This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.
Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Functional dairy products Volume 1 (ISBN 978-1-85573-584-2) Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Eat foods good for kidney stones. Kidney diet secrets plan maps outs foods good for kidney stones.
Dairy Products List Of Foods
Dairy Queen Products
Handbook of Functional Dairy Products. Handbook of Functional Dairy Products. Edited By Colette Shortt, John O'Brien. Edition 1st Edition. First Published 24 November 2003. It is found principally in dairy products and the meat of ruminant animals; the major isomer in these foods is the. Handbook of Functional Dairy Products explores the product development process and the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits.