Membrane Processing for Dairy Ingredient Separation, Hu
Название: Tea as a food ingredient ISBN: 036768571X ISBN-13(EAN): 9780367685713 Издательство: Taylor&Francis Рейтинг: Цена: 26030.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology and health benefits.
Автор: Charis, Galanakis Название: Separation of Functional Molecules in Food by Membrane Technology ISBN: 0128150564 ISBN-13(EAN): 9780128150566 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries.
Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry
Brings the most recent advances in the field of membrane processing
Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. The authors provide an overview of current research and development on the combination of conventional and innovative membrane systems in different areas.
Описание: This book focuses on membrane processing techniques employed in food processing industries, covering theory, operating principles, and functional applications. It also discusses feasibility study and comparative cost analysis of membrane processes for industrial food processing applications.
Название: Nanotechnology Applications in Dairy Science ISBN: 1771887656 ISBN-13(EAN): 9781771887656 Издательство: Taylor&Francis Рейтинг: Цена: 18987.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new volume is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation.
Автор: Minj Jagrani, Sudhakaran V. Aparna, Kumari Anuradha Название: Dairy Processing: Advanced Research to Applications ISBN: 9811526109 ISBN-13(EAN): 9789811526107 Издательство: Springer Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification.
Название: Technological interventions in dairy science ISBN: 1774636379 ISBN-13(EAN): 9781774636374 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.
Автор: Cruz, A.G. Название: Dairy Foods ISBN: 0128204788 ISBN-13(EAN): 9780128204788 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.
This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
Offers a comprehensive accounting on the latest analytical methods used in the dairy industry
Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents
Sourced from a team of editors with relevant expertise in dairy food processing
Автор: Selvamuthukumaran M., Maqsood Sajid Название: Non-Thermal Processing Technologies for the Dairy Industry ISBN: 036767517X ISBN-13(EAN): 9780367675172 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products.
Автор: Minj Jagrani, Sudhakaran V. Aparna, Kumari Anuradha Название: Dairy Processing: Advanced Research to Applications ISBN: 9811526079 ISBN-13(EAN): 9789811526077 Издательство: Springer Рейтинг: Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification.
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