Development and manufacture of yogurt and other functional dairy products
By: edited by Fatih Yildiz
Publisher: CRC Press/Taylor & Francis
Published: 2010
Place of publication: Boca Raton, FL
Language: eng
Number of pages: 435
ISBN-13: 9781420082074
Notes: Includes bibliographical references and index.
Table of contents: title: Overview of yogurt and other fermented dairy products / Fatih Yildiz; title: Strategies for yogurt manufacturing / Barbaros Özer; title: Yogurt microbiology and biochemistry / G. Candan Gürakan and Neslihan Altay; title: Ayran : microbiology and technology / Celalettin Koçak and Yahya Kemal Avşar; title: Kefir and koumiss : microbiology and technology / Zeynep Guzel-Seydim, Tuğba Kök-Taş, and Annel K. Greene; title: Probiotic dairy beverages : microbiology and technology / G. Candan Gürakan, Aysun Cebeci, and H. Barbaros Özer; title: Functional bioactive dairy ingredients / Theodoras H. Varzakas and Ioannas S. Arvanitoyannis; title: Quality attributes of yogurt and functional dairy products / Barbaros Özer and Hüseyin Avni Kirmaci; title: Nutritional aspects of yogurt and functional dairy products / Costas Chryssanthopoulos and Maria Maridaki; title: Health attributes of yogurt and functional dairy products / Yonca Karagül-Yüceer and Yahya Kemal Avşar; title: Immunity and functional diary foods in the human life cycle / Bilkay Baştürk; title: Functional dairy foods and flora modulation / Theodoras H. Varzakas, Ioannas S. Arvanitoyannis, and Eugenia Bezirtzoglou; title: Application of functional dairy products from IBS to IBD / Tarkan Karakan; title: Functional dairy products and probiotics in infectious diseases / Meltem Yalinay Cirak.