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Viac informácií o knihe Dairy Product Technology Recent Advances

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 281 bodov

Anotácia knihy

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products with special reference to cheese: scope and challenges, cheese: a novel milieu of probiotics, genetically modified cheese: a novel biotechnological development, value addition to indigenous dairy products: scope and future strategies, health benefits of milk derived bio-active peptides, Indian dairy value chain: opportunities and challenges, structural changes of Indian dairy farming- smallholder prospects, clinical studies for novel fermented foods, Lactobacillus reuteri: a multifaceted lactic acid bacterium for fermented foods, aspects of infant formulations: an overview, nutritional significance of milk, fermented dairy products, recent status of dairy waste in India, health benefits of fermented milk products, LAB: Potential application on dairy and food industry, traditional packaging strategies for Indigenous dairy products, recent biotechnological approaches in Dairy and Food industry. This Book has covered all the integral segments of dairy industry as well as food industry. This book would be helpful towards the Food Technological Colleges, Dairy Science Colleges, Dairy Industry, Food Industry as a upgraded information related to their work fields.

Parametre knihy

Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Dairy Product Technology Recent Advances
• Autor: K. Muthuchelian, S. Kannaiyan, A. Gopalam
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 414
• EAN: 9789351306337
• ISBN: 9789351306337
• ID: 10911750
• Nakladateľ: Astral International Pvt Ltd
• Hmotnosť: 800 g
• Rozmery: 256 × 134 × 27 mm
• Dátum vydania: 01. January 2015

Obľúbené z iného súdka

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