Advances In Dairy Ingredients Geoffrey W Smithers Mary Ann Augustin by Geoffrey W. Smithers, Mary Ann Augustin 9780813823959, 9781118448205, 0813823951, 1118448200 instant download after payment.

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.Content:
Chapter 1 Dairy Protein Powders (pages 1–29): P. Schuck
Chapter 2 Lactose: Chemistry, Processing, and Utilization (pages 21–41): J. A. Hourigan, E. V. Lifran, L. T. T. Vu, Y. Listiohadi and R. W. Sleigh
Chapter 3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential (pages 71–98): X. Elias?Argote, A. Laubscher and R. Jimenez?Flores
Chapter 4 Biofunctional Dairy Protein Fractions (pages 99–136): H. Roginski, L. Bennett, H. Korhonen, S. F. Gauthier, Y. Pouliot and B. W. Woonton
Chapter 5 Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients (pages 137–159): B. W. Woonton, U. Kulozik, K. De Silva and G. W. Smithers
Chapter 6 Nonthermal Technologies in Dairy Processing (pages 161–215): H. C. Deeth, N. Datta and C. Versteeg
Chapter 7 Spray?Dried Dairy?Based Emulsions for the Delivery of Bioactives (pages 217–228): M. A. Augustin and L. Sanguansri
Chapter 8 Utilizing Dairy Protein Functionality in Food Microstructure Design (pages 229–267): M. Golding
Chapter 9 Probiotics and Prebiotics (pages 269–290): D. Y. Ying and C. Gantenbein?Demarchi
Chapter 10 Dairy Ingredient Safety: The No Compromise Area (pages 291–301): D. Eddy and A. Astin
Chapter 11 Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding (pages 303–312): B. Davis and B. Katz
Chapter 12 The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success (pages 313–317): P. S. Tong and G. W. Smithers