Food & Culinary Science

Dairy

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Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality

1st Edition

Megh R. Goyal, Subrota Hati
October 04, 2019

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and...

Handbook on Spray Drying Applications for Food Industries

1st Edition

M. Selvamuthukumaran
July 17, 2019

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying...

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation

1st Edition

Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria
June 19, 2019

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the...

Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety

1st Edition

Muhammad Issa Khan, Aysha Sameen
January 02, 2019

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend...

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

1st Edition

Megh R. Goyal, Anit Kumar, Anil K. Gupta
March 20, 2018

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the...

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

1st Edition

Rupesh S. Chavan, Megh R. Goyal
February 16, 2018

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to...

Handbook of Nutrient Requirements of Finfish (1991)

1st Edition

Robert P. Wilson
December 22, 2017

A one-of-a-kind book for researchers interested in finfish nutritionHandbook of Nutrient Requirements of Finfish provides a summary of qualitative and quantitative nutrient requirements for almost all cultured finfish for which a significant amount of nutritional information now exists. Information...

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage

1st Edition

Ashok Kumar Agrawal, Megh R. Goyal
August 16, 2017

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of...

Dairy Engineering: Advanced Technologies and Their Applications

1st Edition

Murlidhar Meghwal, Megh R. Goyal, Rupesh S. Chavan
March 13, 2017

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods,...

Yogurt: Roles in Nutrition and Impacts on Health

1st Edition

André Marette, Éliane Picard-Deland, Melissa Anne Fernandez
February 16, 2017

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and...

Fermented Milk and Dairy Products

1st Edition

Anil Kumar Puniya
August 18, 2015

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information...

Dairy Microbiology: A Practical Approach

1st Edition

Photis Papademas
December 16, 2014

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...

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