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Condición: As New. Unread book in perfect condition.

Paperback. Condición: new. Paperback. Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers the basics of its chemistry and composition and its more advanced aspects and applications. The nutritive, bioactive, and functional properties covered, as well as whey's uses in the texture and stability of dairy foods. Finally, whey is discussed as a by-product of foods such as cheese and yogurt, along with methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component that has exciting potential for future research.This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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Condición: New. Num Pages: 352 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2018. 1st Edition. Hardcover. . . . .

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Condición: New. 2026. 1st Edition. paperback. . . . . .

Condición: New. Offers a complete, one-stop reference for whey, a crucial concept in dairy science and researchCovers the composition, nutritional information, applications, and by-products of whey productionIncludes interdisciplinary contribution.

Condición: New. In English.

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Hardcover. Condición: New. ISBN:9781118964224.

Condición: New. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of ref.

Condición: New. Num Pages: 352 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2018. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.

Paperback. Condición: Brand New. 485 pages. 7.87x10.24x1.97 inches. In Stock.

Condición: New. 2026. 1st Edition. paperback. . . . . . Books ship from the US and Ireland.

Condición: New. Brand New ! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Paperback. Condición: new. Paperback. Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers the basics of its chemistry and composition and its more advanced aspects and applications. The nutritive, bioactive, and functional properties covered, as well as whey's uses in the texture and stability of dairy foods. Finally, whey is discussed as a by-product of foods such as cheese and yogurt, along with methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component that has exciting potential for future research.This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Condición: Brand New. 474 pages. 9.25x7.50x9.25 inches. In Stock.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. Englisch.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products.…