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Milk and Dairy Products
This book is a condensed, up-to-date and well-structured compilation of the key knowledge in the field. It covers the chemical properties of milk, milk in its biological context, processing operations specific to dairy industry and manufacture of dairy products.
Electromagnetic Radiations in Food Science
This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation. It is not intended to be a comprehensive review of publications concerning foods and radiations. Instead, it is an attempt to familiarize the reader with pertinent knowledge of a unified, interdisciplinary concept of various electromagnetic radiations and corresponding effects on foods. Consideration was given to similarities and differ ences between various segments of the electromagnetic spectrum. The broad approach of this book was considered to be crucial for cross-discipline comparisons. The reader is introduced to the electromagnetic spectrum in the Prologue and then th...
Milk and Dairy Products
Everything newcomers and specialists need to know about milk and dairy products in only 220 pages. The book is a condensed, up-to-date and well-structured compilation of the key knowledge in this field. Its four sections deal with: - the chemical personality of milk (lipids, proteins, lactose, minor constituents) - milk in its biological context (its bioproduction by mammals, milking, dairy microbiology, etc.) - the processing operations specific to dairy industry (centrifugation, cream separation, bactofugation, filtration through membranes, etc.) - the manufacture of dairy products (milk and milk beverages, fermented dairy products, cheeses, fat products, whey products, ice cream and dried products) Moreover, numerous tables and charts make significant amounts of vital related information available at a glance. The author has worked for many years in dairy research. He is currently Principal Scientist in the Department of Food Science of the Agricultural Research Organization, Bet Dagan, Israel.
Photomedicine
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Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products
This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.
Published Scientific Papers of the National Institutes of Health
Each issue lists papers published during the preceding year.
Dictionary of Food Compounds with CD-ROM
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availabil
Spectral Methods in Food Analysis
Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.
Adventures in Blood
This book describes the search for a safer blood for transfusion by implementing a pathogen reduction step during blood processing, as told by a participant in this quest. It also tells the story of a blood treatment with the potential of helping patients with chronic viral infections as well as auto immune diseases and cancer.
NASA Technical Paper
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