Título:
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Analytical methods for food and dairy powders
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Autores:
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PIERRE SCHUCK, Autor ;
ANNE DOLIVET, Autor ;
JEANTET, ROMAIN, Autor
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Tipo de documento:
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texto impreso
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Editorial:
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Iowa [ESTADOS UNIDOS] : Wiley-Blackwell, 2012
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ISBN/ISSN/DL:
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68727
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Dimensiones:
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228 p. / gráficos, tablas
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Langues:
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Español
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Clasificación:
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664.07 (Pruebas, análisis, controles de calidad)
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Clasificación:
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ALIMENTOS DESHIDRATADOS
LECHE EN POLVO
MÉTODOS ANALÍTICOS
POLVO
PRODUCTOS LÁCTEOS EN POLVO
TECNOLOGÍA DE ALIMENTOS
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Resumen:
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Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products.
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ISBN :
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978-0-470-65598-6
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