Download or read book The Dye Binding of Milk Proteins written by Nikita Paul Tarassuk and published by . This book was released on 1967 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Dye binding of Milk Proteins written by N. Abe and published by . This book was released on 1963 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Protein Analysis written by Richard Owusu-Apenten and published by CRC Press. This book was released on 2002-05-24 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Download or read book Advanced Dairy Chemistry Volume 1 Proteins Parts A B written by Patrick F. Fox and published by Springer. This book was released on 2013-09-24 with total page 1356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.
Download or read book The Biology and Pathology of Dwarfmistletoe written by D. K. Barnes and published by . This book was released on 1967 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk Protein written by Walter Hurley and published by BoD – Books on Demand. This book was released on 2012-09-12 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides insights into a wide range of topics related to milk protein. The chapters of this book will be of significant value to those interested in dairy foods, milk chemistry, cheese production, human health, neonatal development, lactation and mammary gland biology, and milk protein production. These chapters explore a range of topics related to milk protein, including: bioactivities of milk proteins and the peptides generated from those proteins; novel functions ascribed for some milk proteins; how processing of milk can impact milk proteins; allergies associated with consumption of milk; genetic variation of milk proteins; application of genomic technologies to explore expression of proteins during milk synthesis; and production of milk and milk protein as affected by environmental factors.
Download or read book Evaluation of Novel Protein Products written by A. E. Bender and published by Elsevier. This book was released on 2016-07-08 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaluation of Novel Protein Products is a collection of several scientific essays that resulted from a symposium held in Stockholm. The order in which the essays are arranged follows a session type format. Session 1 focuses on the world food problem and the treatment of the nutrition problems in the field of economics, and then ends with the strategy in the examination of unique protein foods. Session 2 of the book is about the unique sources of protein. Possible sources include oilseed, fish, animal husbandry, cereal varieties, and leaf proteins. Sessions 3 to 6 analyze the nutritional value and quality of the said protein sources. Session 7 contains the closing statement about the challenge of protein-calorie malnutrition. Doctors, economists, as well as academic and research students whose focus of study is on food shortage and impact of protein in the human food consumption will find this book invaluable.
Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Download or read book The Biology and Pathology of Dwarfmistletoe written by D. K. Barnes and published by . This book was released on 1967 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Analysis written by Y. Pomeranz and published by Springer Science & Business Media. This book was released on 2013-12-01 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.
Download or read book Food Analysis written by S. Suzanne Nielsen and published by Springer. This book was released on 2017-06-06 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
Download or read book Fundamentals of Dairy Chemistry written by Noble P. Wong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Download or read book A TEXTBOOK OF FOOD SAFETY AND QUALITY CONTROL OF MILK AND MILK PRODUCTS written by Dr. Rahul D. Suryawanshi, Dr. Madhav R. Patil, Dr. Ashok V. Bhosale, Dr. M. Raziuddin and published by Shashwat Publication. This book was released on 2024-02-09 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thorough textbook is meant for a wide range of readers, including researchers, students, professionals in the dairy business, and anybody interested in learning about the complex web of food safety and quality control in the dairy industry.
Download or read book The Determination of Protein in Meat and Soy Products by Dye Binding written by Steven Nelson Heller and published by . This book was released on 1975 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk Proteins written by Mike Boland and published by Academic Press. This book was released on 2019-11-20 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. - Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins - Features the latest science and developments - Explores the use of milk proteins from industry viewpoints - Features internationally recognized editors and authors who bring academic and industrial insights to this important topic
Download or read book Food Analysis written by Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2014-09-04 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
