Microbiologia E Tecnologia Lattiero Casearia
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Microbiologia E Tecnologia Lattiero Casearia
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Author :
language : it
Publisher: Tecniche Nuove
Release Date :
Microbiologia E Tecnologia Lattiero Casearia written by and has been published by Tecniche Nuove this book supported file pdf, txt, epub, kindle and other format this book has been release on with Science categories.
Microbiologia E Tecnologia Lattiero Casearia Qualit E Sicurezza
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Author : Germano Mucchetti
language : it
Publisher:
Release Date : 2006
Microbiologia E Tecnologia Lattiero Casearia Qualit E Sicurezza written by Germano Mucchetti and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Business & Economics categories.
Microbiologia Lattiero Casearia
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Author : Giorgio Ottogalli
language : it
Publisher:
Release Date : 1991
Microbiologia Lattiero Casearia written by Giorgio Ottogalli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with categories.
Formaggi Italiani Storia E Tecniche Di Preparazione
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Author : Mario Vizzardi
language : it
Publisher:
Release Date : 1990
Formaggi Italiani Storia E Tecniche Di Preparazione written by Mario Vizzardi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cooking categories.
The Cheeses Of Italy Science And Technology
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Author : Marco Gobbetti
language : en
Publisher: Springer
Release Date : 2018-05-28
The Cheeses Of Italy Science And Technology written by Marco Gobbetti and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-28 with Technology & Engineering categories.
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.
Advances In Dairy Products
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Author : Francesco Conto
language : en
Publisher: John Wiley & Sons
Release Date : 2017-11-13
Advances In Dairy Products written by Francesco Conto 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 2017-11-13 with Technology & Engineering categories.
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Advances In Food Biotechnology
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Author : Ravishankar Rai V
language : en
Publisher: John Wiley & Sons
Release Date : 2015-10-12
Advances In Food Biotechnology written by Ravishankar Rai V 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 2015-10-12 with Technology & Engineering categories.
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Mediterranean Foods
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Author : Rui M. S. da Cruz
language : en
Publisher: CRC Press
Release Date : 2017-02-17
Mediterranean Foods written by Rui M. S. da Cruz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-17 with Science categories.
The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing methodologies applied to produce food in this area of the world.
Membrane Systems In The Food Production
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Author : Alfredo Cassano
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2021-07-19
Membrane Systems In The Food Production written by Alfredo Cassano and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-19 with Technology & Engineering categories.
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. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.
Biotechnology Of Lactic Acid Bacteria
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Author : Fernanda Mozzi
language : en
Publisher: John Wiley & Sons
Release Date : 2010-01-29
Biotechnology Of Lactic Acid Bacteria written by Fernanda Mozzi 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 2010-01-29 with Technology & Engineering categories.
This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state-of-the-art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB. This book is an essential reference for established researchers and scientists, doctoral and post-doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
