Advances in Dairy Microbial Products Book

Advances in Dairy Microbial Products


  • Author : Joginder Singh
  • Publisher : Woodhead Publishing
  • Release Date : 2022-01-18
  • Genre: Science
  • Pages : 418
  • ISBN 10 : 9780323909327

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Advances in Dairy Microbial Products Excerpt :

Advances in Dairy Microbial Products presents a thorough reference that explains the makeup of these products in a scientifically sound, yet simple manner. It offers both established and cutting-edge solutions on the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. It is an ideal resource for researchers and practitioners involved in dairy science, particularly those who wish to gain the most thorough and up-to-date information on dairy microbial products. In addition, it will appeal to beginners seeking to understand how advanced dairy technologies can be used to increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Advances in Dairy Products Book

Advances in Dairy Products


  • Author : Francesco Conto
  • Publisher : John Wiley & Sons
  • Release Date : 2017-11-13
  • Genre: Business & Economics
  • Pages : 480
  • ISBN 10 : 9781118906439

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Advances in Dairy Products Excerpt :

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Dairy Microbiology and Biochemistry Book

Dairy Microbiology and Biochemistry


  • Author : Barbaros Ozer
  • Publisher : CRC Press
  • Release Date : 2014-07-09
  • Genre: Science
  • Pages : 464
  • ISBN 10 : 9781482235029

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Dairy Microbiology and Biochemistry Excerpt :

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

Advances in Dairy Products Book

Advances in Dairy Products


  • Author : Francesco Conto
  • Publisher : John Wiley & Sons
  • Release Date : 2017-09-18
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 9781118906446

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Advances in Dairy Products Excerpt :

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Recent Advances in Redox Active Plant and Microbial Products Book

Recent Advances in Redox Active Plant and Microbial Products


  • Author : Claus Jacob
  • Publisher : Springer
  • Release Date : 2014-11-25
  • Genre: Medical
  • Pages : 482
  • ISBN 10 : 9789401789530

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Recent Advances in Redox Active Plant and Microbial Products Excerpt :

Nature endows us with a treasure chest of Green Gold full of amazing ‘redox-active’ substances which interfere with numerous biological processes in our own body, in animals, bacteria, fungi and plants. Whilst such natural products are all around and also in us, we still do not fully understand how these compounds actually work. This book attempts to resolve some of the mysteries and riddles associated with such products. Written by more than thirty international experts from academia and industry, it places a focus on modern developments in this field and considers such natural products from various angles, from their isolation and characterization all along to product development and commercialization. Throughout, the reader will be confronted with modern approaches which enable the efficient identification and isolation of new natural products, help to elucidate their mode(s) of action and permit practical uses in Medicine, Cosmetics, Agriculture, Industry and as functional foods.

Microbial Cultures and Enzymes in Dairy Technology Book

Microbial Cultures and Enzymes in Dairy Technology


  • Author : Öztürko?lu Budak, ?ebnem
  • Publisher : IGI Global
  • Release Date : 2018-04-27
  • Genre: Technology & Engineering
  • Pages : 413
  • ISBN 10 : 9781522553649

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Microbial Cultures and Enzymes in Dairy Technology Excerpt :

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.

Microbiology for Food and Health Book

Microbiology for Food and Health


  • Author : Deepak Kumar Verma
  • Publisher : CRC Press
  • Release Date : 2020-01-20
  • Genre: Science
  • Pages : 316
  • ISBN 10 : 9781000007251

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Microbiology for Food and Health Excerpt :

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Advanced Dairy Science and Technology Book

Advanced Dairy Science and Technology


  • Author : Trevor Britz
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-30
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9780470698051

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Advanced Dairy Science and Technology Excerpt :

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Microbiology in Dairy Processing Book

Microbiology in Dairy Processing


  • Author : Palmiro Poltronieri
  • Publisher : John Wiley & Sons
  • Release Date : 2017-09-14
  • Genre: Technology & Engineering
  • Pages : 352
  • ISBN 10 : 9781119114970

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Microbiology in Dairy Processing Excerpt :

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.

Technological Approaches for Novel Applications in Dairy Processing Book

Technological Approaches for Novel Applications in Dairy Processing


  • Author : Nurcan Koca
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-06-20
  • Genre: Business & Economics
  • Pages : 202
  • ISBN 10 : 9781789233124

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Technological Approaches for Novel Applications in Dairy Processing Excerpt :

Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.

Applied Dairy Microbiology  Second Edition Book
Score: 5
From 3 Ratings

Applied Dairy Microbiology Second Edition


  • Author : Elmer H. Marth
  • Publisher : CRC Press
  • Release Date : 2001-05-22
  • Genre: Technology & Engineering
  • Pages : 736
  • ISBN 10 : 082470536X

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Applied Dairy Microbiology Second Edition Excerpt :

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·

Probiotic Dairy Products Book

Probiotic Dairy Products


  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release Date : 2017-11-08
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9781119214120

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Probiotic Dairy Products Excerpt :

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dair

Advances in Food Bioproducts and Bioprocessing Technologies Book

Advances in Food Bioproducts and Bioprocessing Technologies


  • Author : Monica Lizeth Chavez-Gonzalez
  • Publisher : CRC Press
  • Release Date : 2019-11-01
  • Genre: Technology & Engineering
  • Pages : 570
  • ISBN 10 : 9781000682939

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Advances in Food Bioproducts and Bioprocessing Technologies Excerpt :

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.

New and Future Developments in Microbial Biotechnology and Bioengineering Book

New and Future Developments in Microbial Biotechnology and Bioengineering


  • Author : Alexandre Gomes Rodrigues
  • Publisher : Elsevier
  • Release Date : 2020-06-10
  • Genre: Technology & Engineering
  • Pages : 374
  • ISBN 10 : 9780444643025

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New and Future Developments in Microbial Biotechnology and Bioengineering Excerpt :

New and Future Developments in Microbial Biotechnology and Bioengineering: Microbial Biomolecules: Properties, Relevance and Their Translational Applications presents a concise review on microbial biotechnology, along with impacts and recent results from research centers, small companies and large enterprises. The book brings the most relevant information on how we can use resources—in this case from microorganisms—and technology to develop solutions in fields like biofuels, food, cosmetics and medicine. It covers case studies of start-ups in the field and explains how scientists have moved their ideas into profitable bio-based products that are necessary for our current living standards. In addition, the book describes strategic governmental programs designed to exploit biomass in a sustainable way, along with detailed information on research in several high-impact, worldwide laboratories. It gives concrete examples of ongoing research from molecules to methods, such as L-asparaginase, extremophiles, new diagnostics tools and the analytical methods that have raised the quality of the data obtained, thereby boosting the so-called bioeconomy. Comprises a unique source of information on the various applications of microbial biomolecules Provides resourceful material for new ideas and strong rational/application-oriented stories Discusses biotech companies in various areas (biofuel, food, medicine, etc.) who are actively using microbial biomolecules Outlines scientific discoveries and their translation into profitable products Gives an insight perspective of institutional and governmental strategic research programs aiming to preserve, explore and generate benefits from microbial biomolecules