Understanding and improving the functional and nutritional properties of milk (eBook)

Thom Huppertz, Todor Vasiljevic (Herausgeber)

eBook Download: EPUB

2022
774 Seiten
Burleigh Dodds Science Publishing (Verlag)
978-1-78676-821-6 (ISBN)

Infos

This collection reviews and summarises our current understanding of the functional and nutritional properties of milk to ensure it can be optimised both as a food and as a key ingredient in dairy products.

Produkt-Details

• Erscheint lt. Verlag: 15.3.2022
• Reihe/Serie: Burleigh Dodds Series in Agricultural Science
• Co-Autor: Thom Huppertz, Todor Vasiljevic, Jan Geurts, Aiqian Ye, Golfo Moatsou, Inge Gazi, Dimuthu Bogahawaththa, Geoffrey McCarthy, James A. O'Mahony, Mark A. Fenelon, Rita Hickey, Egon Bech Hansen, Daylan A. Tzompa-Sosa, Naomi Arita-Merino, Nurit Argov-Argaman, Michael Gänzle, Lotte Bach Larsen, Søren Drud-Heydary Nielsen, Nina Aagaard Poulsen, Alan L. Kelly, Xiao-Chen Liu, Leif H. Skibsted, Paul Andrewes, Stephen E. Holroyd, Brendon Gill, Richard Johnson, Andrew Lewis, Andrew MacKenzie, Mikhail Vyssotski, MARTIN AULDIST, Tim Coolbear, Nathalie Janin, Rachel Traill, Rebecca Shingleton, Maria Kazou, Alkmini Gavriil, Chryssi Kounenidaki, Effie Tsakalidou, Hilton C. Deeth, Georg Surber, ROHM, Doris Jaros, Michel Britten
• Zusatzinfo: Color tables, photos and figures
• Verlagsort: Cambridge
• Sprache: englisch
• Themenwelt: Technik
• Schlagworte: dairy carbohydrates • dairy cows • dairy peptides • dairy products • Dairy proteins • dairy science • milk composition • milk compounds • milk constituents • Milk Enzymes • Milk salts
• ISBN-10: 1-78676-821-6 / 1786768216
• ISBN-13: 978-1-78676-821-6 / 9781786768216