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Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #10837971 in Books |  2009-11-09 | Original language:English | PDF # 1 |  9.25 x6.25 x1.75l,2.58 | File type: PDF | 712 pages

||About the Author|Milena Corredig is Professor in the Department of Food Science at the University of Guelph, Canada. She holds the Ontario Dairy Council/Natural Sciences and Engineering Research Council of Canada Industrial Research Chair in Dairy Technol

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.

Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biolog...

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