Dairy Derived Ingredients Book

Dairy Derived Ingredients


  • Author : M Corredig
  • Publisher : Elsevier
  • Release Date : 2009-10-26
  • Genre: Technology & Engineering
  • Pages : 712
  • ISBN 10 : 9781845697198
  • Total Read : 73
  • File Size : 16,8 Mb

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Dairy Derived Ingredients Summary:

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients Assesses advances in both the biological and technological functionality of dairy components Examines the application of dairy components in both food and non-food products

Dairy Derived Ingredients Book

Dairy Derived Ingredients


  • Author : M. Cooredig
  • Publisher : CRC Press
  • Release Date : 2009-11-24
  • Genre: Technology & Engineering
  • Pages : 720
  • ISBN 10 : 1439820708
  • Total Read : 69
  • File Size : 16,6 Mb

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Dairy Derived Ingredients Summary:

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. Reviewing the latest research in this dynamic area, this book covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. It highlights the biological functionality of dairy components and their nutraceutical applications, including milk oligosaccharides, lacctoferrin, and the role of dairy products in metabolic regulation. The text concludes with a discussion of the technological functionality of dairy components and their applications in food and non-food products.

Go Dairy Free Book

Go Dairy Free


  • Author : Alisa Fleming
  • Publisher : BenBella Books
  • Release Date : 2018-06-12
  • Genre: Health & Fitness
  • Pages : 515
  • ISBN 10 : 9781946885241
  • Total Read : 69
  • File Size : 13,7 Mb

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Go Dairy Free Summary:

If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friend

Dairy based Ingredients Book

Dairy based Ingredients


  • Author : Ramesh C. Chandan
  • Publisher : Amer Assn of Cereal Chemists
  • Release Date : 1997
  • Genre: Technology & Engineering
  • Pages : 137
  • ISBN 10 : WISC:89063190482
  • Total Read : 67
  • File Size : 20,5 Mb

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Dairy based Ingredients Summary:

Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Properties of Milk and Its Components. Basic Milk Processing. Production and Specifications of Milk Concentrates. Processing and Specifications of Dairy Foods. Baked Products. Chocolate and Confectionery Products. Sauces, Dressings, and Dairy Desserts. Snack Foods, Meats, and Other Applications. Nutrition and Labeling. Regulatory and Safety Aspects. Glossary. Index.

Code of Federal Regulations Book

Code of Federal Regulations


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2002
  • Genre: Administrative law
  • Pages : 624
  • ISBN 10 : UOM:39015066509905
  • Total Read : 97
  • File Size : 16,9 Mb

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Code of Federal Regulations Summary:

Handbook of Functional Dairy Products Book
Score: 5
From 3 Ratings

Handbook of Functional Dairy Products


  • Author : Colette Shortt
  • Publisher : CRC Press
  • Release Date : 2003-11-24
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9780203009734
  • Total Read : 62
  • File Size : 13,5 Mb

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Handbook of Functional Dairy Products Summary:

Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functi

The Code of Federal Regulations of the United States of America Book

The Code of Federal Regulations of the United States of America


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2004
  • Genre: Administrative law
  • Pages : 630
  • ISBN 10 : STANFORD:36105063678770
  • Total Read : 61
  • File Size : 8,5 Mb

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The Code of Federal Regulations of the United States of America Summary:

The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.

Functional Dairy Ingredients and Nutraceuticals Book

Functional Dairy Ingredients and Nutraceuticals


  • Author : Megh R. Goyal
  • Publisher : CRC Press
  • Release Date : 2022-10-13
  • Genre: Science
  • Pages : 366
  • ISBN 10 : 9781000564969
  • Total Read : 98
  • File Size : 8,7 Mb

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Functional Dairy Ingredients and Nutraceuticals Summary:

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.