05048nam a2200385 a 4500003000500000005001700005007000300022008004100025020002200066040002300088050002300111082002200134245017800156250001700334264004800351300008200399336002700481337002700508338002800535490008000563504002800643505162000671520168102291650005103972650003104023650002704054650005004081700003804131700003504169830008804204942001504292999001904307952016804326952016804494CHAP20230516182740.0ta230516s2018    -usado|fr|||| 001 0 eng d  a978-1-77188-609-3  amxchpuacCHAPerda10aSF250.5b.T43 201800a637bT43 201822010aTechnological interventions in dairy science :binnovative approaches in processing, preservation, and analysis of milk products /ceditores Rupesh S. Chavan y Megh R. Goyal  a1a edición  aWaretown, NJ :bApple Academic Press,c2018  axxxviii, 336 páginas :bilustraciones, gráficas, diagramas, tablas, fotos  2rdacontentatextobtxt  2rdamediaasin mediobn  2rdacarrieravolumenbnc1 aInnovations in Agricultural & Biological Engineering (Apple Academic Press)  aIncluye bibliografías  tApplications of Non-Thermal Processing in the Dairy Industry /rPrasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan, and Shraddha BhatttHigh-Pressure Processing of Milk and Milk Products /rDevbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal MayurtApplications of Supercritical Fluid Extraction in the Food Industry /rAkanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, Sudhir Kumar Tomar, and Rupesh S. ChavantPreservation of Milk Using Botanical Preservatives (Essential Oils) /rAshwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. BhatttRole of Human Colonic Microbiota in Diseases and Health /rAkruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. ChavantNovel Drying Technologies in the Dairy Industry /rRupesh S. Chavan, Shraddha Bhatt, and Shubhneet KaurtBiotechnological Route of Dairy Flavor Production /rAnit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna SehrawattFouling of Milk and Cleaning-in-Place in the Dairy Industry /rMd. Irfan A. Ansari, Rupesh S. Chavan, and Shraddha B. Bhatt
tNovel Methods to Detect Adulteration of Ghee or Milk Fat /
rA. S. Hariyani, A. J. Thesiya, Tanmay Hazra, J. B. Gol, and Rupesh S. ChavantPhysical Parameters During Paneer Preparation: A Review /rA. K. Agrawal and Geetesh SinhatRheological and Textural Properties of Milk Gels /rChakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, and Rupesh ChavantTextural Analyses of Dairy Products /rAkanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, and Rupesh S. Chavan2 aThis volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.

Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume.

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques. 17957819aIndustria lecheraxCambio tecnológico17992124aProductos lácteos139147068aDairy industry139147027aDairy products  xInnovation adoption1 9187051aChavan, Rupesh S.eeditor1 9186932aGoyal, Megh R.eeditor 09186930aInnovations in Agricultural & Biological Engineering (Apple Academic Press)  2ddccLibro  c218766d218766  00102ddc4051708GRALaIA_bIA_d2019-11-28eCompra Librería UACh F 38696iC/e 243l0o637 T43 2018p1102014784r2023-05-16 00:00:00tEj. 1w2023-05-16yLIBRO  00102ddc4055708GRALaIA_bIA_d2019-11-28eCompra Librería UACh F 38696iC/e 244l0o637 T43 2018p1102014785r2023-05-16 00:00:00tEj. 2w2023-05-16yLIBRO