Hydrolyzed Lactose and Fructose Derived Syrups from Ultrafiltered Concentrated Cheese Whey Permeate PDF Download
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Author: Chihwei Perry Chiu
Publisher:
ISBN:
Category : Fructose
Languages : en
Pages : 284
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Book Description
Author: Chihwei Perry Chiu
Publisher:
ISBN:
Category : Fructose
Languages : en
Pages : 284
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Book Description
Author: Marta Patricia Bahamon
Publisher:
ISBN:
Category : Enzymes
Languages : en
Pages : 272
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Author: Yuan-Kuang Guu
Publisher:
ISBN:
Category :
Languages : en
Pages : 330
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Author: Tadeusz Sienkiewicz
Publisher:
ISBN:
Category : Feeds
Languages : en
Pages : 392
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Book Description
Discusses the problem of whey utilization in the field of dairy technology, particularly in production plants which manufacture cheese and fresh cheese products, acid whey, quarg and casein, and coprecipitates. Covers such topics as general problems of whey utilization, whey types and their composition, utilization of whey, investigation of whey and whey products, and other possibilities for the utilization of whey and the outlook. Aimed at technical college and university graduates in the field of food technology, practitioners operating in the field of dairying and in correspondending areas of food technology, as well as at the staff and students of scientific institutions.
Author: M Corredig
Publisher: Elsevier
ISBN: 1845697197
Category : Technology & Engineering
Languages : en
Pages : 713
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Book Description
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered.With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. - Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients - Assesses advances in both the biological and technological functionality of dairy components - Examines the application of dairy components in both food and non-food products
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 486
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Author: Monica L. Chavez Gonzalez
Publisher: Elsevier
ISBN: 0323959954
Category : Technology & Engineering
Languages : en
Pages : 396
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Book Description
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 540
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Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 578
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Author:
Publisher:
ISBN:
Category : Algology
Languages : en
Pages : 1028
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Book Description
