Probiotic dairy products / edited by Adnan Y. Tamime, Scotland, United Kingdom, Linda V. Thomas, editor, International Journal of Dairy Technology, England, United Kingdom.

Contributor(s):

Material type: Text

TextSeries: Society of dairy technologyPublisher: Hoboken, NJ : Wiley, 2017Edition: Second editionDescription: pages cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781119214106

Subject(s):

Additional physical formats: Online version:: Probiotic dairy productsLOC classification:

QR121 .P76 2017

Summary: "Probiotic Dairy Products, Second Edition, looks at the 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. This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics: History of Probiotics Prebiotic components Probiotic Research: Human and Mechanistic Studies Production of Vitamins, EPS, and Bacteriocins This book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide"-- Provided by publisher.Summary: "This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"-- Provided by publisher.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	QR121 .P76 2017 (Browse shelf(Opens below))	Available		0000000893
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	QR121 .P76 2017 (Browse shelf(Opens below))	Available		0000000892

"Probiotic Dairy Products, Second Edition, looks at the 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. This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics: History of Probiotics Prebiotic components Probiotic Research: Human and Mechanistic Studies Production of Vitamins, EPS, and Bacteriocins This book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide"-- Provided by publisher.

"This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"-- Provided by publisher.

Includes bibliographical references and index.

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