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Author :
Publisher :
ISBN 13 :
Total Pages : 109 pages
Book Rating : 4.:/5 (493 download)
Download or read book Méthodes d'analyses des produits laitiers déshydratés written by and published by . This book was released on 1978 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pierre Schuck
Publisher : John Wiley & Sons
ISBN 13 : 0470655984
Total Pages : 253 pages
Book Rating : 4.4/5 (76 download)
Download or read book Analytical Methods for Food and Dairy Powders written by Pierre Schuck and published by John Wiley & Sons. This book was released on 2012-04-23 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
Author : M Corredig
Publisher : Elsevier
ISBN 13 : 1845697197
Total Pages : 713 pages
Book Rating : 4.8/5 (456 download)
Download or read book Dairy-Derived Ingredients written by M Corredig and published by Elsevier. This book was released on 2009-10-26 with total page 713 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered.With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. - Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients - Assesses advances in both the biological and technological functionality of dairy components - Examines the application of dairy components in both food and non-food products
Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)
Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Author : Bhesh Bhandari
Publisher : Elsevier
ISBN 13 : 0443184364
Total Pages : 598 pages
Book Rating : 4.4/5 (431 download)
Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Author :
Publisher :
ISBN 13 :
Total Pages : 984 pages
Book Rating : 4.E/5 ( download)
Download or read book Bulletin written by and published by . This book was released on 2003 with total page 984 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Geoffrey W. Smithers
Publisher : John Wiley & Sons
ISBN 13 : 111844826X
Total Pages : 345 pages
Book Rating : 4.1/5 (184 download)
Download or read book Advances in Dairy Ingredients written by Geoffrey W. Smithers and published by John Wiley & Sons. This book was released on 2012-11-30 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Pierre Schuck
Publisher : Lavoisier
ISBN 13 : 274301976X
Total Pages : 227 pages
Book Rating : 4.7/5 (43 download)
Download or read book Les poudres laitières et alimentaires. Techniques d'analyse written by Pierre Schuck and published by Lavoisier. This book was released on 2012 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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 : Association française de normalisation
Publisher :
ISBN 13 : 9782123364207
Total Pages : 286 pages
Book Rating : 4.3/5 (642 download)
Download or read book Recueil de normes françaises written by Association française de normalisation and published by . This book was released on 1980 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Commission de Bactériologie des Produits laitiers
Publisher :
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.:/5 (869 download)
Download or read book Méthodes d'analyse microbiologique des produits laitiers (beurre, fromages frais, yaourts, fromages fondus). written by Commission de Bactériologie des Produits laitiers and published by . This book was released on 1969 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 8 pages
Book Rating : 4.:/5 (112 download)
Download or read book XV méthodes d'analyse microbiologique des produits laitiers... written by and published by . This book was released on 1969 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gustave Thieulin
Publisher :
ISBN 13 :
Total Pages : 404 pages
Book Rating : 4.:/5 (89 download)
Download or read book Éléments pratiques d'analyse et d'inspection du lait, de produits laitiers et des oeufs written by Gustave Thieulin and published by . This book was released on 1967 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 137 pages
Book Rating : 4.:/5 (462 download)
Download or read book Code de principes concernant le lait et les produits laitiers, normes internationales et méthodes normalisées d'échantillonage et d'analyse pour les produits laitiers written by and published by . This book was released on 1973 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Henri Beerens
Publisher :
ISBN 13 : 9782852063952
Total Pages : 144 pages
Book Rating : 4.0/5 (639 download)
Download or read book Guide pratique d'analyse microbiologique des laits et des produits laitiers written by Henri Beerens and published by . This book was released on 1987 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sabine Brehmeier
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (799 download)
Download or read book Estimation des incertitudes de mesure des méthodes d'analyses physico-chimiques et microbiologiques des produits laitiers au CQG written by Sabine Brehmeier and published by . This book was released on 2002 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : VANDAMME Thierry F.
Publisher : Lavoisier
ISBN 13 : 2743019573
Total Pages : 379 pages
Book Rating : 4.7/5 (43 download)
Download or read book Microencapsulation : des sciences aux technologies written by VANDAMME Thierry F. and published by Lavoisier. This book was released on 2007-07-27 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: L'encapsulation est une technologie de pointe pour l'immobilisation, la protection et la libération contrôlées des principes actifs pour des applications diverses allant du traitement médical à l'agriculture durable, de la cosmétique à l'industrie automobile. L'amélioration des performances, la création de fonctions et propriétés nouvelles, la simplification des procédés qu'autorise la microencapsulation en font une technologie incontournable pour de nombreux développements industriels. L'ouvrage Microencapsulation - Des sciences aux technologies, se veut la compilation de référence francophone permettant tant au néophyte qu'au chercheur confirmé de trouver une information la plus complète sur le domaine. La première partie développe la multiplicité et l'importance des applications de la microencapsulation. La réglementation dans le domaine y est également abordée. La deuxième partie présente les méthodes d'encapsulation, offrant ainsi un véritable panel d'options pour l'ingénieur et le scientifique (polycondensation, extraction/évaporation, encapsulation de principes actifs, fusion-extrusion, encapsulation assistée par fluides supercritiques, polymères d'origine biologique…). La dernière partie met l'accent sur des exemples d'applications : microencapsulation de poudres hygroscopiques, encapsulation d'arômes alimentaires, microencapsulation d'hépatocytes pour la suppléance hépatique, applications en cosmétique, systèmes pharmaceutiques automicroémulsionnants. Couvrant un large éventail de procédés, Microencapsulation - Des sciences aux technologies, a été rédigé par 45 auteurs choisis parmi les meilleurs chercheurs et industriels français et étrangers du domaine. Microencapsulation a été conçu pour les ingénieurs et techniciens des services de R&D, du génie des procédés et de galénique des industries pharmaceutiques, cosmétiques et agroalimentaires.
