000			05216cam a22006378i 4500
001			ocn995162303
003			OCoLC
005			20200810124427.0
006			m o d
007			cr |||||||||||
008			170725s2017 nju ob 001 0 eng
010			_a 2017035566
040			_aDLC _beng _erda _cDLC _dOCLCO _dN$T _dOCLCF _dEBLCP _dIDEBK _dDG1 _dMERER _dYDX
019			_a1003500289
020			_a9781118906453 _q(electronic bk.)
020			_a1118906454 _q(electronic bk.)
020			_a9781118906460 _q(electronic bk.)
020			_a1118906462 _q(electronic bk.)
020			_z9781118906446
020			_z1118906446
020			_z9781118906439 (pbk.)
020			_z1118906438
035			_a(OCoLC)995162303 _z(OCoLC)1003500289
042			_apcc
050	1	0	_aSF250.5
072		7	_aBUS _x070000 _2bisacsh
082	0	0	_a338.4/7637 _223
049			_aMAIN
245	0	0	_aAdvances in dairy products / _c[edited by] Francesco Conto, Matteo A. Del Nobile, Michele Faccia, Angelo V. Zambrini.
263			_a1710
264		1	_aHoboken, NJ : _bJohn Wiley & Sons, _c2017.
300			_a1 online resource.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
588			_aDescription based on print version record and CIP data provided by publisher; resource not viewed.
505	0		_aCover; Title Page; Copyright; Contents; List of Contributors; Part I Ingredients for Dairy Products Manufacturing; Chapter 1.1 Milk; 1.1.1 Milk Quality and Processing; Introduction; Milk Composition and Systems of Payment According to Milk Utilization; Milk Payment Systems; Other Parameters of Milk Quality Deriving from a Genomic Approach Proposed for Milk Payment Schemes; Other Aspects of Milk Quality for Specialty Dairy Products; Conclusions; References; 1.1.2 Milk Preparation for Further Processing into Dairy Products; Introduction; Market Milk; Fermented Milk; Cheese; References
505	8		_aChapter 1.2 Starter Cultures1.2.1 Probiotics and Prebiotics; Probiotics; The Microbiota of Human GI Tract; Inflamm-Aging; Prebiotics; References; 1.2.2 Starter and Ancillary Cultures; Introduction; Lactic Acid Bacteria; Ancillary Cultures; References; Chapter 1.3 Other Ingredients; 1.3.1 Vitamins, Minerals, and Bioactive Compounds; Vitamins; Mineral Salts; Bioactive Compounds; New Technologies for Dairy Products Fortification; References; 1.3.2 Fruit and Vegetables; Definitions; Manufacturing Jams and Fruit Preparations; Innovation /Trends; High-Pressure Technology
505	8		_aPulsed Electric Fields (PEF)Freeze Concentration; References; Chapter 1.4 Additives and Processing Aids; 1.4.1 Acidity Regulators, Preservatives, and Antioxidants; Identification and Coding; Nanotechnologies; Microencapsulation; Acidity Regulators, Preservatives, and Antioxidants; 1.4.2 Flavors, Colors, Thickeners, and Emulsifiers; Flavors; Colorants; Additives for Appearance, Consistency, and Stability; 1.4.3 Enzymes; Introduction; Milk Clotting; Rennet: Definition; Animal Rennet; Fermentation Chymosin or Recombinant Chymosin; Rennet Paste; Vegetable Rennet; Microbial Coagulants; Lipase
505	8		_aTransglutaminaseLactase; Lysozyme; References; Part II Processing of Dairy Products; Chapter 2.1 Process innovation; 2.1.1 Enzymes Applications for the Dairy Industry; Use in Cheese Making; Applications for Shelf-Life Extension; Applications for Functional and Environmental Purposes; 2.1.2 Plant Cleaning and Sanitizing; Introduction; Dirt Features and Classification; Adhesion of Dirt and Bacteria; Dairy Industry Hygiene; Hygiene Management; References; 2.1.3 Membrane Technologies Applied to Cheese Milk; General Aspects; Characteristics of Membranes; Applications in the Cheese-Making Process
505	8		_aOther Membrane Applications Related to Cheese Making2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques; Introduction; Target Milk Proteins Heterogeneity among the Mammalian Species of Interest for Dairy Industry; Urea Polyacrilamyde Gel Electrophoresis (Urea-PAGE); Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis; Isoelectric Focusing Electrophoresis; Two-Dimensional Electrophoresis; Liquid Chromatography and Mass Spectrometry; Capillary Electrophoresis; Conclusions; Chapter 2.2 Product innovation; 2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics
650		0	_aDairy processing.
650		0	_aDairy products industry _xTechnological innovations.
650		7	_aBUSINESS & ECONOMICS / Industries / General _2bisacsh
650		7	_aDairy processing. _2fast _0(OCoLC)fst00886945
650		7	_aDairy products industry _xTechnological innovations. _2fast _0(OCoLC)fst00887018
655		4	_aElectronic books.
700	1		_aContò, Francesco, _eeditor.
700	1		_aDel Nobile, Matteo Alessandro, _eeditor.
700	1		_aFaccia, Michele, _d1963- _eeditor.
700	1		_aZambrini, Angelo V., _eeditor.
776	0	8	_iPrint version: _tAdvances in dairy products _dHoboken, NJ : John Wiley & Sons, 2017 _z9781118906439 _w(DLC) 2017017186
856	4	0	_uhttps://doi.org/10.1002/9781118906460 _zWiley Online Library
994			_a92 _bDG1
942			_cEB
999			_c311657 _d311657