{"product_id":"advances-in-dairy-products-hardback-9781118906439","title":"Advances in Dairy Products (Hardback) 9781118906439","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAdvances in Dairy Products\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eFrancesco Conto (Edited by), F Conto (Author), Matteo A. Del Nobile (Edited by), Michele Faccia (Edited by), Angelo V. Zambrini (Edited by), Amalia Conte (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118906439, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 17 November 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e480 pages\u003cbr\u003e24.9 x 17.3 x 2.8 cm, 1.157 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eAdvances in Dairy Product Science \u0026amp; Technology\u003c\/i\u003e offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. \u003c\/p\u003e \u003cp\u003eThe book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eAssesses the most innovative scientific knowledge in the dairy food sector\u003c\/li\u003e \u003cli\u003eReviews the latest technological developments relevant for dairy companies\u003c\/li\u003e \u003cli\u003eCovers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging\u003c\/li\u003e \u003cli\u003eExamines consumer research innovations in the dairy industry\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWritten for dairy scientists, other dairy industry professionals, government agencies, educators and students, \u003ci\u003eAdvances in Dairy Product Science \u0026amp; Technology\u003c\/i\u003e includes vital information on the most up-to-date and scientifically sound research in the field.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003ePart I Ingredients for Dairy Products Manufacturing 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Milk 3\u003c\/p\u003e \u003cp\u003e1.1.1 Milk Quality and Processing 4\u003cbr\u003e \u003ci\u003eGermano Mucchetti and Angelo V. Zambrini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.2 Milk Preparation for Further Processing into Dairy Products 21\u003cbr\u003e \u003ci\u003eAngelo V. Zambrini and Germano Mucchetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2 Starter Cultures 37\u003c\/p\u003e \u003cp\u003e1.2.1 Probiotics and Prebiotics 38\u003cbr\u003e \u003ci\u003eCarla Orsi and Angelo V. Zambrini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.2 Starter and Ancillary Cultures 58\u003cbr\u003e \u003ci\u003eCarla Orsi and Angelo V. Zambrini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3 Other Ingredients 75\u003c\/p\u003e \u003cp\u003e1.3.1 Vitamins, Minerals, and Bioactive Compounds 76\u003cbr\u003e \u003ci\u003eEmanuela Donati\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.2 Fruit and Vegetables 98\u003cbr\u003e \u003ci\u003eCarlo Tagliabue\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.4 Additives and Processing Aids 117\u003c\/p\u003e \u003cp\u003e1.4.1 Acidity Regulators, Preservatives, and Antioxidants 118\u003cbr\u003e \u003ci\u003eAndelka Bacak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.4.2 Flavors, Colors, Thickeners, and Emulsifiers 132\u003cbr\u003e \u003ci\u003eAndelka Bacak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.4.3 Enzymes 146\u003cbr\u003e \u003ci\u003eMartino Verga\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Processing of Dairy Products 163\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Process innovation 165\u003c\/p\u003e \u003cp\u003e2.1.1 Enzymes Applications for the Dairy Industry 166\u003cbr\u003e \u003ci\u003eAntonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1.2 Plant Cleaning and Sanitizing 176\u003cbr\u003e \u003ci\u003ePierangelo Galimberti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1.3 Membrane Technologies Applied to Cheese Milk 194\u003cbr\u003e \u003ci\u003eAntonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1.4 Process\/Product Control: Analysis of Cheese by Proteomics Techniques 202\u003cbr\u003e \u003ci\u003eAntonio Trani, Pasqua Loizzo, Angela Cassone and Michele Faccia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.2 Product innovation 215\u003c\/p\u003e \u003cp\u003e2.2.1 Functional Dairy Products Including Pro\/Pre\/Symbiotics 216\u003cbr\u003e \u003ci\u003eFabio Minervini, Maria De Angelis and Marco Gobbetti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.2.2 Dairy Products and Their Role in Human Health 248\u003cbr\u003e \u003ci\u003eTeresa Trotta, Francesca Posa, Giorgio Mori and Chiara Porro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Shelf Life of Dairy Products 263\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Technological Options to Prolong Shelf Life 265\u003c\/p\u003e \u003cp\u003e3.1.1 Freezing of Dairy Products 266\u003cbr\u003e \u003ci\u003eSebnem Tavman and Tuncay Yilmaz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1.2 Antimicrobial Compounds Applied to Dairy Food 274\u003cbr\u003e \u003ci\u003eLuisa Angiolillo, Annalisa Lucera, Matteo A. Del Nobile and Amalia Conte\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.2 Modern packaging systems to prolong shelf life 295\u003c\/p\u003e \u003cp\u003e3.2.1 Active Packaging Applied to Dairy Products 296\u003cbr\u003e \u003ci\u003eOzlem Kizilirmak Esmer and Busra Sahin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.2.2 Nanotechnology Applied to the Dairy Sector 314\u003cbr\u003e \u003ci\u003eCristina Costa, Matteo A. Del Nobile and Amalia Conte\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.2.3 Biodegradable Packaging Applied to Dairy Products 328\u003cbr\u003e \u003ci\u003eLia Noemi Gerschenson, Rosa Jagus and Carolina Patricia Olle Resa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Consumer Acceptance 341\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Consumer Behavior with Regard to Quality Perception of Food Products and Decision Making 343\u003c\/p\u003e \u003cp\u003e4.1.1 The Quality Concept 344\u003cbr\u003e \u003ci\u003eMariantonietta Fiore and Francesco Contò\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1.2 Food Quality Perception 355\u003cbr\u003e \u003ci\u003eRaffaele Silvestri and Piermichele La Sala\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1.3 Consumer Behavior Models Applied to Food Sector 367\u003cbr\u003e \u003ci\u003eElka Vasileva\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1.4 Evaluation, Choice, and Purchase 374\u003cbr\u003e \u003ci\u003eDaniela Ivanova\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2 Consumer insight in the process of new dairy products development 381\u003c\/p\u003e \u003cp\u003e4.2.1 The New Product Development Process 382\u003cbr\u003e \u003ci\u003ePlamen Dimitrov Mishev and Yulia Vladimirova Dzhabarova\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2.2 Market Opportunities 394\u003cbr\u003e \u003ci\u003eRaffaele Silvestri\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2.3 Consumer Insight and Approaches in New Dairy Products Development 404\u003cbr\u003e \u003ci\u003eMinna Mikkola and Fedele Colantuono\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Environmental and Policy Issues 421\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1.1 The Milk and Dairy Sector in the European Union: Environmental and Policy Issues 423\u003cbr\u003e \u003ci\u003eCaterina De Lucia, Pasquale Pazienza and Vincenzo Vecchione\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1.2 Policies and Strategies for Eco-Friendly Dairy Product 438\u003cbr\u003e \u003ci\u003eGerrit Willem Ziggers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 449\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52421380243736,"sku":"9781118906439","price":116.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118906439.jpg?v=1784593709","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/advances-in-dairy-products-hardback-9781118906439","provider":"Freshly Printed Books","version":"1.0","type":"link"}