Advances in Dairy Products. (2017)

• Record Type: Book
• Further Information: Note: Francesco Conto, Matteo A. Del Nobile, Michele Faccia, Angelo V. Zambrini, Amalia Conte.
• Editors: Contò, Francesco; Del Nobile, Matteo A; Faccia, Michele; Zambrini, Angelo V; Conte, Amalia
• Contents: Part I Ingredients for Dairy Products Manufacturing 1 1.1 Milk 3 1.1.1 Milk Quality and Processing 4; Germano Mucchetti and Angelo V. Zambrini 1.1.2 Milk Preparation for Further Processing into Dairy Products 21; Angelo V. Zambrini and Germano Mucchetti 1.2 Starter Cultures 37 1.2.1 Probiotics and Prebiotics 38; Carla Orsi and Angelo V. Zambrini 1.2.2 Starter and Ancillary Cultures 58; Carla Orsi and Angelo V. Zambrini 1.3 Other Ingredients 75 1.3.1 Vitamins, Minerals, and Bioactive Compounds 76; Emanuela Donati 1.3.2 Fruit and Vegetables 98; Carlo Tagliabue 1.4 Additives and Processing Aids 117 1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118; Andelka Bacak 1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132; Andelka Bacak 1.4.3 Enzymes 146; Martino Verga Part II Processing of Dairy Products 163 2.1 Process innovation 165 2.1.1 Enzymes Applications for the Dairy Industry 166; Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia 2.1.2 Plant Cleaning and Sanitizing 176; Pierangelo Galimberti 2.1.3 Membrane Technologies Applied to Cheese Milk 194; Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia 2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques 202; Antonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia 2.2 Product innovation 215 2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics 216; Fabio Minervini, Maria De Angelis and Marco Gobbetti 2.2.2 Dairy Products and Their Role in Human 248; Teresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro Part III Shelf Life of Dairy Products 263 3.1 Technological Options to Prolong Shelf Life 265 3.1.1 Freezing of Dairy Products 266; Sebnem Tavman and Tuncay Yilmaz 3.1.2 Antimicrobial Compounds Applied to Dairy Food 274; Luisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte 3.2 Modern packaging systems to prolong shelf life 295 3.2.1 Active Packaging Applied to Dairy Products 296; Ozlem Kizilirmak Esmer and Busra Sahin 3.2.2 Nanotechnology Applied to the Dairy Sector 314; Cristina Costa, Matteo A. Del Nobile and Amalia Conte 3.2.3 Biodegradable Packaging Applied to Dairy Products 328; Lia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa Part IV Consumer Acceptance 341 4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343 4.1.1 The Quality Concept 344; Mariantonietta Fiore and Francesco Contò 4.1.2 Food Quality Perception 355; Raffaele Silvestri and Piermichele La Sala 4.1.3 Consumer Behavior Models Applied to Food Sector 367; Elka Vasileva 4.1.4 Evaluation, Choice, and Purchase 374; Daniela Ivanova 4.2 Consumer insight in the process of new dairy products development 381 4.2.1 The New Product Development Process 382; Plamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova 4.2.2 Market Opportunities 394; Raffaele Silvestri 4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404; Minna Mikkola and Fedele Colantuono Part V Environmental and policy issues 421 5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423; Caterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione 5.1.2 Policies and Strategies for Eco-Friendly Dairy Product 438; Gerrit Willem Ziggers Index 449
• Edition: 1st
• Publisher Details: Wiley-Blackwell
• Publication Date: 2017
• Extent: 1 online resource (480 pages)
• Languages: English
• ISBNs: 9781118906446
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.