Handbook on cheese: production, chemistry and sensory properties
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Hauppauge, N.Y.
Nova Science Publishers
2013
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 |
| Beschreibung: | Includes index Technological and chemical characterization of PDO cheeses of Italy / Giuseppe Zeppa -- The presence of biogenic amines in cheese / Marilena Marino [and others] -- The Spanish traditional cheeses: characteristics and scientific knowledge / Sidonia Martinez [and others] -- Techniques to evaluate cleanliness and disinfection in dairies / Conrado Carrascosa [and others] -- Sensorial analysis methodology for goats cheeses made with clotting enzymes: taster training methodology / Maria Fresno, Sergio Álvarez, Heather Briggs -- Safety issues and analytical determination of biogenic amines in cheese / Donatella Restuccia [and others] -- Processed cheese flavor and flavor compounds: a review / Eva Vitova -- Flavour release and sensory perception in cheeses / Elisabeth Guichard [and others] -- Cheese as a source of nutrients and contaminants: dietary and toxicological aspects / Fernando Camara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodriguez -- - Fortification strategies of cheese as functional foods / Özge Kahraman -- Salt in cheese: health issues, reduction, replacement and release / Ali Sheibani, Vijay Mishra, Lily Stojanovska Mutamed Ayyash -- Cheese ripening and proteolysis / Joana Guerreiro [and others] -- Lipid fraction in cheese: nutritional value and strategies for improvement / Eliana Jerónimo [and others] -- Engineering properties of Mexican Chihuahua cheese / Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro -- Structure and texture determination of dairy products by using spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools / Romdhane Karoui [and others] -- Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies / Sonia Garde [and others] -- Analysis of fatty acids in cheese by capillary electrophoresis / Patricia Mendonça de Castro Barra [and others] -- - Valorisation of whey in small and medium dairy industries: production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties / Marta Henriques, David Gomes, Carlos Pereira -- Conjugated linoleic acid (CLA) in cheese: analysis, composition, and dietary intake / Juliana Côrtes Nunes, Alexandre Guedes Torres -- Assessment of natural levels of substances with preservative effects in dairy products / Marco Iammarino [and others] -- Cheese microstructure: techniques used and effect of chemical composition / Mamdouh El-Bakry -- Multifaceted function of cheese: anticancer effect on human leukemic cell growth in vitro / Shin Yasuda, Keiji Igoshi |
| ISBN: | 9781626189676 1626189676 9781626189669 1626189668 |
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| 500 | |a Includes index | ||
| 500 | |a Technological and chemical characterization of PDO cheeses of Italy / Giuseppe Zeppa -- The presence of biogenic amines in cheese / Marilena Marino [and others] -- The Spanish traditional cheeses: characteristics and scientific knowledge / Sidonia Martinez [and others] -- Techniques to evaluate cleanliness and disinfection in dairies / Conrado Carrascosa [and others] -- Sensorial analysis methodology for goats cheeses made with clotting enzymes: taster training methodology / Maria Fresno, Sergio Álvarez, Heather Briggs -- Safety issues and analytical determination of biogenic amines in cheese / Donatella Restuccia [and others] -- Processed cheese flavor and flavor compounds: a review / Eva Vitova -- Flavour release and sensory perception in cheeses / Elisabeth Guichard [and others] -- Cheese as a source of nutrients and contaminants: dietary and toxicological aspects / Fernando Camara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodriguez -- | ||
| 500 | |a - Fortification strategies of cheese as functional foods / Özge Kahraman -- Salt in cheese: health issues, reduction, replacement and release / Ali Sheibani, Vijay Mishra, Lily Stojanovska Mutamed Ayyash -- Cheese ripening and proteolysis / Joana Guerreiro [and others] -- Lipid fraction in cheese: nutritional value and strategies for improvement / Eliana Jerónimo [and others] -- Engineering properties of Mexican Chihuahua cheese / Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro -- Structure and texture determination of dairy products by using spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools / Romdhane Karoui [and others] -- Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies / Sonia Garde [and others] -- Analysis of fatty acids in cheese by capillary electrophoresis / Patricia Mendonça de Castro Barra [and others] -- | ||
| 500 | |a - Valorisation of whey in small and medium dairy industries: production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties / Marta Henriques, David Gomes, Carlos Pereira -- Conjugated linoleic acid (CLA) in cheese: analysis, composition, and dietary intake / Juliana Côrtes Nunes, Alexandre Guedes Torres -- Assessment of natural levels of substances with preservative effects in dairy products / Marco Iammarino [and others] -- Cheese microstructure: techniques used and effect of chemical composition / Mamdouh El-Bakry -- Multifaceted function of cheese: anticancer effect on human leukemic cell growth in vitro / Shin Yasuda, Keiji Igoshi | ||
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| 650 | 7 | |a Cheesemaking |2 fast | |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
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| dewey-tens | 630 - Agriculture and related technologies |
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| isbn | 9781626189676 1626189676 9781626189669 1626189668 |
| language | English |
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| spelling | Handbook on cheese production, chemistry and sensory properties editors: Henrique Castelli and Luiz du Vale Hauppauge, N.Y. Nova Science Publishers 2013 txt rdacontent c rdamedia cr rdacarrier Includes index Technological and chemical characterization of PDO cheeses of Italy / Giuseppe Zeppa -- The presence of biogenic amines in cheese / Marilena Marino [and others] -- The Spanish traditional cheeses: characteristics and scientific knowledge / Sidonia Martinez [and others] -- Techniques to evaluate cleanliness and disinfection in dairies / Conrado Carrascosa [and others] -- Sensorial analysis methodology for goats cheeses made with clotting enzymes: taster training methodology / Maria Fresno, Sergio Álvarez, Heather Briggs -- Safety issues and analytical determination of biogenic amines in cheese / Donatella Restuccia [and others] -- Processed cheese flavor and flavor compounds: a review / Eva Vitova -- Flavour release and sensory perception in cheeses / Elisabeth Guichard [and others] -- Cheese as a source of nutrients and contaminants: dietary and toxicological aspects / Fernando Camara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodriguez -- - Fortification strategies of cheese as functional foods / Özge Kahraman -- Salt in cheese: health issues, reduction, replacement and release / Ali Sheibani, Vijay Mishra, Lily Stojanovska Mutamed Ayyash -- Cheese ripening and proteolysis / Joana Guerreiro [and others] -- Lipid fraction in cheese: nutritional value and strategies for improvement / Eliana Jerónimo [and others] -- Engineering properties of Mexican Chihuahua cheese / Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro -- Structure and texture determination of dairy products by using spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools / Romdhane Karoui [and others] -- Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies / Sonia Garde [and others] -- Analysis of fatty acids in cheese by capillary electrophoresis / Patricia Mendonça de Castro Barra [and others] -- - Valorisation of whey in small and medium dairy industries: production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties / Marta Henriques, David Gomes, Carlos Pereira -- Conjugated linoleic acid (CLA) in cheese: analysis, composition, and dietary intake / Juliana Côrtes Nunes, Alexandre Guedes Torres -- Assessment of natural levels of substances with preservative effects in dairy products / Marco Iammarino [and others] -- Cheese microstructure: techniques used and effect of chemical composition / Mamdouh El-Bakry -- Multifaceted function of cheese: anticancer effect on human leukemic cell growth in vitro / Shin Yasuda, Keiji Igoshi TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Cheese fast Cheesemaking fast Landwirtschaft Cheese Cheesemaking Castelli, Henrique Sonstige oth Du Vale, Luiz Sonstige oth |
| spellingShingle | Handbook on cheese production, chemistry and sensory properties TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Cheese fast Cheesemaking fast Landwirtschaft Cheese Cheesemaking |
| title | Handbook on cheese production, chemistry and sensory properties |
| title_auth | Handbook on cheese production, chemistry and sensory properties |
| title_exact_search | Handbook on cheese production, chemistry and sensory properties |
| title_full | Handbook on cheese production, chemistry and sensory properties editors: Henrique Castelli and Luiz du Vale |
| title_fullStr | Handbook on cheese production, chemistry and sensory properties editors: Henrique Castelli and Luiz du Vale |
| title_full_unstemmed | Handbook on cheese production, chemistry and sensory properties editors: Henrique Castelli and Luiz du Vale |
| title_short | Handbook on cheese |
| title_sort | handbook on cheese production chemistry and sensory properties |
| title_sub | production, chemistry and sensory properties |
| topic | TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Cheese fast Cheesemaking fast Landwirtschaft Cheese Cheesemaking |
| topic_facet | TECHNOLOGY & ENGINEERING / Agriculture / General Cheese Cheesemaking Landwirtschaft |
| work_keys_str_mv | AT castellihenrique handbookoncheeseproductionchemistryandsensoryproperties AT duvaleluiz handbookoncheeseproductionchemistryandsensoryproperties |