Studies on Instantizing and Properties of Instantized Dry Milks PDF Download
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Author: Ken-ichi Mori
Publisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 182
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Book Description
Author: Ken-ichi Mori
Publisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 182
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Book Description
Author: John Gilbert Reagan
Publisher:
ISBN:
Category : Dried eggs
Languages : en
Pages : 102
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Book Description
Author: United States. Agricultural Research Service. Eastern Regional Research Center
Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 484
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Book Description
Author: Albert Chun-yung Chen
Publisher:
ISBN:
Category : Dried foods
Languages : en
Pages : 330
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Book Description
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 1118810295
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Dairy Processing and Quality Assurance, Second Edition describes 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 the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author:
Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 276
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Book Description
Author: Michigan. Agricultural Experiment Station, Lansing
Publisher:
ISBN:
Category :
Languages : en
Pages : 684
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Book Description
Author: Michigan State University. Agricultural Experiment Station
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 684
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Book Description
Author: Suvendu Bhattacharya
Publisher: John Wiley & Sons
ISBN: 111840632X
Category : Technology & Engineering
Languages : en
Pages : 754
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Book Description
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Author: Yiu H. Hui
Publisher: DEStech Publications, Inc
ISBN: 1932078568
Category : Business & Economics
Languages : en
Pages : 809
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Book Description
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
