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This work highlights a new research area driven by a material
science approach to dairy fats and dairy fat-rich products where
innovative dairy products and ingredients can be tailor-made.
Cutting edge topics such as tribology of dairy fats and dairy
products, manipulation of differentiated-sized milk fat globules,
milk fat interesterification for infant formula, structuring of
lipids in dairy products and production of human milk fat
substitutes by including dairy fats are featured in dedicated
chapters authored by international scientific experts from across
the globe. The text also presents in-depth research on proteomic
characterization, digestion and the nutritional functionality of
milk fat globule membrane. The biosynthesis, chemistry, digestion
and nutritional roles of milk lipids, physics of dairy fats,
structure and functionality of the milk fat globule membrane,
analytical methods, materials science, technology and manufacturing
of dairy fat-rich products such as butter, dairy fat spreads, dairy
creams, cream powders and ghee are also covered in-depth. Dairy Fat
Products and Functionality: Fundamental Science and Technology is a
useful reference text for technologists and scientists interested
in advancing their fundamental knowledge of dairy fat and dairy
products as well as using a materials science and technology
approach to guide efforts or widen research opportunities in
optimizing the functionality of these products. From their physics
and chemistry to their nutritional values and methodologies, this
comprehensive and innovative text covers all the necessary
information needed to understand the new methods and technologies
driving the modern production of milk fat products.
Engineering Plant-Based Food Systems provides a comprehensive,
in-depth understanding on the technologies used to create quality
plant-based foods. This title helps researchers and food processors
gain an understanding of the diverse aspects of plant-based foods,
with a focus to meet the current consumers' demand of alternatives
to animal products. This is a one-stop source that provides maximum
information related to plant-based foods to food science
researchers, food engineers and food processing/manufacturers. This
book will enhance their understanding of plant-based protein
sources, their application, product manufacturing, and
bioavailability. In recent years, the emphasis on minimizing
environmental footprints (climate change, greenhouse gas emissions,
deforestation, and loss of biodiversity) and human health issues
related to animal source food intakes has shifted the attention of
researchers, dietitians and health professionals from animal-based
diets to diets rich in plant-based foods (legumes, nuts, seeds).
This work highlights a new research area driven by a material
science approach to dairy fats and dairy fat-rich products where
innovative dairy products and ingredients can be tailor-made.
Cutting edge topics such as tribology of dairy fats and dairy
products, manipulation of differentiated-sized milk fat globules,
milk fat interesterification for infant formula, structuring of
lipids in dairy products and production of human milk fat
substitutes by including dairy fats are featured in dedicated
chapters authored by international scientific experts from across
the globe. The text also presents in-depth research on proteomic
characterization, digestion and the nutritional functionality of
milk fat globule membrane. The biosynthesis, chemistry, digestion
and nutritional roles of milk lipids, physics of dairy fats,
structure and functionality of the milk fat globule membrane,
analytical methods, materials science, technology and manufacturing
of dairy fat-rich products such as butter, dairy fat spreads, dairy
creams, cream powders and ghee are also covered in-depth. Dairy Fat
Products and Functionality: Fundamental Science and Technology is a
useful reference text for technologists and scientists interested
in advancing their fundamental knowledge of dairy fat and dairy
products as well as using a materials science and technology
approach to guide efforts or widen research opportunities in
optimizing the functionality of these products. From their physics
and chemistry to their nutritional values and methodologies, this
comprehensive and innovative text covers all the necessary
information needed to understand the new methods and technologies
driving the modern production of milk fat products.
Fundamentals of 3D Food Printing and Applications provides an
update on this emerging technology that can not only create complex
edible shapes, but also enable the alteration of food texture and
nutritional content required by specific diets. This book discusses
3D food printing technologies and their working mechanisms within a
broad spectrum of application areas, including, but not limited to,
the development of soft foods and confectionary designs. It
provides a unique and contemporary guide to help correlate supply
materials (edible inks) and the technologies (e.g., extrusion and
laser based) used during the construction of computer-aided 3D
shapes. Users will find a great reference that will help food
engineers and research leaders in food science understand the
characteristics of 3D food printing technologies and edible inks.
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