×


We Sell 100% ORIGINAL Books ONLY.

Microstructure Of Dairy Products at Meripustak

Microstructure Of Dairy Products by Mamdouh El Bakry and Antonio Sanchez and Bhavbhuti M Mehta, JOHN WILEY

Books from same Author: Mamdouh El Bakry and Antonio Sanchez and Bhavbhuti M Mehta

Books from same Publisher: JOHN WILEY

Related Category: Author List / Publisher List


  • Price: ₹ 15456.00/- [ 25.00% off ]

    Seller Price: ₹ 11592.00

Sold By: MeriPustak      Click for Bulk Order

Free Shipping (for orders above ₹ 499) *T&C apply.

In Stock

Estimated Delivery Time : 22-Oct-2021


Click for International Orders
  • We deliver across all postal codes in India

  • MeriPustak’s books are 100 % New & Original copy
  • General Information  
    Author(s)Mamdouh El Bakry and Antonio Sanchez and Bhavbhuti M Mehta
    PublisherJOHN WILEY
    Edition1st
    ISBN9781118964224
    Pages400
    BindingHardcover
    LanguageEnglish
    Publish YearOctober 2018

    Description

    JOHN WILEY Microstructure Of Dairy Products by Mamdouh El Bakry and Antonio Sanchez and Bhavbhuti M Mehta

    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.

    ABOUT THE AUTHOR:
    Mamdouh Mahmoud Abdel-Rahman El-Bakry is a Postdoctoral Researcher in the Department of Chemical Engineering at the Universitat Autònoma of Barcelona, Spain.

    Antoni Sanchez is a Professor in the Department of Chemical Engineering at the Universitat Autònoma of Barcelona, Spain.

    Bhavbhuti M. Mehta is an Associate Professor in the Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Gujarat, India.