Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: McSweeney, Paul (Επιμελητής έκδοσης), Fox, Patrick F. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2009.
• Θέματα: Chemistry.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.

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, lacto...

Πίνακας περιεχομένων:

• 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.