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Author: J. N. Stratbucker
Publisher: LAXIBA
ISBN: 9781941978757
Category : Health & Fitness
Languages : en
Pages : 244
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Book Description
Do you suffer from lactose intolerance? To avoid abdominal pain, diarrhea, and flatulence, use The Lactose Navigator and find out, how much you can stomach without lactase capsules as well as per capsule for over 1,000 foods. By including patients in the development, the explanations, tools, and recipes are easy to understand and apply.
Author: J. N. Stratbucker
Publisher: LAXIBA
ISBN: 9781941978757
Category : Health & Fitness
Languages : en
Pages : 244
Get Book Here
Book Description
Do you suffer from lactose intolerance? To avoid abdominal pain, diarrhea, and flatulence, use The Lactose Navigator and find out, how much you can stomach without lactase capsules as well as per capsule for over 1,000 foods. By including patients in the development, the explanations, tools, and recipes are easy to understand and apply.
Author: J. G. Zadow
Publisher: Springer Science & Business Media
ISBN: 9401128944
Category : Science
Languages : en
Pages : 497
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Book Description
It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory, Division of Food Processing, CSIRO, than a publication on whey and lactose processing. The genesis of the Laboratory in 1939 was when the Australian dairy industry was very largely based on the supply of cream from farms to numerous butter factories, the skim milk being fed to pigs. By the mid-1940s, when Geof frey Loftus-Hills was appointed in charge ofthe fledgling Dairy Research Section, the main objective of the Section-the full utilization of the con stituents of milk for human food-had been firmly established. Over the next two decades progress towards this objective was exemplified by the scientific and technological contributions made in specialized milk powders for use in recombining and in the manufacture of casein and cheese. Meanwhile farming practices changed from cream production to the supply of refrigerated whole milk to the factories. By the late 1960s the increasing production of cheese and casein had re sulted in almost 2 million tonnes of whey per annum. This represented not only a waste disposal problem, but also under-utilization of over 100000 t of milk solids. The Laboratory had now grown to a staff of around 70, so it was possible to allocate some resources to this extra challenge.
Author: United States. Department of the Treasury
Publisher:
ISBN:
Category : Customs administration
Languages : en
Pages : 1358
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Book Description
1890-1926 include also Decisions of the Board of U.S. General Appraisers no. 1-9135.
Author: J. N. Stratbucker
Publisher: LAXIBA
ISBN: 9781941978412
Category : Health & Fitness
Languages : en
Pages : 246
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Book Description
Do you suffer from fructose intolerance? To avoid pain, diarrhea, and flatulence, use The Fructose Navigator and find out, how much you can stomach and by which food combinations you can increase that amount for over 1,000 foods. By including patients in the development, the explanations, tools, and recipes are easy to understand and apply.
Author: G. G. Birch
Publisher: Springer Science & Business Media
ISBN: 9401167400
Category : Science
Languages : en
Pages : 302
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Book Description
R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.
Author: Harald Brüssow
Publisher: Springer Science & Business Media
ISBN: 0387454616
Category : Technology & Engineering
Languages : en
Pages : 876
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Book Description
This book explores the links between food and human cultural and physical evolution. Each chapter begins by summarizing the basic knowledge in the field, discusses recent research results, and confirms or challenges established concepts, inviting new insight and provoking new questions. This book catalyzes discussion between scientists working on one side in food science and on the other side in biological and biomedical research.
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 1118534204
Category : Technology & Engineering
Languages : en
Pages : 1063
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Book Description
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Author: Pierre Schuck
Publisher: John Wiley & Sons
ISBN: 0470655984
Category : Technology & Engineering
Languages : en
Pages : 253
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Book Description
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
Author:
Publisher:
ISBN:
Category : Commercial statistics
Languages : en
Pages : 988
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Book Description
Author: United States. Bureau of the Census
Publisher:
ISBN:
Category : Commercial statistics
Languages : en
Pages : 988
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Book Description
1876-1891 include reports on the internal commerce of the United States, referred to in letters of transmittal as "the volume on commerce and navigation."
