Dairy foods : processing, quality, and analytical techniques /: processing, quality, and analytical techniques. (2021)

• Record Type: Book
• Further Information: Note: Edited by Adriano Gomes Da Cruz, Chaminda Senaka Ranadheera, Filomena Nazzaro, Amir Mortazavian.
• Editors: Cruz, Adriano Gomes da; Ranadheera, Chaminda Senaka; Nazzaro, Filomena; Mortazavian, Amir
• Contents: 1.Relevant Factors for Milk Quality in Dairy Foods Manufacturing; 2.Predictive Microbiology and Risk Analysis; 3.Thermobacteriology: Principles and Applications in Dairy Foods; 4.Enzymatic Modifications in Dairy Products; 5.Novel Strategies for the Manufacturing of Healthier Dairy Products; 6.Sensory Analysis Procedures; 7.Emerging Technologies in Dairy Foods Processing; 8.Microencapsulation Techniques to Aggregate Values in Dairy Foods Formulation; 9.Time Domain Low Field Magnetic Resonance Applied to Dairy Foods; 10.Thermal Analysis Applications; 11.Rheology Aspects Applied to Dairy Foods; 12.Machine Learning Techniques for Quality Assessment; 13.Dairy Processing and Environmental Management; 14.Dairy Waste treatment: Theorical and Economical considerations; 15.Novel Assurance Quality Systems in Dairy Factories: Food Defense, Food Fraud, and Traceability
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2021
• Extent: 1 online resource
• Subjects: 637; Dairy products; Dairy products -- Analysis
• Languages: English
• ISBNs: 9780128204795
• Related ISBNs: 9780128204788
• Notes: Note: Description based on CIP data; resource not viewed.
• 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.