Agents of Change: Enzymes in Milk and Dairy Products, Kelly Alan L., Larsen Lotte Bach
Автор: Kelly Alan L., Larsen Lotte Bach Название: Agents of Change: Enzymes in Milk and Dairy Products ISBN: 3030554813 ISBN-13(EAN): 9783030554811 Издательство: Springer Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product.
Discovery and Development of Anti-inflammatory Agents from Natural Products, the latest volume in the Natural Product Drug Discovery series, presents cutting-edge research advances in the field of bioactive natural products and natural drug formulations, with this volume focusing on molecules of natural origin and their synthetic analogues that have the potential to act against the pathogens responsible for inflammatory diseases. All aspects of each are covered, including isolations and structure elucidations, in vitro and in vivo biological activity, synthetic optimization, investigations of pharmacodynamics and kinetics, and the structure-activity relationships of anti-inflammatory natural products.
Written by active researchers and leading experts, this book brings together an overview of current discoveries and trends in this field. It will be a valuable resource for researchers working to discover promising leads for the development of pharmaceuticals in the prevention and treatment of anti-inflammatory diseases.
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: 25155.00 р. 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
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects.
Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products - such as ayran, kefir, koumiss, cacik, and tarator - that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future.
Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.
Автор: Egor Vagin Название: Consumption and Contamination of Dairy Products ISBN: 1536186546 ISBN-13(EAN): 9781536186543 Издательство: Nova Science Рейтинг: Цена: 11562.00 р. Наличие на складе: Невозможна поставка.
Описание: In Study about the Consumption and Contamination of Dairy Products in Two Countries, the authors first describe the microbiological, physicochemical and sensory properties of a traditional Michouna cheese produced from goat and cows milk in East of Algeria. A description of the microbiological analyses of 128 samples of different dairy products produced by an establishment located in the Marche region, Central Italy, is provided. The results demonstrate good manufacturing conditions. One of the main fermented milk drinks consumed in Algeria, lben, is characterized, recording the absence of all pathogenic micro-organisms and mold. To examine the consumers acceptance of bakery products incorporating whey residue, a by-product of the cheese industry, a descriptive cross-sectional study was conducted through a questionnaire survey on a non-probabilistic sample composed of 299 participants. In closing, the authors present some results of a questionnaire survey carried out in Portugal and Brazil, investigating the consumption habits of some classes of dairy product.
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: Anandharamakris Название: Handbook of Drying for Dairy Products ISBN: 1118930495 ISBN-13(EAN): 9781118930496 Издательство: Wiley Рейтинг: Цена: 23594.00 р. Наличие на складе: Поставка под заказ.
Описание: Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
Автор: T. Coolbear; R.M. Daniel; C.P. Kubicek; P.K.R. Kum Название: Enzymes and Products from Bacteria Fungi and Plant Cells ISBN: 3662149931 ISBN-13(EAN): 9783662149935 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Discovery and Development of Anti-Breast Cancer Agents from Natural Products presents cutting-edge research advances in the field of bioactive natural products and natural drug formulations. This volume in the Natural Products Drug Discovery series focuses on molecules of natural origin and their synthetic analogs that show promising potential to act as anti-breast cancer and chemotherapeutic agents. Combining foundational background information on cancer mechanisms with details of medicinal structures from natural products, this volume compiles the latest developments from across interdisciplinary fields.
Discovery and Development of Anti-Breast Cancer Agents from Natural Products will serve as a valuable resource for researchers working to discover promising leads for the development of novel pharmaceuticals for breast cancer, highlighting a number of key structures from natural products and exploring possible future developments in the area.
Discovery and Development of Neuroprotective Agents from Natural Products draws together global research on medicinal agents from natural sources as starting points for the design of neuroprotective drugs. From the prediction of promising leads and identification of active agents to the extraction of complex molecules, the book explores a range of important topics to support the development of safer, more economical therapeutics for these increasingly prevalent diseases.
Beginning with an overview of current developments in the field, the book goes on to explore the identification, extraction and phytochemistry of such neuroprotective agents as antioxidants, biophenols and naturally occurring anti-inflammatory steroid analogues. Specific natural sources of bioactive agents are reviewed, and the development of these agents into therapeutics for a number of specific neurological disorders, including Alzheimer's disease, Parkinson's disease and ischemic brain stroke, are discussed.
Combining the expertise of specialists from around the world, this in the Natural Products Drug Discovery series aims to support and encourage researchers in the investigation of natural sources as starting points for the development of standardized, safe and effective neuroprotective drugs.
Features chapters written by active researchers and leading global experts deeply engaged in the research field of natural product chemistry for drug discovery
Includes comprehensive coverage of cutting-edge research advances in the design of drugs from natural products targeted at different kinds of neurodegenerative diseases
Offers a practical review of identification, isolation and extraction techniques to support medicinal chemists in the lab
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.
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