Probiotic Ice Cream
Science and Technology
Seiten
2024
John Wiley & Sons Inc (Verlag)
978-1-119-08116-6 (ISBN)
John Wiley & Sons Inc (Verlag)
978-1-119-08116-6 (ISBN)
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Probiotic Ice Cream: Science and Technology comprises 12 chapters highlighting different aspects, from selection of appropriate probiotic strains for use in ice cream to formulation and characterization of the final product.
Comprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control
Probiotic Ice Cream is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product.
Written by a highly qualified specialist with significant research experience in this unique field, Probiotic Ice Cream includes information on:
Science of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream
Physical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans
Technology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams
Quality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream
Probiotic Ice Cream is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study.
Comprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control
Probiotic Ice Cream is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product.
Written by a highly qualified specialist with significant research experience in this unique field, Probiotic Ice Cream includes information on:
Science of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream
Physical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans
Technology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams
Quality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream
Probiotic Ice Cream is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study.
Dr. Aziz Homayouni-Rad, Professor in Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran. Dr. Homayouni-Rad is a food technologist carrying out research on functional probiotic foods. He has established several studies from molecular identification of probiotic microorganisms to selection, industrial production, delivery vehicles, and clinical study of mentioned beneficial bacteria on human health. He also has expertise on probiotic microencapsulation techniques as well as formulation of probiotic foods and supplements.
Erscheinungsdatum | 14.02.2022 |
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Verlagsort | New York |
Sprache | englisch |
Maße | 170 x 244 mm |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-119-08116-5 / 1119081165 |
ISBN-13 | 978-1-119-08116-6 / 9781119081166 |
Zustand | Neuware |
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Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00 €