Advanced Analytical Techniques in Dairy Chemistry, Gandhi
Автор: Gandhi Kamal, Sharma Neelima, Gautam Priyae Brath Название: Advanced Analytical Techniques in Dairy Chemistry ISBN: 107161939X ISBN-13(EAN): 9781071619391 Издательство: Springer Рейтинг: Цена: 111790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, western blotting etc. It provides step-by-step protocols and troubleshooting guides for easy reproduction. These one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functional foods. The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.
Автор: Ashutosh Kumar Shukla Название: Advanced Spectroscopic Techniques for Food Quality ISBN: 1839164042 ISBN-13(EAN): 9781839164040 Издательство: Royal Society of Chemistry Рейтинг: Цена: 223870.00 T Наличие на складе: Нет в наличии. Описание: This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.
Автор: Burns Malcolm, Foster Lucy, Walker Michael Название: DNA Techniques to Verify Food Authenticity: Applications in Food Fraud ISBN: 1788011783 ISBN-13(EAN): 9781788011785 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Нет в наличии. Описание: Providing the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity, this book will appeal to food testing laboratories worldwide and food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation.
Автор: Cruz, A.G. Название: Dairy Foods ISBN: 0128204788 ISBN-13(EAN): 9780128204788 Издательство: Elsevier Science Рейтинг: Цена: 176290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods.
This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
Offers a comprehensive accounting on the latest analytical methods used in the dairy industry
Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents
Sourced from a team of editors with relevant expertise in dairy food processing
Автор: Kulkarni, V. V et al Название: Analytical techniques in meat science ISBN: 1032138017 ISBN-13(EAN): 9781032138015 Издательство: Taylor&Francis Рейтинг: Цена: 102070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Автор: Oluwatosin Ademola Ijabadeniyi Название: Food Science and Technology: Trends and Future Prospects ISBN: 3110667452 ISBN-13(EAN): 9783110667455 Издательство: Walter de Gruyter Цена: 95610.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
Автор: Patrick F. Fox; Paul L. H. McSweeney Название: Advanced Dairy Chemistry Volume 2: Lipids ISBN: 1461498309 ISBN-13(EAN): 9781461498308 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. 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: Paul L. H. McSweeney; Patrick F. Fox Название: Advanced Dairy Chemistry ISBN: 1489977236 ISBN-13(EAN): 9781489977236 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.
Автор: Paul L. H. McSweeney; James A. O`Mahony Название: Advanced Dairy Chemistry ISBN: 1493979744 ISBN-13(EAN): 9781493979745 Издательство: Springer Рейтинг: Цена: 204970.00 T Наличие на складе: Нет в наличии. Описание: 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.
Автор: McSweeney Paul L. H., Fox Patrick F., O`Mahony James A. Название: Advanced Dairy Chemistry, Volume 2: Lipids ISBN: 3030486850 ISBN-13(EAN): 9783030486853 Издательство: Springer Цена: 130430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Composition and structure of milk lipids 1
AKH MacGibbon
Content and physical form of fat in milk, fatty acid profile, interspecies comparison, structure of milk lipids including interspecies comparison.
2
Origin of fatty acids and influence of nutritional factors on milk fat
Origins of fatty acids, biosynthesis of fatty acids and other milk lipids, variation in milk fat: yield and fatty acid composition
3
Conjugated linoleic acid: biosynthesis and nutritional significance
DE Bauman
Biosynthesis of CLA, levels in milk and dairy products, nutritional significance (analytical techniques?)
4
Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins
IH Mather
Intracellular origin and growth of lipid globules, intracellular transit of lipid globules, secretion of globules, composition and isolation of globule membrane, proteins and enzymes of membrane, molecular organization of membrane
5
Lipids in human milk
Concentration of lipids in human milk, changes during lactation, fatty acid profile, fat globule structure, creaming, fat globule membrane.
6
Physical chemistry of milk fat globules
AL Kelly
(To include thorough discussion on creaming; T Uniacke-Lowe).
Globule size distribution, compositional differences, fat crystals in globules, types of instability, interaction energy, cold agglutination, creaming, coalescence, partial coalescence, rebodying, disruption, changes in surface layers, "free fat", properties of modified fat globules, homogenisation clusters, rheological properties of milk.
7
Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material
M Corredig
8
Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol
MA Augustin
Rheological properties of milk fat (composition and melting behaviour, spredibility, seasonaility), viscoelastic nature, modification of rheological proerties.
9
Crystallization and rheological properties of milk fat spreads
Types of lipids in the body and their functions, types of lipids in foods, metabolism of lipids, roles of food lipids, dietary lipids in health and disease.
12
Physical characteristics of milk fat
OJ MacCarthy
Owen MacCarthy's chapter...
13
Analytical methods
DJ McClements?
Traditional and new methods of quantitation, liquid and solid fat, rheological properties, lipid oxidation, FFA, globular and non-globular fat, fatty acid profile, stereo analysis.
Автор: McSweeney Paul L. H., Fox Patrick F., O`Mahony James A. Название: Advanced Dairy Chemistry, Volume 2: Lipids ISBN: 3030486885 ISBN-13(EAN): 9783030486884 Издательство: Springer Рейтинг: Цена: 130430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Composition and structure of milk lipids 1
AKH MacGibbon
Content and physical form of fat in milk, fatty acid profile, interspecies comparison, structure of milk lipids including interspecies comparison.
2
Origin of fatty acids and influence of nutritional factors on milk fat
Origins of fatty acids, biosynthesis of fatty acids and other milk lipids, variation in milk fat: yield and fatty acid composition
3
Conjugated linoleic acid: biosynthesis and nutritional significance
DE Bauman
Biosynthesis of CLA, levels in milk and dairy products, nutritional significance (analytical techniques?)
4
Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins
IH Mather
Intracellular origin and growth of lipid globules, intracellular transit of lipid globules, secretion of globules, composition and isolation of globule membrane, proteins and enzymes of membrane, molecular organization of membrane
5
Lipids in human milk
Concentration of lipids in human milk, changes during lactation, fatty acid profile, fat globule structure, creaming, fat globule membrane.
6
Physical chemistry of milk fat globules
AL Kelly
(To include thorough discussion on creaming; T Uniacke-Lowe).
Globule size distribution, compositional differences, fat crystals in globules, types of instability, interaction energy, cold agglutination, creaming, coalescence, partial coalescence, rebodying, disruption, changes in surface layers, "free fat", properties of modified fat globules, homogenisation clusters, rheological properties of milk.
7
Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material
M Corredig
8
Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol
MA Augustin
Rheological properties of milk fat (composition and melting behaviour, spredibility, seasonaility), viscoelastic nature, modification of rheological proerties.
9
Crystallization and rheological properties of milk fat spreads
Types of lipids in the body and their functions, types of lipids in foods, metabolism of lipids, roles of food lipids, dietary lipids in health and disease.
12
Physical characteristics of milk fat
OJ MacCarthy
Owen MacCarthy's chapter...
13
Analytical methods
DJ McClements?
Traditional and new methods of quantitation, liquid and solid fat, rheological properties, lipid oxidation, FFA, globular and non-globular fat, fatty acid profile, stereo analysis.
Автор: Pico, Y. Название: Chemical Analysis of Food: Techniques and Applications ISBN: 0128101369 ISBN-13(EAN): 9780128101360 Издательство: Elsevier Science Рейтинг: Цена: 152710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. . The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.
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