Advances in Dairy Ingredients
Geoffrey W. Smithers · Mary Ann Augustin
nov. del 2012 · John Wiley & Sons
Llibre electrònic
352
Pàgines
reportNo es verifiquen les puntuacions ni les ressenyes Més informació
Sobre aquest llibre
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
Sobre l'autor
Geoffrey W Smithers, PhD is the Director of International Business for Food Science Australia, Melbourne, Victoria, Australia. He is responsible for setting the strategic framework for relationship and business development in international markets, and directing and coordinating activities in these markets. Dr Smithers has a background in both fundamental and applied R&D in the areas of advanced processing and ingredient functionality, together with hands-on experience in food business practice. He has more than 18 years experience in dairy food R&D, both in Australia and in the United States. Dr Smithers has been closely involved in the development and commercialization of high-value dairy foods and ingredients, particularly those based on fractionated proteins, and in the development of nutriceuticals, based on dairy protein or peptide isolates, with specific and targeted physiological function.
Mary Ann Augustin, PhD is a Professor in Chemistry at Monash University, Melbourne, Victoria, Australia. She is currently on assignment to the University from Food Science Australia. Previously, she held several science leadership positions at Food Science Australia/CSIRO including Group Manager – Ingredients; Director, Science Forum, Food Science Australia; Section Leader - Ingredient Functionality; Team Leader – Milk Powders. Prof. Augustin is inventor/co-inventor on a number of patents and innovations (proprietary) in the area of ingredients, milk powders and microencapsulated products.
Puntua aquest llibre electrònic
Dona'ns la teva opinió.
Informació de lectura
Telèfons intel·ligents i tauletes
Instal·la l'aplicació Google Play Llibres per a Android i per a iPad i iPhone. Aquesta aplicació se sincronitza automàticament amb el compte i et permet llegir llibres en línia o sense connexió a qualsevol lloc.
Ordinadors portàtils i ordinadors de taula
Pots escoltar els audiollibres que has comprat a Google Play amb el navegador web de l'ordinador.
Lectors de llibres electrònics i altres dispositius
Per llegir en dispositius de tinta electrònica, com ara lectors de llibres electrònics Kobo, hauràs de baixar un fitxer i transferir-lo al dispositiu. Segueix les instruccions detallades del Centre d'ajuda per transferir els fitxers a lectors de llibres electrònics compatibles.
