The Chemistry of Milk and Milk Products, Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik

Автор: Knipe
Название: Thermal Processing of Ready-to-Eat Meat Products
ISBN: 0813801486 ISBN-13(EAN): 9780813801483
Издательство: Wiley
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Цена: 220650.00 T
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Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.

Автор: Alan H. Varnam
Название: Milk and Milk Products
ISBN: 1461357322 ISBN-13(EAN): 9781461357322
Издательство: Springer
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Цена: 87070.00 T
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Описание: At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen- trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products.

Автор: A. Varnam; Jane P. Sutherland
Название: Milk and Milk Products
ISBN: 0834219557 ISBN-13(EAN): 9780834219557
Издательство: Springer
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Цена: 104480.00 T
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Описание: Information boxes and * points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations.

Автор: Martin Weidenb?rner
Название: Mycotoxins in Animal Products
ISBN: 3030309185 ISBN-13(EAN): 9783030309183
Издательство: Springer
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Цена: 93160.00 T
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Описание: This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only a minor role in mycotoxin contamination, such as asparagus, are also covered.Mycotoxins in Animal Products - Milk and Milk Products, and Meat comprises:More than 100 new publications and 300 publications in allSingle chapter overview with all mycotoxins and each foodstuff that is contaminatedCoverage of 'co-contamination,' showing the co-occurrence of mycotoxins in a foodstuff, where possibleCoverage of 'further contamination,“ describing further foodstuffs with their mycotoxins documented, where possibleList of articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination

Автор: Clark Abbas, Clark James H.
Название: Economic Utilisation of Food Co-Products
ISBN: 1849736154 ISBN-13(EAN): 9781849736152
Издательство: Royal Society of Chemistry
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Цена: 197110.00 T
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Описание: No longer considered simply as "waste", many food co-products are being identified as economically-viable raw materials and their potential is enhanced by modern processing technologies and the biorefinery concept.

Автор: Brunazzi
Название: The Importance of Packaging Design for the Chemistry of Food Products
ISBN: 3319084518 ISBN-13(EAN): 9783319084510
Издательство: Springer
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Цена: 47880.00 T
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Описание: This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an `integrated food product` (the synergistic union composed of the edible content and its container).

Автор: Ramesh Kumar Sharma; Salvatore Parisi
Название: Toxins and Contaminants in Indian Food Products
ISBN: 3319480472 ISBN-13(EAN): 9783319480473
Издательство: Springer
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Цена: 102480.00 T
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Описание: This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin.

Автор: Barone
Название: Chemical Profiles of Industrial Cow`s Milk Curds
ISBN: 3319509403 ISBN-13(EAN): 9783319509402
Издательство: Springer
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Цена: 46570.00 T
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Описание: This Brief explores the chemistry and production technology of a cheese precursor: the cow`s milk curd. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.

Автор: Giampiero Barbieri; Caterina Barone; Arpan Bhagat;
Название: The Influence of Chemistry on New Foods and Traditional Products
ISBN: 3319113577 ISBN-13(EAN): 9783319113579
Издательство: Springer
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Цена: 51230.00 T
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Описание: This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

Автор: Anna McElhatton; Paulo Jos? do Amaral Sobral
Название: Novel Technologies in Food Science
ISBN: 1489985832 ISBN-13(EAN): 9781489985835
Издательство: Springer
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Цена: 113180.00 T
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Описание: The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Автор: Stephanie Clark; Michael Costello; MaryAnne Drake;
Название: The Sensory Evaluation of Dairy Products
ISBN: 148999842X ISBN-13(EAN): 9781489998422
Издательство: Springer
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Цена: 65210.00 T
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Описание: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science.

Автор: Mukherjee, Pulok K.
Название: Quality Control and Evaluation of Herbal Drugs
ISBN: 0128133740 ISBN-13(EAN): 9780128133743
Издательство: Elsevier Science
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Цена: 263880.00 T
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Описание:

Quality Control and Evaluation of Herbal Drugs brings together current thinking and practice for evaluation of natural products and traditional medicines. The use of herbal medicine in therapeutics is on the rise in both developed and developing countries and this book facilitates the necessary development of quality standards for these medicines.This book elucidates on various challenges and opportunities for quality evaluation of herbal drugs with several integrated approaches including metabolomics, chemoprofiling, marker analysis, stability testing, good practices for manufacturing, clinical aspects, Ethnopharmacology and Ethnomedicine inspired drug development.