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Kilara Arun Dairy Ingredients for Food Processing


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

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Augustin Mary Ann Advances in Dairy Ingredients


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 capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

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Say Yes to Dairy, Digestive Aid For Dairy Food, 50 Chewable Tablets

Adnan Tamime Y. Processed Cheese and Analogues


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 chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

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Ara Kanekanian Milk 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. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

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Adnan Tamime Y. Probiotic Dairy Products


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 ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of: Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Adnan Tamime Y. Milk Processing and Quality Management


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 operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

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Hae-Soo Kwak Nano- and Microencapsulation for Foods


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 tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation.

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Suzanne Hobbs Havala Living Dairy-Free For Dummies


Whatever the reason for not eating dairy, Living Dairy-Free For Dummies provides readers with the most up-to-date information on a dairy-free diet and lifestyle and will empower them to thrive without dairy while still getting the calcium, vitamin D and nutritional benefits commonly associated with dairy products. Living Dairy-Free For Dummies: Is a lifestyle manual, going beyond just recipes to present a full nutritional evaluation of what dairy-free life is like Contains more than 50 dairy-free recipes, along with how to set up a dairy-free kitchen and tips for eating out and remaining dairy-free Presents alternatives to dairy so readers can continue getting the nutritional value and tastes of dairy, without the side effects

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Young Park W. Bioactive Components in Milk and Dairy Products


Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

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Arun KILARA | B.Sc.(Dairy Technology), M.Sc., Ph.D. (Food ...

Arun Kilara North Carolina State University | NCSU · Department of Food, Bioprocessing and Nutrition Science B.Sc.(Dairy Technology), M.Sc., Ph.D. (Food Science & Technology)

Dairy Ingredients for Food Processing (English Edition ...

Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science. -- Dieser Text bezieht sich auf eine andere Ausgabe:

Dairy Ingredients for Food Processing - Chandan, Ramesh C ...

Dairy Ingredients for Food Processing | Chandan, Ramesh C., Kilara, Arun | ISBN: 9780813817460 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

Dairy Processing and Quality Assurance | Wiley Online Books

He has authored/edited nine other books in the area of dairy food science. Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science. Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area ...

Arun Kilara, Ph - Plone site

Curriculum vitae Arun Kilara, Ph.D. Page 1 Arun Kilara, Ph.D. 117 Westside Drive, Suite 200 Phone: (919) 968-9322 . Chapel Hill, NC 27516-4431 E-mail: ak@nfbconsultants.com . SUMMARY . Creative and innovative with proven record of bringing new food products to the consultant marketplace. Recognized for pioneering research and technology transfer in food ingredient functionality and ...

Arun Kilara Dairy Processing and Quality Assurance ...

Arun Kilara Dairy Processing and Quality Assurance. Описание : Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy ...

Arun Kilara - Principal - Nutri+Food Business Consultants ...

View Arun Kilara’s profile on LinkedIn, the world's largest professional community. Arun has 5 jobs listed on their profile. See the complete profile on LinkedIn and discover Arun’s ...

Arun Kilara - NUTRI+FOOD BUSINESS CONSULTANTS

Arun Kilara, Ph.D. 117 Westside Drive, Suite 200 Phone: (919) 968-9322 Chapel Hill, NC 27516-4431 E-mail: ak@nfbconsultants.com SUMMARY Creative and innovative consultant with proven record of bringing new food products to the marketplace. Recognized for pioneering research and technology transfer in food ingredient functionality and applications. Significant international experience in soy ...

Dairy Processing and Quality Assurance by Arun Kilara ...

Dairy-Based Ingredients, 197 Ramesh C. Chandan and Arun Kilara 9. Fluid Milk Products, 220 John Partridge 10. Cultured Milk and Yogurt, 235 Nagendra P. Shah and Claude P. Champagne 11. Butter and Fat Spreads: Manufacture and Quality Assurance, 266 Ashok A. Patel, Prateek Sharma, and Hasmukh Patel 12. Cheese, 287 Donald J. McMahon and Maria Brym 13. Evaporated and Sweetened Condensed Milks, 310 ...

Kilara, Arun [WorldCat Identities]

Kilara, Arun . Overview. Works: 9 works in 61 publications in 2 languages and 2,286 library holdings Genres: Academic theses Roles: Editor, Author: Classifications: SF250.5, 637: Publication Timeline. Most widely held works by Arun Kilara Manufacturing yogurt and fermented milks by Ramesh C Chandan ( ) 14 editions published between 2006 and 2013 in English and held by 764 WorldCat member ...

Arun Kilara - Academia.edu

Arun Kilara studies Biotechnology, Food Safety, and Functional or nutraceutical foods.

Dairy Ingredients for Food Processing | Wiley Online Books

Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

Dairy Ingredients for Food Processing | Ramesh C. Chandan ...

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

Dairy Processing and Quality Assurance von Ramesh C ...

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. Alles immer versandkostenfrei!* Kostenloser Rückversand ; Zahlung auch auf Rechnung; Mein Konto. Anmelden. Abmelden. Merklisten. Alles immer ...

Arun Kilara, Ph - researchgate.net

Co-edited 3 books on dairy products PROFESSIONAL EXPERIENCE. Nutri Food Business Consulting, Chapel Hill, NC 2000 to Present. Arun Kilara Worldwide is a consulting company specializing in food science

Dairy Processing and Quality Assurance (English Edition ...

Dairy Processing and Quality Assurance (English Edition) eBook: Chandan, Ramesh C., Kilara, Arun, Shah, Nagendra P.: Amazon.de: Kindle-Shop

Manufacturing Yogurt and Fermented Milks | Wiley Online Books

Dr Arun Kilara, Nutri+Food Business Consulting, Chapel Hill, North Carolina. Dr Kilara has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

Dairy Processing and Quality Assurance - Ramesh C. Chandan ...

Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah No preview available - 2015. Common terms and phrases . aseptic bacteria Bifidobacterium butter buttermilk calcium casein casein micelles cells Cheddar Cheddar cheese churning composition condensed consumer contains cooling curd dairy foods dairy ingredients dairy products Dairy Sci defect dry milk effect enzymes fat content fat globules fatty ...

Dairy Processing and Quality Assurance: Chandan, Ramesh C ...

He has authored/edited nine other books in the area of dairy food science. Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science. Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area ...

Dairy Ingredients for Food Processing by Ramesh C. Chandan ...

Dairy Ingredients for Food Processing - Ebook written by Ramesh C. Chandan, Arun Kilara. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Dairy Ingredients for Food Processing.

Dairy Processing and Quality Assurance (eBook, ePUB) von ...

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. Alles immer versandkostenfrei!* Kostenloser Rückversand ; Zahlung auch auf Rechnung; Mein Konto. Anmelden. Abmelden. Merklisten. Alles immer ...

Dairy Ingredients for Food Processing: Chandan, Ramesh C ...

Dairy Ingredients for Food Processing: Chandan, Ramesh C., Kilara, Arun: Amazon.sg: Books. Skip to main content.sg. Hello Select your address All Hello, Sign in. Account & Lists Account Returns & Orders. Cart All. Today's Deals Best Sellers Gift Ideas Prime ...

Dairy Ingredients for Food Processing: Chandan, Ramesh C ...

Dairy Ingredients for Food Processing: Chandan, Ramesh C., Kilara, Arun: Amazon.sg: Books. Skip to main content.sg. Hello Select your address All Hello, Sign in. Account & Lists Account Returns & Orders. Cart All. Today's Deals Best Sellers Prime Gift Ideas ...

Dairy Ingredients for Food Processing | Ramesh C. Chandan ...

Dairy Ingredients for Food Processing | Ramesh C. Chandan, Arun Kilara | download | Z-Library. Download books for free. Find books

Dairy Ingredients for Food Processing: Chandan, Ramesh C ...

by Ramesh C. Chandan (Editor), Arun Kilara (Editor) 5.0 out of 5 stars 1 rating. ISBN-13: 978-0813817460. ISBN-10: 0813817463. Why is ISBN important? ISBN. This bar-code number lets you verify that you're getting exactly the right version or edition of a book. The 13-digit and 10-digit formats both work. Scan an ISBN with your phone Use the Amazon App to scan ISBNs and compare prices. Have one ...

Manufacturing Yogurt and Fermented Milks - Chandan, Ramesh ...

Manufacturing Yogurt and Fermented Milks | Chandan, Ramesh C., Kilara, Arun | ISBN: 9781119967088 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

Dairy processing & quality assurance | Ramesh C. Chandan ...

Ramesh C. Chandan, Arun Kilara, Nagendra Shah Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects.

Dairy Ingredients for Food Processing: Chandan, Ramesh C ...

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Dairy Ingredients for Food Processing - ISBN ...

Dairy Ingredients for Food Processing - ISBN: 9780470959077 - (ebook) - von Ramesh C. Chandan, Arun Kilara, Verlag: Wiley-Blackwell

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Dairy Processing and Quality Assurance | Wiley

Arun Kilara. 16. Ice Cream and Frozen Desserts, 357 Arun Kilara and Ramesh C. Chandan. 17. Puddings and Dairy-Based Desserts, 387 Ramesh C. Chandan and Arun Kilara. 18. Role of Milk and Dairy Foods in Nutrition and Health, 411 Ramesh C. Chandan and Arun Kilara. 19. Product Development Strategies, 429 Vijay Kumar Mishra. 20. Packaging Milk and ...

Dairy Processing and Quality Assurance: Chandan, Ramesh C ...

He has authored/edited nine other books in the area of dairy food science. Arun Kilara, Ph.D., has long established expertise in teaching and research in dairy food science at Penn State University. He has authored/edited five books related to dairy food science. Nagendra P. Shah, Ph.D., a Professor at the University of Hong Kong is very well known for his contribution in Dairy Technology area ...

Dairy Processing and Quality Assurance | Ramesh C. Chandan ...

Ramesh C. Chandan, Arun Kilara, Nagendra Shah Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects.

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Dairy Processing and Quality Assurance - ISBN: 9781118810293 - (ebook) - von Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah, Verlag: Wiley-Blackwell

Dairy Ingredients For Food Processing [PDF]

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Dairy Ingredients for - Weebly

Dairy Ingredients for Food Processing: An Overview 3 Ramesh C. Chandan 2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients 35 Stephanie R. Pritchard and Kasipathy Kailasapathy 3. Microbiological Aspects of Dairy Ingredients 59 Michael Rowe and John Donaghy 4. Processing Principles of Dairy Ingredients 103 Arun Kilara 5.

Dairy Processing and Quality Assurance - ISBN ...

Dairy Processing and Quality Assurance - ISBN: 9781118810309 - (ebook) - von Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah, Verlag: Wiley-Blackwell

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Dairy Ingredients for Food Processing by Arun Kilara ...

Title: Dairy Ingredients for Food Processing Autor: Arun Kilara Publisher (Publication Date): Wiley-Blackwell; 1 edition (March 15, 2011) Language: English ISBN-10: 0813817463 ISBN-13: 978-0813817460 Download File Format:EPUB 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 ...

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Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.

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de Ramesh C. Chandan (Sous la direction de), Arun Kilara (Sous la direction de) 5,0 sur 5 étoiles 1 évaluation. Voir les formats et éditions Masquer les autres formats et éditions. Prix Amazon Neuf à partir de Occasion à partir de Format Kindle "Veuillez réessayer" 183,89 € — — Relié "Veuillez réessayer" 231,00 € 231,00 € 109,20 € Format Kindle 183,89 € Lisez avec notre ...

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Ramesh C. Chandan & Arun Kilara Dairy Processing and Quality Assurance . Support. Adobe DRM (4.2 / 5.0 – 2 customer ratings) Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book ...

Cryogenic grinding for better aroma retention and improved ...

Dairy Engineering Division, ICAR‐National Dairy Research Institute, Karnal, Haryana, India. Search for more papers by this author. S. Balasubramanian . Agricultural Process Engineering, ICAR‐Central Institute for Agricultural Engineering, Regional Centre, Coimbatore, Tamil Nadu, India. Search for more papers by this author. D. N. Yadav. Food Grains and Oilseeds Processing Division, ICAR ...

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Liberty Discussion on “Do we need FDI in Agriculture ...

On January 29, 2021, in-person sessions of Liberty Discussions finally continued at Gaia Coffee Shop and Restaurant. The discussion was based on the selected reader titled “Do we need FDI in Agriculture” authored by Arun GC and published in The Kathmandu Post. The liberty discussion session effectively began by acknowledging the legislative aspect of the current amendment to allow Foreign ...

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Phone Number Information; 405-839-4058: Makynzie Dhein - N Barr Ave, Oklahoma City, OK: 405-839-5866: Reyland Deluis - SW 43rd St, Oklahoma City, OK: 405-839-2494

Trevor Britz Advanced Dairy Science and Technology


This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

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Peter Jong de Sustainable Dairy Production


This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades

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Adnan Tamime Y. Structure 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, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

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Jason Vale Chocolate Busters: The Easy Way to Kick It!


Break free from your chocolate addiction with Jason Vale’s irreverent, zany and original new book. Jason, aka The JuiceMaster, reveals the dangers of chocolate’s ingredients (sugar, dairy and additives), the marketing industry’s ploys to keep us all hooked and our emotional attachment to the sweet stuff- and shows you how to kick the habit.Jason Vale offers his own take on the SugarBusters and anti-dairy phenomenon, taking a pop at the food and marketing industries and showing you how to free yourself from the mental food trap by reframing your thoughts.Sugar is the cocaine of the food world, responsible for obesity, diabetes and a host of other problems. Dairy is equally bad for us and is an acid-forming food. Many people’s stomachs aren’t suited to break the lactose down properly and so it affects our ability to digest the nutrients from other food.This book also examines the ways in which the advertising agencies seduce us and keep us hooked, as well as examining the emotional attachments we have to chocolate, created from early childhood: ‘the chocolate nanny’ as Jason puts it.Jason’s lively debate, full of amazing information that makes your hair stand on end, is enough to put anyone off chocolate. He looks at how we’ve been hooked – and the ‘con’ that is confectionery.

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Charter Edward Functional Food Product Development


According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

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Baby Professor To Eat Or Not To Eat? The Milk And Dairy Group - Food Pyramid


Cows produce the dairy products that fill your bones with calcium. It is important that children know this fact to develop an appreciation for these animals, and also learnt to love dairy. With combined text and images, this book is a joy to have around the house. Make sure you grab a copy for your child today!

365.81 RUR

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Maximum Flavour


The team behind the kitchen science blog Ideas in Food share 125 flavoursome recipes using everyday ingredients and equipment for real home cooks.

1990 RUR

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Adnan Tamime Y. Dairy Powders and Concentrated Products


The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

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Mamdouh El-Bakry Microstructure 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 Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

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Richard Robinson K. Dairy Microbiology Handbook


Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.

21723.01 RUR

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