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Chapter 1 - Relevant factors for raw milk quality for dairy foods manufacture
Marco Antonio Sloboda Cortez, Maria Carmela Kasnowski Holanda Duarte and Leide Roberta Barboza de Melo
Pages 1-17 - Book chapterAbstract only
Chapter 2 - Raw milk: benefits and hazards
Giuseppe Aprea and W. Michael A. Mullan
Pages 19-46 - Book chapterAbstract only
Chapter 3 - Predictive microbiology and risk analysis
Adriana Łobacz, Justyna Żulewska and Jarosław Kowalik
Pages 47-68 - Book chapterAbstract only
Chapter 4 - Thermobacteriology: principles and application for dairy foods
Verônica Ortiz Alvarenga, Ludmila Lizziane de Souza Lima and Anderson S. Sant’Ana
Pages 69-89 - Book chapterAbstract only
Chapter 5 - Nonbovine milk products
Maria Giovanna Ciliberti, Antonella Santillo, ... Marzia Albenzio
Pages 91-115 - Book chapterAbstract only
Chapter 6 - Whey beverages
Barbaros Özer and Gulsun Akdemir Evrendilek
Pages 117-137 - Book chapterAbstract only
Chapter 7 - Microencapsulation techniques to aggregate values in dairy foods formulation
Greice C. Raddatz, Gabriela Poletto and Cristiano R. Menezes
Pages 139-157 - Book chapterAbstract only
Chapter 8 - High protein dairy foods: technological considerations
Atanu Jana
Pages 159-193 - Book chapterAbstract only
Chapter 9 - Dairy foods reformulation by lower salt, sugar, and fat content
Adriane Elisabete Costa Antunes, Darlila Aparecida Gallina, ... Diogo Thimoteo da Cunha
Pages 195-213 - Book chapterAbstract only
Chapter 10 - Low-field time-domain nuclear magnetic resonance applied to dairy foods
Pelin Pocan and Mecit Halil Oztop
Pages 215-232 - Book chapterAbstract only
Chapter 11 - Application of differential scanning calorimetry to dairy foods
Juárez-Barrientos José Manuel, Rodríguez-Miranda Jesús, ... Hernández-Santos Betsabé
Pages 233-260 - Book chapterAbstract only
Chapter 12 - Machine learning–based chemometric methods for quality and authentication of milk and dairy products
Ana M. Jiménez-Carvelo, Sanae Bikrani, ... Luis Cuadros-Rodríguez
Pages 261-280 - Book chapterAbstract only
Chapter 13 - Novel quality assurance systems against intentional contamination in dairy factories
Małgorzata Z. Wiśniewska and Anna Sylwia Tarczyńska
Pages 281-310 - Book chapterAbstract only
Chapter 14 - Environmental aspects in dairy processing
Lilian Bechara Elabras Veiga, Simone Lorena Quiterio de Souza and Simone Maria Ribas Vendramel
Pages 311-337 - Book chapterAbstract only
Chapter 15 - Role of dairy foods in sport nutrition
Sara Beigrezaei, Scott C. Forbes, ... Amin Salehi-Abargouei
Pages 339-364 - Book chapterNo access
Index
Pages 365-373
About the book
Description
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.
This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.
This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
Key Features
- Offers a comprehensive accounting on the latest analytical methods used in the dairy industry
- Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents
- Sourced from a team of editors with relevant expertise in dairy food processing
- Offers a comprehensive accounting on the latest analytical methods used in the dairy industry
- Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents
- Sourced from a team of editors with relevant expertise in dairy food processing
Details
ISBN
978-0-12-820478-8
Language
English
Published
2021
Copyright
Copyright © 2022 Elsevier Inc. All rights reserved.
Imprint
Woodhead Publishing