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Author : P. R. S. Moorthy
Publisher :
ISBN 13 :
Total Pages : 278 pages
Book Rating : 4.:/5 (697 download)
Download or read book Process Modifications for the Manufacture of Low Fat Ice Cream written by P. R. S. Moorthy and published by . This book was released on 1990 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yadunandan Lal Dar
Publisher : John Wiley & Sons
ISBN 13 : 1118766121
Total Pages : 464 pages
Book Rating : 4.1/5 (187 download)
Download or read book Food Texture Design and Optimization written by Yadunandan Lal Dar and published by John Wiley & Sons. This book was released on 2014-04-07 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118481321
Total Pages : 478 pages
Book Rating : 4.1/5 (184 download)
Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2013-01-10 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.
Author : Robert Marshall
Publisher : Springer
ISBN 13 : 9780412994913
Total Pages : 0 pages
Book Rating : 4.9/5 (949 download)
Download or read book Ice Cream written by Robert Marshall and published by Springer. This book was released on 1995-12-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its fifth edition, this up-to-date textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process to the marketing and distribution of the finished product. This fifth edition builds on the strengths of previous editions with coverage of new developments in the ice cream industry. In particular, the book examines the development of non-fat, low fat and other nutritionally modified frozen desserts. Topics covered include the ingredients found in non- and low fat frozen desserts (fat substitutes/replacers/mimetics and non-nutritive sweeteners) and the implications of their uses in certain products and formulas. In addition, the physical and chemical characteristics of frozen desserts are discussed as well as how they are applied through manufacturing, storage, and distribution. A second major enhancement in this edition is the book's coverage of the new FDA-approved labeling regulations and Standards of Identity. Specifically, this section provides detailed explanations of nutrition labeling for frozen desserts. Outstanding in its breadth and coherence, Ice Cream, Fifth Edition serves as a useful tool for students in food science and dairy food processing as well as an authoritative resource on the latest technological and scientific principles of ice cream manufacture for food technologists, dairy technologists and food processing companies.
Author : Nivedita Datta
Publisher : John Wiley & Sons
ISBN 13 : 1118560531
Total Pages : 360 pages
Book Rating : 4.1/5 (185 download)
Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-04-27 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Author : F. D. Gunstone
Publisher : Woodhead Publishing
ISBN 13 : 1845691687
Total Pages : 626 pages
Book Rating : 4.8/5 (456 download)
Download or read book Modifying Lipids for Use in Food written by F. D. Gunstone and published by Woodhead Publishing. This book was released on 2006-09-28 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. - Reviews the range of lipids available - Asseses techniques for modifying lipids such as fractionation and interesterification - Considers the wide range of applications of modified lipids
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 0813804043
Total Pages : 601 pages
Book Rating : 4.8/5 (138 download)
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2009-03-03 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Author : Bruce W. Tharp
Publisher : DEStech Publications, Inc
ISBN 13 : 1932078681
Total Pages : 411 pages
Book Rating : 4.9/5 (32 download)
Download or read book Tharp & Young on Ice Cream written by Bruce W. Tharp and published by DEStech Publications, Inc. This book was released on 2012 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, nov- elties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers step-by-step details on what must be done to create high-quality, successful products - with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.
Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 047012525X
Total Pages : 1252 pages
Book Rating : 4.4/5 (71 download)
Download or read book Handbook of Food Products Manufacturing, Volume 2 written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2007-04-27 with total page 1252 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Author : Paul L. H. McSweeney
Publisher : Springer
ISBN 13 : 1493928007
Total Pages : 508 pages
Book Rating : 4.4/5 (939 download)
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Author : Benjamin K. Simpson
Publisher : John Wiley & Sons
ISBN 13 : 1119383978
Total Pages : 738 pages
Book Rating : 4.1/5 (193 download)
Download or read book Byproducts from Agriculture and Fisheries written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2019-11-04 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.
Author : Sabu Thomas
Publisher : Springer Nature
ISBN 13 : 9819967279
Total Pages : 1554 pages
Book Rating : 4.8/5 (199 download)
Download or read book Handbook of Biomass written by Sabu Thomas and published by Springer Nature. This book was released on with total page 1554 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Author :
Publisher :
ISBN 13 :
Total Pages : 1450 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 1450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : NIIR Board
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8190568574
Total Pages : 609 pages
Book Rating : 4.1/5 (95 download)
Download or read book Modern Technology Of Milk Processing & Dairy Products (4th Edition) written by NIIR Board and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2013-01-01 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.
Author : Marian L. Farrell
Publisher : Jones & Bartlett Learning
ISBN 13 : 9781556425011
Total Pages : 102 pages
Book Rating : 4.4/5 (25 download)
Download or read book Nutrition written by Marian L. Farrell and published by Jones & Bartlett Learning. This book was released on 2001 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on changing nutritional needs throughout the lifespan as well as specific information related to pregnancy and for patients with a range of diseases and disorders. The information is arranged in short chapters accompanied by illustrations as an aid to fast and effective study by nursing students as well as practicing nurses.
Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1482297841
Total Pages : 1530 pages
Book Rating : 4.4/5 (822 download)
Download or read book Handbook of Food Analysis - Two Volume Set written by Leo M.L. Nollet and published by CRC Press. This book was released on 2015-06-10 with total page 1530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
