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Author : Daniel P. Berg
Publisher :
ISBN 13 :
Total Pages : 284 pages
Book Rating : 4.:/5 (89 download)
Download or read book Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature written by Daniel P. Berg and published by . This book was released on 2003 with total page 284 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 : Earl Weaver
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Influence of Temperatures and Certain Other Factors Upon the Percentage of Fat in Milk written by Earl Weaver and published by . This book was released on 1928 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrea Büttner
Publisher : Springer
ISBN 13 : 3319269321
Total Pages : 1155 pages
Book Rating : 4.3/5 (192 download)
Download or read book Springer Handbook of Odor written by Andrea Büttner and published by Springer. This book was released on 2017-02-28 with total page 1155 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.
Author : Noble P. Wong
Publisher : Springer Science & Business Media
ISBN 13 : 1461570506
Total Pages : 784 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Author : David Julian McClements
Publisher : CRC Press
ISBN 13 : 1498726690
Total Pages : 714 pages
Book Rating : 4.4/5 (987 download)
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2015-08-21 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Author : Munmaya K. Mishra
Publisher : CRC Press
ISBN 13 : 1000576647
Total Pages : 506 pages
Book Rating : 4.0/5 (5 download)
Download or read book Applications of Encapsulation and Controlled Release written by Munmaya K. Mishra and published by CRC Press. This book was released on 2019-09-18 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is a rich source of technical information and current practices in research and industry.
Author :
Publisher :
ISBN 13 :
Total Pages : 456 pages
Book Rating : 4.E/5 ( download)
Download or read book Bulletin written by and published by . This book was released on 2000 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kerry E. Kaylegian
Publisher : Aocs Publishing
ISBN 13 :
Total Pages : 696 pages
Book Rating : 4.:/5 (89 download)
Download or read book Handbook of Milkfat Fractionation Technology and Applications written by Kerry E. Kaylegian and published by Aocs Publishing. This book was released on 1995 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although work on milkfat fractionation dates back to the late 1950s, in recent years an accelerated interest in this technology has generated a significant body of literature. This monograph brings this information together so that producers, users, and researchers can easily access the earlier work on milkfat fractionation as a foundation for decision making.
Author : International Dairy Federation
Publisher :
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4.3/5 (21 download)
Download or read book Special Addresses at IDF Annual Sessions written by International Dairy Federation and published by . This book was released on 1989 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fereidoon Shahidi
Publisher :
ISBN 13 :
Total Pages : 258 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Lipids written by Fereidoon Shahidi and published by . This book was released on 2006 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods are related to their physicochemical characteristics and structure and thus are perceived by mechanoreception. However, the structural and physicochemical characteristics of fats and oils also strongly influence flavor release. Furthermore, recent studies suggest perception of fats and oils may also be mediated by chemoreception in the oral cavity. While fats and oils have beneficial ingredients because of their energy density, we should minimize their intake because obesity is a serious health risk. Additionally, some types of fat have been found to contribute to arteriosclerosis. Therefore, the food industry is particularly interested in developing foods that have the sensory and hedonic functionality with less fat.
Author : P. Somasundaran
Publisher : CRC Press
ISBN 13 : 9780849396069
Total Pages : 1000 pages
Book Rating : 4.3/5 (96 download)
Download or read book Encyclopedia of Surface and Colloid Science written by P. Somasundaran and published by CRC Press. This book was released on 2006 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1244 pages
Book Rating : 4.:/5 (31 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1972 with total page 1244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zsuzsanna Bosze
Publisher : Springer Science & Business Media
ISBN 13 : 0387740872
Total Pages : 492 pages
Book Rating : 4.3/5 (877 download)
Download or read book Bioactive Components of Milk written by Zsuzsanna Bosze and published by Springer Science & Business Media. This book was released on 2007-12-26 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.
Author : R. Macrae
Publisher :
ISBN 13 :
Total Pages : 720 pages
Book Rating : 4.4/5 (91 download)
Download or read book Encyclopaedia of Food Science, Food Technology, and Nutrition written by R. Macrae and published by . This book was released on 1993 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Xerox University Microfilms
Publisher :
ISBN 13 :
Total Pages : 968 pages
Book Rating : 4.3/5 (91 download)
Download or read book Comprehensive Dissertation Index, 1861-1972: Chemistry written by Xerox University Microfilms and published by . This book was released on 1973 with total page 968 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : CSIRO (Australia)
Publisher :
ISBN 13 :
Total Pages : 546 pages
Book Rating : 4.3/5 ( download)
Download or read book Annual Report of the Commonwealth Scientific & Industrial Research Organization written by CSIRO (Australia) and published by . This book was released on 1950 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt:
