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

فهرست مطالب :

Part 1: Functional Bioactivities Of Milk Products

1. Functional Properties of Milk Proteins

Veena Nagarajappa et al.

2. Composite Dairy Foods: Scope, Applications, and Benefits

Rekha Chawla, Santosh Kumar Mishra, and Veena Nagarajappa

3. Functionality Enhancement in Cheese

Apurba Giri and S. K. Kanawjia

Part 2: Novel Technologies In Processing Of Milk Products

4. Emerging Trends in Concentration and Drying of Milk and Milk Products

Sunil Kumar Khatkar et al.

5. Technological and Biochemical Aspects of Ghee (Butter Oil)

Pinaki Ranjan Ray

Part 3: Technological Advances In Fermented Milk Products

6. Functional Fermented Milk-Based Beverages

Narendra Kumar and Vandna Kumari

7. Biofunctional Yoghurt and Its Bioactive Peptides

Jagrani Minj et al.

8. Antibiotic Resistant Pathogens in Milk and Milk Products

Ami Patel, Falguni Patra, and Nihir Shah

Part 4: Quality And Safety Of Milk Products

9. Quality and Safety Management in the Dairy Industry

Kunal M. Gawai and V. Sreeja

10. Genetic Improvement of Dairy Starter Cultures and Lactic Acid Bacteria

Lopamudra Haldar and Soumyashree Saha

11. Metabolic Engineering of Lactic Acid Bacteria (LAB)

Mital R. Kathiriya, J. B. Prajapati, and Yogesh V. Vekariya

12. Metabolites of Lactic Acid Bacteria (LAB) for Food Biopreservation

Santosh Kumar Mishra et al.

13. Shelf-Life Extension of Fermented Milk Products

V. Sreeja and Kunal M. Gawai

14. Probiotics: From Science to Technology

Vandna Kumari and Narendra Kumar

15. Applications of Probiotics in Dairy Food Products

Divyasree Arepally, Sudharshan Reddy Ravula, and Tridib Kumar Goswami