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Alternative Dairy Products and Technologies

by Harjinder Singh , Alejandra Acevedo-Fani
Save 40% Save 40%
Current price ₹10,143.00
Original price ₹16,905.00
Original price ₹16,905.00
Original price ₹16,905.00
(-40%)
₹10,143.00
Current price ₹10,143.00

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Book cover type: Paperback
  • ISBN13: 9780443288906
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Academic Press
  • Publisher Imprint: Academic Press
  • Publication Date:
  • Pages: 620
  • Original Price: USD 175.0
  • Language: English
  • Edition: N/A
  • Item Weight: 967 grams
  • BISAC Subject(s): Food Science / General

Alternative Dairy Products and Technologies comprehensively covers the available products on the market, including processing, sensory qualities, and nutritional value in comparison to dairy milk. The book also looks ahead to new and emerging biotechnologies--such as molecular farming and precision fermentation--that promise to create near-identical products to animal derived dairy. Bringing together key issues of environmental sustainability, human nutrition, biotechnology, and product development, this book is an interdisciplinary reference written and edited by a global team of experts from a variety of fields.

It will be of significant value to academics, scientists, and students as this is a very hot topic in the food science area. Additionally, this book will be a great resource for the food industry and many start-up companies currently working on developing innovative alternative proteins and dairy products.

Acevedo-Fani, Alejandra: -

Dr. Alejandra Acevedo-Fani is a Senior Scientist with a background in Food Science and Technology on a mission to unlock the potential of future food materials, their techno-functional properties and impact on digestion and human health. She has professional expertise in physical and functional characterisation of protein-rich and lipid-rich food materials (e.g. emulsions, oil bodies, plant proteins, dairy proteins), product development, and mimicking digestion of foods using dynamic in vitro models.

Singh, Harjinder: - Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.

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