Visar resultat för..."Dairy Chemistry and Biochemistry"
7 produkter
7 produkter
1 062 kr
Skickas inom 10-15 vardagar
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
692 kr
Skickas inom 10-15 vardagar
It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
2 713 kr
Skickas inom 10-15 vardagar
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.
1 898 kr
Skickas inom 7-10 vardagar
A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.?
This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing.
Provides coverage on in-vitro generation and in-silico prediction of bioactive peptides by action of proteolytic enzymes on major milk proteins and peptides generated during fermentation and cheese manufacturing, and their downstream processing Presents the enzymatic conversion of lactose into ?-galactooligosaccharides, or tagatose?or producing low lactose milk Discusses indigenous enzymes in normal and mastitis milk Covers regulatory policies on enzyme use in food science
Anti-Anxiety Food Solution
How the Foods You Eat Can Help You Calm Your Anxious Mind, Improve Your Mood, and End Cravings
Häftad, Engelska, 2011
210 kr
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The Antianxiety Food Solution presents effective natural treatments and dietary changes that can significantly reduce anxiety, the most common mental health disorder and improve mood. Author Trudy Scott is a certified nutritionist who successfully treated her own anxiety.Many of us don't notice how much the food we eat affects how we feel. As a result, changing our diet can actually change our moods dramatically, for better or for worse. Readers learn how to discern whether or not they have a deficiency, and then discover what to add to their diets and what to remove for reduced anxiety and increased emotional balance.Ideal for children with anxiety and for adults seeking to reduce their dependence on medication or supplement anxiety medication with proper nutrition, The Antianxiety Food Solution is a must-read for everyone who understands the importance of taking an active role in their mental health.
1 743 kr
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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
2 447 kr
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Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements
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