Description

Book Synopsis
This book, authored by academicians and researchers in the field of dairy science, offers an in-depth exploration of the latest trends and alternative approaches in the dairy industry. The contents are organized into three distinct categories. The first section introduces various advanced processing technologies, starting with an overview of the latest processing techniques in Chapter 1, followed by detailed discussions on High Pressure Processing, Pulsed Electric Field Technology, and Cold Plasma Technology. The second section focuses on quality aspects, with Chapter 5 discussing Aptamers, and subsequent chapters covering Microbial Biosensors, FTIR Spectroscopy, and Nano Science in Dairy Quality. The final section delves into practical applications, including Enzyme-Based Flavor Components, Applications of Modified Starch, and Nutrigenomics. This book is an essential resource for students, researchers, and professionals in the dairy or food science industries, providing valuable insights into the processing and quality aspects of milk and other dairy products. The books contents will undoubtedly broaden readers knowledge and offer new information for further exploration of the subject matter.

Innovations In Dairy Sciences

    Product form

    A Hardback by Manishkumar Parmar, Tanmay Hazra, Rohit G. Sindhav & CH.V.K. Sudheendra

    £186.16

    Includes FREE delivery

    RRP £195.96 – you save £9.80 (5%)

    Order before 4pm today for delivery by Sat 5 Sep 2026.

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Innovations In Dairy Sciences by Manishkumar Parmar, Tanmay Hazra, Rohit G. Sindhav & CH.V.K. Sudheendra

      Book details

      Publisher New India Publishing Agency
      Published 24 June 2023
      ISBN-13 9788119103225
      978-8119103225
      ISBN-10 811910322X
      Also in:
      Animal husbandry Veterinary medicine

      Description

      Book Synopsis
      This book, authored by academicians and researchers in the field of dairy science, offers an in-depth exploration of the latest trends and alternative approaches in the dairy industry. The contents are organized into three distinct categories. The first section introduces various advanced processing technologies, starting with an overview of the latest processing techniques in Chapter 1, followed by detailed discussions on High Pressure Processing, Pulsed Electric Field Technology, and Cold Plasma Technology. The second section focuses on quality aspects, with Chapter 5 discussing Aptamers, and subsequent chapters covering Microbial Biosensors, FTIR Spectroscopy, and Nano Science in Dairy Quality. The final section delves into practical applications, including Enzyme-Based Flavor Components, Applications of Modified Starch, and Nutrigenomics. This book is an essential resource for students, researchers, and professionals in the dairy or food science industries, providing valuable insights into the processing and quality aspects of milk and other dairy products. The books contents will undoubtedly broaden readers knowledge and offer new information for further exploration of the subject matter.

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account