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Agents of Change : Enzymes in Milk and Dairy Products / / edited by Alan L. Kelly, Lotte Bach Larsen
| Agents of Change : Enzymes in Milk and Dairy Products / / edited by Alan L. Kelly, Lotte Bach Larsen |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 |
| Descrizione fisica | 1 online resource (VIII, 551 p. 57 illus., 35 illus. in color.) |
| Disciplina | 910.5 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Chemistry, Organic Food—Microbiology Food Science Organic Chemistry Food Microbiology |
| ISBN | 3-030-55482-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Enzymology of Milk and Dairy Products: Overview -- 2. The plasmin system in milk and dairy products -- 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk -- 4. Phosphatases in milk -- 5. Antimicrobial enzymes in milk, and their role in human milk -- 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles -- 7. Milk and other glycosidases -- 8. The enzymology of non-bovine milk -- 9. The enzymology of human milk -- 10. Lipases from milk and other sources -- 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk -- 12. The heat stability of indigenous and bacterial enzymes in milk -- 13. The role of proteases in the stability of UHT-treated Milk -- 14. Milk-clotting enzymes -- 15. Enzymology of cheese ripening -- 16. Enzyme modified cheese -- 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology -- 18. The production of bioactive peptides from milk proteins -- 19. Reducing allergenicity by proteolysis -- 20. Final thoughts, future perspectives, and emerging enzymes. . |
| Record Nr. | UNINA-9910483715903321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Safety Engineering / / edited by Ali Demirci, Hao Feng, Kathiravan Krishnamurthy
| Food Safety Engineering / / edited by Ali Demirci, Hao Feng, Kathiravan Krishnamurthy |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (ix, 760 pages) |
| Disciplina | 363.1926 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Food—Microbiology Food Science Food Microbiology |
| ISBN | 3-030-42660-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction., Part 1. Overview of Food Microbiology., Intrinsic and extrinsic parameters affecting microbial growth -- Foodborne pathogens -- Microbial toxins -- Conventional and novel detection/enumeration methods -- Interactions of microorganisms with food matrix -- Part 2. Preventive practices -- Good manufacturing practices (GMP) -- Sanitary standard operating procedures (SSOP) -- Hazard analysis and critical control points (HACCP) -- Hazard Analysis and Risk-Based Preventive Controls (HARPC) -- Monitoring transportation, storage, and retail display -- Recall plans -- Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management -- Plant layout -- Equipment design (construction materials, fabrication, monitoring, and inspection) -- Equipment cleaning, sanitation, and maintenance -- Energy reduction and waste management -- Modeling and process design -- Microbial growth models -- Microbial inactivation models for thermal processes -- Microbial inactivation models for non-thermal processes -- Part 5. Conventional and novel preventive controls for food safety -- Chemical treatments including ozone, dense CO2, and ClO2 -- Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating) -- Irradiation (gamma irradiation, e-beam, and X-rays) -- Light based technologies (UV, LED, and pulsed UV light) -- High hydrostatic pressure -- Pulsed electric field -- Ultrasound -- Non-thermal plasma -- Hurdle technologies -- Part 6. Aseptic processing and post-packaging technologies -- Aseptic processing -- Modified atmosphere packaging -- Advancements in post-packaging technologies -- Part 7. Consumer acceptance and traceability -- Consumer acceptance of new foods and/or processes -- Food traceability. |
| Record Nr. | UNINA-9910410041303321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Traditional Foods : History, Preparation, Processing and Safety / / edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
| Traditional Foods : History, Preparation, Processing and Safety / / edited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (xvi, 302 pages) : ill |
| Disciplina | 641.3 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food—Microbiology
Food science Nutrition Food Microbiology Food Science |
| ISBN | 3-030-24620-5 |
| Classificazione | 56;22 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Traditional Foods: Overview -- Arab Traditional Foods: Preparation, Processing and Nutrition -- GCC Traditional Foods: Preparation and Processing -- Traditional foods in Maghreb: Production and Research Progress -- Chinese Traditional Foods: Preparation, Processing and Nutrition -- Indian Traditional Foods: Preparation, Processing and Nutrition -- Mediterranean Foods and Human Health -- Safety, Nutrition and Functionality of the Traditional Foods -- Laws and Regulations of Traditional Foods: Past, Present and Future -- Traditional Foods, Sensory Excitements and Pleasure -- Index. |
| Record Nr. | UNINA-9910349504003321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
- Food Microbiology (3)
- Food Science (3)
- Food science (3)
-
Food—Microbiology
(3)
- Chemistry, Organic (1)