Dairy Technology, First Edition (16 results)

Condition: Good. shelf wear, hardcover Used - Good 1995 1st Edition All purchases support Project HOME - ending homelessness in Philadelphia.

First Edition / First Print (number line on copyright page 10 9 8 7 6 5 4 3 2 1). Hardback copy in blackcloth boards with gold gilt to spine. Unclipped dustjacket in new removable protective clear sleeve. 305pp. B/w graphs and charts. Not library copy, no inscriptions. (66/5).

Condition: Good. shelf wear, hardcover Used - Good 2001 1st Edition All purchases support Project HOME - ending homelessness in Philadelphia.

Hard Cover. Condition: BOOK VERY GOOD. No Jacket. 1st Edition. A VERY CLEAN, NICE COPY. NO PREVIOUS OWNER MARKINGS. 298 pages. Illustrated throughout. Annotated. Some rubbing and discoloration along the spine. "A treatise on the city milk supply, milk as a food, ice cream making, by products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter and oleo margarine.".

Soft cover. Condition: New. 1st Edition. New/New Author: Rajput, YSEdition: 1ISBN-13: 9780323960106Release Date: 26-01-2023Package Dimensions: 93 x 75 x 07 inchesLanguages: EnglishBinding: PaperbackN.

First Edition. Ovtavo; xiv, 395pp. New copy in stock, unread. Table of Contents: Introduction: Classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy products and the immune function in the elderly; The therapeutic use of probiotics in gastrointestinal inflammation. Part 2 Functional dairy ingredients: Caseinophosphopeptides (CPPs) as functional ingredients; Oligosaccharides; Lactic acid bacteria (LAB) in functional dairy products; Conjugated linoleic acid (CLA) as a functional ingredient. Part 3 Product development: Enhancing the functionality of prebiotics and probiotics; Safety evaluation of probiotics; Clinical trials; Consumers and functional foods; European research in probiotics and prebiotics: The PROEUHEALTH cluster; The market for functional dairy products: The case of the United States. Description: Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in the field, and with a distinguished international team of contributors, this major collection reviews the health benefits of functional dairy products, their ingredients and key product development issues. After an introductory survey of the various types of functional dairy product, part one discusses current research on the health benefits of functional dairy products, with chapters on cancer, coronary heart disease, osteoporosis, food allergy, immune function and gastrointestinal health. Part two reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid. Part three covers product development issues ranging from enhancing the functionality of prebiotics and probiotics to safety evaluation, consumer, market and research trends in this important sector. "Functional Dairy Products" is a standard work for food manufacturers developing new dairy products and for all those researching functional foods. Key Features: Provides and authoritative review of the key recent developments in functional dairy foods - Reviews their health benefits, ingredients and product development issues - Edited by two of the world's leading authorities in the field. Readership: Anyone working in the food industry involved with new product development, or researchers and health professionals with particular interests in functional foods (Publisher).

Condition: New. Num Pages: 720 pages, colour illustrations. BIC Classification: KNAC; KNDF; RNFF; TBC; TDCT; TVD; TVHF; TVQ. Category: (U) Tertiary Education (US: College). Dimension: 235 x 190 x 38. Weight in Grams: 1429. . 2014. First Edition. hardcover. . . . .

Hardcover. Condition: new. Hardcover. This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies. This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Buch. Condition: Neu. Neuware -The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or a less obvious ingredient. This new edition continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products. Coverage is expanded to fill some important gaps, and in addition to three new chapters (microbiology, packaging, editorial introduction) The other chapters have been revised, enlarged, and brought up to date, Written for food technologists making dairy products, the book is also an essential source of reference for the industries ingredient suppliers and equipment manufacturers, and those working in academic and research institutions. The contributors have extensive practical experience of the industry.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 464 pp. Englisch.

Hardcover. Condition: new. Hardcover. This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies. This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Condition: New. This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Editor(s): Britz, Trevor; Robinson, Richard K. Num Pages: 312 pages, 110. BIC Classification: TDCT; TVHF. Category: (P) Professional & Vocational. Dimension: 250 x 180 x 23. Weight in Grams: 862. . 2008. 1st Edition. Hardcover. . . . .

Condition: New. Editor(s): Hui, Y. H. Num Pages: 440 pages, black & white illustrations. BIC Classification: PN. Category: (P) Professional & Vocational. Dimension: 240 x 162 x 34. Weight in Grams: 844. . 2006. 1st Edition. hardcover. . . . .

Condition: New. Editor(s): Hui, Y. H. Num Pages: 404 pages, Illustrations. BIC Classification: PN. Category: (P) Professional & Vocational. Dimension: 237 x 162 x 31. Weight in Grams: 784. . 2006. 1st Edition. Hardcover. . . . .

Condition: New. Composites are materials in which two or more distinct materials are combined together but remain uniquely indentifiable in the mixture. Composites maintain an interface between components and act in concert to provide improved specific or symbiotic characteristics not obtainable by any of the original components acting alone. Editor(s): Hui, Y. H. Num Pages: 442 pages, black & white illustrations. BIC Classification: PN. Category: (P) Professional & Vocational. Dimension: 238 x 161 x 34. Weight in Grams: 846. . 2006. 1st Edition. hardcover. . . . .

Hardcover. Condition: new. Hardcover. This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies. This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Condition: New. This extremely useful three-volume set offers a thorough account of the science and technology of processing dairy products. Volume I presents basic information on new research data and advances. Volume II discusses procedures and new advances for dairy products, as well as the microbiology and associated health hazards for dairy products. Editor(s): Hui, Y. H. Num Pages: 1304 pages, illustrations. BIC Classification: TVHF. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate; (XV) Technical / Manuals. Dimension: 238 x 161 x 97. Weight in Grams: 2508. . 1992. 1st Edition. hardcover. . . . .