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Development and Manufacture of Yogurt and Other Functional Dairy Products

of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy;

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Development and Manufacture of Yogurt and Other Functional Dairy Products

of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy;

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Manufacturing Yogurt and Fermented Milks

dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd;

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Dairy Processing and Quality Assurance

latest market trends * New processing developments, particularly with regard to yogurt and cheese products * Functional aspects of probiotics;

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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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Delicious Dairy

and yogurt is made, what kinds of animals produce milk, different dairy products used around the world, and how much dairy a person needs to;

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Milk and Dairy Products as Functional Foods

rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods;

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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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Handbook of Animal-Based Fermented Food and Beverage Technology

detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy;

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Probiotic Dairy Products

includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since;

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Functional Foods

, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils;

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Functional Foods

, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils;

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Fermented Milks

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks;

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Nutrients in Dairy and Their Implications for Health and Disease

Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This;

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Microbial Toxins in Dairy Products

Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins;

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Functional Foods

the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered;

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Fermented Foods

and health; the effects of supplementation of yogurt with appropriate plant materials for developing novel functional yogurt with antioxidant;

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Advances in Dairy Products

, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can;

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Handbook of Dairy Foods and Nutrition

content and benefits of milk and milk products including cheese and yogurt. The authors explain the effects of dairy intake on cardiovascular;

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Dairy Science and Technology

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient;

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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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Milk and Dairy Foods

impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and;

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Specialty Foods

, yogurt, and other cultured products Juices and functional drinks Specialty fruit and vegetable products Specialty entrees;

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Specialty Foods

, yogurt, and other cultured products Juices and functional drinks Specialty fruit and vegetable products Specialty entrees;

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Dairy Powders and Concentrated Products

(such as explosion and fire) that may occur during the manufacture of dairy powders. International legislation governing standards of these;

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Handbook of Fermented Food and Beverage Technology Two Volume Set

discusses: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production;

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Milk Consumption

yogurt, among other foods, through the Dietary Guidelines for Americans, 2010. Special emphasis is placed on fat-free and low-fat products. USDA;

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