Advances in Dairy Products

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Langue : Anglais
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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.

Part I - Ingredients for Dairy Products Manufacturing
1.1 - Milk
. 1.1.1 Milk Quality and Processing
. 1.1.2 Milk Preparation for Further Processing into Dairy Products
1.2 - Starter Cultures
. 1.2.1 Probiotics and Prebiotics
. 1.2.2 Starter and Ancillary Cultures
1.3 - Other Ingredients
. 1.3.1 Vitamins, Minerals, and Bioactive Compounds
. 1.3.2 Fruit and Vegetables
1.4 - Additives and Processing Aids
. 1.4.1 Acidity Regulators, Preservatives, and Antioxidants
. 1.4.2 Flavors, Colors, Thickeners, and Emulsifiers
. 1.4.3 Enzymes

Part II - Processing of Dairy Products
2.1 - Process innovation
. 2.1.1 Enzymes Applications for the Dairy Industry
. 2.1.2 Plant Cleaning and Sanitizing [CAU]Pierangelo Galimberti
. 2.1.3 Membrane Technologies Applied to Cheese Milk
. 2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques
2.2 - Product innovation
. 2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics
. 2.2.2 Dairy Products and Their Role in Human

Part III - Shelf Life of Dairy Products
3.1 - Technological Options to Prolong Shelf Life
. 3.1.1 Freezing of Dairy Products
. 3.1.2 Antimicrobial Compounds Applied to Dairy Food
3.2 - Modern packaging systems to prolong shelf life
. 3.2.1 Active Packaging Applied to Dairy Products
. 3.2.2 Nanotechnology Applied to the Dairy Sector
. 3.2.3 Biodegradable Packaging Applied to Dairy Products

Part IV - Consumer Acceptance
4.1 - Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making
. 4.1.1 The Quality Concept
. 4.1.2 Food Quality Perception
. 4.1.3 Consumer Behavior Models Applied to Food Sector
. 4.1.4 Evaluation, Choice, and Purchase
4.2 - Consumer insight in the process of new dairy products development
. 4.2.1 The New Product Development Process
. 4.2.2 Market Opportunities
. 4.2.3 Consumer Insight and Approaches in New Dairy Products Development

Part V - Environmental and policy issues
. 5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues
. 5.1.2 Policies and Strategies for Eco-Friendly Dairy Product
Index
Francesco Contò, Department of Economics, University of Foggia, Italy.