Milk Based Beverages

Produk Detail:
  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Pages : 596 pages
  • ISBN : 0128157119
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Milk Based Beverages

Download or Read online Milk Based Beverages full in PDF, ePub and kindle. this book written by Alexandru Grumezescu and published by Woodhead Publishing which was released on 11 May 2019 with total page 596 pages. We cannot guarantee that Milk Based Beverages book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies

Milk Based Beverages

Milk Based Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Woodhead Publishing
  • Release : 11 May 2019
GET THIS BOOK Milk Based Beverages

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments

Natural Beverages

Natural Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 21 June 2019
GET THIS BOOK Natural Beverages

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great

Preparation of Non surface active Solutions from Bovine Milk and Dairy based Beverages to Improve Langmuir Trough Model Systems of Dairy Fluids

Preparation of Non surface active Solutions from Bovine Milk and Dairy based Beverages to Improve Langmuir Trough Model Systems of Dairy Fluids
  • Author : Luis M. Real Hernandez
  • Publisher : Unknown
  • Release : 15 June 2021
GET THIS BOOK Preparation of Non surface active Solutions from Bovine Milk and Dairy based Beverages to Improve Langmuir Trough Model Systems of Dairy Fluids

The milk fat globule membrane (MFGM) plays an essential role in emulsifying milk fat. In recent decades, the behavior of MFGM polar lipids has been studied using Langmuir trough model systems, were the surface tension of lipid monolayers spread on the surface of a aqueous solution is analyzed as the surface is compressed or expanded. The problem with most Langmuir trough experiments reported in the literature that study MFGM lipid behavior is that they spread MFGM lipids on solutions that

Beverages Processing and Technology

Beverages   Processing and Technology
  • Author : D. Mudgil,S. Barak
  • Publisher : Scientific Publishers
  • Release : 01 June 2018
GET THIS BOOK Beverages Processing and Technology

The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages,

Antioxidant Protection of an Omega 3 Fatty Acid Fortified Dairy based Beverage

Antioxidant Protection of an Omega 3 Fatty Acid Fortified Dairy based Beverage
  • Author : Anonim
  • Publisher : Unknown
  • Release : 15 June 2021
GET THIS BOOK Antioxidant Protection of an Omega 3 Fatty Acid Fortified Dairy based Beverage

Skim, butter-derived aqueous phase, anhydrous milk fat, and fish oil were used to formulate ultra high temperature (UHT) processed extended shelf-life omega-3 fatty acid fortified dairy-based beverages with fat contents mimicking whole milk (3.25%). Oxidation of the lipids in the formulated beverages was investigated during storage for 35 days at 4 degrees C using GC/MS analysis, conjugated diene analysis, and headspace solid phase micro-extraction GC/MS (SPME-GC/MS) analysis of headspace. Omega-3 fatty acid fortified dairy-based beverages were produced that mimicked the

Membrane Processing

Membrane Processing
  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release : 12 December 2012
GET THIS BOOK Membrane Processing

This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology
  • Author : P Paquin
  • Publisher : Elsevier
  • Release : 29 January 2009
GET THIS BOOK Functional and Speciality Beverage Technology

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to