Dairy foods : processing, quality, and analytical techniques

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information...

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Bibliographic Details
Other Authors: Cruz, Adriano Gomes da, (Editor), Ranadheera, C. Senaka, (Editor), Nazzaro, Filomena, (Editor), Mortazavian, Amir M., (Editor)
Format: eBook
Language: English
Published: Duxford : Woodhead Publishing, 2022.
Subjects:
Dairy products.
Dairy products > Analysis.
elektronické knihy
electronic books
ISBN: 9780128204795
0128204796
9780128204788
0128204788
Physical Description: 1 online resource

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Table of contents

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008 210926s2022 enk o 001 0 eng d
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020 |a 9780128204795  |q (electronic bk.) 
020 |a 0128204796  |q (electronic bk.) 
020 |z 9780128204788 
020 |z 0128204788 
035 |a (OCoLC)1269093344  |z (OCoLC)1269099159  |z (OCoLC)1269200489 
245 0 0 |a Dairy foods :  |b processing, quality, and analytical techniques /  |c edited by Adriano Gomes da Cruz, C. Senaka Ranadheera, Filomena Nazzaro, and Amir Mohammad Mortazavian 
264 1 |a Duxford :  |b Woodhead Publishing,  |c 2022. 
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 
500 |a Includes index. 
505 8 0 |t Relevant factors for raw milk quality for dairy foods manufacture /  |r Marco Antonio Sloboda Cortez, Maria Carmela Kasnowski Holanda Duarte and Leide Roberta Barboza de Melo --  |t Raw milk : benefits and hazards /  |r Giuseppe Aprea and W. Michael A. Mullan --  |t Predictive microbiology and risk analysis /  |r Adriana Łobacz, Justyna Żulewska and Jarosław Kowalik --  |t Thermobacteriology : principles and application for dairy foods /  |r Verônica Ortiz Alvarenga, Ludmila Lizziane de Souza Lima and Anderson S. Sant'Ana --  |t Nonbovine milk products /  |r Maria Giovanna Ciliberti, Antonella Santillo, Marzia Albenzio et al. --  |t Whey beverages /  |r Barbaros Özer and Gulsun Akdemir Evrendilek --  |t Microencapsulation techniques to aggregate values in dairy foods formulation /  |r Greice C. Raddatz, Gabriela Poletto and Cristiano R. Menezes --  |t High protein dairy foods : technological considerations /  |r Atanu Jana --  |t Dairy foods reformulation by lower salt, sugar, and fat content /  |r Adriane Elisabete Costa Antunes, Darlila Aparecida Gallina, Diogo Thimoteo da Cunha et al. --  |t Low-field time-domain nuclear magnetic resonance applied to dairy foods /  |r Pelin Pocan and Mecit Halil Oztop 
505 8 0 |t Application of differential scanning calorimetry to dairy foods /  |r Juárez-Barrientos José Manuel, Rodríguez-Miranda Jesús, Hernández-Santos Betsabé et al. --  |t Machine learning-based chemometric methods for quality and authentication of milk and dairy products /  |r Ana M. Jiménez-Carvelo, Sanae Bikrani, Luis Cuadros-Rodríguez et al. --  |t Novel quality assurance systems against intentional contamination in dairy factories /  |r Małgorzata Z. Wiśniewska, Anna Sylwia Tarczyńska and C. Senaka Ranadheera --  |t Environmental aspects in dairy processing /  |r Lilian Bechara Elabras Veiga, Simone Lorena Quiterio de Souza and Simone Maria Ribas Vendramel --  |t Role of dairy foods in sport nutrition /  |r Sara Beigrezaei, Scott C. Forbes, Amin Salehi-Abargouei et al. 
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 Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Dairy products. 
650 0 |a Dairy products  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Cruz, Adriano Gomes da,  |e editor. 
700 1 |a Ranadheera, C. Senaka,  |e editor. 
700 1 |a Nazzaro, Filomena,  |e editor. 
700 1 |a Mortazavian, Amir M.,  |e editor. 
776 0 8 |i Print version:  |z 9780128204795 
776 0 8 |i Print version:  |z 0128204788  |z 9780128204788  |w (OCoLC)1227383321 
776 0 8 |i Print version:  |t DAIRY FOODS.  |d [S.l.] : WOODHEAD PUBLISHING, 2021  |z 0128204788  |w (OCoLC)1227383321 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpDFPQAT04/dairy-foods-processing?kpromoter=marc  |y Full text 

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