Characterization Of Interactions Between Ingredients And Cheese Constituents For Improved Functionality Of Fat Free Processed Cheese
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Characterization Of Interactions Between Ingredients And Cheese Constituents For Improved Functionality Of Fat Free Processed Cheese
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Author : Bradley Jon Swenson
language : en
Publisher:
Release Date : 1999
Characterization Of Interactions Between Ingredients And Cheese Constituents For Improved Functionality Of Fat Free Processed Cheese written by Bradley Jon Swenson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Annual Report
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Author : University of Wisconsin--Madison. Center for Dairy Research
language : en
Publisher:
Release Date : 1997
Annual Report written by University of Wisconsin--Madison. Center for Dairy Research and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cheese categories.
Chemical And Technological Characterization Of Dairy Products
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Author : Michele Faccia
language : en
Publisher: MDPI
Release Date : 2021-03-02
Chemical And Technological Characterization Of Dairy Products written by Michele Faccia and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-02 with Science categories.
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.
Fat Mimetics For Food Applications
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Author : Miguel Cerqueira
language : en
Publisher: John Wiley & Sons
Release Date : 2023-05-11
Fat Mimetics For Food Applications written by Miguel Cerqueira 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 2023-05-11 with Technology & Engineering categories.
FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food applications, including meat, dairy, spreads and baked products, covering all the physical strategies and presenting the main characterization techniques for the study of fat mimetics behaviour. The text further provides insight into the understanding of fat mimetics in food structure and how it affects food products. Fat Mimetics for Food Applications is organized into five sections. The first section provides a historical overview and thermodynamic perspective of the structure-properties relationship in fat mimetics. Section II is devoted to the main materials used for the development of fat mimetics, and the structures that result from different methodologies and approaches. Section III overviews the methodologies used for the characterization of the developed replacers. Section IV contains examples of what has been done in the use of fat mimetics in food. Section V focuses on a future perspective, along with real cases of projects within the industry and a commercial perspective of some examples. Topics covered in Fat Mimetics for Food Applications include: Role of lipids in foods and human nutrition; the current status of fats in the food industry; and food trends as they pertain to fat mimetics Materials for the production of fat mimetics such as natural waxes, sterols, lecithin, mono and di-glycerides, fatty alcohols and fatty acids, polysaccharides and proteins Rheological and texture properties; sensorial aspects of fat mimetics and advanced characterization strategies such as small-angle X-ray scattering and small-angle neutron scattering Fat mimetics’ nutritional and functional properties, along with examples of using in vitro gastrointestinal digestion system to unravel the lipids fat during digestion Examples of the application of fat mimetics in different food products such as meat, dairy, margarine and fat spreads and baked products Fat Mimetics for Food Applications targets researchers, academics, and food industry professionals to boost their capability to integrate different science and technology as well as engineering and materials aspects of fat mimetics for food development.
Cheese Rheology And Texture
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Author : Sundaram Gunasekaran
language : en
Publisher: CRC Press
Release Date : 2002-12-23
Cheese Rheology And Texture written by Sundaram Gunasekaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-12-23 with Technology & Engineering categories.
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then
Application Of Nano Microencapsulated Ingredients In Food Products
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Author :
language : en
Publisher: Academic Press
Release Date : 2020-10-17
Application Of Nano Microencapsulated Ingredients In Food Products written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-17 with Technology & Engineering categories.
Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products
Processed Cheese Science And Technology
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Author : Mamdouh El-Bakry
language : en
Publisher: Woodhead Publishing
Release Date : 2022-02-11
Processed Cheese Science And Technology written by Mamdouh El-Bakry and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-11 with Technology & Engineering categories.
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. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of references for further reading at the end of each chapter
Processed Cheese And Analogues
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2011-05-03
Processed Cheese And Analogues written by Adnan Y. Tamime 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 2011-05-03 with Technology & Engineering categories.
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Methods In Food Chemistry And Food Science Technology
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Author : Blanca Hernandez-Ledesma
language : en
Publisher: Frontiers Media SA
Release Date : 2023-06-01
Methods In Food Chemistry And Food Science Technology written by Blanca Hernandez-Ledesma and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-01 with Medical categories.
Chemistry Of Structure Function Relationships In Cheese
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Author : Edyth L. Malin
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Chemistry Of Structure Function Relationships In Cheese written by Edyth L. Malin 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 2013-11-11 with Science categories.
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.