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Inhaltsangabe
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume.
Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association
Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control.
Covers the Gamut of Dairy Analysis TechniquesThe book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.
Written by an International Panel of Distinguished Contributors
Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
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Über die Autorin bzw. den Autor
Leo M.L. Nollet, PhD, is a professor of biochemistry, aquatic ecology, and ecotoxicology in the Faculty of Applied Engineering Sciences at the University College Ghent. His main research interests are in the areas of food analysis, chromatography, and analysis of environmental parameters.
Dr. Fidel Toldrá, PhD, is a research professor in the Department of Food Science at Instituto de Agroquímica y Tecnología de Alimentos (CSIC) and serves as European editor of Trends in Food Science & Technology, as the editor-in-chief of Current Nutrition & Food Science, and as a member of the CEF Panel at the European Food Safety Authority. Dr. Toldrá was awarded the 2002 International Prize for meat science and technology by the International Meat Secretariat and was elected as a Fellow of the International Academy of Food Science & Technology in 2008 and a Fellow of the Institute of Food Technologists in 2009.
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Internationale Ausgabe
HANDBOOK OF DAIRY FOODS ANALYSIS
Internationale AusgabeAnbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
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Zustand: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide. Artikel-Nr. ABNR-237784
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