0
Your cart

Your cart is empty

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Not currently available

Dairy-Derived Ingredients - Food and Nutraceutical Uses (Electronic book text)
Dairy-Derived Ingredients - Food and Nutraceutical Uses (Electronic book text): M. Corredig

Dairy-Derived Ingredients - Food and Nutraceutical Uses (Electronic book text)

M. Corredig

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

 (sign in to rate)

Bookmark and Share

We don't currently have any sources for this product. If you add this item to your wish list we will let you know when it becomes available.

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields.

General

Imprint: Woodhead Publishing Ltd
Country of origin: United Kingdom
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date: October 2009
First published: 2009
Editors: M. Corredig
Format: Electronic book text
Pages: 712
ISBN-13: 978-1-84569-719-8
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-84569-719-7
Barcode: 9781845697198

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!

Partners