大葉大學圖書館 |

Microbial cultures and enzymes in dairy technology[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	637
書名/作者:	Microbial cultures and enzymes in dairy technology/ Sebnem Ozturkoglu Budak and H. Ceren Akal, editors.
其他作者:	Budak, Sebnem Ozturkoglu,
出版者:	Hershey, Pennsylvania : : IGI Global,, [2018]
面頁冊數:	1 online resource (xvii, 413 p.)
標題:	Dairy microbiology.
標題:	Probiotics.
標題:	Dairying.
ISBN:	9781522553649 (ebook)
ISBN:	9781522553632 (hardcover)
書目註:	Includes bibliographical references and index.
內容註:	Chapter 1. Enzymes and dairy products: focus on functional products -- Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products -- Chapter 3. Functional starter cultures for fermented dairy products -- Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products -- Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture -- Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics -- Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures -- Chapter 8. Probiotic microorganisms and encapsulation method approaches -- Chapter 9. Transglutaminase applications in dairy technology -- Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening -- Chapter 11. Microbial non-coagulant enzymes used in cheese making -- Chapter 12. Microbial production of recombinant rennet: recent developments -- Chapter 13. Adjunct cultures in cheese technology -- Chapter 14. Filamentous fungi in cheese production -- Chapter 15. Potential probiotic microorganisms in Kefir -- Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream.
摘要、提要註:	"This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-5363-2

Microbial cultures and enzymes in dairy technology[electronic resource] /
Microbial cultures and enzymes in dairy technology[electronic resource] /Sebnem Ozturkoglu Budak and H. Ceren Akal, editors. - Hershey, Pennsylvania :IGI Global,[2018] - 1 online resource (xvii, 413 p.)

Includes bibliographical references and index.

Chapter 1. Enzymes and dairy products: focus on functional products -- Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products -- Chapter 3. Functional starter cultures for fermented dairy products -- Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products -- Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture -- Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics -- Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures -- Chapter 8. Probiotic microorganisms and encapsulation method approaches -- Chapter 9. Transglutaminase applications in dairy technology -- Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening -- Chapter 11. Microbial non-coagulant enzymes used in cheese making -- Chapter 12. Microbial production of recombinant rennet: recent developments -- Chapter 13. Adjunct cultures in cheese technology -- Chapter 14. Filamentous fungi in cheese production -- Chapter 15. Potential probiotic microorganisms in Kefir -- Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream.

Restricted to subscribers or individual electronic text purchasers.

"This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.

ISBN: 9781522553649 (ebook)Subjects--Topical Terms:

488337
Dairy microbiology.

LC Class. No.: SF250.5 / .M53 2018e

Dewey Class. No.: 637

National Library of Medicine Call No.: QW 85 / .M53 2018e

Microbial cultures and enzymes in dairy technology[electronic resource] /
LDR:02678nmm a2200289 a 4500 001 512522
003 IGIG
005 20181030141530.0
006 m o d
007 cr cn
008 210927s2018 pau fob 001 0 eng d
010 $z 2017040556
020 $a 9781522553649 (ebook)
020 $a 9781522553632 (hardcover)
035 $a (OCoLC)1029771614
035 $a 1071025310
040 $a CaBNVSL $b eng $c CaBNVSL $d CaBNVSL
050 4 $a SF250.5 $b .M53 2018e
060 1 0 $a QW 85 $b .M53 2018e
082 0 4 $a 637 $2 23
245 0 0 $a Microbial cultures and enzymes in dairy technology $h [electronic resource] / $c Sebnem Ozturkoglu Budak and H. Ceren Akal, editors.
260 $a Hershey, Pennsylvania : $b IGI Global, $c [2018]
300 $a 1 online resource (xvii, 413 p.)
504 $a Includes bibliographical references and index.
505 0 $a Chapter 1. Enzymes and dairy products: focus on functional products -- Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products -- Chapter 3. Functional starter cultures for fermented dairy products -- Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products -- Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture -- Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics -- Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures -- Chapter 8. Probiotic microorganisms and encapsulation method approaches -- Chapter 9. Transglutaminase applications in dairy technology -- Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening -- Chapter 11. Microbial non-coagulant enzymes used in cheese making -- Chapter 12. Microbial production of recombinant rennet: recent developments -- Chapter 13. Adjunct cultures in cheese technology -- Chapter 14. Filamentous fungi in cheese production -- Chapter 15. Potential probiotic microorganisms in Kefir -- Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream.
506 $a Restricted to subscribers or individual electronic text purchasers.
520 3 $a "This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.
650 0 $a Dairy microbiology. $3 488337
650 0 $a Probiotics. $3 418896
650 0 $a Dairying. $3 733131
700 1 $a Budak, Sebnem Ozturkoglu, $d 1978- $e editor. $3 733129
700 1 $a Akal, H. Ceren, $d 1986- $e editor. $3 733130
856 4 0 $u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-5363-2