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Dairy processing = advanced research...

Minj, Jagrani.

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Dairy processing = advanced research to applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Dairy processing/ edited by Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari.
其他題名:	advanced research to applications /
其他作者:	Minj, Jagrani.
出版者:	Singapore :Springer Singapore : : 2020.,
面頁冊數:	xix, 350 p. :ill., digital ;24 cm.
內容註:	Chapter 1. Basic Facts about Dairy Processing and Technologies -- Chapter 2. Non-thermal Processing of Dairy Foods -- Chapter 3. Dairy Engineering: A Keystone To The Dairy Industry -- Chapter 4. Advances in Dairy Engineering Research across the Globe -- Chapter 5. Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products -- Chapter 6.Multifunctional aspects of probiotics and prebiotics in health management-an overview -- Chapter 7. Research Based Biofunctional Aspects of Milk Protein Derived Bioactive Peptides -- Chapter 8. Whey: Importance and Techno-Functional Applications -- Chapter 9.Overcoming the Quality Challenges Across the Supply Chain -- Chapter 10. Application of Research Methodologies in Dairy Chemistry -- Chapter 11. Approaches for Detection of Dairy Microorganisms: An Update -- Chapter 12. Role of Yeast and Molds in Dairy Industry: An update -- Chapter 13. Dairy Industry - Hurdles Ahead in an Economic Perspective -- Chapter 14. Novel Milk and Milk Products - Consumer Perceptions -- Chapter 15. Novel Dairy Based Drinks- Changing Scenario -- Chapter 16. Extending the Horizons of Dairying to the Common Man - An Indian Perspective.
Contained By:	Springer eBooks
標題:	Dairy processing. -
電子資源:	https://doi.org/10.1007/978-981-15-2608-4
ISBN:	9789811526084

Dairy processing = advanced research to applications /
Dairy processingadvanced research to applications /[electronic resource] :edited by Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari. - Singapore :Springer Singapore :2020. - xix, 350 p. :ill., digital ;24 cm.

Chapter 1. Basic Facts about Dairy Processing and Technologies -- Chapter 2. Non-thermal Processing of Dairy Foods -- Chapter 3. Dairy Engineering: A Keystone To The Dairy Industry -- Chapter 4. Advances in Dairy Engineering Research across the Globe -- Chapter 5. Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products -- Chapter 6.Multifunctional aspects of probiotics and prebiotics in health management-an overview -- Chapter 7. Research Based Biofunctional Aspects of Milk Protein Derived Bioactive Peptides -- Chapter 8. Whey: Importance and Techno-Functional Applications -- Chapter 9.Overcoming the Quality Challenges Across the Supply Chain -- Chapter 10. Application of Research Methodologies in Dairy Chemistry -- Chapter 11. Approaches for Detection of Dairy Microorganisms: An Update -- Chapter 12. Role of Yeast and Molds in Dairy Industry: An update -- Chapter 13. Dairy Industry - Hurdles Ahead in an Economic Perspective -- Chapter 14. Novel Milk and Milk Products - Consumer Perceptions -- Chapter 15. Novel Dairy Based Drinks- Changing Scenario -- Chapter 16. Extending the Horizons of Dairying to the Common Man - An Indian Perspective.

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

ISBN: 9789811526084

Standard No.: 10.1007/978-981-15-2608-4doiSubjects--Topical Terms:

672738
Dairy processing.

LC Class. No.: SF250.5 / .D357 2020

Dewey Class. No.: 637

Dairy processing = advanced research to applications /
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245 0 0 $a Dairy processing $h [electronic resource] : $b advanced research to applications / $c edited by Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari.
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300 $a xix, 350 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. Basic Facts about Dairy Processing and Technologies -- Chapter 2. Non-thermal Processing of Dairy Foods -- Chapter 3. Dairy Engineering: A Keystone To The Dairy Industry -- Chapter 4. Advances in Dairy Engineering Research across the Globe -- Chapter 5. Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products -- Chapter 6.Multifunctional aspects of probiotics and prebiotics in health management-an overview -- Chapter 7. Research Based Biofunctional Aspects of Milk Protein Derived Bioactive Peptides -- Chapter 8. Whey: Importance and Techno-Functional Applications -- Chapter 9.Overcoming the Quality Challenges Across the Supply Chain -- Chapter 10. Application of Research Methodologies in Dairy Chemistry -- Chapter 11. Approaches for Detection of Dairy Microorganisms: An Update -- Chapter 12. Role of Yeast and Molds in Dairy Industry: An update -- Chapter 13. Dairy Industry - Hurdles Ahead in an Economic Perspective -- Chapter 14. Novel Milk and Milk Products - Consumer Perceptions -- Chapter 15. Novel Dairy Based Drinks- Changing Scenario -- Chapter 16. Extending the Horizons of Dairying to the Common Man - An Indian Perspective.
520 $a This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.
650 0 $a Dairy processing. $3 672738
650 1 4 $a Food Science. $3 890841
650 2 4 $a Biomedical Engineering/Biotechnology. $3 2162071
650 2 4 $a Food Microbiology. $3 794709
700 1 $a Minj, Jagrani. $3 3450877
700 1 $a Sudhakaran V, Aparna. $3 3450878
700 1 $a Kumari, Anuradha. $3 3450879
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-981-15-2608-4
950 $a Chemistry and Materials Science (Springer-11644)