Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B, Fox Patrick F., McSweeney Paul

Автор: Fox P.F., McSweeney P.L.H.
Название: Advanced Dairy Chemistry Volume 2: Lipids
ISBN: 0387263640 ISBN-13(EAN): 9780387263649
Издательство: Springer
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Цена: 200260.00 T
Наличие на складе: Невозможна поставка.
Описание: 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.

Автор: Fox P. F.
Название: Dairy Chemistry and Biochemistry
ISBN: 3319148915 ISBN-13(EAN): 9783319148915
Издательство: Springer
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Цена: 79190.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.

Автор: Britz
Название: Advanced Dairy Science and Technology
ISBN: 1405136189 ISBN-13(EAN): 9781405136181
Издательство: Wiley
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Цена: 224870.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.