The Genetic Background Of Bovine Milk Infrared Spectra

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The Genetic Background Of Bovine Milk Infrared Spectra

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Author :
language : en
Publisher:
Release Date : 2019

The Genetic Background Of Bovine Milk Infrared Spectra written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with categories.

Genetic Factors Affecting The Composition And Quality Of Cow S Milk

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Author :
language : en
Publisher:
Release Date : 2021

Genetic Factors Affecting The Composition And Quality Of Cow S Milk written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.

This chapter reviews the genetic factors affecting the composition and quality of cow's milk. It starts by discussing how different breeds of cattle can affect the composition of milk. The chapter then goes on to examine milk proteins, genetic variants and post-translational modifications. It then discusses milk coagulation and other functional properties, before highlighting the genetic influence of fatty acids on minor milk components. The chapter also discusses using mid-infrared spectroscopy for genetic parameter estimation, before concluding with a section on the possibilities for genetic improvement in relation to dairy milk.

Infrared Spectroscopy For Food Quality Analysis And Control

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Author : Da-Wen Sun
language : en
Publisher: Academic Press
Release Date : 2009-03-05

Infrared Spectroscopy For Food Quality Analysis And Control written by Da-Wen Sun and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-05 with Technology & Engineering categories.

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Genetic Factors Affecting The Composition And Quality Of Cow S Milk

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Author : Nina Aagaard Poulsen
language : en
Publisher:
Release Date : 2021

Genetic Factors Affecting The Composition And Quality Of Cow S Milk written by Nina Aagaard Poulsen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.

This chapter reviews the genetic factors affecting the composition and quality of cow's milk. It starts by discussing how different breeds of cattle can affect the composition of milk. The chapter then goes on to examine milk proteins, genetic variants and post-translational modifications. It then discusses milk coagulation and other functional properties, before highlighting the genetic influence of fatty acids on minor milk components. The chapter also discusses using mid-infrared spectroscopy for genetic parameter estimation, before concluding with a section on the possibilities for genetic improvement in relation to dairy milk.

Evaluation Technologies For Food Quality

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Author : Jian Zhong
language : en
Publisher: Woodhead Publishing
Release Date : 2019-04-16

Evaluation Technologies For Food Quality written by Jian Zhong and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-16 with Technology & Engineering categories.

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

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.

Advances In Breeding Of Dairy Cattle

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Author : Julius Van der Werf
language : en
Publisher:
Release Date : 2019

Advances In Breeding Of Dairy Cattle written by Julius Van der Werf and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Cattle categories.

High Throughput Phenotyping In The Genomic Improvement Of Livestock

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Author : Fabyano Fonseca Silva
language : en
Publisher: Frontiers Media SA
Release Date : 2021-08-03

High Throughput Phenotyping In The Genomic Improvement Of Livestock written by Fabyano Fonseca Silva 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 2021-08-03 with Science categories.

Matrix Pencils

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Author : B. Kagström
language : en
Publisher: Springer
Release Date : 2006-11-15

Matrix Pencils written by B. Kagström and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-11-15 with Mathematics categories.

Advances In Food Authenticity Testing

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Author : Gerard Downey
language : en
Publisher: Woodhead Publishing
Release Date : 2016-08-22

Advances In Food Authenticity Testing written by Gerard Downey and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-22 with categories.

"Advances in Food Authenticity Testing" covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food productsPresents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processesHighlights specific examples of the use of the emerging techniques and testing strategies for various foods