Advances in dairy microbial products. (2021)

• Record Type: Book
• Further Information: Note: Edited by Joginder Singh, Ashish Vyas.
• Editors: Singh, Joginder, 1973-; Vyas, Ashish
• Contents: 1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges 2. Fermented Dairy Products: Potential in Improving Sleep Quality and Neurocognitive Function 3. Recent advances in microbial diversity usage in fermented dairy microbial products 4. Recent trends in fungal dairy fermented foods 5. Recent trends in alkaline fermented foods 6. Recent trend in IPR protection in fermented dairy products across the globe 7. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk 8. Advancement in acidophilus milk Production technology 9. Advancement of yogurt Production technology 10. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour 11.Health Benefits of Probiotics: An Overview 12. Pathogenic microorganisms in Milk: their source, hazardous role and identification 13. Fermented paste using dairy important microbes 14. Chemistry and Material Studies in fermented dairy products 15. Recent advancement in the production of probiotics fermented beverages 16. Advancement in Kefir Production technology 17. Innovations in the preservation and improving functional properties of Kefir 18. Development of biosensor-based technology for detection of pathogenic organisms pre and post-production for dairy products 19. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends 20. Bacteriocins and antimicrobial peptides as an alternative to antibiotics 21. Nanobiotechnology in fermented dairy products 22. Machine Learning Applications in Dairy Farm Management 23. Application of Nanomaterials in Dairy Industry 24. Probiotics in dairy products: microencapsulation and delivery 25. The effect of innovative processing technologies on probiotics stability 26. The effect of thermal processing on probiotics stability 27. Advancement of cheese production technology
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2021
• Extent: 1 online resource
• Subjects: 641.37; Dairy microbiology; Dairy products
• Languages: English
• ISBNs: 9780323909327
• Related ISBNs: 9780323857932
• 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.