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Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.]
| Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.] |
| Pubbl/distr/stampa | London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina | 363.192 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food adulteration and inspection
Food - Quality |
| ISBN |
1-119-26867-2
1-119-26866-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910137363703321 |
| London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.]
| Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.] |
| Pubbl/distr/stampa | London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina | 363.192 |
| Collana |
Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Food adulteration and inspection
Food - Quality |
| ISBN |
1-119-26867-2
1-119-26866-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910821732503321 |
| London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Milk and Dairy Products
| Milk and Dairy Products |
| Autore | Gagnaire Valérie |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Newark : , : John Wiley & Sons, Incorporated, , 2024 |
| Descrizione fisica | 1 online resource (280 pages) |
| Altri autori (Persone) | CroguennecThomas |
| Collana | ISTE Consignment Series |
| Soggetto topico |
Dairy products industry
Milk |
| ISBN |
9781394312405
1394312407 9781394312399 1394312393 9781394312382 1394312385 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1. Infant Formulae: Ingredient Selection, Manufacturing Technology, Innovation, Challenges and Opportunities -- 1.1. Introduction -- 1.1.1. Context for formula-feeding -- 1.1.2. Human and bovine milk -- 1.2. Types of infant formula and respective regulations -- 1.2.1. Infant or first-age formula -- 1.2.2. Follow-on or second-age formula -- 1.2.3. Cereal-based foods and baby foods -- 1.2.4. Available formats of infant and follow-on formulae -- 1.2.5. Formulae for special medical purposes -- 1.3. Ingredients -- 1.3.1. Proteins -- 1.3.2. Lipids -- 1.3.3. Carbohydrates -- 1.3.4. Minor nutrients -- 1.3.5. Ingredient innovation for infant formula -- 1.4. Technological options for manufacture of infant nutritional products -- 1.4.1. Powders versus liquids -- 1.4.2. Innovation in processing technologies for infant formula -- 1.5. Conclusion -- 1.6. References -- Chapter 2. Strengths and Limitations of Current In Vitro Models Used for Studying Infant Digestion -- 2.1. Introduction -- 2.2. Specificities of infant digestion -- 2.2.1. Anatomy and function -- 2.2.2. Protein digestion -- 2.2.3. Lipid digestion -- 2.2.4. Carbohydrate digestion -- 2.3. In vitro gastrointestinal digestion models -- 2.3.1. In vitro static and semi-dynamic models -- 2.3.2. In vitro dynamic model -- 2.4. In vitro colon fermentation models -- 2.5. Other in vitro models -- 2.6. Conclusion -- 2.7. References -- Chapter 3. Yogurts and Fermented Milks -- 3.1. What are yogurts and fermented milks? -- 3.2. Yogurt and fermented milk production -- 3.2.1. Dairy blend formulation (milk composition and standardization) -- 3.2.2. Homogenization and heat treatment -- 3.2.3. The fermentation microbiota and its role in techno-functional and organoleptic properties -- 3.3. Microstructure-texture-functionality relationships.
3.3.1. Microstructure of firm yogurts -- 3.3.2. Microstructure of stirred yogurts -- 3.3.3. Techniques for observing yogurt structure -- 3.3.4. Links between microstructure and physical or sensory properties -- 3.3.5. Syneresis -- 3.4. Nutrition and health -- 3.4.1. Consumption trends -- 3.4.2. Yogurt and health - epidemiological perspectives -- 3.4.3. Yogurt and health - clinical perspectives -- 3.4.4. Yogurt and health - general outlook -- 3.5. General conclusion: yogurts for the future -- 3.6. References -- Chapter 4. Enzymatic Gelation of Milk, Curd Draining and Cheese Yields -- 4.1. Introduction -- 4.2. Casein micelle: structure, stability and equilibrium with the soluble phase of milk -- 4.2.1. Casein micelle structure and stability -- 4.2.2. Mineral equilibrium with the soluble phase of milk -- 4.3. Enzymatic coagulation of milk: formation and aging of a colloidal gel -- 4.3.1. Hydrolysis of .-casein and aggregation of para-micelles -- 4.3.2. Gel structure and rheological properties in the linear domain -- 4.3.3. Mechanisms of gel aging -- 4.3.4. Effect of variations of physico-chemical conditions and milk composition on the structure and the rheological properties of the enzymatic gel -- 4.3.5. Rheological properties at large strains -- 4.4. Physics of cheese curd and mechanisms of fat and protein losses during continental cheese manufacture -- 4.4.1. Macrosyneresis of the curd -- 4.4.2. Fat and protein losses during cutting and stirring -- 4.5. Conclusion -- 4.6. References -- Chapter 5. Do Technological Operations Have an Impact on the Nutritional Properties of Dairy Products? -- 5.1. Introduction -- 5.2. Uses, benefits and consequences of heat treatments and homogenization -- 5.2.1. Heat treatments -- 5.2.2. Homogenization -- 5.3. Purification of dairy constituents to obtain high value-added fractions -- 5.3.1. Dairy proteins. 5.3.2. Bioactive peptides -- 5.3.3. Polar lipids -- 5.4. Biotechnology for dairy products: using enzymes and micro-organisms of interest -- 5.4.1. Lactose removal -- 5.4.2. Use of micro-organisms -- 5.5. Dairy products for tomorrow? What technologies? What research? -- 5.5.1. Dairy products for tomorrow? -- 5.5.2. What new milks and technologies need to be adapted? What kind of research? -- 5.6. References -- Chapter 6. Fouling in the Dairy Industry -- 6.1. Introduction -- 6.2. Thermal processing of milk and related issues -- 6.3. Composition of milk and fouling deposits -- 6.4. Thermal denaturation of whey proteins -- 6.4.1. ß-lactoglobulin (BLG) -- 6.4.2. Thermal denaturation mechanisms of BLG -- 6.4.3. Thermal denaturation kinetic models of BLG -- 6.4.4. Caseins and their chaperone-like functions -- 6.5. Mineral precipitations -- 6.5.1. Calcium phosphate precipitation -- 6.5.2. Effect of calcium on BLG denaturation and fouling -- 6.6. Overall fouling mechanisms and influencing factors -- 6.7. Fouling models -- 6.7.1. Fouling characteristics: definition and evolution -- 6.7.2. One-dimensional fouling models -- 6.7.3. Two/three-dimensional CFD fouling models -- 6.7.4. Other fouling models -- 6.8. Cleaning of dairy fouling -- 6.9. Conclusions -- 6.10. References -- List of Authors -- Index -- EULA. |
| Record Nr. | UNINA-9910882198303321 |
Gagnaire Valérie
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| Newark : , : John Wiley & Sons, Incorporated, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||