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Handbook on cheese : production, chemistry and sensory properties /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
nova publishers,
[2013]
|
| Colección: | Agriculture issues and policies
Food science and technology |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Technological and chemical characterization of PDO cheeses of Italy / Giuseppe Zeppa
- The presence of biogenic amines in cheese / Marilena Marino [and others]
- The Spanish traditional cheeses: characteristics and scientific knowledge / Sidonia Martinez [and others]
- Techniques to evaluate cleanliness and disinfection in dairies / Conrado Carrascosa [and others]
- Sensorial analysis methodology for goats cheeses made with clotting enzymes: taster training methodology / Maria Fresno, Sergio Álvarez, Heather Briggs
- Safety issues and analytical determination of biogenic amines in cheese / Donatella Restuccia [and others]
- Processed cheese flavor and flavor compounds: a review / Eva Vitova
- Flavour release and sensory perception in cheeses / Elisabeth Guichard [and others]
- Cheese as a source of nutrients and contaminants: dietary and toxicological aspects / Fernando Camara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodriguez
- Fortification strategies of cheese as functional foods / Özge Kahraman
- Salt in cheese: health issues, reduction, replacement and release / Ali Sheibani, Vijay Mishra, Lily Stojanovska Mutamed Ayyash
- Cheese ripening and proteolysis / Joana Guerreiro [and others]
- Lipid fraction in cheese: nutritional value and strategies for improvement / Eliana Jerónimo [and others]
- Engineering properties of Mexican Chihuahua cheese / Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro
- Structure and texture determination of dairy products by using spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools / Romdhane Karoui [and others]
- Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies / Sonia Garde [and others]
- Analysis of fatty acids in cheese by capillary electrophoresis / Patricia Mendonça de Castro Barra [and others]
- Valorisation of whey in small and medium dairy industries: production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties / Marta Henriques, David Gomes, Carlos Pereira
- Conjugated linoleic acid (CLA) in cheese: analysis, composition, and dietary intake / Juliana Côrtes Nunes, Alexandre Guedes Torres
- Assessment of natural levels of substances with preservative effects in dairy products / Marco Iammarino [and others]
- Cheese microstructure: techniques used and effect of chemical composition / Mamdouh El-Bakry
- Multifaceted function of cheese: anticancer effect on human leukemic cell growth in vitro / Shin Yasuda, Keiji Igoshi.