Arora sumit singh (8 Ergebnisse)
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Zustand: New. pp. xiii + 522 Illus.
Functional Dairy Foods Concepts and Applications
S.K. Tomar, R. Singh, A.K. Singh, Sumit Arora and R.R.B Singh
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Hardcover. Zustand: As New. Though in our country consumption of certain fermented milk products known for their therapeutic qualities is an age old practice yet in last few years there has been a paradigm shift in dairy and food processing sector towards functional foods In contrast to many other markets the major format for fu…nctional ingredient has been probiotic as food supplements rather than the most popular formats-spoonable and drinkable dairy foods Probiotic supplements for example account for 49 per cent of sales with foods and beverages at only four per cent Globally food and beverages account for 56 per cent of probiotic salesThe research group has also proposed an adverse event surveillance system as part of the voluntary guidelines that have the potential to be mandatory at a later point of timeThe book entitled Functional Dairy Foods Concepts and Applications encompasses a good number of chapters on various aspects of these specialized foods authored by scientists actively engaged in their respective area of specialization is poised to offer an excellent resource on the subject.
- Softcover
Anbieter: Buchpark, Trebbin, DeutschlandBuchpark
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Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
- Hardcover
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Zustand: New. In.
- Softcover
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EUR 158,00
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Taschenbuch. Zustand: Neu. Lactose Hydrolysis in Dairy Products | Priyanka Singh Rao (u. a.) | Taschenbuch | xiii | Englisch | 2026 | Springer | EAN 9783031782091 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
- Softcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation of… lactose occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products.Lactose Hydrolysis in Dairy Productsaddresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products.
- Hardcover
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation of lactos…e occurs in gut which results in various gastrointestinal disorders. Around 70% of the world population suffers from lactose intolerance. Such individuals face difficulty in consumption of milk and milk products. This has led to a great demand in market for the milk products which are either low in lactose or lactose free. Major advances have been made in the production of lactose-free dairy products through lactose hydrolysis processing methods.Most of the books available on lactose hydrolysis in dairy products were published from 1970-1990. Awareness on lactose intolerance has increased in past one decade and development of new strategies to address this issue are progressing at rapid rate. There is a great need for consolidated information representing all aspects of lactose hydrolyzed dairy products.Lactose Hydrolysis in Dairy Productsaddresses the significance and application of lactose hydrolyzed products from production to consumption. It mainly emphasizes the basic principles that are essential to understand the concept of lactose intolerance and the various processes utilized for production of lactose-free dairy foods. Methods such as enzymatic hydrolysis, membrane processing and fermentation are covered in full. Further coverage includes alternative approaches to combat lactose intolerance, conversion of lactose to other bioactive derivatives and their health effects and the regulatory aspects and the main challenges and potential solutions for the production of lactose hydrolyzed products.
Lactose Hydrolysis in Dairy Products
Rao, Priyanka Singh (Editor)/ Sharma, Heena (Editor)/ Arora, Sumit (Editor)/ Naik, Laxmana (Editor)
- Hardcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
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EUR 275,10
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Hardcover. Zustand: Brand New. 300 pages. 9.26x6.11x9.21 inches. In Stock.
