Articles liés à Dairy Ingredients For Food Processing
Synopsis
DAIRY INGREDIENTS FOR FOOD PROCESSING BY CHANDAN AND KILARA, 9788126563562
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Dairy Ingredients for Food Processing
Edité par
Wiley, Bio Green Exclusive, 2017
ISBN 10 : 8126563567
ISBN 13 : 9788126563562
Neuf
Couverture rigide
Vendeur : Books in my Basket, New Delhi, Inde
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : New. ISBN:9788126563562. N° de réf. du vendeur 2419025
Acheter neuf
EUR 65,23
Expédition à EUR 18
Expédition depuis Inde vers Etats-Unis
Expédition depuis Inde vers Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Dairy Ingredients for Food Processing
Edité par
Bio-Green Wiley, 2017
ISBN 10 : 8126563567
ISBN 13 : 9788126563562
Neuf
Couverture rigide
Edition originale
Vendeur : Vedams eBooks (P) Ltd, New Delhi, Inde
Évaluation du vendeur 4 sur 5 étoiles
Hardcover. Etat : New. 1st Edition. Contents: Preface. 1. Dairy ingredients for food processing: an overview. 2. Chemical, physical and functional characteristics of dairy ingredients. 3. Microbiological aspects of dairy ingredients. 4. Processing principles of dairy ingredients. 5. Concentrated fluid milk ingredients. 6. Dry milk ingredients. 7. Casein, caseinates and milk protein concentrates. 8. Whey-based ingredients. 9. Butter and butter products. 10. Principles of cheese technology. 11. Manufacturing outlines and applications of selected cheese varieties. 12. Enzyme-modified dairy ingredients. 13. Fermented dairy ingredients. 14. Functional ingredients from dairy fermentations. 15. Dairy-based ingredients: regulatory aspects.16. Nutritive and health attributes of dairy ingredients. 17. Dairy ingredients in dairy food processing. 18. Dairy ingredients in bakery, snacks, sauces, dressings, processed meats and functional foods. 19. Dairy ingredients in chocolate and confectionery products. 20. Dairy ingredients in infant and adult nutrition products. Index. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. N° de réf. du vendeur 120108
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EUR 139,86
Expédition à EUR 17,50
Expédition depuis Inde vers Etats-Unis
Expédition depuis Inde vers Etats-Unis
Quantité disponible : 1 disponible(s)