Advanced Dairy Chemistry Volume 2: Lipids. 3rd ed. 2006

種類:

電子ブック

責任表示:

edited by Patrick F. Fox, Paul L. H. McSweeney

出版情報:

New York, NY : Springer US : Imprint: Springer, 2006

著者名:

• Fox, Patrick F.
• McSweeney, Paul L. H.
• SpringerLink (Online service)

ISBN:

9780387288130 [0387288139]    

注記:

Composition and Structure of Bovine Milk Lipids -- Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon -- Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance -- Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane -- Physical Chemistry of Milk Fat Globules -- Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material -- Crystallization and Rheological Properties of Milk Fat -- Milk Fat: Physical, Chemical and Enzymatic Modification -- Chemistry and Technology of Butter and Milk Fat Spreads -- Significance of Milk Fat in Cream Products -- Significance of Milk Fat in Cheese -- Ice Cream -- Significance of Milk Fat in Milk Powder -- Significance of Milk Fat in Infant Formulae -- Lipolytic Enzymes and Hydrolytic Rancidity -- Lipid Oxidation -- Nutritional Significance of Milk Lipids -- Oxysterols: Formation and Biological Function -- High Performance Liquid Chromatographic
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 o

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