Dairy Foods

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing

Produk Detail:

  • Author : Adriano Gomes Da Cruz
  • Publisher : Elsevier
  • Pages : 386 pages
  • ISBN : 0128204788
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKDairy Foods

Dairy Foods

Dairy Foods
  • Author : Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
  • Publisher : Elsevier
  • Release : 03 November 2021
GET THIS BOOKDairy Foods

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products

Milk and Dairy Foods

Milk and Dairy Foods
  • Author : Ian Givens
  • Publisher : Academic Press
  • Release : 08 April 2020
GET THIS BOOKMilk and Dairy Foods

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition
  • Author : Gregory D. Miller,Judith K. Jarvis,Lois D. McBean
  • Publisher : CRC Press
  • Release : 15 December 2006
GET THIS BOOKHandbook of Dairy Foods and Nutrition

Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council's notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of dairy foods in a variety of conditions and disea

Dairy Foods

Dairy Foods
  • Author : Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
  • Publisher : Woodhead Publishing
  • Release : 22 September 2021
GET THIS BOOKDairy Foods

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 04 November 2009
GET THIS BOOKHandbook of Dairy Foods Analysis

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

Milk and Dairy Foods

Milk and Dairy Foods
  • Author : Ian Givens
  • Publisher : Academic Press
  • Release : 22 April 2020
GET THIS BOOKMilk and Dairy Foods

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for

Development and Manufacture of Yogurt and Other Functional Dairy Products

Development and Manufacture of Yogurt and Other Functional Dairy Products
  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKDevelopment and Manufacture of Yogurt and Other Functional Dairy Products

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several

Modern Technology Of Milk Processing & Dairy Products (4th Edition)

Modern Technology Of Milk Processing & Dairy Products (4th Edition)
  • Author : NIIR Board
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release : 01 January 2013
GET THIS BOOKModern Technology Of Milk Processing & Dairy Products (4th Edition)

The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different

Structure of Dairy Products

Structure of Dairy Products
  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release : 15 April 2008
GET THIS BOOKStructure of Dairy Products

Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture,

Milk and Dairy Products as Functional Foods

Milk and Dairy Products as Functional Foods
  • Author : Ara Kanekanian
  • Publisher : John Wiley & Sons
  • Release : 09 April 2014
GET THIS BOOKMilk and Dairy Products as Functional Foods

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types.

Microstructure of Dairy Products

Microstructure of Dairy Products
  • Author : Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
  • Publisher : John Wiley & Sons
  • Release : 13 July 2018
GET THIS BOOKMicrostructure of Dairy Products

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy

Handbook of Drying for Dairy Products

Handbook of Drying for Dairy Products
  • Author : C. Anandharamakrishnan
  • Publisher : John Wiley & Sons
  • Release : 03 February 2017
GET THIS BOOKHandbook of Drying for Dairy Products

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products