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Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 0813804043
Category : Technology & Engineering
Languages : en
Pages : 601
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Book Description
Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 0813804043
Category : Technology & Engineering
Languages : en
Pages : 601
Get Book Here
Book Description
Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.
Author: Khosrow-Pour, D.B.A., Mehdi
Publisher: IGI Global
ISBN: 1522522565
Category : Computers
Languages : en
Pages : 8356
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Book Description
In recent years, our world has experienced a profound shift and progression in available computing and knowledge sharing innovations. These emerging advancements have developed at a rapid pace, disseminating into and affecting numerous aspects of contemporary society. This has created a pivotal need for an innovative compendium encompassing the latest trends, concepts, and issues surrounding this relevant discipline area. During the past 15 years, the Encyclopedia of Information Science and Technology has become recognized as one of the landmark sources of the latest knowledge and discoveries in this discipline. The Encyclopedia of Information Science and Technology, Fourth Edition is a 10-volume set which includes 705 original and previously unpublished research articles covering a full range of perspectives, applications, and techniques contributed by thousands of experts and researchers from around the globe. This authoritative encyclopedia is an all-encompassing, well-established reference source that is ideally designed to disseminate the most forward-thinking and diverse research findings. With critical perspectives on the impact of information science management and new technologies in modern settings, including but not limited to computer science, education, healthcare, government, engineering, business, and natural and physical sciences, it is a pivotal and relevant source of knowledge that will benefit every professional within the field of information science and technology and is an invaluable addition to every academic and corporate library.
Author: Cruz-Cunha, Maria Manuela
Publisher: IGI Global
ISBN: 1466639911
Category : Medical
Languages : en
Pages : 1387
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Book Description
Through the use of ICT tools, such as the internet, portals, and telecommunication devices, the quality of healthcare has improved in local and global health; aiding in the development of a sustainable economy. Handbook of Research on ICTs and Management Systems for Improving Efficiency in Healthcare and Social Care brings together a valuable research collection on ICT elements needed to improve communication and collaboration between global health institutes, public and private organizations, and foundations. Highlighting the adoption and success factors in the development of technologies for healthcare, this book is essential for IT professionals, technology solution providers, researchers, and students interested in technology and its relationship with healthcare and social services.
Author: John J. Tuohy
Publisher: John Wiley & Sons
ISBN: 1119619335
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Sensory Profiling of Dairy Products In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products. Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses. Readers will also find: A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products Fulsome treatments of the sensory profiles of natural and processed cheese varieties Perfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products. For information regarding the Society of Dairy Technology please visit www.sdt.org
Author: Yolanda Pico
Publisher: Academic Press
ISBN: 0123848636
Category : Technology & Engineering
Languages : en
Pages : 813
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Book Description
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. - Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers - Provides researchers with a single source for up-to-date information in food analysis - Single go-to reference for emerging techniques and technologies - Over 20 renowned international contributors - Broad coverage of many important techniques makes this reference useful for a range of food scientists
Author: Shane Coughlan
Publisher: Lulu.com
ISBN: 1300177187
Category : Computers
Languages : en
Pages : 82
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Book Description
The First OpenForum Academy Conference Proceedings collects essays by our Fellows about different aspects of openness and open innovation. It reflects our on-going mission to explore, advance and codify this important field.
Author: Amit K. Jaiswal
Publisher: CRC Press
ISBN: 1315355108
Category : Technology & Engineering
Languages : en
Pages : 560
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Book Description
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
Author: Ravishankar Rai V
Publisher: CRC Press
ISBN: 1482206625
Category : Medical
Languages : en
Pages : 604
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Book Description
This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.
Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 0124104819
Category : Technology & Engineering
Languages : en
Pages : 653
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Book Description
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Author: Catherine W. Donnelly
Publisher: ASM Press
ISBN: 1555818595
Category : Science
Languages : en
Pages : 346
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Book Description
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
