Schuck / Jeantet / Dolivet Analytical Methods for Food and Dairy Powders

1. Auflage 2012
ISBN: 978-1-118-30744-1
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 248 Seiten, E-Book

Food and dairy powders are created by dehydrating perishableproduce, such as milk, eggs, fruit and meat, in order to extendtheir shelf life and stabilise them for storage or transport. Thesepowders are in high demand for use as ingredients and as foodproducts in their own right, and are of great economic importanceto the food and dairy industry worldwide. Today, the ability tocontrol food and dairy powder quality is a source of keycompetitive advantage. By varying the dehydration process design,and by controlling the technological and thermodynamic parametersduring dehydration, it is possible for manufacturers to engineerthe biochemical, microbiological and physical characteristics ofthe food powder to meet their specific product requirements.
This book provides an overview of the existing, adapted or newtechniques used to analyse safety and quality in modern food anddairy powders. Based on original research by the authors, the bookuses 25 commercial dairy and non-dairy powders to illustrate arange of biochemical and physical methods used to evaluate andcharacterise powdered food products. Written from a practicalperspective, each chapter focuses on a particular analyticaltechnique, outlining the purpose, definition and principle of thatmethod. The authors guide the reader through all of the instrumentsneeded, the safety measures required, and the correct procedures tofollow to ensure successful analysis. Instructions on accuratemeasurement and expression of results are included, and eachchapter is richly illustrated with original data and workedexamples.
Analytical Methods for Food and Dairy Powders is a uniquestep-by-step handbook, which will be required reading for anyoneinvolved in the development and manufacture of powdered foodproducts. Food and dairy scientists based in industry will find itessential for new product development and improved quality control,while researchers in the laboratory will especially value the newtechniques it comprises.

Autoren/Hrsg.

Schuck, Pierre

Jeantet, Romain

Dolivet, Anne

Über Autor(innen)

Pierre Schuck, Anne Dolivet and Romain Jeantet are all based at INRA (the French National Institute for Agricultural Research), Agrocampus Ouest, Rennes, France. Pierre Schuck is Research Engineer, Anne Dolivet is Research Technician and Romain Jeantet is Professor in Food Science and Process Engineering.