| 000 | 04688nam a2200361 a 4500 | ||
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| 003 | CHAP | ||
| 005 | 20230516182740.0 | ||
| 007 | ta | ||
| 008 | 230516s2018 -usado|fr|||| 001 0 eng d | ||
| 020 | _a978-1-77188-609-3 | ||
| 040 |
_amxchpua _cCHAP _erda |
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| 050 | 1 | 0 |
_aSF250.5 _b.T43 2018 |
| 082 | 0 | 0 |
_a637 _bT43 2018 _220 |
| 245 | 1 | 0 |
_aTechnological interventions in dairy science : _binnovative approaches in processing, preservation, and analysis of milk products / _ceditores Rupesh S. Chavan y Megh R. Goyal |
| 250 | _a1a edición | ||
| 264 |
_aWaretown, NJ : _bApple Academic Press, _c2018 |
||
| 300 |
_axxxviii, 336 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos |
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| 336 |
_2rdacontent _atexto _btxt |
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| 337 |
_2rdamedia _asin medio _bn |
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| 338 |
_2rdacarrier _avolumen _bnc |
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| 490 | 1 | _aInnovations in Agricultural & Biological Engineering (Apple Academic Press) | |
| 504 | _aIncluye bibliografías | ||
| 505 |
_tApplications of Non-Thermal Processing in the Dairy Industry / _rPrasad S. Patil, Akanksha Wadehra, Madhav R. Patil, Rupesh Chavan, and Shraddha Bhatt _tHigh-Pressure Processing of Milk and Milk Products / _rDevbrat Yadav, Prabin Sarkar, Prasad Patil, and Nichal Mayur _tApplications 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. Chavan _tPreservation of Milk Using Botanical Preservatives (Essential Oils) / _rAshwini S. Muttagi, Rupesh S. Chavan, and Shraddha B. Bhatt _tRole of Human Colonic Microbiota in Diseases and Health / _rAkruti Joshi, Vijendra Mishra, Shraddha Bhatt, and Rupesh S. Chavan _tNovel Drying Technologies in the Dairy Industry / _rRupesh S. Chavan, Shraddha Bhatt, and Shubhneet Kaur _tBiotechnological Route of Dairy Flavor Production / _rAnit Kumar, Ashutosh Updhyay, Rupesh Chavan, Usman Ali, and Rachna Sehrawat _tFouling 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. Chavan _tPhysical Parameters During Paneer Preparation: A Review / _rA. K. Agrawal and Geetesh Sinha _tRheological and Textural Properties of Milk Gels / _rChakraborty Purba, Shalini Gaur Rudra, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare, Santanu Basu, and Rupesh Chavan _tTextural Analyses of Dairy Products / _rAkanksha Wadehra, Prasad S. Patil, Shaik Abdul Hussain, Ashish Kumar Singh, and Rupesh S. Chavan |
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| 520 | 2 | _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. | |
| 650 | 1 | 7 |
_957819 _aIndustria lechera _xCambio tecnológico |
| 650 | 1 | 7 |
_992124 _aProductos lácteos |
| 650 | 1 | 3 |
_9147068 _aDairy industry |
| 650 | 1 | 3 |
_9147027 _aDairy products _xInnovation adoption |
| 700 | 1 |
_9187051 _aChavan, Rupesh S. _eeditor |
|
| 700 | 1 |
_9186932 _aGoyal, Megh R. _eeditor |
|
| 830 | 0 |
_9186930 _aInnovations in Agricultural & Biological Engineering (Apple Academic Press) |
|
| 942 |
_2ddc _cLibro |
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| 999 |
_c218766 _d218766 |
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