{"product_id":"handbook-of-dairy-foods-analysis-hardback","title":"Handbook of Dairy Foods Analysis - Hardback","description":"\u003cp\u003eDairy 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, \u003cb\u003e\u003ci\u003eHandbook of Dairy Foods Analysis, Second Edition,\u003c\/i\u003e\u003c\/b\u003e compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. \u003c\/p\u003e\u003cp\u003eExceptionally comprehensive in both 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. \u003c\/p\u003e\u003cp\u003eThis 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 \u003cstrong\u003eother chapters have been thoroughly updated.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKey Features:\u003c\/p\u003e\u003cul\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eExplains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eCovers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eAnalysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eIncludes a series of chapters on analyzing sensory qualities, including color, texture, and flavor.\u003c\/li\u003e \u003c\/ul\u003e \u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e \u003cbr\u003e\u003cp\u003eCovering the gamut of dairy analysis techniques, th\u003c\/p\u003e\u003c\/strong\u003ee 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.\u003cstrong\u003e \u003cbr\u003e\u003cp\u003eWritten by an international panel of distinguished contributors\u003c\/p\u003e\u003c\/strong\u003e 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 – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45600577552622,"sku":"9780367343132","price":361.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9780367343132.jpg?v=1721474066","url":"https:\/\/bookland.com.au\/products\/handbook-of-dairy-foods-analysis-hardback","provider":"Book Land AU","version":"1.0","type":"link"}