Recovery Of Proteins From Thermoquarg Whey By Microfiltration Of Carboxymethyl Cellulose Complexes
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Recovery Of Proteins From Thermoquarg Whey By Microfiltration Of Carboxymethyl Cellulose Complexes
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Author : Yoav D. Livney
language : en
Publisher:
Release Date : 1995
Recovery Of Proteins From Thermoquarg Whey By Microfiltration Of Carboxymethyl Cellulose Complexes written by Yoav D. Livney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with categories.
Ice Recrystallization In Ice Cream
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Author : Talia Livney
language : en
Publisher:
Release Date : 1995
Ice Recrystallization In Ice Cream written by Talia Livney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with categories.
Microbiology And Biochemistry Of Cheese And Fermented Milk
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Author : B.A. Law
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Microbiology And Biochemistry Of Cheese And Fermented Milk written by B.A. Law 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 2012-12-06 with Technology & Engineering categories.
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Modern Dairy Technology Advances In Milk Products
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Author : Richard Kenneth Robinson
language : en
Publisher: Elsevier Science & Technology
Release Date : 1993
Modern Dairy Technology Advances In Milk Products written by Richard Kenneth Robinson and has been published by Elsevier Science & Technology this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Technology & Engineering categories.
Physical Chemistry Of Foods
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Author : Henry G. Schwartzberg
language : en
Publisher: CRC Press
Release Date : 1992-06-11
Physical Chemistry Of Foods written by Henry G. Schwartzberg and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-06-11 with Technology & Engineering categories.
This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - examining how to manipulate Maillard browning; discusses how gels form and instrumental methods of following gelling processes and covers how to create gel-based textures and structures in foods; considers factors that control the behaviour of bread during dough development, proofing, and baking - showing how carbon dioxide release affects loaf expansion; and reveals how glass transitions affect rheological and kinetic behaviour and transport processes in foods - detailing how to manipulate glass transitions and product behaviour by changes in composition and water content.;Food scientists and technologists; food, agricultural and bioresource engineers; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students and industrial trainees in these disciplines will repeatedly find valuable new insights and approaches for dealing with practical and theoretical problems and a wealth of useful information in Physical Chemistry of Foods, with its more than 1380 literature citations.
Application Of Ultrafiltration In The Dairy Industry
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Author : Edmund Renner
language : en
Publisher:
Release Date : 1991
Application Of Ultrafiltration In The Dairy Industry written by Edmund Renner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Technology & Engineering categories.
Dairy Chemistry And Biochemistry
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Author : P. F. Fox
language : en
Publisher: Springer
Release Date : 2015-06-19
Dairy Chemistry And Biochemistry written by P. 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 2015-06-19 with Technology & Engineering categories.
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Membrane Filtration
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Author : R. G. Gutman
language : en
Publisher: CRC Press
Release Date : 1987-09
Membrane Filtration written by R. G. Gutman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-09 with Art categories.
Membrane Processing
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2013-02-18
Membrane Processing 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 2013-02-18 with Technology & Engineering categories.
This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.
Feta Related Cheeses
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Author : R. K. Robinson
language : en
Publisher: CRC Press
Release Date : 1996-05-12
Feta Related Cheeses written by R. K. Robinson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-05-12 with Technology & Engineering categories.
Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers. This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse. From the Preface White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now be employed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.