Download or read book Dairy Science and Technology written by Fondation de technologie laitière du Québec and published by Presses Université Laval. This book was released on 1985 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science du lait written by Charles Alais and published by . This book was released on 1984 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Science Translated written by Michèle Goyens and published by Leuven University Press. This book was released on 2008 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mediaevalia Lovaniensia 40Medieval translators played an important role in the development and evolution of a scientific lexicon. At a time when most scholars deferred to authority, the translations of canonical texts assumed great importance. Moreover, translation occurred at two levels in the Middle Ages. First, Greek or Arabic texts were translated into the learned language, Latin. Second, Latin texts became source texts themselves, to be translated into the vernaculars as their importance across Europe started to increase.The situation of the respective translators at these two levels was fundamentally different: whereas the former could rely on a long tradition of scientific discourse, the latter had the enormous responsibility of actually developing a scientific vocabulary. The contributions in the present volume investigate both levels, greatly illuminating the emergence of the scientific terminology and concepts that became so fundamental in early modern intellectual discourse. The scientific disciplines covered in the book include, among others, medicine, biology, astronomy, and physics.
Download or read book Science du lait written by Charles Alais and published by . This book was released on 1961 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Scientific Agriculture written by and published by . This book was released on 1921 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science Du Lait Principes Des Techniques Laitieres written by Charles Alais and published by . This book was released on 1965 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science et technologie du lait written by Carole Lapointe-Vignola and published by Presses inter Polytechnique. This book was released on 2002 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Panorama de la technologie de transformation du lait. Notions de base en chimie, microbiologie et nutrition. Principes physiques sous-jacents aux grandes opérations de transformation et à ceux qui se rattachent à la conception et au fonctionnement des équipements manuels et automatisés. Les questions de salubrité et d'hygiène sont également abordées.
Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by Routledge. This book was released on 2017-10-19 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Download or read book Science et technologie du lait written by Robert Dumais and published by Fondation de technologie laitière du Québec. This book was released on 1984 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Engineering Aspects of Milk and Dairy Products written by Jane Selia dos Reis Coimbra and published by CRC Press. This book was released on 2016-04-19 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu
Download or read book Canadian Journal of Agricultural Science written by and published by . This book was released on 1921 with total page 2614 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Immunoassays in Food and Agriculture written by Alain Paraf and published by Springer Science & Business Media. This book was released on 1991 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Immunochemistrys and immunoassays (antigens, antibodies, antibody production, antibody-antigen reaction); Immunoassays in agriculture (immunoassays for animal husbandry, immunoassays in plant production); Immunoassays in the agrofood industry (milk and cheese industries, other fermentative processes, immunoassays for meat products, thermo-extrusion, food storage); Immunoassays for the environment (water pollution, soil pollutants).
Download or read book Advances in Dairy Ingredients written by Geoffrey W. Smithers and published by John Wiley & Sons. This book was released on 2012-11-30 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Section Milk and Dairy Science written by Boke van der Burg and published by . This book was released on 1927 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2013-01-09 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.
