| Description |
1 online resource |
| Physical Medium |
polychrome |
| Description |
text file |
| Note |
Includes index. |
| Contents |
Technological and chemical characterization of PDO cheeses of Italy / Giuseppe Zeppa -- The presence of biogenic amines in cheese / Marilena Marino [and others] -- The Spanish traditional cheeses: characteristics and scientific knowledge / Sidonia Martinez [and others] -- Techniques to evaluate cleanliness and disinfection in dairies / Conrado Carrascosa [and others] -- Sensorial analysis methodology for goats cheeses made with clotting enzymes: taster training methodology / Maria Fresno, Sergio Álvarez, Heather Briggs -- Safety issues and analytical determination of biogenic amines in cheese / Donatella Restuccia [and others] -- Processed cheese flavor and flavor compounds: a review / Eva Vitova -- Flavour release and sensory perception in cheeses / Elisabeth Guichard [and others] -- Cheese as a source of nutrients and contaminants: dietary and toxicological aspects / Fernando Camara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodriguez -- Fortification strategies of cheese as functional foods / Özge Kahraman -- Salt in cheese: health issues, reduction, replacement and release / Ali Sheibani, Vijay Mishra, Lily Stojanovska Mutamed Ayyash -- Cheese ripening and proteolysis / Joana Guerreiro [and others] -- Lipid fraction in cheese: nutritional value and strategies for improvement / Eliana Jerónimo [and others] -- Engineering properties of Mexican Chihuahua cheese / Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro -- Structure and texture determination of dairy products by using spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools / Romdhane Karoui [and others] -- Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies / Sonia Garde [and others] -- Analysis of fatty acids in cheese by capillary electrophoresis / Patricia Mendonça de Castro Barra [and others] -- Valorisation of whey in small and medium dairy industries: production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties / Marta Henriques, David Gomes, Carlos Pereira -- Conjugated linoleic acid (CLA) in cheese: analysis, composition, and dietary intake / Juliana Côrtes Nunes, Alexandre Guedes Torres -- Assessment of natural levels of substances with preservative effects in dairy products / Marco Iammarino [and others] -- Cheese microstructure: techniques used and effect of chemical composition / Mamdouh El-Bakry -- Multifaceted function of cheese: anticancer effect on human leukemic cell growth in vitro / Shin Yasuda, Keiji Igoshi. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Cheese.
|
|
Cheese. |
|
Cheesemaking.
|
|
Cheesemaking. |
| Genre/Form |
Electronic books.
|
| Added Author |
Castelli, Henrique.
|
|
Du Vale, Luiz.
|
| Other Form: |
Print version: Handbook on cheese. Hauppauge, N.Y. : Nova Science Publishers, 2013 9781626189669 (DLC) 2013017762 (OCoLC)841521455 |
| ISBN |
9781626189676 (electronic book) |
|
1626189676 (electronic book) |
|
9781626189669 |
|
1626189668 |
|
