Advanced Dairy Chemistry
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-60620-5 (ISBN)
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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.
The Composition and Structure of Milk Lipids, William W Christie; Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat, J C Hawke and M W Taylor; Intracellular Origin of Milk Lipid Globules and the Nature and Structure of the Milk Lipid Globule Membrane, Thomas W Keenan and Daniel P Dylewski; Physical Chemistry of Milk Fat Globules, P Walstra; Crystallization and Rheological Properties of Milk Fat, Pieter Walstra, Ton van Vliet and William Kloek; Chemistry and Technology of Milk Fat Spreads, M K Keogh; Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products, H C Deeth and C H Fitz-Gerald; Lipid Oxidation, Thomas P O'Connor and Nora M O'Brien; The Nutritional Significance of Lipids, M I Gurr; Role of Fat in the Consumer Acceptance of Dairy Products, D J Mela and M M Raats.
| Verlagsort | Dordrecht |
|---|---|
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 750 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-412-60620-8 / 0412606208 |
| ISBN-13 | 978-0-412-60620-5 / 9780412606205 |
| Zustand | Neuware |
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