A Handbook Of Dairy Foods

Author : Gregory D. Miller,Judith K. Jarvis,Lois D. McBean
Publisher : CRC Press
Page : 430 pages
File Size : 47,8 Mb
Release : 2006-12-15
Category : Medical
ISBN : 9781420004311

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Handbook of Dairy Foods and Nutrition by Gregory D. Miller,Judith K. Jarvis,Lois D. McBean Pdf

Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health. This edition features a new chapter on dairy foods and weight management. Other chapters address lactose digestion and the contribution of dairy foods to health throughout the lifecycle. All chapters contain updated (or new) data, content, and references. With peer-reviewed chapters by nutrition and medical experts, this book remains the most subsidized reference on dairy and nutrition currently available.

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 920 pages
File Size : 47,8 Mb
Release : 2009-11-04
Category : Technology & Engineering
ISBN : 9781420046328

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Handbook of Dairy Foods Analysis by Leo M.L. Nollet,Fidel Toldra Pdf

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 Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Author : National Dairy Council
Publisher : Unknown
Page : 64 pages
File Size : 49,9 Mb
Release : 1979
Category : Dairy products
ISBN : 0902748173

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A Handbook of Dairy Foods by National Dairy Council Pdf

Author : National Dairy Council (Great Britain)
Publisher : Unknown
Page : 62 pages
File Size : 52,7 Mb
Release : 1974
Category : Dairy products
ISBN : OCLC:614853129

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A Handbook of Dairy Foods by National Dairy Council (Great Britain) Pdf

Author : Colette Shortt,John O'Brien
Publisher : CRC Press
Page : 312 pages
File Size : 45,6 Mb
Release : 2003-11-24
Category : Technology & Engineering
ISBN : 9780203009734

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Handbook of Functional Dairy Products by Colette Shortt,John O'Brien Pdf

Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functi

Author : Ian Givens
Publisher : Academic Press
Page : 452 pages
File Size : 51,6 Mb
Release : 2020-04-08
Category : Technology & Engineering
ISBN : 9780128156049

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Milk and Dairy Foods by Ian Givens Pdf

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 food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Author : Anonim
Publisher : Unknown
Page : 68 pages
File Size : 51,5 Mb
Release : 1982-01-01
Category : Dairy processing
ISBN : 0902748300

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A Handbook of Dairy Foods for Senior Students by Anonim Pdf

Author : Gösta Bylund
Publisher : Unknown
Page : 472 pages
File Size : 52,6 Mb
Release : 2003
Category : Dairy processing
ISBN : CORNELL:31924090216544

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Dairy Processing Handbook by Gösta Bylund Pdf

Author : Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publisher : Woodhead Publishing
Page : 387 pages
File Size : 40,6 Mb
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 9780128204795

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Dairy Foods by Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian Pdf

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

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1568 pages
File Size : 49,5 Mb
Release : 2015-06-10
Category : Science
ISBN : 9781482297843

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Handbook of Food Analysis - Two Volume Set by Leo M.L. Nollet,Fidel Toldra Pdf

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Author : Myer Kutz
Publisher : Academic Press
Page : 806 pages
File Size : 51,7 Mb
Release : 2019-06-15
Category : Technology & Engineering
ISBN : 9780128148044

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Handbook of Farm, Dairy and Food Machinery Engineering by Myer Kutz Pdf

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 53,9 Mb
Release : 2017-02-03
Category : Technology & Engineering
ISBN : 9781118930519

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Handbook of Drying for Dairy Products by C. Anandharamakrishnan Pdf

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 Provides essential information for dairy science academics as well as technologists active in the dairy industry

Author : Edgar Spreer
Publisher : Routledge
Page : 691 pages
File Size : 40,9 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351431354

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Milk and Dairy Product Technology by Edgar Spreer Pdf

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Author : Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 41,7 Mb
Release : 2017-09-18
Category : Technology & Engineering
ISBN : 9781118906446

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Advances in Dairy Products by Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte Pdf

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 be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Author : Ramesh C. Chandan,Arun Kilara
Publisher : John Wiley & Sons
Page : 604 pages
File Size : 50,8 Mb
Release : 2011-03-15
Category : Technology & Engineering
ISBN : 9780813817460

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Dairy Ingredients for Food Processing by Ramesh C. Chandan,Arun Kilara Pdf

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 United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry