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Milk-Based Beverages

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for;

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Trends in Non-alcoholic Beverages

nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer;

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Functional and Speciality Beverage Technology

fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve;

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Ethnic Fermented Foods and Beverages of India

, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented;

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Beverage Impacts on Health and Nutrition

in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis;

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Physical Methods for Microorganisms Detection

include rapid detection and quantitation of bacteria in raw milk, pasteurized milk, other dairy products, and raw meat. Other topics include;

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Chemical Profiles of Selected Jordanian Foods

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial;

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Caffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current;

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Non-alcoholic Beverages

Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research;

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

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Breastfeeding and Breast Milk - From Biochemistry to Impact

-based feature articles covering one of nature's most valuable resources - breast milk. Based in Zug, Switzerland, the Family Larsson;

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Improving the Safety and Quality of Milk

range of other milk-based products. The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the;

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Innovations in Traditional Foods

and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for;

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Milk Proteins

based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only;

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Handbook of Functional Beverages and Human Health

, Chinese medicinal herbs and root-based beverages, tomato juice, and vegetable-containing juices). Section IV details caffeinated beverages;

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Production and Management of Beverages

both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource;

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Membrane Processing

primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool;

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Dairy Microbiology Handbook

milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw;

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Human Milk for Preterm Infants, An Issue of Clinics in Perinatology

outcomes of preterm infants fed human milk; Evidence-based methods that promote human milk feeding of preterm infants; and Human flavor learning;

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Microorganisms and Fermentation of Traditional Foods

into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa;

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Innovative Food Science and Emerging Technologies

research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable;

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Innovative Food Science and Emerging Technologies

and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and;

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Improving the Safety and Quality of Milk

range of other milk-based products.The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk;

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Milk and Dairy Product Technology

advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water;

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Fermented Milks

, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: * A practically-oriented and;

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Functional and Medicinal Beverages: Volume 11

Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the;

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Handbook of Fermented Food and Beverage Technology Two Volume Set

products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages;

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