"This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and m…
"This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and m…
Functional Properties of Milk Proteins / Veena Nagarajappa, Neelam Upadhyay, Rekha Chawla, Santosh Kumar Mishra, and B. Surendra Nath -- Composite Dairy Foods: Scope, Applications, and Benefits. / Rekha Chawla, Santosh Kumar Mishra, and Veena Nagarajappa -- Functionality Enhance…
La 4e de couverture indique : "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 vo…
"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, Engineering Practices fo…
"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, Engineering Practices fo…
"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, Engineering Practices fo…
"This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltr…
"With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutrition…
"With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutrition…
"With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutrition…
Advances in dairy ingredients
by Smithers, Geoffrey W., Augustin, Mary Ann
fromIFT Press series
