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