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Author: Paul L. H. McSweeney Publisher: Springer Nature ISBN: 3030486869 Category : Technology & Engineering Languages : en Pages : 497
Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author: Paul L. H. McSweeney Publisher: Springer Nature ISBN: 3030486869 Category : Technology & Engineering Languages : en Pages : 497
Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author: Patrick F. Fox Publisher: Springer Science & Business Media ISBN: 0387288139 Category : Technology & Engineering Languages : en Pages : 816
Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Author: P. F. Fox Publisher: Springer Science & Business Media ISBN: 9780412606205 Category : Science Languages : en Pages : 468
Book Description
Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
Author: Paul L. H. McSweeney Publisher: Springer Science & Business Media ISBN: 0387848657 Category : Technology & Engineering Languages : en Pages : 794
Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Author: P. F. Fox Publisher: Springer Science & Business Media ISBN: 9780306472718 Category : Medical Languages : en Pages : 656
Book Description
Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.
Author: P. F. Fox Publisher: ISBN: 9781475744118 Category : Chemistry Languages : en Pages : 536
Book Description
This is the third volume in the series on the chemistry and physical properties of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. Advanced Dairy Chemistry Volume 3 is the most comprehensive book available on the subject. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed. This book is a second edition of the very successful third volume in the series Developments in Dairy Chemistry. Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.
Author: Patrick F. Fox Publisher: Springer Science & Business Media ISBN: 1475744099 Category : Technology & Engineering Languages : en Pages : 548
Book Description
This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.
Author: Paul L. H. McSweeney Publisher: Springer ISBN: 1493928007 Category : Technology & Engineering Languages : en Pages : 498
Book Description
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Author: P. F. Fox Publisher: Springer Science & Business Media ISBN: 9780412630200 Category : Technology & Engineering Languages : en Pages : 556
Book Description
This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.
Author: Paul L. H. McSweeney
Author: Paul L. H. McSweeney
Author: P.F. Fox
Author: Patrick F. Fox
Author: P. F. Fox
Author: Paul L. H. McSweeney
Author: P. F. Fox
Author: P. F. Fox
Author: Patrick F. Fox
Author: Paul L. H. McSweeney
Author: P. F. Fox