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Author : Clarence A. Broomfield
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.3/5 (129 download)
Download or read book Studies on the Mechanism of the Clotting of Casein by the Action of Rennin written by Clarence A. Broomfield and published by . This book was released on 1958 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : George Arthur Richardson
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.3/5 (91 download)
Download or read book Studies on the Chemical Nature of Casein and Paracasein and the Colloid Chemistry of the Cheese Clotting Process written by George Arthur Richardson and published by . This book was released on 1927 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Milton Edward Powell
Publisher :
ISBN 13 :
Total Pages : 15 pages
Book Rating : 4.:/5 (36 download)
Download or read book Studies on the Effects of Heating Milk Upon Its Coagulation with Rennin ... written by Milton Edward Powell and published by . This book was released on 1935 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles William Maddeford
Publisher :
ISBN 13 :
Total Pages : 46 pages
Book Rating : 4.:/5 (16 download)
Download or read book A Study of the Clotting of Caseinogen by Rennin written by Charles William Maddeford and published by . This book was released on 1930 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1162 pages
Book Rating : 4.1/5 (91 download)
Download or read book The American Journal of Digestive Diseases written by and published by . This book was released on 1915 with total page 1162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1489976817
Total Pages : 803 pages
Book Rating : 4.4/5 (899 download)
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Author : P L H McSweeney
Publisher : Elsevier
ISBN 13 : 1845693531
Total Pages : 425 pages
Book Rating : 4.8/5 (456 download)
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field
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 : Brian McNeil
Publisher : Elsevier
ISBN 13 : 0857093541
Total Pages : 641 pages
Book Rating : 4.8/5 (57 download)
Download or read book Microbial Production of Food Ingredients, Enzymes and Nutraceuticals written by Brian McNeil and published by Elsevier. This book was released on 2013-03-21 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1119110289
Total Pages : 730 pages
Book Rating : 4.1/5 (191 download)
Download or read book Handbook of Milk of Non-Bovine Mammals written by Young W. Park and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Author : Simon S. Cross
Publisher : Elsevier Health Sciences
ISBN 13 : 0702072109
Total Pages : 801 pages
Book Rating : 4.7/5 (2 download)
Download or read book Underwood's Pathology written by Simon S. Cross and published by Elsevier Health Sciences. This book was released on 2018-03-09 with total page 801 pages. Available in PDF, EPUB and Kindle. Book excerpt: Underwood's Pathology (formerly General and Systematic Pathology) is an internationally popular and highly acclaimed textbook, written and designed principally for students of medicine and the related health sciences. Pathology is presented in the context of modern cellular and molecular biology and contemporary clinical practice. After a clear introduction to basic principles, it provides comprehensive coverage of disease mechanisms and the pathology of specific disorders ordered by body system. An unrivalled collection of clinical photographs, histopathology images and graphics complement the clear, concise text. For this seventh edition, the entire book has been revised and updated. Well liked features to assist problem-based learning – including body diagrams annotated with signs, symptoms and diseases and a separate index of common clinical problems – have been retained and refreshed. The advent of whole genome sequencing and increased knowledge of the genetics of disease has been recognised by updated sections in many chapters. Download the enhanced eBook version (from studentconsult.com) for anytime access to the complete contents plus bonus learning materials, including: - clinical case studies – to help apply essential principles to modern practice - the fully revised, interactive self-assessment section with over 200 questions and answers – to check your understanding and aid exam preparation - especially produced video and podcast tutorials – to further explain and bring to life key topics - bonus pathology crosswords – to recall key words and topics in a fun and interactive way This all combines to make Underwood's an unsurpassed learning package in this fascinating and most central medical specialty. From reviews of previous editions: "...it truly is an outstanding textbook...highly recommended" Histopathology "...no doubt it will remain a bestseller – excellent value for undergraduates" Journal of Clinical Pathology "A book of this kind deserves a wide readership" Modern Pathology ".. the definitive textbook of pathology...expands on previous success and cements its position as the market leader for undergraduate pathology" The Bulletin A prize winner: Previous editions have won First Prize in the Medical Writers Group of the Society of Authors Awards, the British Book Design and Production Awards and the British Medical Association Student Textbook Award.
Author : B.N. Johri
Publisher : Springer Science & Business Media
ISBN 13 : 9401592063
Total Pages : 355 pages
Book Rating : 4.4/5 (15 download)
Download or read book Thermophilic Moulds in Biotechnology written by B.N. Johri and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: All important aspects of thermophilic moulds such as systematics, ecology, physiology and biochemistry, production of extracellular and intracellular enzymes, their role in spoilage of stores products and solid and liquid waste management, and general and molecular genetics have been dealt with comprehensively by experts in this book which covers progress in the field over the last 30 years since the seminal book Thermophilic Fungi published by Cooney and Emerson in 1964. The experts have reviewed extensive literature on all aspects of thermophilic moulds in a very comprehensive manner. This book will be useful for graduates as well as post-graduate students of life sciences, mycology, microbiology and biotechnology, and as a reference book for researchers.
Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 0813819490
Total Pages : 439 pages
Book Rating : 4.8/5 (138 download)
Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-09-15 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Author : Pieter Walstra
Publisher : Wiley-Interscience
ISBN 13 :
Total Pages : 500 pages
Book Rating : 4.:/5 (89 download)
Download or read book Dairy Chemistry and Physics written by Pieter Walstra and published by Wiley-Interscience. This book was released on 1984-04-03 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics
Author : S. Roussos
Publisher : Springer Science & Business Media
ISBN 13 : 9401706611
Total Pages : 641 pages
Book Rating : 4.4/5 (17 download)
Download or read book Advances in Solid State Fermentation written by S. Roussos and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.
Author : B.A. Law
Publisher : Springer Science & Business Media
ISBN 13 : 1461311217
Total Pages : 381 pages
Book Rating : 4.4/5 (613 download)
Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Author : Vladimir N Uversky
Publisher : Academic Press
ISBN 13 : 0123978211
Total Pages : 556 pages
Book Rating : 4.1/5 (239 download)
Download or read book Bio-nanoimaging written by Vladimir N Uversky and published by Academic Press. This book was released on 2013-11-05 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bio-Nanoimaging: Protein Misfolding & Aggregation provides a unique introduction to both novel and established nanoimaging techniques for visualization and characterization of misfolded and aggregated protein species. The book is divided into three sections covering: - Nanotechnology and nanoimaging technology, including cryoelectron microscopy of beta(2)-microglobulin, studying amyloidogensis by FRET; and scanning tunneling microscopy of protein deposits - Polymorphisms of protein misfolded and aggregated species, including fibrillar polymorphism, amyloid-like protofibrils, and insulin oligomers - Polymorphisms of misfolding and aggregation processes, including multiple pathways of lysozyme aggregation, misfolded intermediate of a PDZ domain, and micelle formation by human islet amyloid polypeptide Protein misfolding and aggregation is a fast-growing frontier in molecular medicine and protein chemistry. Related disorders include cataracts, arthritis, cystic fibrosis, late-onset diabetes mellitus, and numerous neurodegenerative diseases like Alzheimer's and Parkinson's. Nanoimaging technology has proved crucial in understanding protein-misfolding pathologies and in potential drug design aimed at the inhibition or reversal of protein aggregation. Using these technologies, researchers can monitor the aggregation process, visualize protein aggregates and analyze their properties. - Provides practical examples of nanoimaging research from leading molecular biology, cell biology, protein chemistry, biotechnology, genetics, and pharmaceutical labs - Includes over 200 color images to illustrate the power of various nanoimaging technologies - Focuses on nanoimaging techniques applied to protein misfolding and aggregation in molecular medicine
