Advances in dairy products
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| Médium: | E-kniha |
| Jazyk: | angličtina |
| Vydáno: |
Hoboken :
Wiley Blackwell,
2018
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| Žánr/forma: | sborníky elektronické knihy |
| ISBN: | 9781118906453 9781118906460 9781118906446 9781118906439 |
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| On-line přístup: | Plný text |
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Obsah:
- Part I Ingredients for Dairy Products Manufacturing
- Chapter 1.1 Milk
- 1.1.1 Milk Quality and Processing
- 1.1.2 Milk Preparation for Further Processing into Dairy Products
- Chapter 1.2 Starter Cultures
- 1.2.1 Probiotics and Prebiotics
- 1.2.2 Starter and Ancillary Cultures
- Chapter 1.3 Other Ingredients
- 1.3.1 Vitamins, Minerals, and Bioactive Compounds
- 1.3.2 Fruit and Vegetables
- Chapter 1.4 Additives and Processing Aids
- 1.4.1 Acidity Regulators, Preservatives, and Antioxidants
- 1.4.2 Flavors, Colors, Thickeners, and Emulsifiers
- 1.4.3 Enzymes
- Part II Processing of Dairy Products
- Chapter 2.1 Process innovation
- 2.1.1 Enzymes Applications for the Dairy Industry
- 2.1.2 Plant Cleaning and Sanitizing
- 2.1.3 Membrane Technologies Applied to Cheese Milk
- 2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques
- Chapter 2.2 Product innovation
- 2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics
- 2.2.2 Dairy Products and Their Role in Human Health
- Part III : Shelf Life of Dairy Products
- Chapter 3.1 Technological Options to Prolong Shelf Life
- 3.1.1. Freezing of Dairy Products
- 3.1.2 ntimicrobial Compounds Applied to Dairy Food
- Chapter 3.2 Modern packaging systems to prolong shelf life
- 3.2.1 Active Packaging Applied to Dairy Products
- 3.2.2 Nanotechnology Applied to the Dairy Sector
- 3.2.3 Biodegradable Packaging Applied to Dairy Products
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- Part IV : Consumer Acceptance
- Chapter 4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making
- 4.1.1 The Quality Concept
- 4.1.2 Food Quality Perception
- 4.1.3 Consumer Behavior Models Applied to Food Sector
- 4.1.4 Evaluation, Choice, and Purchase
- Chapter 4.2 Consumer insight in the process of new dairy products development
- 4.2.1 The New Product Development Process
- 4.2.2 Market Opportunities
- 4.2.3 Consumer Insight and Approaches in New Dairy Products Development
- Part V : Environmental and Policy Issues
- 5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues
- 5.1.2 Policies and Strategies for Eco-Friendly Dairy Product