Development and Manufacture of Yogurt and Other Functional Dairy - Product

Informationen zum Autor Dr. Fatih Yildiz is a professor in the Food Engineering and Biotechnology Departments at the Middle East Technical University in Ankara, Turkey. Zusammenfassung Presents a comprehensive review of various aspects of yogurt, including production, processing, preparation, and regulations. This book describes various developments in probiotics as well as the interaction between yogurt and immunological and intestinal bowel diseases. Inhaltsverzeichnis Overview of Yogurt and Other Fermented Dairy Products. Strategies for Yogurt Manufacturing. Yogurt Microbiology and Biochemistry. Ayran: Microbiology and Technology. Kefir and Koumiss: Microbiology and Technology. Probiotic Dairy Beverages: Microbiology and Technology. Functional Bioactive Dairy Ingredients. Quality Attributes of Yogurt and Functional Dairy Products. Nutritional Aspects of Yogurt and Functional Dairy Products. Health Attributes of Yogurt and Functional Dairy Products. Immunity and Functional Diary Foods in Human Life Cycle. Functional Dairy Foods and Flora Modulation. Application of Functional Dairy Products from IBS to IBD. Functional Dairy Products and Probiotics in Infectious Diseases.

Product details

• Authors: Fatih Yildiz, Fatih (Middle East Technical University Yildiz, Yildiz Fatih
• Assisted by: Fatih Yildiz (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 24.11.2009
• EAN: 9781420082074
• ISBN: 978-1-4200-8207-4
• No. of pages: 452
• Series: 500 Tips
• Subjects: Guides > Food & drink > General, dictionaries, tables; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; MEDICAL / Nutrition, Dietetics & nutrition, Biology, life sciences, Dietetics and nutrition, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General