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001 978-0-387-28813-0
003 DE-He213
005 20161121231056.0
007 cr nn 008mamaa
008 100301s2006 xxu| s |||| 0|eng d
020 _a9780387288130
_9978-0-387-28813-0
024 7 _a10.1007/0-387-28813-9
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
245 1 0 _aAdvanced Dairy Chemistry Volume 2 Lipids
_h[electronic resource] /
_cedited by P. F. Fox, P. L. H. McSweeney.
250 _aThird Edition.
264 1 _aBoston, MA :
_bSpringer US,
_c2006.
300 _aXXV, 801 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aComposition 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 and Gas Chromatographic Methods for Lipid Analysis -- Spectroscopic Techniques (NMR, Infrared and Fluorescence) for the Determination of Lipid Composition and Structure in Dairy Products -- Applications of Ultrasound to Analysis/Quantitation of Dairy Lipids -- Physical Characterization of Milk Fat and Milk Fat-Based Products.
520 _aThe 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. P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is Senior Lecturer in Food Chemistry at University College, Cork, Ireland.
650 0 _aChemistry.
650 0 _aFood
_xBiotechnology.
650 0 _aNutrition.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aChemistry/Food Science, general.
650 2 4 _aNutrition.
700 1 _aFox, P. F.
_eeditor.
700 1 _aMcSweeney, P. L. H.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9780387263649
856 4 0 _uhttp://dx.doi.org/10.1007/0-387-28813-9
912 _aZDB-2-CMS
950 _aChemistry and Materials Science (Springer-11644)
999 _c508193
_d508193