While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
€179.58
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स्वरूप EPUB ● पेज 414 ● ISBN 9780429559570 ● संपादक Megh R. (Point Pleasant, New Jersey, USA) Goyal & Subrota Hati ● प्रकाशक Apple Academic Press ● प्रकाशित 2019 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 7213830 ● कॉपी सुरक्षा Adobe DRM
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