05822nam 2200829Ia 450 991081649350332120200520144314.09786613616524978111830742711183074299781621982203162198220397812805866991280586699978111830740311183074029781118307397111830739997811183074411118307445(CKB)2670000000151695(EBL)865169(OCoLC)779616344(SSID)ssj0000611312(PQKBManifestationID)11373298(PQKBTitleCode)TC0000611312(PQKBWorkID)10666787(PQKB)10593023(MiAaPQ)EBC865169(Au-PeEL)EBL865169(CaPaEBR)ebr10538647(CaONFJC)MIL361652(Perlego)1002124(EXLCZ)99267000000015169520111017d2012 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierAnalytical methods for food and dairy powders /Pierre Schuck, Anne Dolivet, and Romain Jeantet1st ed.Chichester, West Sussex Wiley20121 online resource (254 pages)Description based upon print version of record.9780470655986 0470655984 Includes bibliographical references and index.Analytical Methods for Food and Dairy Powders; CONTENTS; Foreword; Chapter 1: Dehydration Processes and their Influence on Powder Properties; 1.1. Overview of operations; 1.1.1. Concentration by evaporation; 1.1.2. Drying; 1.2. Properties of dehydrated products; 1.2.1. Biochemical and physicochemical properties; 1.2.2. Microbiological properties; 1.2.3. Properties of use; 1.3. Bibliography; Chapter 2: Determination of Dry Matter and Total Dry Matter; 2.1. Determination of free moisture or dry matter; 2.1.1. Purpose and range of application; 2.1.2. Definition; 2.1.3. Principle2.1.4. Reagents and other products2.1.5. Instruments and glassware; 2.1.6. Safety; 2.1.7. Procedure; 2.1.8. Expression of results; 2.1.9. Remarks; 2.1.10. Precision values; 2.1.11. Examples; 2.2. Determination of total moisture or total dry matter; 2.2.1. Purpose and range of application; 2.2.2. Definition; 2.2.3. Principle; 2.2.4. Reagents and other products; 2.2.5. Instruments and glassware; 2.2.6. Safety; 2.2.7. Procedure; 2.2.8. Expression of results; 2.2.9. Remarks; 2.2.10. Precision values; 2.2.11. Analysis report; 2.2.12. Examples; 2.3. BibliographyChapter 3: Determination of Nitrogen Fractions3.1. Determination of the total nitrogen content (Kjeldahl method); 3.1.1. Purpose and range of application; 3.1.2. Definition; 3.1.3. Principle; 3.1.4. Reagents and other products; 3.1.5. Instruments and glassware; 3.1.6. Safety; 3.1.7. Procedure; 3.1.8. Expression of results; 3.1.9. Precision values; 3.1.10. Examples; 3.1.11. Annex; 3.2. Determination of the nitrogen content soluble at pH 4.60; 3.2.1. Purpose and range of application; 3.2.2. Definition; 3.2.3. Principle; 3.2.4. Reagents and other products; 3.2.5. Instruments and glassware3.2.6. Safety3.2.7. Procedure; 3.2.8. Expression of results; 3.2.9. Precision values; 3.2.10. Examples; 3.2.11. Annex; 3.3. Determination of the non-protein nitrogen content; 3.3.1. Purpose and range of application; 3.3.2. Definition; 3.3.3. Principle; 3.3.4. Reagents and other products; 3.3.5. Instruments and glassware; 3.3.6. Safety; 3.3.7. Procedure; 3.3.8. Expression of results; 3.3.9. Precision values; 3.3.10. Examples; 3.3.11. Annex; 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder; 3.4.1. Purpose and range of application; 3.4.2. Definition3.4.3. Principle3.4.4. Expression of results; 3.4.5. Remarks; 3.4.6. Examples; 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy; 3.5.1. Methods for the determination of the conversion factor; 3.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas; 3.5.3. Conversion factors for soy and its derivatives; 3.5.4. Conclusion; 3.6. Bibliography; Chapter 4: Determination of the Rate of Lactose Crystallisation; 4.1. Definitions; 4.2. Principle; 4.2.1. Determination of the moisture content4.2.2. Determination of the total moisture contentFood 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 isDairy productsDryingFoodAnalysisFoodCompositionDairy productsDrying.FoodAnalysis.FoodComposition.664/.07Schuck Pierre1697029Dolivet Anne1697030Jeantet Romain1697031MiAaPQMiAaPQMiAaPQBOOK9910816493503321Analytical methods for food and dairy powders4077422UNINA