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Handbook on Cheese Production, Chemistry and Sensory Properties

Langue : Anglais

Auteurs :

In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese.

Topics discussed include:
- the technological and chemical characterization of PDO cheeses in Italy
- the presence of biogenic amines in cheese
- Spanish traditional cheese characteristics
- sensorial analysis methodology for goats' cheese made with clotting enzymes
- processed cheese flavors and flavor compounds
- the dietary and toxicological aspects of cheese
- fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese
- cheese ripening and proteolysis; lipid fraction in cheese
- engineering properties of Mexican chihuahua cheese
- structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools
- clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis
- valorisation of whey in small and medium dairy industries
- conjugated linoleic acid (CLA) in cheese
- assessment of natural levels of substances with preservative effects in dairy products
- cheese microstructure
- and the multifaceted function of cheese and its anticancer effect on human leukemic cell growth in vitro.
Preface
- Technological and Chemical Characterization of PDO Cheeses of Italy
- The Presence of Biogenic Amines in Cheese
- The Spanish Traditional Cheeses: Characteristics and Scientific Knowledge
- Techniques to Evaluate Cleanliness and Disinfection in Dairies
- Sensorial Analysis Methodology for Goats’ Cheeses Made with Clotting Enzymes: Taster Training Methodology
- Safety Issues and Analytical Determination of Biogenic Amines in Cheese
- Processed Cheese Flavor and Flavor Compounds: A Review
- Flavour Release and Sensory Perception in Cheeses
- Cheese as a Source of Nutrients and Contaminants: Dietary and Toxicological Aspects
- Fortification Strategies of Cheeses as Functional Foods
- Salt in Cheese: Health Issues, Reduction, Replacement and Release
- Cheese Ripening and Proteolysis
- Lipid Fraction in Cheese: Nutritional Value and Strategies for Improvement
- Engineering Properties of Mexican Chihuahua Cheese
- Structure and Texture Determination of Dairy Products by Using Spectroscopic Techniques
- Clostridium in Late Blowing Defect of Cheese: Detection, Prevalence, Effects and Control Strategies
- Analysis of Fatty Acids in Cheese by Capillary Electrophoresis
- Valorisation of Whey in Small and Medium Dairy Industries: Production and Incorporation of Liquid Whey Protein Concentrates in Fresh Cheeses and Evaluation of the Physicochemical and Sensorial Properties
- Conjugated Linoleic Acid (CLA) in Cheese: Analysis, Composition, and Dietary Intake
- Assessment of Natural Levels of Substances with Preservative Effects in Dairy Products
- Cheese Microstructure: Techniques Used and Effects of Chemical Composition
- Multifaceted Functions of Cheese: Anticancer Effects on Human Leukemic Cell Growth In vitro
- Index

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