Ramesh chandan (15 Ergebnisse)

Zustand: New. Idioma/Language: Español. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.

Zustand: Good. 243 pp., hardcover, ex library but text clean & binding tight. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country. Photos available upon request.…

Hardcover. Zustand: New. 1st Edition. Contents: Preface. 1. Dairy ingredients for food processing: an overview. 2. Chemical, physical and functional characteristics of dairy ingredients. 3. Microbiological aspects of dairy ingredients. 4. Processing principles of dairy ingredients. 5. Concentrated fluid milk ingredients. 6. Dry milk ingredients. 7. Casein, caseinates and milk protein concentrates. 8. Whey-based ingredients. 9. Butter and butter products. 10. Principles of cheese technology. 11. Manufacturing outlines and applications of selected cheese varieties. 12. Enzyme-modified dairy ingredients. 13. Fermented dairy ingredients. 14. Functional ingredients from dairy fermentations. 15. Dairy-based ingredients: regulatory aspects.16. Nutritive and health attributes of dairy ingredients. 17. Dairy ingredients in dairy food processing. 18. Dairy ingredients in bakery, snacks, sauces, dressings, processed meats and functional foods. 19. Dairy ingredients in chocolate and confectionery products. 20. Dairy ingredients in infant and adult nutrition products. Index. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters.…

Zustand: New. pp. 496.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 450 pages. 9.25x7.50x9.25 inches. In Stock.

Zustand: New. In English.

Zustand: New. pp. 672.

Zustand: New. Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. Num Pages: 696 pages. BIC Classification: TDCT; TVHF. Category: (P) Professional & Vocational. Dimension: 246 x 189. . . 2015. 2nd Edition. Hardcover. . . . . Books ship from the US and Ireland.…

Buch. Zustand: Neu. Neuware - Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: - New regulatory developments - The latest market trends - New processing developments, particularly with regard to yogurt and cheese products - Functional aspects of probiotics, prebiotics and synbiotics - A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.…

Hardcover. Zustand: Brand New. 2nd edition. 683 pages. 9.75x7.25x0.75 inches. In Stock.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Hardcover. Zustand: Brand New. illustrated edition. 1131 pages. 10.00x7.25x2.25 inches. In Stock.

Zustand: New. pp. 2308.