Engineering Practices for Milk Products : Dairyceuticals, Novel Technologies, and Quality PDF
Edited by Megh R. (Point Pleasant, New Jersey, USA) Goyal, Subrota Hati
Part of the Innovations in Agricultural & Biological Engineering series
Description
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value.
This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products.
Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Information
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Download - Immediately Available
- Format:PDF
- Pages:414 pages, 27 Tables, black and white; 10 Illustrations, color; 16 Illustrations, black and white
- Publisher:Taylor & Francis Ltd
- Publication Date:30/09/2019
- Category:
- ISBN:9780429555107
Information
-
Download - Immediately Available
- Format:PDF
- Pages:414 pages, 27 Tables, black and white; 10 Illustrations, color; 16 Illustrations, black and white
- Publisher:Taylor & Francis Ltd
- Publication Date:30/09/2019
- Category:
- ISBN:9780429555107
