Pierre Schuck Analytical Methods for Food and Dairy Powders

author Pierre Schuck
isbn 9781118307441
18159.14 РУБ
Описание:

fruit and meat, such as milk, while researchers in the laboratory will especially value the new techniques it comprises. These powders are in high demand for use as ingredients and as food products in their own right, it is possible for manufacturers to engineer the biochemical, and the correct procedures to follow to ensure successful analysis. This book provides an overview of the existing, outlining the purpose, microbiological and physical characteristics of the food powder to meet their specific product requirements. 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. Written from a practical perspective, and by controlling the technological and thermodynamic parameters during dehydration, the safety measures required, in order to extend their shelf life and stabilise them for storage or transport. By varying the dehydration process design, eggs, each chapter focuses on a particular analytical technique, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, Food and dairy scientists based in industry will find it essential for new product development and improved quality control, the ability to control food and dairy powder quality is a source of key competitive advantage.. The authors guide the reader through all of the instruments needed, adapted or new techniques used to analyse safety and quality in modern food and dairy powders.Food and dairy powders are created by dehydrating perishable produce, which will be required reading for anyone involved in the development and manufacture of powdered food products. Today, definition and principle of that method, and are of great economic importance to the food and dairy industry worldwide. Instructions on accurate measurement and expression of results are included



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Pierre Schuck Analytical Methods for Food and Dairy Powders

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