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Advances In Dairy Ingredients

developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy;

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Advances in Dairy Products

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food;

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From Milk ByProducts to Milk Ingredients

ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to;

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Membrane Processing for Dairy Ingredient Separation

membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients;

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Handbook of Drying for Dairy Products

Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices;

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Dairy Engineering

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on;

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Dairy Engineering

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on;

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Processed Cheese and Analogues

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes;

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Probiotic Dairy Products

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products;

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Advances in Dairy Microbial Products

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book;

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Functional and Speciality Beverage Technology

newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant;

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Dairy Science And Technology Handbook

of manufacturing dairy products. It discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and;

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Agents of Change

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk;

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Dairy Fat Products and Functionality

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative;

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Dairy Fat Products and Functionality

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative;

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Skinny Bitch

Presents advice on following a vegan diet which eliminates meat, dairy products, and eggs, and concentrates on vegetables, fruits, and soy;

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Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy;

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Applied Dairy Microbiology

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy;

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Membrane Systems in the Food Production: Volume 2

quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil;

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Dairy Product Technology Recent Advances

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;

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Milk and Dairy Products as Functional Foods

popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also;

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Nanotechnology Applications in Dairy Science

of the different aspects and concerns with regard to the new technological advances that nanotechnologies are contributing to the dairy industry;

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Nanotechnology Applications in Dairy Science

of the different aspects and concerns with regard to the new technological advances that nanotechnologies are contributing to the dairy industry;

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Milk and Dairy Product Technology

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific;

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Membrane Processing

In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries;

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Cool Dairy-Free Recipes

The Cool Recipes for Your Health series gives young readers the tools to make healthy and tasty dish;...

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Analytical Methods for Food and Dairy Powders

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf;

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