Valérie Gagnaire is a research director at INRAE Institut Agro, UMR Science et Technologie du Lait et de l”Oeuf, France. A food biochemist, her research interests include the functionalization of dairy and plant mixes by fermentation with lactic acid bacteria in order to obtain enhanced nutritional, technofunctional and organoleptic properties, as well as health benefits.
Thomas Croguennec is a professor in biophysical chemistry of dairy products at Institut Agro Rennes Angers, INRAE Institut Agro, UMR Science et Technologie du Lait et de l”Oeuf, France. His research interests include the structure and functionality relationships of dairy proteins.
2 Ebooks por Valérie Gagnaire
Valérie Gagnaire & Thomas Croguennec: Milk and Dairy Products: Some Challenges for the Dairy Industry
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or so …
PDF
Inglês
DRM
€142.99
Valérie Gagnaire & Thomas Croguennec: Milk and Dairy Products: Some Challenges for the Dairy Industry
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or so …
EPUB
Inglês
DRM
€142.99
