Tamime and Robinson's Yoghurt - Science and Technology (3rd Edition)
This book combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of...
Uložené v:
| Hlavní autori: | , |
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| Médium: | E-kniha Kniha |
| Jazyk: | English |
| Vydavateľské údaje: |
Cambridge
Woodhead Publishing
2007
Boca Raton Woodhead Pub CRC Press Elsevier Science & Technology |
| Vydanie: | 3 |
| Edícia: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Predmet: | |
| ISBN: | 9781845692131, 1845692136, 9781420044539, 1420044532 |
| On-line prístup: | Získať plný text |
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| Shrnutí: | This book combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization, and details of clinical trials involving yoghurts. This new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscous fermented milk products containing a wide range of cultures. |
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| Bibliografia: | Previous ed.: 1st ed., Pergamon Press , 1985 ; 2nd ed., Woodhead Pub. and CRC Press , 1999 Includes bibliographical references and index "Woodhead Pub. e-book ISBN: 9781845692612, e-book ISBN: 1845692616"--T. p. verso |
| ISBN: | 9781845692131 1845692136 9781420044539 1420044532 |