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Showing 1 - 12 of 12 results for “hilton c deeth”
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  • High Temperature Processing of Milk and Milk Products

    by Hilton C. Deeth, Michael J. Lewis ...
    This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues ... Read more

    $182.00 USD

  • Whey Proteins

    From Milk to Medicine

    Edited by Hilton C Deeth, Nidhi Bansal ...
    Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports ... Read more

    $179.99 USD

  • Understanding and improving the functional and nutritional properties of milk

    by Prof Thom Huppertz, Dr Geoffrey McCarthy, Dr James A. O'Mahony, Dr Mark A. Fenelon, Dr Rita Hickey, Prof Egon Bech Hansen, Dr Daylan A. Tzompa-Sosa, Dr Naomi Arita-Merino, Dr Nurit Argov-Argaman, Prof Michael Gänzle0, Prof Lotte Bach Larsen1, Prof Todor Vasiljevic3, Dr Søren Drud-Heydary Nielsen4, Dr Nina Aagaard Poulsen5, Dr Alan L. Kelly6, Dr Xiao-Chen Liu7, Prof Leif H. Skibsted8, Dr Paul Andrewes9, Dr Stephen E. Holroyd0, Dr Brendon Gill1, Dr Richard Johnson2, Dr Andrew Lewis3, Dr Jan Geurts4, Dr Andrew MacKenzie5, Dr Mikhail Vyssotski6, Dr Martin Auldist7, Dr Tim Coolbear8, Dr Nathalie Janin9, Dr Rachel Traill0, Dr Rebecca Shingleton1, Dr Maria Kazou2, Dr Alkmini Gavriil3, Dr Chryssi Kounenidaki4, Dr Aiqian Ye5, Dr Effie Tsakalidou6, Prof Hilton C. Deeth7, Georg Surber8, Dr Doris Jaros9, Dr Michel Britten0, Prof Golfo Moatsou1, Dr Inge Gazi2, Dr Dimuthu Bogahawaththa3, Harald Rohm4 ...
    Series Book 114 - Burleigh Dodds Series in Agricultural Science
    Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milkReviews the genetic factors that affect milk composition, as well as the ways milk chemistry can affect sensory qualityExplores the importance of milk as a valuable commodity ... Read more

    $188.99 USD

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  • Emerging and Traditional Technologies for Safe, Healthy and Quality Food

    Edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas ...
    Series series Chemistry and Material Science (R0)
    Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26 ... Read more

    $89.09 USD

  • Functional Food Product Development

    Edited by Jim Smith, Edward Charter ...
    Series series Hui: Food Science and Technology
    According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and ... Read more

    $230.00 USD

  • The Chemistry of Food Additives and Preservatives

    by Titus A. M. Msagati ...
    Chemistry of Food Additives and PreservativesFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a ... Read more

    $186.00 USD

  • Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

    Edited by Brian McNeil, David Archer, Ioannis Giavasis, Linda Harvey ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as ... Read more

    $283.49 USD

  • Food Allergy

    Methods of Detection and Clinical Studies

    Edited by Anas M. Abdel Rahman ...
    This book explores the recent advances and integrations in molecular technology in food research platforms, which have revolutionized the way we discover and trace potential allergens in our food and drugs and how we utilize that for diagnosis and management. These different technologies for global allergenomic profiling in different kinds of food are discussed, including mass spectrometry, ... Read more

    $67.99 USD

  • Dairy Chemistry and Biochemistry

    by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony ...
    Series series Chemistry and Material Science (R0)
    This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the ... Read more

    $62.99 USD

  • Food Oligosaccharides

    Production, Analysis and Bioactivity

    Edited by F. Javier Moreno, María Luz Sanz ...
    Series series Institute of Food Technologists Series
    A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosaccharides into foods can yield health benefits in the gastrointestinaltract and other parts of the ... Read more

    $219.00 USD

  • Proteins in Food Processing

    Edited by Rickey Y. Yada ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of ... Read more

    $269.99 USD

  • Bioactives in Fruit

    Health Benefits and Functional Foods

    Edited by Margot Skinner, Denise Hunter ...
    For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention ... Read more

    $185.00 USD