كيمياء حيوية Milk and Milk Products Books

ابن العراق

ابن العراق

مشرف قسم الهندسة الكيميائية و الكيمياء العامة
طاقم الإدارة
Handbook of Milk Composition
(Food Science and Technology (Academic Press))
by Robert G. Jensen (Editor), Marvin P. Thompson
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Editorial Reviews
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Book Description
This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.

* Reliable data on the composition of human and bovine milks.
* Discusses the many factors affecting composition.
* Composition tables make up 25-30% of the total book.
* Problems concerning sampling and analysis are described.
* Should appeal equally to industry and academia.
* Also of interest to developing countries in need of information on infant nutrition and agricultural development

Product Details
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Hardcover: 919 pages
Publisher: Academic Press
(October 1995)
Language: English
ISBN-10: 0123844304
ISBN-13: 978-0123844309
Product Dimensions: 9.5 x 6.7 x 2 inches
Shipping Weight: 3.3 pounds​

http://rapidshare.com/files/88149122/HandMilktion.rar
(42845 KB)​
 


Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products

by Richard K. Robinson

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Editorial Reviews​

Review
“…a very valuable reference book covering basically all aspects relevant to the microbiology of milk and milk products” (Journal of the Science of Food and Agriculture, Vol. 84, No., 12 September 2004) ​

Product Description
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. ​



Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also:
-Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days​


-Provides thorough coverage of dairy microbiology principles as well as practical applications
-Includes the latest developments in dairy starter cultures and genetic engineering techniques
-Offers completely updated standards for Good Manufacturing Practice
Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource. ​



Product Details​




Hardcover: 765 pages

Publisher: Wiley-Interscience; 3 edition
(April 15, 2002)
Language: English
ISBN-10: 0471385964
ISBN-13: 978-0471385967
Product Dimensions: 9.3 x 6.4 x 1.6 inches
Shipping Weight: 2.4 pounds​





 


Dairy Technology: Principles of Milk Properties and Processes

(Food Science and Technology , Vol 90)

by Walstra
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Editorial Reviews
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International Dairy Journal, 2000
"...a major work that should not escape attention of anyone involved in teaching or studying dairy science subjects."

Review
"...useful for technical and production staff at most levels....consolidates many dairy topics in one up-to-date volume." ---Food Australia "...a very comprehensive textbook summarizing practically all the general knowledge related to dairy technology and the end products of its application, the plethora of mainstream dairy food and ingredients...a major work that should not escape attention of anyone involved in teaching or studying dairy science subjects." ---International Dairy Journal, 2000

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Product Details
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Hardcover: 727 pages
Publisher: CRC; 1 edition
(April 23, 1999)
Language: English
ISBN-10: 082470228X
ISBN-13: 978-0824702281
Product Dimensions: 9.1 x 6.3 x 1.5 inches
Shipping Weight: 2.2 pounds​

http://rapidshare.com/files/112536208/0824746414.zip
(2893 KB)​
 


Bioactive Components of Milk

(Advances in Experimental Medicine and Biology)

by Zsuzsanna Bosze
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Editorial Reviews
Product Description
Of all food products dairy foods have the most potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. Bioactive Components of Milk provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.
The book is divided into four parts. The first part focuses on bioactive milk lipid components, which very widely among mammalian species. The second part describes different aspects of biological active colostrums and milk proteins and their derivatives, with special concern on species specific effects. The third part reviews the production of recombinant human proteins in the milk of livestock animals - including ethical issues - and the aims of altering milk composition for the benefit of both the animals themselves and the consumers. The final part focuses on the influence of ruminants nutrition on the biological activity of milk.


Product Details

Hardcover: 492 pages
Publisher: Springer; 1 edition
(December 10, 2007)
Language: English
ISBN-10: 0387740864
ISBN-13: 978-0387740867
Product Dimensions: 9.5 x 6.3 x 1.1 inches
Shipping Weight: 1.7 pounds

http://rapidshare.com/files/79681048/A025.rar
(3721 KB)​
 


السلام عليكم ورحمة الله
فى الحقيقة مش عارف اشكرك ازاى انت فعلا بروفيسور0 جزاك الله خيرا
 


يعجز اللسان عن شكرك يابرفسور وربي ماااااعرف كيف اقدم لشخص شكري وهو انسان رائع بس اطلب منك برفوفسور طلب جدا مهم اتمنى ان تقدم لي كلشي يتعلق بالاغذيه لان تخصصي هو غذاء وشكرا يالغالي
 


شكرا جزيلا على هذه الكتب بس نريد نعرف كيفية تنزيل هذه الكتب علما بانني من العراق وكما تعرف فانه ينقصنا الكثير من المصادر الفقيمة لذلك ارجو مساعدتنا ونشكرك الشكر الجزيل
 
شكرا لك ابن العراق جزاك الله كل خير ان امكن اريد كتب عن تكنولوجيا الالبان و تكنولوجيا الغداء بصفة عامة و لكن باللغة الفرنسية ان امكن احضر الان لمسابقة ماجستير اريد كتب عن bichmie alimentaire شكرا
 
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