Автор: El-Bakry, Mamdouh Название: Processed Cheese Science And Technology ISBN: 0128214457 ISBN-13(EAN): 9780128214459 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations.
Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products.
Описание: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3540602526 ISBN-13(EAN): 9783540602521 Издательство: Springer Рейтинг: Цена: 43184.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book details the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.
Автор: Hettiarachchy, Navam S. , Ziegler, Gregory R. Название: Protein Functionality in Food Systems ISBN: 036740205X ISBN-13(EAN): 9780367402051 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
Автор: Cui, Steve W. Название: Polysaccharide Gums from Agricultural Products ISBN: 0367397994 ISBN-13(EAN): 9780367397999 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
26 Composition and functionality of Nigella sativa essential oil
27 Effect of processing on the composition and quality of Nigella sativa essential oil
28 Food applications of Nigella sativa essential oil
29 &nb
Название: Food structure and functionality ISBN: 0128214538 ISBN-13(EAN): 9780128214534 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.
This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists.
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3642638562 ISBN-13(EAN): 9783642638565 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Engineering of structures for tailored delivery of health-related functionalities
Chapter 1: Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods
Chapter 2: Engineering self-assembly nano- and microstructures in food systems
Chapter 3: Designing complex (bio)polymer and colloidal systems
Chapter 4: Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives
Chapter 5: Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product
Process and product engineering for food properties delivery
Chapter 6: Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality
Chapter 7: Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function
Chapter 8: Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design
Chapter 9: Consumer perception as a criterion for process design
Sharing knowledge and technologies between academia and industry for healthy foods design
Chapter 10: Enterprise-based innovation system in food structure design
Chapter 11: Structure design for gastronomy applications
Chapter 12: Case studies on structure/process development with relevance to different food manufacturing processes
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