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Author : Girish Solanki
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.E/5 ( download)
Download or read book Physico-chemical Properties of Skim Milk Retentates from Microfiltration written by Girish Solanki and published by . This book was released on 2001 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Anil Kumar Pabby
Publisher : CRC Press
ISBN 13 : 1420009486
Total Pages : 1210 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Membrane Separations written by Anil Kumar Pabby and published by CRC Press. This book was released on 2008-07-07 with total page 1210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Membrane Separations: Chemical, Pharmaceutical, and Biotechnological Applications provides detailed information on membrane separation technologies as they have evolved over the past decades. To provide a basic understanding of membrane technology, this book documents the developments dealing with these technologies. It explo
Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030925854
Total Pages : 572 pages
Book Rating : 4.0/5 (39 download)
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2022-10-20 with total page 572 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 late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.
Author : Rohit Jalali
Publisher :
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.E/5 ( download)
Download or read book Crossflow Microfiltration of Skim Milk for Cheesemaking written by Rohit Jalali and published by . This book was released on 2003 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nurcan Koca
Publisher : BoD – Books on Demand
ISBN 13 : 1789233127
Total Pages : 204 pages
Book Rating : 4.7/5 (892 download)
Download or read book Technological Approaches for Novel Applications in Dairy Processing written by Nurcan Koca and published by BoD – Books on Demand. This book was released on 2018-06-20 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.
Author : Rafael Jimenez-Flores
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.E/5 ( download)
Download or read book Physical and Functional Properties of Ultrafiltered Skimmilk Retentate Powder written by Rafael Jimenez-Flores and published by . This book was released on 1984 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ian T. Norton
Publisher : John Wiley & Sons
ISBN 13 : 1444391054
Total Pages : 382 pages
Book Rating : 4.4/5 (443 download)
Download or read book Practical Food Rheology written by Ian T. Norton and published by John Wiley & Sons. This book was released on 2010-12-01 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses
Author : M. G. Haridas
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)
Download or read book Physico Chemical Properties of Skim Milk Powder Containing Added Whey written by M. G. Haridas and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. SELVAMUTHUKUMARAN
Publisher : CRC Press
ISBN 13 : 1000195279
Total Pages : 170 pages
Book Rating : 4.0/5 (1 download)
Download or read book Applications of Membrane Technology for Food Processing Industries written by M. SELVAMUTHUKUMARAN and published by CRC Press. This book was released on 2020-10-14 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others. Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages. Key Features: Deals with the retention of antioxidants by using novel membrane processing techniques Includes the application of membrane processing techniques in whey processing Explains the method for degumming, dewaxing and decolorization of edible crude oils Narrates application of membrane processing techniques in waste water treatment for efficient use Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach. In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (141 download)
Download or read book The Study of Surface Reactions in Biological Systems by Ellipsometry written by and published by . This book was released on 1972* with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Anil Kumar Pabby
Publisher : CRC Press
ISBN 13 : 1466555580
Total Pages : 868 pages
Book Rating : 4.4/5 (665 download)
Download or read book Handbook of Membrane Separations written by Anil Kumar Pabby and published by CRC Press. This book was released on 2015-04-09 with total page 868 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an international team of experts. The handbook fills an important gap in the current literature by providing a comprehensive discussion of membrane application
Author : P. F. Fox
Publisher : Springer
ISBN 13 : 3319148923
Total Pages : 598 pages
Book Rating : 4.3/5 (191 download)
Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1405171642
Total Pages : 344 pages
Book Rating : 4.4/5 (51 download)
Download or read book Brined Cheeses written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries 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.
Author : Zeman
Publisher : Routledge
ISBN 13 : 1351431501
Total Pages : 654 pages
Book Rating : 4.3/5 (514 download)
Download or read book Microfiltration and Ultrafiltration written by Zeman and published by Routledge. This book was released on 2017-11-22 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrates knowledge on microfiltration and ultrification, membrane chemistry, and characterization methods with the engineering and economic aspects of device performance, device and module design, processes, and applications. The text provides a discussion of membrane fundamentals and an analytical framework for designing and developing new filtrations systems for a broad range of technologically important functions. It offers information on membrane liquid precursors, fractal and stochastic pore space analysis, novel and advanced module designs, and original process design calculations.
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 : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1118930495
Total Pages : 336 pages
Book Rating : 4.1/5 (189 download)
Download or read book Handbook of Drying for Dairy Products written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2017-05-01 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : 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.
