Blick ins Buch

Advanced Dairy Chemistry

Volume 3: Lactose, Water, Salts and Minor Constituents

Paul L. H. McSweeney, Patrick F. Fox (Herausgeber)

Buch | Hardcover

778 Seiten

2009 | 3rd ed. 2009
Springer-Verlag New York Inc.
978-0-387-84864-8 (ISBN)

Lese- und Medienproben

Blick ins Buch (midvox)

Titel erscheint in neuer Auflage

Artikel merken

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 source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.

Lactose: Chemistry and Properties.- Solid and Liquid States of Lactose.- Significance of Lactose in Dairy Products.- Production and Uses of Lactose.- Galacto-oligosaccharides and Other Products Derived from Lactose.- Lactose Malabsorption.- Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products.- Milk Oligosaccharides.- Milk Salts: Technological Significance.- Nutritional Aspects of Minerals in Bovine and Human Milks.- Water in Dairy Products.- Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products.- Vitamins in Milk and Dairy Products: B-Group Vitamins.- Flavours and Off-Flavours in Milk and Dairy Products.- Physico-chemical Properties of Milk.- Erratum to: IV. Significance of Lactose in Milk Powders.

Erscheint lt. Verlag	26.3.2009
Zusatzinfo	XXIV, 778 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-387-84864-9 / 0387848649
ISBN-13	978-0-387-84864-8 / 9780387848648
Zustand	Neuware