Группа авторов Probiotic Dairy Products
Купить за 16674.9 RUR
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific
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Группа авторов Advances in Dairy Products
Купить за 18074.75 RUR
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 knowledge from strategic and applied research can
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Группа авторов Microbial Toxins in Dairy Products
Купить за 16515.4 RUR
Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk,
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Группа авторов Handbook of Drying for Dairy Products
Купить за 16800.18 RUR
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
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Группа авторов Milk and Dairy Products in Human Nutrition
Купить за 24030.08 RUR
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source
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Adnan Tamime Y. Probiotic Dairy Products
Купить за 31452.41 RUR
Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the
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Группа авторов Microbiology in Dairy Processing
Купить за 20328.31 RUR
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and
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Группа авторов Biofilms in the Dairy Industry
Купить за 16674.9 RUR
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a
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Группа авторов Natural Products
Купить за 20457.93 RUR
Natural Products: Discourse, Diversity and Design provides an informative and accessible overview of discoveries in the area of natural products in the genomic era, bringing together advances across the kingdoms. As genomics data makes it increasingly clear that the genomes of microbes and plants
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Группа авторов Membrane Processing for Dairy Ingredient Separation
Купить за 17293.11 RUR
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.
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Группа авторов Biorefinery Co-Products
Купить за 12514.98 RUR
In order to successfully compete as a sustainable energy source, the value of biomass must be maximized through the production of valuable co-products in the biorefinery. Specialty chemicals and other biobased products can be extracted from biomass prior to or after the conversion process, thus
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Группа авторов Natural Products Analysis
Купить за 15039.04 RUR
This book highlights analytical chemistry instrumentation and practices applied to the analysis of natural products and their complex mixtures, describing techniques for isolating and characterizing natural products. • Applies analytical techniques to natural products research – an area of critical
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