Kilara Arun Dairy Ingredients for Food Processing
Купить за 25862.73 RUR
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the
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Augustin Mary Ann Advances in Dairy Ingredients
Купить за 20316.1 RUR
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly
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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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Pierre Schuck Analytical Methods for Food and Dairy Powders
Купить за 18157.22 RUR
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of
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Ruud de Boer From Milk By-Products to Milk Ingredients
Купить за 16701.8 RUR
Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many
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Adnan Tamime Y. Processed Cheese and Analogues
Купить за 21151.25 RUR
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The
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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 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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Ara Kanekanian Milk and Dairy Products as Functional Foods
Купить за 19026.81 RUR
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
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Adnan Tamime Y. Milk Processing and Quality Management
Купить за 24846.69 RUR
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell 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
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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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Hae-Soo Kwak Nano- and Microencapsulation for Foods
Купить за 19022.96 RUR
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as
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