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Author :
Publisher :
ISBN 13 : 9789157674975
Total Pages : 60 pages
Book Rating : 4.6/5 (749 download)
Download or read book Factors Associated with Spontaneous Oxidized Flavour in Cow's Milk written by and published by . This book was released on 2010 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : René Riel
Publisher :
ISBN 13 :
Total Pages : 504 pages
Book Rating : 4.:/5 (89 download)
Download or read book Causative Factors and End-products of Oxidized Flavor Development in Milk written by René Riel and published by . This book was released on 1952 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (254 download)
Download or read book Spontaneous Oxidized Flavour in Cows' Milk written by and published by . This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Milner Roberts
Publisher :
ISBN 13 :
Total Pages : 196 pages
Book Rating : 4.:/5 (319 download)
Download or read book Some Factors Influencing the Spontaneous Development of Oxidized Flavor in Milk written by William Milner Roberts and published by . This book was released on 1943 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Harley Chilson
Publisher :
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4.E/5 ( download)
Download or read book A Study of Some of the Factors Involved in the Development of the Oxidized Flavor in Market Milk written by William Harley Chilson and published by . This book was released on 1935 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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ISBN 13 :
Total Pages : 35 pages
Book Rating : 4.:/5 (154 download)
Download or read book Spontaneous Oxidized Flavour in Cows' Milk written by and published by . This book was released on 1993 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.3/5 (21 download)
Download or read book Spontaneous Oxidized Flavour in Cow's Milk. Catalogue of Tests for the Detection of Post-pasteurization Contamination of Milk written by and published by . This book was released on 1993 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Theodore Leslie Forster
Publisher :
ISBN 13 :
Total Pages : 142 pages
Book Rating : 4.:/5 (89 download)
Download or read book Oxidized Flavor Development in Market Milk written by Theodore Leslie Forster and published by . This book was released on 1949 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Raymond Leroy King
Publisher :
ISBN 13 :
Total Pages : 322 pages
Book Rating : 4.:/5 (29 download)
Download or read book Variation and Distribution of Copper in Milk in Relation to Oxidized Flavor written by Raymond Leroy King and published by . This book was released on 1958 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 0387288139
Total Pages : 816 pages
Book Rating : 4.3/5 (872 download)
Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author : John G. Babish
Publisher :
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.E/5 ( download)
Download or read book A Study of Factors Effecting the Oxidative Deterioration of Milk and Their Relation to the Possible Antioxidative Mechanism of Trypsin written by John G. Babish and published by . This book was released on 1974 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joe Thomas Cardwell
Publisher :
ISBN 13 :
Total Pages : 101 pages
Book Rating : 4.:/5 (493 download)
Download or read book Certain Enzymatic Systems and Associated Factors and Their Relation to Oxidized Flavor Development in Milk written by Joe Thomas Cardwell and published by . This book was released on 1955 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Noble P. Wong
Publisher : Springer Science & Business Media
ISBN 13 : 1461570506
Total Pages : 784 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Author : R. R. Riel
Publisher :
ISBN 13 :
Total Pages : 52 pages
Book Rating : 4.:/5 (31 download)
Download or read book Oxidized Flavor in Milk written by R. R. Riel and published by . This book was released on 1954 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Author : United States. Department of Agriculture
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.:/5 (31 download)
Download or read book Flavors of Milk written by United States. Department of Agriculture and published by . This book was released on 1953 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : S Herschdoerfer
Publisher : Elsevier
ISBN 13 : 0323149650
Total Pages : 457 pages
Book Rating : 4.3/5 (231 download)
Download or read book Quality Control in the Food Industry V2 written by S Herschdoerfer and published by Elsevier. This book was released on 2012-12-02 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.
