The World Dairy Situation 2014
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| Author | : Adnan Y. Tamime |
| Publisher | : John Wiley & Sons |
| Total Pages | : 354 |
| Release | : 2017-02-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1118756436 |
Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.
| Author | : Ronald Ross Watson |
| Publisher | : Academic Press |
| Total Pages | : 492 |
| Release | : 2017-06-19 |
| Genre | : Health & Fitness |
| ISBN | : 0128097639 |
Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as functional foods is addressed throughout. - Presents various dairy products and their impact on health - Provides information on dairy milk as an important source of micro-and macronutrients that impact body functions - Addresses dietary supplements and their incorporation into dairy products
| Author | : |
| Publisher | : |
| Total Pages | : 210 |
| Release | : 1992 |
| Genre | : Dairy products industry |
| ISBN | : |
| Author | : Bhesh Bhandari |
| Publisher | : Woodhead Publishing |
| Total Pages | : 516 |
| Release | : 2016-11-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0081003358 |
Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. - Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint - Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products - Edited by global leaders in glass transition technology in foods
| Author | : Laura Wellesley |
| Publisher | : Chatham House (Formerly Riia) |
| Total Pages | : 0 |
| Release | : 2016-02 |
| Genre | : Agricultural ecology |
| ISBN | : 9781784130558 |
"Reducing global meat consumption will be critical to keeping global warming below the 'danger level' of two degrees Celsius, the main goal of the upcoming climate negotiations in Paris." --
| Author | : C. Anandharamakrishnan |
| Publisher | : John Wiley & Sons |
| Total Pages | : 390 |
| Release | : 2017-02-07 |
| Genre | : Technology & Engineering |
| ISBN | : 1118930509 |
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
| Author | : |
| Publisher | : |
| Total Pages | : 520 |
| Release | : 1978 |
| Genre | : Dairying |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : 828 |
| Release | : 1948 |
| Genre | : Dairying |
| ISBN | : |
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 188 |
| Release | : 2021-06-10 |
| Genre | : Business & Economics |
| ISBN | : 9251343349 |
Against the background of fast expanding trade and a surge in food import bills, which has come to characterise much of developments shaping global food markets in 2020/21, early forecasts for 2021/22 point to resilient food trade and a continuation of strong international prices amidst many supply and demand uncertainties. This report provides supply and demand forecasts for basic foodstuffs, fish and fishery products along with price analysis and policy information. The report’s special feature of this report puts recent trends in global food trade under the spotlight, with particular focus on how commodity flows have measured-up during the COVID-19 pandemic. Contrary to widespread predictions of a collapse in global markets, recent data show that trade continues to reach new heights. A novel metric is introduced that better captures the price momentum underway in international markets. Food Outlook is published by the Markets and Trade Division of FAO as part of the Global Information and Early Warning System (GIEWS). It is a biannual publication (November and June) focusing on developments in global food markets. Food Outlook maintains a close synergy with another major GIEWS publication, Crop Prospects and Food Situation, especially with regard to the coverage of cereals. Food Outlook is available in English. The summary section is also available in Arabic, Chinese, French, Russian and Spanish
| Author | : Adnan Y. Tamime |
| Publisher | : John Wiley & Sons |
| Total Pages | : 432 |
| Release | : 2018-02-05 |
| Genre | : Technology & Engineering |
| ISBN | : 1119214106 |
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
