Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering) - Image 1

£76.70

CRC Press Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering)

Name: Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering)
Brand: CRC Press
Price: 76.37 GBP
Availability: InStock

Cheese & Dairy

Price History & Forecast

Last 35 days • 35 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 35 days • 1 price levels

Days at Price

Price Analysis

Most common price: £77 (35 days, 100.0%)

Price range: £77 - £77

Price levels: 1 different prices over 35 days

Description

Product Description While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products. Review “Covers all the aspects on recent happenings in the dairy and food industry. This edited book has been compiled with chapters from scientists working in different disciplines in dairy science and technology on the functional milk proteins, functional cheese, probiotics, and functional dairy beverages, mechanization of dairy processing, non-thermal technology, antibiotic resistant pathogens, and quality and safety of dairy foods. A useful guide for upgrading knowledge and concepts on recent happenings in dairy science and technology.”―Yogesh Khetra, PhD, Professor, National Dairy Research Institute, India About the Author Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico, and was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 70 books.Subrota Hati, PhD, is an Assistant Professor in the Dairy Microbiology Department at the SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India. He has expertise in purification and characterization of food-derived bioactive peptides and probiotic fermented dairy foods. He has also worked at Mother Dairy, India, as a Quality Assurance Executive. He has published many research papers, review articles, and technical articles in various national and international peer-reviewed journals and also published book chapters and edited two books. Dr. Hati has presented many abstracts at various national and international seminars and conferences.

Product Specifications

Brand: CRC Press
Format: Paperback
ASIN: 1774634767
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 31 March 2021
Listed Since: 09 February 2021

Barcode

No barcode data available

CRC Press Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering)

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products (Innovations in Agricultural & Biological Engineering)

Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality (Innovations in Agricultural & Biological Engineering)

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Innovations in Agricultural & Biological Engineering)

Springer - Dairy Processing: Advanced Research to Applications

Advances in Dairy Microbial Products

Engineering Interventions in Agricultural Processing (Innovations in Agricultural & Biological Engineering)

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering)

Food Technology: Applied Research and Production Techniques (Innovations in Agricultural & Biological Engineering)

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

Engineering Aspects of Milk and Dairy Products (Contemporary Food Engineering)

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects (Innovations in Agricultural & Biological Engineering)

Emerging Technologies in Agricultural Engineering (Innovations in Agricultural & Biological Engineering)

Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics (Innovations in Agricultural & Biological Engineering)

Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation (Innovations in Plant Science for Better Health)

Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics (Innovations in Agricultural & Biological Engineering)

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Innovations in Agricultural & Biological Engineering)

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation (Innovations in Agricultural & Biological Engineering)

Water and Fertigation Management in Micro Irrigation (Research Advances in Sustainable Micro Irrigation)

Innovations in Technologies for Fermented Food and Beverage Industries (Food Microbiology and Food Safety)

Technological Interventions in Management of Irrigated Agriculture (Innovations in Agricultural & Biological Engineering)

Elsevier Current Developments in Biotechnology and Bioengineering