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Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-51420-6
9786613826657 0-470-95916-9 0-470-95912-6 0-470-95907-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9910141048203321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| ISBN |
1-283-51420-6
9786613826657 0-470-95916-9 0-470-95912-6 0-470-95907-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9910830583903321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy ingredients for food processing / / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing / / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| ISBN |
1-283-51420-6
9786613826657 0-470-95916-9 0-470-95912-6 0-470-95907-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9910877355703321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set
| Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set |
| Autore | Hui Y. H |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2007 |
| Descrizione fisica | 1 online resource (2317 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
ChandanRamesh C
ClarkStephanie CrossNanna A DobbsJoannie C HurstW. Jeffrey NolletLeo M. L ShimoniEyal SinhaNirmal SmithErika B SurapatSomjit Toldr?Fidel TitchenalAlan |
| Soggetto topico |
Food -- Composition -- Handbooks, manuals, etc
Food -- Composition Food industry and trade -- Handbooks, manuals, etc Food industry and trade Food Chemical Engineering Chemical & Materials Engineering Engineering & Applied Sciences |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90104-7
9786610901043 0-470-11355-3 0-470-11354-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Products Manufacturing; Contents; PREFACE; CONTRIBUTORS LIST; CONTRIBUTORS; VOLUME 1; PART A: FOOD MANUFACTURING: BACKGROUND; Section I: Principles and Establishments Classification; 1. Fundamentals of Food Manufacturing; 2. Fermented Products and Their Manufacture; 3. Food Manufacturing in the United States: Standard Industrial Classification; Section II: Flavors: Food Processing, Product Developments, and Recent Advances; 4. Food Flavorings: Principles of Applications; 5. Product Development; 6. Extraction Modes; 7. Distillation and Drying; 8. Genetic Engineering
9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria10. Flavor Production by Solid and Liquid Fermentation; 11. Herbs, Spices, and Essential Oils; Section III: Food Sanitation and Establishment Inspection; 12. FDA GMPs, HACCP, and the Food Code; 13. Food Establishment Inspection; PART B: FOOD PRODUCTS MANUFACTURING; Section IV: Bakery Products; 14. Manufacturing of Bread and Bakery Products; 15. Muffins and Bagels; 16. Fundamentals of Cakes: Ingredients and Production; 17. Traditional Italian Products from Wheat and Other Starchy Flours; 18. Flavor Migration in Solid Food Matrices Section V: Beverages19. Carbonated Beverages; 20. The Beer Brewing Process: Wort Production and Beer Fermentation; 21. Manufacture of Whisky; Section VI: Cereals: Rice and Noodles; 22. Rice-Based Products; 23. Asian (Oriental) Noodles and Their Manufacture; Section VII: Cheeses; 24. Cheddar and Related Hard Cheeses; 25. Pasteurized Process and Related Cheeses; 26. Cottage Cheese; 27. Cheese Varieties Made by Direct Acidification of Hot Milk; 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel; Section VIII: Confectionery; 29. Chocolate and Cocoa 30. Confectionery: Inspection and EnforcementSection IX: Fats and Oils; 31. Margarine and Dairy Spreads: Processing and Technology; 32. Cream Products; 33. Influence of Processing on Virgin Olive Oil Quality; Section X: Fruits and Fruit Juices; 34. Apple: Production, Chemistry, and Processing; 35. Strawberries and Blueberries: Phytonutrients and Products; 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple; 37. Fruit Juices; 38. Dried Banana; 39. Fresh-Cut Fruits; Section XI: Functional Foods; 40. Functional Foods and Ingredients 41. Functional Foods: International Considerations42. Functional Foods Based on Dairy Ingredients; 43. Functional Properties of Milk Constituents; 44. Functional Foods Based on Meat Products; 45. Gluten-Free Cereal Products as a Functional Food; VOLUME 1 INDEX; VOLUME 2; PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED); Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases; 46. Bioactive Peptides from Food Proteins; 47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds |
| Altri titoli varianti |
Handbook of Food Products Manufacturing, 2 Volume Set
Handbook of Food Products Manufacturing, Two-Volume Set |
| Record Nr. | UNINA-9910143688303321 |
Hui Y. H
|
||
| Hoboken, : Wiley, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Manufacturing yogurt and fermented milks [[electronic resource] /] / edited by Ramesh C. Chandan, Arun Kilara
| Manufacturing yogurt and fermented milks [[electronic resource] /] / edited by Ramesh C. Chandan, Arun Kilara |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (497 p.) |
| Disciplina |
637.146
664.3 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Yogurt
Fermented milk Dairy processing Food industry and trade |
| ISBN |
1-118-48130-5
1-283-96062-1 1-118-48133-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Basic background -- pt. II. Manufacture of yogurt -- pt. III. Manufacture of fermented milks -- pt. IV. Health benefits. |
| Record Nr. | UNINA-9910141498303321 |
| Chichester, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Manufacturing yogurt and fermented milks / / edited by Ramesh C. Chandan, Arun Kilara
| Manufacturing yogurt and fermented milks / / edited by Ramesh C. Chandan, Arun Kilara |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (497 p.) |
| Disciplina |
637.146
664.3 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Yogurt
Fermented milk Dairy processing Food industry and trade |
| ISBN |
1-118-48130-5
1-283-96062-1 1-118-48133-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Basic background -- pt. II. Manufacture of yogurt -- pt. III. Manufacture of fermented milks -- pt. IV. Health benefits. |
| Record Nr. | UNINA-9910821843603321 |
| Chichester, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Manufacturing yogurt and fermented milks [[electronic resource] /] / editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui
| Manufacturing yogurt and fermented milks [[electronic resource] /] / editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (376 p.) |
| Disciplina | 637.1476 |
| Altri autori (Persone) | ChandanRamesh C |
| Soggetto topico |
Yogurt
Fermented milk Dairy processing Food industry and trade |
| ISBN |
1-282-13679-8
9786612136795 0-470-27781-5 0-470-27653-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Manufacturing Yogurt and Fermented Milks; Contents; Contributors; Preface; Part I Basic Background; 1. History and Consumption Trends; 2. Milk Composition, Physical and Processing Characteristics €; 3. Regulatory Requirements for Milk Production,Transportation, and Processing; 4. Regulations for Product Standards and Labeling; 5. Basic Dairy Processing Principles; 6. Starter Cultures for Yogurt and Fermented Milks; 7. Laboratory Analysis of Fermented Milks; 8. Fermented Dairy Packaging Materials; Part II Manufacture of Yogurt; 9. Yogurt: Fruit Preparations and Flavoring Materials
10. Milk and Milk-Based Dairy Ingredients11. Ingredients for Yogurt Manufacture; 12. Principles of Yogurt Processing; 13. Manufacture of Various Types of Yogurt; 14. Plant Cleaning and Sanitizing; 15. Yogurt Plant: Quality Assurance; 16. Sensory Analysis of Yogurt; Part III Manufacture of Fermented Milks; 17. Cultured Buttermilk; 18. Cultured/Sour Cream; 19. Other Fermented and Culture-Containing Milks; Part IV Health Benefits; 20. Functional Foods and Disease Prevention; 21. Health Benefits of Yogurt and Fermented Milks; 22. Probiotics and Fermented Milks; Index |
| Record Nr. | UNISA-996197334003316 |
| Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||