سال انتشار: 2018 | 456 صفحه | حجم فایل: 33 مگابایت | زبان: انگلیسی
Robert Jenness, Stuart Patton
قیمت: 12000 تومان
Dairy technology is a broad domain that helps us to understand the significance of food for human health. Since recent decades, there has been observed a substantial scientific revolution in agriculture and food industry; technological advances and marked improvement has made this scientific expansion possible. The present recent edition has been updated to develop a body of knowledge that provides the biochemists, experts, researchers a book with solution allied with all the other aspects of the dairy technology. The organization of the book has emphasized on the rich array of dairy chemistry and represented in a simplest possible way. Salient features This recent edition attempts to explore the wide aspects of dairy chemistry allied with technological advancement in an authoritative and concise manner. The book is intended to serve wide readers including biochemist, food processing experts, agricultural engineers, nutritionist, students, researchers, and academician. The recent edition provides great focus on the updated information till the date of publication. The content is provided with numerous tables, flow charts, line diagrams and illustrations to enhance the learning of dairy chemistry mechanisms. Written in lucid and easy-to-grasp language highlighting the important aspect of dairy chemistry. Brevity, conciseness, readable format and easy accessibility of key information will facilitate readers learning and memorization. The readers may use it for quick understanding of notion and practical plethora about potato processing. Fully revised, new edition includes the references at the end of the chapter for the more detailed information. The book is accompanied with appendix focusing the revised recommended dietary allowances and summary of information of the vitamins. Brief Contents: The Composition of Milk Milk Lipides Lactose Milk Proteins Milk Salts Milk Enzymes Miscellaneous Substances Physical Properties of Milk The Physical Chemistry of Milk Fat Globules Physical Chemistry of the Caseinate-Phosphate Particles in Milk The Effects of Heat on Milk Flavors and off-flavors in Milk and its Products Nutritive Value of Milk.