Normal görünüm MARC görünümü ISBD görünümü

Development and manufacture of yogurt and other functional dairy products / edited by Fatih Yildiz. - xii, 435 pages, [4] pages of plates : illustrations (some color) ; 24 cm.

Includes bibliographical references and index.

Overview of yogurt and other fermented dairy products / Fatih Yildiz -- Strategies for yogurt manufacturing / Barbaros Özer -- Yogurt microbiology and biochemistry / G. Candan Gürakan and Neslihan Altay -- Ayran : microbiology and technology / Celalettin Koçak and Yahya Kemal Avşar -- Kefir and koumiss : microbiology and technology / Zeynep Guzel-Seydim, Tuğba Kök-Taş, and Annel K. Greene -- Probiotic dairy beverages : microbiology and technology / G. Candan Gürakan, Aysun Cebeci, and H. Barbaros Özer -- Functional bioactive dairy ingredients / Theodoras H. Varzakas and Ioannas S. Arvanitoyannis -- Quality attributes of yogurt and functional dairy products / Barbaros Özer and Hüseyin Avni Kirmaci -- Nutritional aspects of yogurt and functional dairy products / Costas Chryssanthopoulos and Maria Maridaki -- Health attributes of yogurt and functional dairy products / Yonca Karagül-Yüceer and Yahya Kemal Avşar -- Immunity and functional diary foods in the human life cycle / Bilkay Baştürk -- Functional dairy foods and flora modulation / Theodoras H. Varzakas, Ioannas S. Arvanitoyannis, and Eugenia Bezirtzoglou -- Application of functional dairy products from IBS to IBD / Tarkan Karakan -- Functional dairy products and probiotics in infectious diseases / Meltem Yalinay Cirak.

ISBN: 9781420082074 (hardcover : alk. paper) 1420082078 (hardcover : alk. paper)

LCCN: 2009031466

Subjects--Topical Terms:
Yogurt--Microbiology.
Dairy microbiology.
Fermentation.

LC Class. No.: QR121 / .D48 2010

National Library of Medicine Call No.: QW 85 / D489 2010