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(Ebook PDF) Advances in Dairy Ingredients 1st Edition by Geoffrey Smithers, Mary Ann Augustin isbn 9780813823959 0813823951 full chapters

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Advances in Dairy Ingredients 1st Edition Geoffrey W. Smithers Digital Instant Download

Author(s): Geoffrey W. Smithers, Mary Ann Augustin
ISBN(s): 9780813823959, 0813823951
Edition: 1
File Details: PDF, 5.14 MB
Year: 2013
Language: english
SKU: EB-4646738 Category: Tags: ,

(Ebook PDF) Advances in Dairy Ingredients 1st Edition by Geoffrey Smithers, Mary Ann Augustin -Ebook PDF Instant Download/Delivery:9780813823959, 0813823951

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Product details:

ISBN 10:0813823951

ISBN 13:9780813823959

Author: Geoffrey W. Smithers, Mary Ann Augustin

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
 

Table of Contents:

CHAPTER 1
Dairy Protein Powders

CHAPTER 2
Lactose: Chemistry, Processing, and Utilization

CHAPTER 3
Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential

CHAPTER 4
Biofunctional Dairy Protein Fractions

CHAPTER 5
Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients

CHAPTER 6
Nonthermal Technologies in Dairy Processing

CHAPTER 7
Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives

CHAPTER 8
Utilizing Dairy Protein Functionality in Food Microstructure Design

CHAPTER 9
Probiotics and Prebiotics

CHAPTER 10
Dairy Ingredient Safety: The No Compromise Area

CHAPTER 11
Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding

CHAPTER 12
The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success

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