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Author : Willyn Syarif Tan
Publisher :
ISBN 13 :
Total Pages : 172 pages
Book Rating : 4.:/5 (69 download)
Download or read book Improvement of a Model System to Study Cheddar Cheese Flavor Development written by Willyn Syarif Tan and published by . This book was released on 2010 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : B C Weimer
Publisher : Elsevier
ISBN 13 : 1845693051
Total Pages : 601 pages
Book Rating : 4.8/5 (456 download)
Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
Author : Edyth L. Malin
Publisher : Springer Science & Business Media
ISBN 13 : 1461519136
Total Pages : 398 pages
Book Rating : 4.4/5 (615 download)
Download or read book Chemistry of Structure-Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Author :
Publisher :
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.3/5 (91 download)
Download or read book Miscellaneous Publication written by and published by . This book was released on 1983 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1090 pages
Book Rating : 4.U/5 (183 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1963 with total page 1090 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of Wisconsin--Madison. Center for Dairy Research
Publisher :
ISBN 13 :
Total Pages : 236 pages
Book Rating : 4.:/5 (89 download)
Download or read book Annual Report written by University of Wisconsin--Madison. Center for Dairy Research and published by . This book was released on 1989 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Catherine W. Donnelly
Publisher : ASM Press
ISBN 13 : 1555818595
Total Pages : 346 pages
Book Rating : 4.5/5 (558 download)
Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by ASM Press. This book was released on 2014-04-30 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Author : Bruno Keller
Publisher :
ISBN 13 :
Total Pages : 306 pages
Book Rating : 4.:/5 (89 download)
Download or read book Continuous Culture of Lactobacillus Bulgaricus and Streptococcus Thermophilus and Their Use for Flavor Development in Cheese Made by Direct Acidification written by Bruno Keller and published by . This book was released on 1977 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ravishankar Rai V
Publisher : John Wiley & Sons
ISBN 13 : 1118864476
Total Pages : 752 pages
Book Rating : 4.1/5 (188 download)
Download or read book Advances in Food Biotechnology written by Ravishankar Rai V and published by John Wiley & Sons. This book was released on 2015-10-12 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Author : National Institutes of Health (U.S.). Division of Research Grants
Publisher :
ISBN 13 :
Total Pages : 1248 pages
Book Rating : 4.3/5 (91 download)
Download or read book Research Grants Index written by National Institutes of Health (U.S.). Division of Research Grants and published by . This book was released on 1968 with total page 1248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1258 pages
Book Rating : 4.F/5 ( download)
Download or read book Research Awards Index written by and published by . This book was released on with total page 1258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mohammed Kuddus
Publisher : Academic Press
ISBN 13 : 0323903762
Total Pages : 540 pages
Book Rating : 4.3/5 (239 download)
Download or read book Value-Addition in Food Products and Processing Through Enzyme Technology written by Mohammed Kuddus and published by Academic Press. This book was released on 2021-12-01 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
Author :
Publisher :
ISBN 13 :
Total Pages : 1228 pages
Book Rating : 4.:/5 (891 download)
Download or read book New York Produce Review and American Creamery written by and published by . This book was released on 1911 with total page 1228 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Christopher Dutton
Publisher : CRC Press
ISBN 13 : 0824745256
Total Pages : 230 pages
Book Rating : 4.8/5 (247 download)
Download or read book Peptide Antibiotics written by Christopher Dutton and published by CRC Press. This book was released on 2001-12-04 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference summarizes the latest research on the structure, function, and design of synthetic and natural peptide antibiotics, describing practical applications of these compounds in food preservation and packaging, and in the prevention and treatment of infectious diseases by direct anti-bacterial action and as part of the adaptive immune response. Peptide Antibiotics discusses these unique compounds and their many and exciting applications, including: the distribution and classification of diverse antimicrobial peptides throughout nature the role in host defense of mucosal surface peptide antibiotics such as defensins and cathepsins the biosynthesis of lanthionine-containing antibiotics including nisin, epidermin, and mersacidin the genetic basis determining the production of bacterial peptide antibiotics the potential commercial use of magainin, nisin, and lacticin peptides as anti-infective agents the use of nisin as a commercial food preservative With contributions from 19 world-renowned experts in the field, Peptide Antibiotics is an indispensable source of information for pharmaceutical scientists, medicinal and organic chemists and biochemists, microbiologists, infectious disease specialists, molecular biologists, and upper-level undergraduate and graduate students in these disciplines.
Author : Andrew John Taylor
Publisher : Woodhead Publishing
ISBN 13 : 9780854047024
Total Pages : 504 pages
Book Rating : 4.0/5 (47 download)
Download or read book Flavour Science written by Andrew John Taylor and published by Woodhead Publishing. This book was released on 1996 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area.
Author : P. Walstra
Publisher : CRC Press
ISBN 13 : 0824746414
Total Pages : 752 pages
Book Rating : 4.8/5 (247 download)
Download or read book Dairy Technology written by P. Walstra and published by CRC Press. This book was released on 1999-04-23 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
