Dairy Fat Products and Functionality: Fundamental Science and Technology, Truong Tuyen, Lopez Christelle, Bhandari Bhesh
Автор: Tuyen Truong; Martin Palmer; Nidhi Bansal; Bhesh B Название: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products ISBN: 3319238760 ISBN-13(EAN): 9783319238760 Издательство: Springer Рейтинг: Цена: 47880.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.
Автор: Timothy Johns; John T. Romeo Название: Functionality of Food Phytochemicals ISBN: 1461377145 ISBN-13(EAN): 9781461377146 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Proceedings of the 36th Annual Meeting of the Phytochemical Society of North America held in New Orleans, Louisiana, August 10-14, 1996
Автор: Truong Tuyen, Lopez Christelle, Bhandari Bhesh Название: Dairy Fat Products and Functionality: Fundamental Science and Technology ISBN: 3030416607 ISBN-13(EAN): 9783030416607 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Part 1. Chemistry
1. Biosynthesis of bovine milk fat
2. Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat
3. Lipase modification of milk fat
4. Structure, extraction and functionality of milk fat globule membrane
5. Proteomic characterization of milk fat globule membrane
Part 2. Nutrition
6. Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules
7. Digestion and nutritional functionality of milk fat globule membrane materials
8. Anticancer potential of milk fat components
Part 3. Physics
9. Physicochemical stability of milk fat globules
10. Crystallization and melting properties of milk fat in bulk and emulsified states
11. Rheological properties of milk fat and dairy blends
12. Tribological properties of milk fat globules
Part 4. Methodology
13. Advanced techniques of chemical profiling of milk fat
14. Detection of bovine milk fat adulteration
15. Flavour of bovine milk fat and its characterization techniques
16. Characterization techniques of physicochemical properties of bovine milk fat
Part 5. Materials Science and Technology
17. Structure-function relationship of milk fat in dairy products
18. Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products
19. Microstructural engineering of milk fat and related products
20. Oil structuring in dairy fat products
21. Milk fat interesterification for infant formula
22. Production of human milk fat substitutes (HMFS) from bovine milk fat
23. Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids
24. Utilization of milk fat fraction to maintain oxidative stability of fish oil
Part 6. Manufacturing of dairy fat products
25. Anhydrous milk fat and butter oil
27. Fractionation methods of anhydrous milk fat
28. Size-based fractionation methods of milk fat globules
29. Ultrasound assisted cream separation
30. Milk fat in recombined milks
31. Dairy creams and related products
32. Cream powders
33. Butter and dairy fat spreads
Cream cheeses
Автор: Thomas Bentivegna Название: Innovation Network Functionality ISBN: 3658045787 ISBN-13(EAN): 9783658045784 Издательство: Springer Рейтинг: Цена: 71730.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Regional developers and network administrators are proud of having the largest number of registered network participants and clicks on their internet platform.
Автор: Mohamed Fawzy Ramadan Название: Fruit Oils: Chemistry and Functionality ISBN: 303012472X ISBN-13(EAN): 9783030124724 Издательство: Springer Рейтинг: Цена: 83850.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
Environmental Resilience and Transformation in Times of COVID-19: Climate Change Effects on Environmental Functionality is a timely reference to better understand environmental changes amid the COVID-19 pandemic and the associated lockdowns. The book is organized into five themes: (1) environmental modifications, degradation, and human health risks; (2) water resources--planning, management, and governance; (3) air quality--monitoring, fate, transport, and drivers of socioenvironmental change; (4) marine and lacustrine environment; and (5) sustainable development goals and environmental justice. These themes provide an insight into the impact of COVID-19 on the environment and vice versa, which will help improve environmental management and planning, as well as influence future policies.
Featuring many case studies from around the globe, this book offers a crucial examination of the intersectionality between climate, sustainability, the environment, and public health for researchers, practitioners, and policymakers in environmental science.
Автор: Amin & Husain Rehmani Название: Operation, Construction, And Functionality Of Direct Current Machines ISBN: 1466684410 ISBN-13(EAN): 9781466684416 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 194040.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Direct current machines are a quickly evolving domain whose applications affect many aspects of modern life from computers and printers to toys, electric vehicles, and traction applications. As their many uses continue to grow, it has become apparent that understanding these machines is the key to understanding our future.Operation, Construction, and Functionality of Direct Current Machines brings together many concepts, from the most basic working principles and construction of DC machines to more advanced topics such as electro-magnetism, armature reaction, parallel operations, and many more. Highlighting theoretical concepts and numerical problems, this book is an essential reference source for students, educators, and anyone interested in the field of electric machines.
Название: Food structure and functionality ISBN: 0128214538 ISBN-13(EAN): 9780128214534 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.
This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists.
Автор: Blokdyk Gerardus Название: Service Functionality A Complete Guide - 2019 Edition ISBN: 0655825452 ISBN-13(EAN): 9780655825456 Издательство: Неизвестно Рейтинг: Цена: 122770.00 T Наличие на складе: Невозможна поставка. Описание:
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Автор: John Wang Название: Innovations in Information Systems for Business Functionality and Operations Management ISBN: 1466609338 ISBN-13(EAN): 9781466609334 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 180180.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Offers a vital compendium of the latest research in IS/IT applications to business and operations management. With experts from around the world giving contributions in the form of case studies, methodologies, best practices, frameworks, and research, this critical collection of cutting-edge and state-of-the-art technological references will serve practitioners and academics alike.
Автор: Smith Craig Название: Brain Injury: Functionality and Prevention ISBN: 1632420643 ISBN-13(EAN): 9781632420640 Издательство: Неизвестно Цена: 122310.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
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