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Advanced Analytical Techniques In Dairy Chemistry

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Advanced Analytical Techniques In Dairy Chemistry

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Author : Kamal Gandhi
language : en
Publisher: Springer
Release Date : 2023-02-13

Advanced Analytical Techniques In Dairy Chemistry written by Kamal Gandhi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-13 with Technology & Engineering categories.

This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, western blotting etc. It provides step-by-step protocols and troubleshooting guides for easy reproduction. These one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functional foods. The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.

Advanced Dairy Chemistry

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Author : Paul L. H. McSweeney
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-04-20

Advanced Dairy Chemistry written by Paul L. H. McSweeney and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-04-20 with Technology & Engineering categories.

Advanced Dairy Chemistry Volume 1 Proteins Parts A B

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Author : Patrick F. Fox
language : en
Publisher: Springer
Release Date : 2013-09-24

Advanced Dairy Chemistry Volume 1 Proteins Parts A B written by Patrick F. Fox and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-24 with Technology & Engineering categories.

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Advanced Analytical Techniques In Dairy Chemistry

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Author : Kamal Gandhi
language : en
Publisher: Springer
Release Date : 2022-01-30

Analytical Methods For Food And Dairy Powders

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Author : Pierre Schuck
language : en
Publisher: John Wiley & Sons
Release Date : 2012-02-13

Analytical Methods For Food And Dairy Powders written by Pierre Schuck and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-13 with Technology & Engineering categories.

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

Advanced Dairy Chemistry Volume 2 Lipids

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Author : Patrick F. Fox
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-04-25

Advanced Dairy Chemistry Volume 2 Lipids written by Patrick F. Fox and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-25 with Technology & Engineering categories.

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Advanced Dairy Chemistry Volume 2

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Author : Paul L. H. McSweeney
language : en
Publisher: Springer Nature
Release Date : 2020-12-08

Advanced Dairy Chemistry Volume 2 written by Paul L. H. McSweeney and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-08 with Technology & Engineering categories.

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Guidebook On Spectroscopic Techniques For Undergraduate Students

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Author : Bhawna Pareek
language : en
Publisher: RSYN EDUCATION
Release Date : 2024-01-26

Guidebook On Spectroscopic Techniques For Undergraduate Students written by Bhawna Pareek and has been published by RSYN EDUCATION this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-26 with Science categories.

Unlock the Power of Spectroscopy for Analysis Spectroscopy provides critical insights into chemical structures and properties. This book offers an in-depth guide to Four essential spectroscopy techniques for every chemist's toolkit: UV-Vis, IR, Mass, and NMR. Learn the theoretical foundations that make spectroscopy possible. Master the instrumentation involved in modern spectroscopic analysis. Discover practical applications from molecular identification to structural elucidation. Whether you are new to spectroscopy or looking to deepen your expertise, this book has you covered. Key Features: · Comprehensive overview of UV-Vis, IR, Mass, and NMR spectroscopic techniques · Plain explanations of fundamental principles behind spectroscopy · Detailed guidance on instrumentation, equipment, and procedures · Practical examples demonstrating spectroscopic analysis in chemical research. · Extensive illustrations and spectra to enhance understanding. · Chapter summaries and practice questions for testing knowledge Written by leading experts in analytical chemistry, this book combines deep scientific rigor with accessibility and relevance. It empowers chemistry students and working professionals to advance their skills and careers through a fuller command of essential spectroscopy techniques.

Dairy Processing Advanced Research To Applications

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Author : Jagrani Minj
language : en
Publisher: Springer Nature
Release Date : 2020-04-10

Dairy Processing Advanced Research To Applications written by Jagrani Minj and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-10 with Technology & Engineering categories.

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the 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. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Analytical Methods For Milk And Milk Products

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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2024-02-20

Analytical Methods For Milk And Milk Products written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-20 with Technology & Engineering categories.

Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume presents the main analytical techniques and methodologies and their application to the compounds involved in nutritional and technological quality of milk and milk products. It covers the sampling methods and chemical analysis of milk, highlighting the standard methods used for calibration of different glassware, sampling procedures of milk and milk products, and the physicochemical and compositional aspects and assessment of the quality of raw milk intended for processing and manufacturing. The book describes the compositional analysis of frozen and fat-rich products, including the physicochemical and compositional analysis of dairy products that include cream, butter, butter oil, clarified fat (ghee), ice cream, and frozen desserts. Each of the laboratory exercises includes an introduction, objective, principle of method, chemicals and apparatus required, sample preparation, experimentation, data collection sheet and calculations, and resource materials. The other volumes are: Volume 2: Physicochemical Analysis of Concentrated, Coagulated, and Fermented Products Volume 3: Microbiological Analysis, Isolation, and Characterization Together, these three volumes are a complete and thorough reference on analytical methods for milk and milk products.

Advanced Analytical Techniques In Dairy Chemistry

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