Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality
Megh R. Goyal (Editor), Subrota Hati (Editor)While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Kategori:
Tahun:
2019
Edisi:
1
Penerbit:
Apple Academic Press
Bahasa:
english
ISBN 10:
042956404X
ISBN 13:
9781771888011
Fail:
PDF, 5.68 MB
IPFS:
,
english, 2019
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