Advanced Dairy Chemistry Volume 2: Lipids, Fox P.F., McSweeney P.L.H.
Автор: T Sanders Название: Functional Dietary Lipids ISBN: 1782422471 ISBN-13(EAN): 9781782422471 Издательство: Elsevier Science Рейтинг: Цена: 24503 р. Наличие на складе: Поставка под заказ.
Описание: Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. . After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.
Описание: 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.
Описание: 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 proteinsвЂ“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.
Описание: Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the "Handbook of Food Analytical Chemistry" is an indispensable reference for food scientists and technologists to enable successful analysis. It provides detailed reports on experimental procedures. It also includes sections on background theory and troubleshooting and it emphasizes effective, state-of-the art methodology, written by recognized experts in the field and includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results.
Описание: This volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils.
Автор: McSweeney Название: Advanced Dairy Chemistry ISBN: 1461447135 ISBN-13(EAN): 9781461447139 Издательство: Springer Рейтинг: Цена: 32669 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The leading reference on dairy chemistry, this book offers deep coverage of milk proteins, lipids and lactose. For the 4th edition, the editors have expanded, updated and reorganized the contents, creating a timely resource for the current state of the art.
Автор: Paul L.H. McSweeney; Patrick F. Fox (Eds.) Название: Advanced Dairy Chemistry ISBN: 0387848649 ISBN-13(EAN): 9780387848648 Издательство: Springer Рейтинг: Цена: 30532 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This updated volume reviews the extensive literature on lactose and its significance in milk products. The volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.
Описание: Material synthesis by the transformation of organometallic compounds (precursors) by vapor deposition techniques such as chemical vapor deposition (CVD) and atomic layer deposition (ALD) has been in the forefront of modern day research and development of new materials. There exists a need for new routes for designing and synthesizing new precursors as well as the application of established molecular precursors to derive tuneable materials for technological demands. With regard to the precursor chemistry, a most detailed understanding of the mechanistic complexity of materials formation from molecular precursors is very important for further development of new processes and advanced materials. To emphasize and stimulate research in these areas, this volume comprises a selection of case studies covering various key-aspects of the interplay of precursor chemistry with the process conditions of materials formation, particularly looking at the similarities and differences of CVD, ALD and nanoparticle synthesis, e.g. colloid chemistry, involving tailored molecular precursors.
Описание: Offers coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. This volume offers detailed coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations).
Автор: Fox P. F. Название: Dairy Chemistry and Biochemistry ISBN: 3319148915 ISBN-13(EAN): 9783319148915 Издательство: Springer Рейтинг: Цена: 12621 р. 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: Fox Название: Dairy Chemistry and Biochemistry ISBN: 0412720000 ISBN-13(EAN): 9780412720000 Издательство: Springer Цена: 28208 р. Наличие на складе: Нет в наличии.
Описание: Provides a description of the principal constituents of milk and of the chemical aspects of principal families of dairy products. This book covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. It is useful to dairy scientists and students.
Автор: Britz Название: Advanced Dairy Science and Technology ISBN: 1405136189 ISBN-13(EAN): 9781405136181 Издательство: Wiley Рейтинг: Цена: 35120 р. 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. Topics
covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and
This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
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