Download or read book The Precipitation Step in the Commercial Production of Casein written by Mark Stephen Jablonka and published by . This book was released on 1985 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Methods for Manufacturing Acid precipitated Casein from Skim Milk written by Earle O. Whittier and published by . This book was released on 1942 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Methods for Manufacturing Acid precipitated Casein from Skim Milk written by Charles Sterling Trimble and published by . This book was released on 1933 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dense Phase Carbon Dioxide written by Murat O. Balaban and published by John Wiley & Sons. This book was released on 2012-04-05 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations. This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.

Download or read book Casein written by Mamdouh El-Bakry and published by Elsevier. This book was released on 2024-06-24 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein. Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields. Provides comprehensive coverage of casein, the main milk protein that has many applications and uses Includes suggested reading for further information Addresses a wide-range of related topics, including non-food applications of casein

Download or read book Modern Technology Of Milk Processing Dairy Products 4th Edition written by NIIR Board and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2013-01-01 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.

Download or read book CRC Handbook of Processing and Utilization in Agriculture written by and published by . This book was released on 1982 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Casein and Its Uses written by Hans Hadert and published by . This book was released on 1938 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Biodegradation written by Rolando Chamy and published by BoD – Books on Demand. This book was released on 2013-06-14 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains a collection of different biodegradation research activities where biological processes take place. The book has two main sections: A) Polymers and Surfactants Biodegradation and B) Biodegradation: Microbial Behaviour.

Download or read book Handbook of Adhesives written by Irving Skeist and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 785 pages. Available in PDF, EPUB and Kindle. Book excerpt: Adhesives are indispensable. They are required pling agents, and other key ingredients. Special in myriad products-aircraft and abrasives, cars attention is given to such flourishing categories and cartons, shoes and safety glass, tape and as acrylics, anaerobics, cyanoacrylates, poly urethanes, epoxy resins, polyvinyl acetate, high tires. This Third Edition of Handbook of Ad hesives, like the 1962 and 1977 editions, seeks temperature adhesives, hot melts, silicones, and to provide the knowledge needed for optimum silanes. selection, preparation, and utilization of adhe The last 14 chapters, on adherends and bond sives and sealants. The information is detailed ing technology, involve the auto industry, air and explicit, with several hundred illustrative craft, electronics, the bonding of wood, formulations. textiles, rubber and plastics, construction, ab Expert information has been supplied in 47 rasives, pressure-sensitives, nonwovens, and chapters written by 70 industry specialists, pro sealants. Mechanical handling of two-compo fessors, and consultants. Five chapters on fun nent systems is examined. The concluding damentals provide the theoretical and economic chapter highlights the exciting progress that is underpinnings-why adhesives work, how they being made in the use of robotics to apply ad are selected, how the surface is prepared, how hesives, techniques already far advanced in au they are applied, how they are set, how the tomotive assembly. cured joint is tested.

Download or read book Monthly Bulletin of Agricultural Economics and Statistics written by Food and Agriculture Organization of the United Nations. Economics Division and published by . This book was released on 1965 with total page 1186 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Spice Mill written by and published by . This book was released on 1921 with total page 2048 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Membrane Separations written by Anil Kumar Pabby and published by CRC Press. This book was released on 2008-07-07 with total page 1210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Membrane Separations: Chemical, Pharmaceutical, and Biotechnological Applications provides detailed information on membrane separation technologies as they have evolved over the past decades. To provide a basic understanding of membrane technology, this book documents the developments dealing with these technologies. It explo

Download or read book Protein Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and

Download or read book The Manual of Australian Agriculture written by Robert L Reid and published by Elsevier. This book was released on 2013-10-22 with total page 911 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Manual for Australian Agriculture is a collection of information related to agriculture gathered from different Australian government agencies that are directly or indirectly concerned with agriculture. The book covers related topics such as land utilization and resource use; government assistance to Australian farmers; the physical and chemical properties of soil; soil mapping; plant nutrition, and fertilizers; and the growing of grain crops. The book also covers agro-industrial, fruit, and vegetable crops; kinds of seeds and their processing and storage; plant pests and diseases; and livestock and poultry. The text is recommended for agriculturists who are engaged in business, as well as those who would like to know more about agriculture in Australia.

Download or read book Food Waste Recovery written by Charis M. Galanakis and published by Academic Press. This book was released on 2015-07-03 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes. Presents a holistic methodology (the so-called "5-Stages Universal Recovery Process") and a general approach (the so-called "Universal Recovery Strategy") to ensure optimized management of the available technologies and recapture of different high added-value compounds from any waste source Includes characteristics, safety and cost issues of conventional and emerging technologies, the benefits of their application in industry, and commercialized applications of real market products Demonstrates all aspects of the recovery process such as preservation of the substrate, yield optimization, preservation of functionality of the target compounds during processing, and more

Download or read book Microbiology and Technology of Fermented Foods written by Robert W. Hutkins and published by John Wiley & Sons. This book was released on 2018-11-20 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.