Engineering Practices for Milk Products
Dairyceuticals, Novel Technologies, and Quality
-
- USD 179.99
-
- USD 179.99
Descripción editorial
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.
Más libros de Megh R. Goyal & Subrota Hati
Food Process Engineering and Technology
2024
Handbook of Research on Food Processing and Preservation Technologies
2021
Plant-Based Bioactive Compounds and Food Ingredients
2023
Biological and Chemical Hazards in Food and Food Products
2022
Bioactive Compounds from Multifarious Natural Foods for Human Health
2022
Cereals and Cereal-Based Foods
2021
Otros libros de esta serie
Handbook of Research on Food Processing and Preservation Technologies
2021
Biological and Chemical Hazards in Food and Food Products
2022
Handbook of Research on Food Processing and Preservation Technologies
2021
Bioremediation and Phytoremediation Technologies in Sustainable Soil Management
2022
Bioremediation and Phytoremediation Technologies in Sustainable Soil Management
2022
Handbook of Research on Food Processing and Preservation Technologies
2021