- ホーム
- > 電子洋書
Description
Animal-based foods are an important source of essential nutrients for people worldwide. Advances in processing technology and engineering, fermented food and microbiological aspects, digitization, AI tools, traceability, non-bovine milk and more are crucial to facing the challenge of building a sustainable food system for the future of our planet.
Trends in Animal-Based Foods focuses on the exploitation of animal-based products through extensive research, analysis, and technological advancement. With a vision for improving the quality and functionality of meat, poultry, fish and dairy products, this book will cover advanced biotechnological tools and techniques for animal product identification, including emerging dairy processing, waste and by-product utilization, biotechnological potential, yoghurt fortification, detection methods of milk powder adulteration, and sensor technology.
Unlike the existing literature on animal products, this book focuses on the latest research areas, technological advancement, and sustainable biotransformation of these foods. In addition, the book provides theoretical and practical information to present the various aspects of animal-based foods and some alternatives. Trends in Animal-based Foods will be a valuable resource for researchers, dairy technologists, food technologists, students, and professionals working on sustainable and effective utilization of animal-based products as well as their wastes and by-products.
Table of Contents
1. Research trends in non-bovine milk: Key areas, advancement, and challenges.- 2. Emerging processing technologies in dairy processing.- 3. A2 milk: Status, technology, and limitation.- 4. Trends in the yoghurt fortification: Ingredients and challenges.- 5. Current trends on coagulated and heat-desiccated dairy products.- 6. Novel methods of adulteration detection of milk powder.- 7. Traceability and digitization tools in the dairy industry.- 8. Quality, nutritional, and functionality of meat products.- 9. Advanced biotechnological tools and techniques for muscle food identification.- 10. Recent developments in meat alternatives.- 11. Traceability, digitization, and processing trends in the meat industry.- 12. Trends in poultry and egg-based food.- 13. Public health concerns about animal-based foods.- 14. Therapeutics potential of animal-based fermented foods.- 15. Animal-based food waste and by-product utilization.
