عنوان

Microbial cultures and enzymes in dairy technology /

شابک

1522553630

شابک

1522553649

شابک

9781522553632

شابک

9781522553649

شابک اشتباه

9781522553632

عنوان اصلي

Microbial cultures and enzymes in dairy technology /

نام عام مواد

[Book]

نام نخستين پديدآور

[edited by] Șebnem Öztürkoğlu Budak, H. Ceren Akal.

محل نشرو پخش و غیره

Hershey, PA :

نام ناشر، پخش کننده و غيره

IGI Global/Medical Information Science Reference,

تاریخ نشرو بخش و غیره

[2018]

نام خاص و کميت اثر

1 online resource (xvii, 413 pages)

عنوان فروست

Advances in medical technologies and clinical practice (AMTCP) book series

متن يادداشت

"Premier reference source."

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Chapter 1. Enzymes and dairy products: focus on functional products -- Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products -- Chapter 3. Functional starter cultures for fermented dairy products -- Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products -- Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture -- Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics -- Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures -- Chapter 8. Probiotic microorganisms and encapsulation method approaches -- Chapter 9. Transglutaminase applications in dairy technology -- Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening -- Chapter 11. Microbial non-coagulant enzymes used in cheese making -- Chapter 12. Microbial production of recombinant rennet: recent developments -- Chapter 13. Adjunct cultures in cheese technology -- Chapter 14. Filamentous fungi in cheese production -- Chapter 15. Potential probiotic microorganisms in Kefir -- Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream.

بدون عنوان

0

متن يادداشت

"This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.

شماره استاندارد بين المللي کتاب و موسيقي

9781522553632

موضوع مستند نشده

Dairy microbiology.

موضوع مستند نشده

Dairying.

موضوع مستند نشده

Probiotics.

موضوع مستند نشده

Dairy Products-- microbiology.

موضوع مستند نشده

Dairying-- methods.

موضوع مستند نشده

Microbiological Techniques-- methods.

موضوع مستند نشده

Probiotics.

موضوع مستند نشده

Dairy microbiology.

موضوع مستند نشده

Dairying.

موضوع مستند نشده

Probiotics.

موضوع مستند نشده

TECHNOLOGY & ENGINEERING-- Agriculture-- General.

موضوع مستند نشده

TEC-- 003000

شماره

ويراست

شماره رده

نشانه اثر

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Akal, H. Ceren,1986-

مستند نام اشخاص تاييد نشده

Budak, Sebnem Ozturkoglu,1978-

مستند نام تنالگان تاييد نشده

IGI Global,publisher.

تاريخ عمليات

20200823041857.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y