| Description |
1 online resource |
| Contents |
Relevant factors for raw milk quality for dairy foods manufacture / Marco Antonio Sloboda Cortez, Maria Carmela Kasnowski Holanda Duarte and Leide Roberta Barboza de Melo -- Raw milk : benefits and hazards / Giuseppe Aprea and W. Michael A. Mullan -- Predictive microbiology and risk analysis / Adriana Łobacz, Justyna Żulewska and Jarosław Kowalik -- Thermobacteriology : principles and application for dairy foods / Verônica Ortiz Alvarenga, Ludmila Lizziane de Souza Lima and Anderson S. Sant'Ana -- Nonbovine milk products / Maria Giovanna Ciliberti, Antonella Santillo, Marzia Albenzio et al. -- Whey beverages / Barbaros Özer and Gulsun Akdemir Evrendilek -- Microencapsulation techniques to aggregate values in dairy foods formulation / Greice C. Raddatz, Gabriela Poletto and Cristiano R. Menezes -- High protein dairy foods : technological considerations / Atanu Jana -- Dairy foods reformulation by lower salt, sugar, and fat content / Adriane Elisabete Costa Antunes, Darlila Aparecida Gallina, Diogo Thimoteo da Cunha et al. -- Low-field time-domain nuclear magnetic resonance applied to dairy foods / Pelin Pocan and Mecit Halil Oztop |
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Application of differential scanning calorimetry to dairy foods / Juárez-Barrientos José Manuel, Rodríguez-Miranda Jesús, Hernández-Santos Betsabé et al. -- Machine learning-based chemometric methods for quality and authentication of milk and dairy products / Ana M. Jiménez-Carvelo, Sanae Bikrani, Luis Cuadros-Rodríguez et al. -- Novel quality assurance systems against intentional contamination in dairy factories / Małgorzata Z. Wiśniewska, Anna Sylwia Tarczyńska and C. Senaka Ranadheera -- Environmental aspects in dairy processing / Lilian Bechara Elabras Veiga, Simone Lorena Quiterio de Souza and Simone Maria Ribas Vendramel -- Role of dairy foods in sport nutrition / Sara Beigrezaei, Scott C. Forbes, Amin Salehi-Abargouei et al |
| Summary |
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 |
| Notes |
Includes index |
|
Print version record |
| Subject |
Dairy products.
|
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Dairy products -- Analysis
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Dairy Products
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Dairy products
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Dairy products -- Analysis
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| Form |
Electronic book
|
| Author |
Cruz, Adriano Gomes da, editor
|
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Ranadheera, C. Senaka, editor
|
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Nazzaro, Filomena, editor
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Mortazavian, Amir M., editor
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| ISBN |
9780128204795 |
|
0128204796 |
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