chandan ramesh (58 Ergebnisse)

Rústica. Zustand: New. Zustand des Schutzumschlags: Nuevo. LIBRO.

Zustand: Good. 243 pp., hardcover, ex library but text clean & binding tight. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country.

Zustand: New. Idioma/Language: Español. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.

Hardcover. Zustand: New. ISBN:9788126563562.

Zustand: Nuevo. Encuadernación: Libro en otro formato | Páginas: 528 | Dimensiones: 240 x 170 - Tecnología.

Hardcover. Zustand: Good. 1st Edition. Condition: Good IN STOCK, READY TO BE SHIPPED!!! Hardcover. Good copy with mild to moderate signs of wear from use/shelving/handling. Assume it may have following conditions: slightly worn/bumped corners-edges, minor scratches-creases to covers, cosmetic imperfections such as light dirt staining to page edges, etc. Inventory number and withdrawn sign written/stamped on bottom edge of the book. Other than that, pages appear to be CRISP, CLEAN and UNMARKED at a glance(minimal notes/marking, if any). All pages and cover are intact. Please see our uploaded photos as they provide a better description of the book than I can with words. This is the actual book buyer will receive. Buy with confidence! Product details Publisher ? : ? Wiley-Blackwell; 1st edition (August 5, 2008) Hardcover ? : ? 600 pages ISBN-10 ? : ? 0813827566 ISBN-13 ? : ? 9780813827568 Description Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.

Zustand: Nuevo. El yogur es uno de los alimentos con un crecimiento más rápido. En este libro se recogen los avances en las normas reguladoras para la producción, transporte y procesado de la leche, yogur y leches fer-mentadas. También trata los grandes cambios que se han producido en la regulación de los estándares y etiquetados de los productos.Incluye desde los avances más recientes sobre los preparados de frutas y materiales saborizantes para la manufactura del yogur hasta los avances en las áreas de probióticos y prebióticos y sus atributos para la salud.En este libro el material que se expone sobre los principios científicos y la base de la tecnología del yogur tiene aplicaciones universales en todo el mundo.Cabe esperar sea útil para estudiantes universitarios sobre la ciencia y tecnología de los alimentos lácteos y para el personal que trabaja en la industria alimentaria dedicada a la producción, investigación y desarrollo, control de calidad/seguridad y venta.

Hardcover. Zustand: New. 1st Edition. Contents: Preface. 1. Dairy ingredients for food processing: an overview. 2. Chemical, physical and functional characteristics of dairy ingredients. 3. Microbiological aspects of dairy ingredients. 4. Processing principles of dairy ingredients. 5. Concentrated fluid milk ingredients. 6. Dry milk ingredients. 7. Casein, caseinates and milk protein concentrates. 8. Whey-based ingredients. 9. Butter and butter products. 10. Principles of cheese technology. 11. Manufacturing outlines and applications of selected cheese varieties. 12. Enzyme-modified dairy ingredients. 13. Fermented dairy ingredients. 14. Functional ingredients from dairy fermentations. 15. Dairy-based ingredients: regulatory aspects.16. Nutritive and health attributes of dairy ingredients. 17. Dairy ingredients in dairy food processing. 18. Dairy ingredients in bakery, snacks, sauces, dressings, processed meats and functional foods. 19. Dairy ingredients in chocolate and confectionery products. 20. Dairy ingredients in infant and adult nutrition products. Index. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters.

Zustand: New.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: new.

Zustand: New.

Zustand: New. In.

Zustand: As New. Unread book in perfect condition.

Zustand: New. pp. 672.

Zustand: As New. Unread book in perfect condition.

Zustand: New. pp. 672.

Hardcover. Zustand: new. Hardcover. Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: Basic backgroundHistory and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more Yogurt manufactureFruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis Manufacture of fermented milksProcedure, packaging and other details for more than ten different types of products Health benefitsFunctional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Zustand: New. Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developmentsThe latest market trendsNew processing developments, particularly with regard to yogurt and cheese productsFunctional aspects of probiotics, prebiotics and synbioticsA new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Zustand: New.

Zustand: New. Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. Num Pages: 696 pages. BIC Classification: TDCT; TVHF. Category: (P) Professional & Vocational. Dimension: 246 x 189. . . 2015. 2nd Edition. Hardcover. . . . .

Zustand: New.

Zustand: New. Brand new! Please provide a physical shipping address.

Zustand: New.

Paperback. Zustand: very good. Quarto in glossy white stiff wraps with color illus; vi, 137p, glossary, appendices, index. Eagan Press handbook series; Practical guides for the food industry Dairy products Food industry and trade M?lk Mejeriprodukter, m?lkeprodukter Ingredienser Anvendelser Levnedsmidler Valleprotein Laktose Ost M?lkefedt Levnedsmiddelindustri m?lkeindustri. levnedsmiddelindustri -- f?devareindustri. Milk. Milk products. Ingredients. Uses. Foods. Whey protein. Lactose. Cheese. Milk fat. Food industry. Dairy products Food industry and trade. Food science. A very good copy (tight & clean) with small area of lower spine region (spine and wrappers) where tape removal of spine label caused some removal of coated stock layer of cover. Cosmetic. Private company owner stamp to front free endpaper. No other markings.

Zustand: As New. Unread book in perfect condition.

Hardcover. Zustand: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Zustand: new. Hardcover. Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: Basic backgroundHistory and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more Yogurt manufactureFruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis Manufacture of fermented milksProcedure, packaging and other details for more than ten different types of products Health benefitsFunctional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.