000 03637cam a22005058i 4500
001 9780429342967
003 FlBoTFG
005 20220724194522.0
006 m d u
007 cr |||||||||||
008 201022s2021 flu obf 001 0 eng
040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9780429342967
_q(ebook)
020 _a0429342969
020 _a9781000342031
_q(electronic bk.)
020 _a1000342034
_q(electronic bk.)
020 _a9781000342079
_q(electronic bk. : EPUB)
020 _a1000342077
_q(electronic bk. : EPUB)
020 _a9781000342055
_q(electronic bk. : Mobipocket)
020 _a1000342050
_q(electronic bk. : Mobipocket)
020 _z9780367343132
_q(hardback)
024 7 _a10.1201/9780429342967
_2doi
035 _a(OCoLC)1202730560
035 _a(OCoLC-P)1202730560
050 0 0 _aSF253
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 0 _a637
_223
245 0 0 _aHandbook of dairy foods analysis /
_cedited by Fidel Toldrá, Leo M.L. Nollet.
250 _aSecond edition.
264 1 _aBoca Raton :
_bCRC Press,
_c2021.
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bn
_2rdamedia
338 _aonline resource
_bnc
_2rdacarrier
520 _a"Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Exceptionally comprehensive both in its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis - a extremely valuable reference for those in the dairy research, processing, and manufacturing industries"--
_cProvided by publisher.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aDairy products
_xAnalysis
_vHandbooks, manuals, etc.
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
700 1 _aToldrá, Fidel,
_eeditor.
700 1 _aNollet, Leo M. L.,
_d1948-
_eeditor.
856 4 0 _3Read Online
_uhttps://www.taylorfrancis.com/books/9780429342967
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942 _2lcc
_cEBK
999 _c18560
_d18560