018-0-04495-3.

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33

Poznyakovskiy, Gorelikova, Neverova, and Prosekov. Food biotechnology of products from phytogenesis raw materials. Infra-M Academic Publishing House, 2013. http://dx.doi.org/10.12737/1598.

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34

The raw materials of health: Effective treatment using a new range of special supplements. Thorsons Pub. Group, 1989.

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35

Butler, H., W. A. Poucher, G. Howard, and A. J. Jouhar. Poucher's Perfumes, Cosmetics and Soaps - The raw materials of perfumery, Ninth Edition. 9th ed. Springer, 1991.

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36

Sokolova, Nina, Asiat Abdulaeva, and Maxim Loschinin. CAUSATIVE AGENTS OF ZOOANTHROPONOSIS, FOOD POISONING, DECORATION OF RAW MATERIALS AND ANIMAL PRODUCTS. DeLi, 2020. http://dx.doi.org/10.31016/viev-2020-5.

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37

Prescott-Allen, Robert, and Christine Prescott-Allen. Genes from the Wild: Using Wild Genetic Resources for Food and Raw Materials. Taylor & Francis Group, 2018.

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38

Non-Food Uses of Agricultural Raw Materials: Economics, Biotechnology and Politics (Cabi Publishing). CABI, 1996.

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39

Genes from the Wild: Using Wild Genetic Resources for Food and Raw Materials. Taylor & Francis Group, 2013.

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40

Genes from the Wild: Using Wild Genetic Resources for Food and Raw Materials. Taylor & Francis Group, 2013.

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41

Genes from the Wild: Using Wild Genetic Resources for Food and Raw Materials. Routledge, 2013.

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42

Opdyke, D. L. J. Monographs on Fragrance Raw Materials: A Collection of Monographs Originally Appearing in Food and Cosmetics Toxicology. Elsevier Science & Technology Books, 2013.

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43

Want, Waste or War?: The Global Resource Nexus and the Struggle for Land, Energy, Food, Water and Minerals. Taylor & Francis Group, 2014.

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44

Want, Waste or War?: The Global Resource Nexus and the Struggle for Land, Energy, Food, Water and Minerals. Taylor & Francis Group, 2014.

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45

Want, Waste or War?: The Global Resource Nexus and the Struggle for Land, Energy, Food, Water and Minerals. Routledge, 2014.

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46

Deutsch, Tracey. Labor Histories of Food. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0004.

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Food and work are inextricably linked, but this relationship has never been straightforward. People have used a wide array of strategies to transform raw materials into food, and these strategies reflect the different social contexts and systems in which food has been eaten. This article explores the tremendous amount of labor necessary to produce food and establishes the central role of labor to studies of food history. It does so by focusing on food gathering, food production, and food consumption over time. after providing an overview of the early history of food work and the "commercial tu

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47

Wörterbuch Land- und Rohstoffkonflikte. Transcript, 2019.

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48

Raw Materials and the Quality of Processed Foods. Aspen Publishers Inc.,U.S., 1998.

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49

Parisi, Salvatore, Suresh D. Sharma, and Arpan R. Bhagat. Raw Material Scarcity and Overproduction in the Food Industry. Springer, 2019.

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50

Want, waste or war?: The global resource nexus and the struggle for land, energy, food, water and minerals. 2014.

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