Advances in dairy ingredients

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly captur...

Full description

Saved in:
Bibliographic Details
Corporate Author: Institute of Food Technologists.
Other Authors: Smithers, Geoffrey W., Augustin, M. A.
Format: eBook
Language: English
Published: Ames, Iowa : John Wiley & Sons : Institute of Food Technologists, 2013.
Series: Institute of Food Technologists series.
Subjects:
Dairy products industry > Technological innovations.
Milk trade > Technological innovations.
Dairy processing.
elektronické knihy
electronic books
ISBN: 9781118448205
1118448200
9781118448274
1118448278
9781283869195
1283869195
9780813823959
0813823951
Physical Description: 1 online resource

Cover

Table of contents

LEADER 05099cam a2200529 a 4500
001 kn-ocn823230659
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 130103s2013 iau ob 001 0 eng d
040 |a N$T  |b eng  |e pn  |c N$T  |d DG1  |d CDX  |d IDEBK  |d COO  |d E7B  |d OCLCF  |d UKDOC  |d YDXCP  |d BWS  |d OCLCQ  |d DG1  |d LIP  |d STF  |d UAB  |d OCLCQ  |d RRP  |d AU@  |d U3W  |d OCLCQ  |d WURST  |d UKAHL  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL  |d OCLCQ  |d SXB 
020 |a 9781118448205  |q (electronic bk.) 
020 |a 1118448200  |q (electronic bk.) 
020 |a 9781118448274  |q (electronic bk.) 
020 |a 1118448278  |q (electronic bk.) 
020 |a 9781283869195  |q (MyiLibrary) 
020 |a 1283869195  |q (MyiLibrary) 
020 |z 9780813823959 
020 |z 0813823951 
035 |a (OCoLC)823230659  |z (OCoLC)872375207 
245 0 0 |a Advances in dairy ingredients /  |c editors, Geoffrey W. Smithers, Mary Ann Augustin. 
260 |a Ames, Iowa :  |b John Wiley & Sons :  |b Institute of Food Technologists,  |c 2013. 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Institute of Food Technologists series 
504 |a Includes bibliographical references and index. 
505 0 |a Title page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability. 
505 8 |a 2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane. 
505 8 |a 3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products. 
505 8 |a 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Dairy products industry  |x Technological innovations. 
650 0 |a Milk trade  |x Technological innovations. 
650 0 |a Dairy processing. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Smithers, Geoffrey W. 
700 1 |a Augustin, M. A. 
710 2 |a Institute of Food Technologists. 
776 0 8 |i Print version:  |t Advances in dairy ingredients.  |d Ames, Iowa : John Wiley & Sons : Institute of Food Technologists, 2013  |z 9780813823959  |w (DLC) 2012019514  |w (OCoLC)796758572 
830 0 |a Institute of Food Technologists series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpADI00005/advances-in-dairy?kpromoter=marc  |y Full text 

Similar Items