Food Technology in Australia
Author:
Publisher:
Published: 1985
Total Pages: 602
ISBN-13:
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Developments in Dairy Chemistry—3
Author: P. F. Fox
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 406
ISBN-13: 9400949502
DOWNLOAD EBOOKThis volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major significance in the chemical, physical, technological, nutritional and physiological properties of milk. Lactose, the principal component of the milks of most species, is a rather unique sugar in many respects---it has been referred to as one of Nature's paradoxes. It is also the principal component in concentrated and dehydrated dairy products, many of the properties of which reflect those of lactose. The chemistry and principal properties of lactose have been thoroughly researched over the years and relatively little new information is available on these aspects; this new knowledge, as well as some of the older literature, is reviewed in Chapter 1.
The Australian Journal of Dairy Technology
Author:
Publisher:
Published: 1988
Total Pages: 952
ISBN-13:
DOWNLOAD EBOOKHandbook of Food Analysis - Two Volume Set
Author: Leo M.L. Nollet
Publisher: CRC Press
Published: 2015-06-10
Total Pages: 1530
ISBN-13: 1482297841
DOWNLOAD EBOOKUpdated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Advanced Dairy Chemistry
Author: Paul L. H. McSweeney
Publisher: Springer Science & Business Media
Published: 2009-04-20
Total Pages: 794
ISBN-13: 0387848657
DOWNLOAD EBOOKThe Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
A Text Book of Dairy Chemistry
Author:
Publisher:
Published: 1934
Total Pages: 213
ISBN-13:
DOWNLOAD EBOOKBibliography of Agriculture
Author:
Publisher:
Published: 1975
Total Pages: 1380
ISBN-13:
DOWNLOAD EBOOKClinical Biochemistry
Author: Daniel Rajdl a kol.
Publisher: Charles University in Prague, Karolinum Press
Published: 2016-08-01
Total Pages: 883
ISBN-13: 8024631644
DOWNLOAD EBOOKThe textbook is essential for medical students and can serve as a reference for young doctors in postgraduate training. It covers all major topics of clinical biochemistry: from preanalytical issues, acid-base balance and ion dysbalances, via special topics (diabetes mellitus, gastrointestinal tract or laboratory investigation of important organs - liver, kidney, heart) to therapeutic drugs monitoring and trends in laboratory medicine. Authors are leading experts in clinical biochemistry. The topics are presented in readable and comprehensive form and are suplemented by intractive e-learning course with control quizzes.
Frozen Food Science and Technology
Author: Judith A. Evans
Publisher: John Wiley & Sons
Published: 2009-01-21
Total Pages: 368
ISBN-13: 1444302337
DOWNLOAD EBOOKThis book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Breastfeeding Handbook for Physicians
Author: American Academy of Pediatrics
Publisher:
Published: 2013-10-25
Total Pages: 0
ISBN-13: 9781581108040
DOWNLOAD EBOOKA complete resource for any health-care professional to provide expectant and nursing mothers with the most current medical advice on breastfeeding and related topics. Contains additional information on supporting breastfeeding mothers and meeting their specific physical and emotional needs.
