Search Results

There are 162180 results for: content related to: Processing Principles of Dairy Ingredients

  1. Principles of dairy processing

    Manufacturing Yogurt and Fermented Milks

    Ramesh C. Chandan, Arun Kilara, Pages: 95–113, 2013

    Published Online : 4 FEB 2013, DOI: 10.1002/9781118481301.ch5

  2. You have free access to this content
    Index

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Arun Kilara, Pages: 533–592, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.index

  3. COMPARISON of TWO OPERATING METHODS of A PLATE HEAT EXCHANGER UNDER CONSTANT HEAT FLUX CONDITION and THEIR EFFECT ON the TEMPERATURE PROFILE DURING MILK FOULING

    Journal of Food Process Engineering

    Volume 17, Issue 3, September 1994, Pages: 243–262, JUNGRO YOON and DARYL B. LUND

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4530.1994.tb00338.x

  4. Dairy Ingredients for Food Processing: An Overview

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Arun Kilara, Pages: 3–33, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch1

  5. Concentrated Fluid Milk Ingredients

    Dairy Ingredients for Food Processing

    Nana Y. Farkye, Shakeel ur-Rehman, Pages: 123–140, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch5

  6. Heat Treatment of Milk

    Milk Processing and Quality Management

    M. J. Lewis, H. C. Deeth, Pages: 168–204, 2009

    Published Online : 20 FEB 2009, DOI: 10.1002/9781444301649.ch7

  7. Modeling and simulation of shell and tube heat exchangers under milk fouling

    AIChE Journal

    Volume 44, Issue 4, April 1998, Pages: 959–971, Michael C. Georgiadis, Guillermo E. Rotstein and Sandro Macchietto

    Version of Record online : 16 APR 2004, DOI: 10.1002/aic.690440422

  8. Optimal design and operation of heat exchangers under milk fouling

    AIChE Journal

    Volume 44, Issue 9, September 1998, Pages: 2099–2111, Michael C. Georgiadis, Guillermo E. Rotstein and Sandro Macchietto

    Version of Record online : 16 APR 2004, DOI: 10.1002/aic.690440917

  9. Dairy Ingredients

    Bakery Products Science and Technology, Second Edition

    Bonastre Oliete Mayorga, Manuel Gómez, Pages: 259–274, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch14

  10. THERMODURIC ORGANISMS IN MILK. PART I. A REVIEW OF THE LITERATURE

    Proceedings of the Society for Applied Bacteriology

    Volume 13, Issue 1, April 1950, Pages: 27–64, S. B. THOMAS, J. W. EGDELL, L. F. L. CLEGG and W. A. CUTHBERT

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1950.tb05039.x

  11. Aseptic Process Design

    Handbook of Food Process Design

    Prabhat Kumar, K. P. Sandeep, Josip Simunovic, Pages: 682–709, 2012

    Published Online : 21 MAR 2012, DOI: 10.1002/9781444398274.ch24

  12. The Comparative Heat Stability of Bovine β-Lactoglobulin in Buffer and Complex Media

    Journal of the Science of Food and Agriculture

    Volume 74, Issue 1, May 1997, Pages: 89–98, Despina Galani and Richard K. Owusu Apenten

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199705)74:1<89::AID-JSFA773>3.0.CO;2-P

  13. Industrial Manufacture of Feta-Type Cheeses

    Brined Cheeses

    A. Y. Tamime, R. K. Robinson, G. Kiers, Pages: 77–116, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995860.ch3

  14. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Arun Kilara, Pages: 473–500, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch18

  15. Water continuous emulsions

    Fats in Food Technology 2e

    Kanes K. Rajah, Pages: 83–132, 2014

    Published Online : 7 FEB 2014, DOI: 10.1002/9781118788745.ch3

  16. Magnetic Treatment of Milk and Surface Treatment of Plate Heat Exchangers: Effects on Milk Fouling

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 964–969, JUNGRO YOON and DARYL B. LUND

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08168.x

  17. Nonthermal Technologies in Dairy Processing

    Advances in Dairy Ingredients

    H. C. Deeth, N. Datta, C. Versteeg, Pages: 161–215, 2013

    Published Online : 10 JAN 2013, DOI: 10.1002/9781118448205.ch6

  18. Microbiological Aspects of Dairy Ingredients

    Dairy Ingredients for Food Processing

    Michael Rowe, John Donaghy, Pages: 59–101, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch3

  19. Dairy: Milk Powders

    Food Processing: Principles and Applications

    J. Scott Smith, Y. H. Hui, Pages: 319–328, 2008

    Published Online : 28 JAN 2008, DOI: 10.1002/9780470290118.ch17

  20. Dairy Ingredients in Dairy Food Processing

    Dairy Ingredients for Food Processing

    Tonya C. Schoenfuss, Ramesh C. Chandan, Pages: 421–472, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch17