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Adnan Tamime Y. Probiotic Dairy Products


Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of: Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Adnan Tamime Y. Fermented Milks


Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Adnan Tamime Y. Structure of Dairy Products


Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

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Adnan Tamime Y. Processed Cheese and Analogues


Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

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Adnan Tamime Y. Brined Cheeses


The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Adnan Tamime Y. Dairy Fats and Related Products


Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

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Adnan Tamime Y. Dairy Powders and Concentrated Products


The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

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Adnan Tamime Y. Milk Processing and Quality Management


The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

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Adnan Tamime Y. Cleaning-in-Place


This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency. The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning – a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters. Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.

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Adnan Tabatabai Morgen in Iran

Microbial Toxins in Dairy Products (Society of Dairy ...

Microbial Toxins in Dairy Products (Society of Dairy Technology) | Adnan Y. Tamime | ISBN: 9781118756430 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.

‎Microbial Toxins in Dairy Products on Apple Books

Microbial Toxins in Dairy Products. Adnan Y. Tamime. $159.99; $159.99; Publisher Description. Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post ...

Microbial Toxins in Dairy Products | Adnan Y. Tamime ...

Adnan Y. Tamime. Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply ...

Microbial Toxins in Dairy Products | Wiley Online Books

Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to ...

Электронная книга: Adnan Tamime Y.. Microbial Toxins in ...

Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from'farm-to-fork'. This comprehensive and accessible ...

‎Adnan Y. Tamime on Apple Books

‎Preview and download books by Adnan Y. Tamime, including Probiotic Dairy Products, Microbial Toxins in Dairy Products and many more.

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12 matches for "Adnan Y. Tamime" Microbial Toxins in Dairy Products. by Adnan Y. Tamime (Editor) February 2017, Hardcover (E-book also available) US $190.00 Buy. Membrane Processing: Dairy and Beverage Applications. by Adnan Y. Tamime (Editor) February 2013, Hardcover (E-book also available) US $219.95 Buy. Probiotic Dairy Products. by Adnan Y. Tamime (Editor) January 2006, Hardcover (E-book ...

Wiley: Milk Processing and Quality Management - Adnan Y ...

1.3 Control of microbial contamination of bulk tank milk. 1.4 Future developments in handling of the milk on the farm. 1.5 Conclusions. 2 Properties and Constituents of Cow’s Milk (T. HUPPERTZ AND A.L. KELLY). 2.1 Introduction. 2.2 Milk composition. 2.3 Milk constituents. 2.4 Heat-induced changes in physicochemical properties of milk. 2.5 Heat-induced changes in processing characteristics of ...

Milk Processing and Quality Management (Society of Dairy ...

Adnan Tamime. The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.The fifth volume in the series, Milk Processing and Quality Management ...

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Книга «Microbial Toxins in Dairy Products» Adnan Tamime Y., «John Wiley & Sons Limited».

Microbial Toxins in Dairy Products : Adnan Y. Tamime ...

Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT's Technical Book Series.

Probiotic Dairy Products | Adnan Y. Tamime, Linda V ...

Adnan Y. Tamime, Linda V. Thomas. Probiotic Dairy Products, 2nd Edition. The updated guide to the most current research and developments in probiotic dairy products. The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and ...

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Microbial Toxins in Dairy Products (Society of Dairy Technology) (English Edition) eBook: Adnan Y. Tamime: Amazon.de: Kindle-Shop

Microbial Toxins in Dairy Products

by Adnan Y. Tamime (Editor) Processed Cheese and Analogues by Adnan Y. Tamime (Editor) Technology of Cheesemaking, 2nd Edition by Barry A. Law and Adnan Y. Tamime (Editors) Dairy Fats and Related Products by Adnan Y. Tamime (Editor) Dairy Powders and Concentrated Products by Adnan Y. Tamime (Editor) Milk Processing and Quality Management by Adnan Y. Tamime (Editor) Cleaning‐in‐Place: Dairy ...

Microbial toxins in dairy products / edited by Adnan Y. Tamime

Microbial toxins? An overview / R. Early & A.Y. Tamime -- Incidence in dairy product / M.L.Y. Wan, H. El-Nezami, and N. Shah -- Bacterial toxins / J.W. Austin -- Biogenic amines in dairy products / V. Ladero, D.M. Linares, M. Perez, B. del Rio, M. Fernández and M.A. Alvarez -- Routes of contamination? Up-to the farm gate / R. Early -- Routes of contamination? Post-farm gate to retailing / R ...

The Society of Dairy Technology:

Microbial Toxins in Dairy Products. Author: Adnan Y. Tamime (Editor) February 2017. Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing ...

Fermented Milks | Adnan Tamime | download

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Categories: Biology\\Ecology. Year: 2006. Edition: 1. Publisher: Blackwell Science/SDT . Language: english. Pages: 281. ISBN 10: 0-632-06458-7. ISBN ...

Microbial Toxins in Dairy Products by John Wiley & Sons ...

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101687943 - NLM Catalog Result

Author(s): Tamime,A Y Title(s): Microbial toxins in dairy products/ edited by Adnan Y. Tamime. Country of Publication: England Publisher: Chichester, West Sussex, UK ; Hoboken, NJ : Wiley Blackwell/John Wiley & Sons, Inc., 2017. Description: xiv, 336 pages : illustrations. Language: English ISBN: 9781118756430 (cloth) LCCN: 2016032565 MeSH: Bacterial Toxins/toxicity*; Dairy Products ...

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Microbial Toxins in Dairy Products (Society of Dairy ...

by Adnan Y. Tamime (Editor) ISBN-13: 978-1118756430. ISBN-10: 1118756436. Why is ISBN important? ISBN ... Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of ...

adnan y tamime: 11 Books available | chapters.indigo.ca

Buy adnan y tamime Books at Indigo.ca. Shop amongst our popular books, including 11, Technology of Cheesemaking, Processed Cheese and Analogues and more from adnan y tamime. Free shipping and pickup in store on eligible orders.

DAIRY MICROBIOLOGY HANDBOOK

Richard K. Robinson and Adnan Y. Tamime 12.1 Introduction / 561 12.2 Likely Sources of Contamination / 561 12.3 The Environment / 562 12.4 Plant and Equipment / 573 12.5 The Human Element / 582 12.6 Waste Disposal / 586 References / 587 . X CONTENTS 13 APPLICATION OF PROCESS CONTROL David Jervis (deceased) 593 13.1 Introduction / 593 13.2 Management Tools / 594 13.3 Risk Analysis / 600 13.4 13 ...

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Fermented Milks by Adnan Y. Tamime - Books on Google Play

Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: execdirector@sdt.org . Also available from Wiley-Blackwell. Milk Processing and ...

Microbial Toxins In Dairy Products, Adnan Y Tamime ...

Microbial Toxins In Dairy Products, Author(s)-Adnan Y Tamime, Publisher-John Wiley, ISBN-9781118756430, Pages-352, Binding-Hardbound, Language-English, Publish Year-2017, at Meripustak.

Book: Microbial Toxins in Dairy Products by Adnan Y ...

Microbial Toxins in Dairy Products was written by and Adnan Y. Tamime. The 352 page book was published by John Wiley & Sons in 2016 with an ISBN 10 of 1118823141. Most books are now available in ebook, pdf and audible formats. If you need more information about this publication, it can be purchased at

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Köp böcker av Adnan Y Tamime: Fermented Milks; Membrane Processing; Microbial Toxins in Dairy Products m.fl.

The Society of Dairy Technology: The Society of Dairy ...

Microbial Toxins in Dairy Products. Edited by A.Y. Tamime (February 2017) Hard cover and e-book available. Member price: £91 (hard cover) Non-member price £130 . Biofilms in the Dairy Industry. Edited by Koon Tong Teh, Steve Flint, John Brooks and Geoff Knight. July 2015. Hardcover and ebook available. Member price: £91. Non-member price £130 . Milk and Dairy Products as Functional Foods ...

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Adnan Y. Tamime has 2 Book(s) listed on Killer.Cloud used for the purpose of documenting facts about Serial Killers listed in our database. Publishers include John Wiley & Sons, The publisher(s) and author(s) listed hold all rights related to the property of work and/or the property's copyright.

Structure of Dairy Products : Adnan Y. Tamime : 9781405129756

Microbial Toxins in Dairy Products. Adnan Y. Tamime. 06 Feb 2017. Hardback. US$159.23 US$170.00. Save US$10.77. Add to basket. Dairy Fats and Related Products. Adnan Y. Tamime. 01 Jun 2009 ...

adnan y. tamime: 11 Books available | chapters.indigo.ca

Buy adnan y. tamime Books at Indigo.ca. Shop amongst our popular books, including 11, Probiotic Dairy Products, Structure of Dairy Products and more from adnan y. tamime. Free shipping and pickup in store on eligible orders.

Adnan Y. Tamime · OverDrive (Rakuten OverDrive): eBooks ...

About the Editors Adnan Y. Tamime is Technical Series Editor of the Society of Dairy Technology books. Linda Thomas is Editor of the International Journal of Dairy Technology, and was formerly Science Director at Yakult UK Limited.

reading - wiley-vch.e-bookshelf.de

6.2 The significance of microbial contamination 6.3 Factories, processes and people 6.4 Raw milk handling 6.5 Milk‐processing and dairy products manufacture 6.6 Buttermaking 6.7 Cheesemaking 6.8 Yoghurt 6.9 Milk powders

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Adnan Y. Tamime. Microbial Toxins in Dairy Products. Microbial Toxins in Dairy Products . Автор. Adnan Y. Tamime Жанр. Техническая литература. Год написания книги. 2018. Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of ...

Probiotic Dairy Products Adnan Tamime

by tamime adnan y thomas linda v online on amazonae at best prices fast and free shipping free returns cash on delivery available on eligible purchase probiotic dairy products by adnan y tamime 9781119214106 available at book depository with free delivery worldwide probiotic dairy products society of dairy technology book 1 english edition ebook tamime adnan y amazonnl kindle store selecteer ...

Books by Adnan Y. Tamime on Google Play

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. $228.99 $183.19. Dairy Fats and Related Products. Adnan Y. Tamime. Whilst milk fat has always been appreciated for its flavour, the market had ...

Augustin Mary Ann Advances in Dairy Ingredients


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.

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David Kirchman L. Microbial Ecology of the Oceans


The newly revised and updated third edition of the bestselling book on microbial ecology in the oceans The third edition of Microbial Ecology of the Oceans features new topics, as well as different approaches to subjects dealt with in previous editions. The book starts out with a general introduction to the changes in the field, as well as looking at the prospects for the coming years. Chapters cover ecology, diversity, and function of microbes, and of microbial genes in the ocean. The biology and ecology of some model organisms, and how we can model the whole of the marine microbes, are dealt with, and some of the trophic roles that have changed in the last years are discussed. Finally, the role of microbes in the oceanic P cycle are presented. Microbial Ecology of the Oceans, Third Edition offers chapters on The Evolution of Microbial Ecology of the Ocean; Marine Microbial Diversity as Seen by High Throughput Sequencing; Ecological Significance of Microbial Trophic Mixing in the Oligotrophic Ocean; Metatranscritomics and Metaproteomics; Advances in Microbial Ecology from Model Marine Bacteria; Marine Microbes and Nonliving Organic Matter; Microbial Ecology and Biogeochemistry of Oxygen-Deficient Water Columns; The Ocean’s Microscale; Ecological Genomics of Marine Viruses; Microbial Physiological Ecology of The Marine Phosphorus Cycle; Phytoplankton Functional Types; and more. A new and updated edition of a key book in aquatic microbial ecology Includes widely used methodological approaches Fully describes the structure of the microbial ecosystem, discussing in particular the sources of carbon for microbial growth Offers theoretical interpretations of subtropical plankton biogeography Microbial Ecology of the Oceans is an ideal text for advanced undergraduates, beginning graduate students, and colleagues from other fields wishing to learn about microbes and the processes they mediate in marine systems.

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Young Park W. Bioactive Components in Milk and Dairy Products


Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

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Mamdouh El-Bakry Microstructure of Dairy Products


Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

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