LEADER 05599nam 2200733Ia 450 001 9910816493503321 005 20240516123150.0 010 $a1-118-30742-9 010 $a1-62198-220-3 010 $a1-280-58669-9 010 $a9786613616524 010 $a1-118-30740-2 010 $a1-118-30739-9 010 $a1-118-30744-5 035 $a(CKB)2670000000151695 035 $a(EBL)865169 035 $a(OCoLC)779616344 035 $a(SSID)ssj0000611312 035 $a(PQKBManifestationID)11373298 035 $a(PQKBTitleCode)TC0000611312 035 $a(PQKBWorkID)10666787 035 $a(PQKB)10593023 035 $a(MiAaPQ)EBC865169 035 $a(Au-PeEL)EBL865169 035 $a(CaPaEBR)ebr10538647 035 $a(CaONFJC)MIL361652 035 $a(EXLCZ)992670000000151695 100 $a20111017d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAnalytical methods for food and dairy powders /$fPierre Schuck, Anne Dolivet, and Romain Jeantet 205 $a1st ed. 210 $aChichester, West Sussex $cWiley$d2012 215 $a1 online resource (254 pages) 300 $aDescription based upon print version of record. 311 $a0-470-65598-4 320 $aIncludes bibliographical references and index. 327 $aAnalytical 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. Principle 327 $a2.1.4. 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. Bibliography 327 $aChapter 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 glassware 327 $a3.2.6. 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. Definition 327 $a3.4.3. 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 content 327 $a4.2.2. Determination of the total moisture content 330 $aFood 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 606 $aDairy products$xDrying 606 $aFood$xAnalysis 606 $aFood$xComposition 615 0$aDairy products$xDrying. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 676 $a664/.07 700 $aSchuck$b Pierre$01697029 701 $aDolivet$b Anne$01697030 701 $aJeantet$b Romain$01697031 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910816493503321 996 $aAnalytical methods for food and dairy powders$94077422 997 $aUNINA