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Dairy Processing: Advanced Research to Applications [[electronic resource] /] / edited by Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari
| Dairy Processing: Advanced Research to Applications [[electronic resource] /] / edited by Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (XIX, 350 p. 26 illus., 15 illus. in color.) |
| Disciplina | 637 |
| Soggetto topico |
Food—Biotechnology
Biomedical engineering Microbiology Food Science Biomedical Engineering/Biotechnology Food Microbiology |
| ISBN | 981-15-2608-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Basic Facts about Dairy Processing and Technologies -- Chapter 2. Non-thermal Processing of Dairy Foods -- Chapter 3. Dairy Engineering: A Keystone To The Dairy Industry -- Chapter 4. Advances in Dairy Engineering Research across the Globe -- Chapter 5. Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products -- Chapter 6.Multifunctional aspects of probiotics and prebiotics in health management-an overview -- Chapter 7. Research Based Biofunctional Aspects of Milk Protein Derived Bioactive Peptides -- Chapter 8. Whey: Importance and Techno-Functional Applications -- Chapter 9.Overcoming the Quality Challenges Across the Supply Chain -- Chapter 10. Application of Research Methodologies in Dairy Chemistry -- Chapter 11. Approaches for Detection of Dairy Microorganisms: An Update -- Chapter 12. Role of Yeast and Molds in Dairy Industry: An update -- Chapter 13. Dairy Industry – Hurdles Ahead in an Economic Perspective -- Chapter 14. Novel Milk and Milk Products – Consumer Perceptions -- Chapter 15. Novel Dairy Based Drinks- Changing Scenario -- Chapter 16. Extending the Horizons of Dairying to the Common Man – An Indian Perspective. |
| Record Nr. | UNINA-9910410048203321 |
| Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Dairy science abstracts
| Dairy science abstracts |
| Pubbl/distr/stampa | Farnham Royal, : Commonwealth Agricultural Bureaux |
| Disciplina | 637 |
| ISSN | 0011-5681 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008948790403321 |
| Farnham Royal, : Commonwealth Agricultural Bureaux | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Development in dairy chemistry / edited by P.F. Fox
| Development in dairy chemistry / edited by P.F. Fox |
| Pubbl/distr/stampa | London : Elsevier, 1982-1985 |
| Descrizione fisica | 3 v. : ill. ; 23 cm |
| Disciplina | 637 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1: Proteins 2: Lipids 3: Lactose and minor constituents |
| Record Nr. | UNINA-990000303510403321 |
| London : Elsevier, 1982-1985 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Die Wirkung des Lichtes auf das Oxydations-Reduktionspotential der Milch / Emilio Martini
| Die Wirkung des Lichtes auf das Oxydations-Reduktionspotential der Milch / Emilio Martini |
| Autore | Martini, Emilio |
| Pubbl/distr/stampa | Berlin : ..., 1933 |
| Descrizione fisica | p. 154-160 ; 23 cm |
| Disciplina | 637 |
| Soggetto non controllato | Latte |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto | Estr. da: Biochemische Zeitschrift, 1(3),1933. |
| Record Nr. | UNINA-990001625690403321 |
Martini, Emilio
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| Berlin : ..., 1933 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Drying of milk and milk products / by Carl W. Hall and T. I. Hedrick
| Drying of milk and milk products / by Carl W. Hall and T. I. Hedrick |
| Autore | HALL, Carl W. |
| Edizione | [2. ed] |
| Pubbl/distr/stampa | Westport : The Avi publishing, c1971 |
| Descrizione fisica | XII, 338 p., [1] c. di tav. : ill. ; 24 cm |
| Disciplina | 637 |
| Altri autori (Persone) | HEDRICK, Theodore Isaac |
| Soggetto topico | Latticini |
| ISBN | 0870551078 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-990002732830203316 |
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HALL, Carl W.
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| Westport : The Avi publishing, c1971 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Drying of milk and milk products / Carl W. Hall and T. I. Hedrick
| Drying of milk and milk products / Carl W. Hall and T. I. Hedrick |
| Autore | Hall, Carl W. |
| Edizione | [2d ed.] |
| Pubbl/distr/stampa | Westport, Conn., : Avi Pub. Co., 1971 |
| Descrizione fisica | XII, 338 p. : ill. ; 24 cm |
| Disciplina | 637 |
| Altri autori (Persone) | Hedrick, Theodore Isaac |
| Soggetto non controllato | Latte |
| ISBN | 0870551078 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009176150403321 |
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Hall, Carl W.
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| Westport, Conn., : Avi Pub. Co., 1971 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Effetti bio-nutrizionali del trattamento UHT sul latte alimentare / coordinatore scientifico Riccardo Monacelli
| Effetti bio-nutrizionali del trattamento UHT sul latte alimentare / coordinatore scientifico Riccardo Monacelli |
| Pubbl/distr/stampa | Roma : Società editrice alimenti, alimentazione e nutrizione, 1982 |
| Descrizione fisica | 238 p. ; 25 cm |
| Disciplina | 637 |
| Soggetto topico | Latte - conservazione |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990002738550203316 |
| Roma : Società editrice alimenti, alimentazione e nutrizione, 1982 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula
| Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula |
| Pubbl/distr/stampa | Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (362 p.) |
| Disciplina | 637 |
| Collana | IFST advances in food science |
| Soggetto topico |
Dairy products industry - Technological innovations
Dairy processing Pasteurization Milk - Pasteurization |
| ISBN |
1-118-56044-2
1-118-56047-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk
1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH 2.3.3 Applications and Influence on Quality of Milk and Milk Products 2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties 3.4 Effects of High Pressure on Dairy Microbiology 3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment 5.2 Application of PEF for Milk Pasteurization |
| Record Nr. | UNINA-9910140461703321 |
| Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula
| Emerging dairy processing technologies : opportunities for the dairy industry / / edited by Nivedita Datta, Peggy Tomasula |
| Pubbl/distr/stampa | Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (362 p.) |
| Disciplina | 637 |
| Collana | IFST advances in food science |
| Soggetto topico |
Dairy products industry - Technological innovations
Dairy processing Pasteurization Milk - Pasteurization |
| ISBN |
1-118-56044-2
1-118-56047-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Crossflow Microfiltration in the Dairy Industry; 1.1 Introduction; 1.1.1 Membrane Types; 1.1.2 MF Membranes; 1.1.3 Pilot Plant Testing; 1.2 MF Principles and Models; 1.2.1 Gel Polarization Models; 1.2.2 Osmotic Pressure Model; 1.2.3 Resistance-in-Series Model; 1.3 Applications of MF; 1.3.1 Production of Concentrated Micellar Casein and Whey Proteins; 1.3.2 Extended Shelf Life Milk; 1.3.3 Cold Processing MF of Milk
1.3.4 Separation and Fractionation of Milk Fat from Whole Milk or Buttermilk 1.3.5 Separation of Milk Bioactive Compounds; 1.3.6 Other Applications; 1.4 Membrane Modifications to Increase Performance; 1.5 Microsieves; 1.6 Conclusions; Acknowledgements; Disclaimer; References; Chapter 2 Novel Thermal Methods in Dairy Processing; 2.1 Introduction; 2.2 Ohmic Heating; 2.2.1 Principles; 2.2.2 Factors Affecting OH; 2.2.3 Applications and Influence of OH on Dairy Product Quality; 2.3 Microwave Heating (MWH) and Radio Frequency Heating (RFH); 2.3.1 Principles; 2.3.2 Factors Affecting MWH and RFH 2.3.3 Applications and Influence on Quality of Milk and Milk Products 2.4 Aspects of Microbiological Safety of Dairy Products; 2.5 Conclusions; References; Chapter 3 High-Pressure Processing of Milk and Dairy Products; 3.1 Introduction to High-Pressure Processing; 3.2 Effects of High Pressure on Food Constituents: Basic Considerations; 3.3 Effects of High Pressure on the Constituents of Milk; 3.3.1 Milk Salts; 3.3.2 Milk Fat and Milk Fat Globules; 3.3.3 Whey Proteins; 3.3.4 Casein Micelles; 3.3.5 Milk Enzymes; 3.3.6 Viscosity and Rheological Properties 3.4 Effects of High Pressure on Dairy Microbiology 3.5 HP Treatment and Cheese; 3.6 High-Pressure Processing and Yoghurt; 3.7 High-Pressure Processing and Functional Dairy Products; 3.8 Ice Cream; 3.9 Conclusions and Perspectives for the Dairy Industry; References; Chapter 4 Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products; 4.1 Introduction; 4.2 Emulsion Stability and Instability; 4.2.1 Effects of Homogenization; 4.2.2 Principles of High-Pressure Homogenization; 4.2.3 Microfluidization 4.3 Effects of High-Pressure Homogenization and Microfluidization on Milk Constituents 4.3.1 Milk Fat Globules; 4.3.2 Milk Proteins; 4.3.3 Milk Enzymes; 4.3.4 Microorganisms; 4.4 Applications of HPH and Microfluidization in the Manufacture of Dairy Products; 4.4.1 Milk; 4.4.2 Yoghurt Manufacture; 4.4.3 Cheese; 4.4.4 Ice Cream; 4.4.5 Cream Liqueurs; 4.5 Conclusions and Future Perspectives; References; Chapter 5 Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products; 5.1 Introduction; 5.1.1 Technology Principles; 5.1.2 Processing Equipment 5.2 Application of PEF for Milk Pasteurization |
| Record Nr. | UNINA-9910814011703321 |
| Chichester, West Sussex : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fabbricazione di formaggio grana con siero-innesto selezionato : appunti per il tecnico di caseificio / a cura di Sandra Carini
| Fabbricazione di formaggio grana con siero-innesto selezionato : appunti per il tecnico di caseificio / a cura di Sandra Carini |
| Pubbl/distr/stampa | [S.l. : s.n., 1978?] |
| Descrizione fisica | 15 p. ; 21 cm |
| Disciplina | 637 |
| Soggetto non controllato | Industrie lattiero-casearie |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001698230403321 |
| [S.l. : s.n., 1978?] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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