Dairy Chemistry and Biochemistry

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented m...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Fox, P. F. (Συγγραφέας), Uniacke-Lowe, T. (Συγγραφέας), McSweeney, P. L. H. (Συγγραφέας), O'Mahony, J. A. (Συγγραφέας)
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
Έκδοση:2nd ed. 2015.
Θέματα:
Διαθέσιμο Online:Full Text via HEAL-Link
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003 DE-He213
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020 |a 9783319148922  |9 978-3-319-14892-2 
024 7 |a 10.1007/978-3-319-14892-2  |2 doi 
040 |d GrThAP 
050 4 |a TP248.65.F66 
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082 0 4 |a 641.3  |2 23 
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100 1 |a Fox, P. F.  |e author. 
245 1 0 |a Dairy Chemistry and Biochemistry  |h [electronic resource] /  |c by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony. 
250 |a 2nd ed. 2015. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2015. 
300 |a XX, 584 p. 295 illus., 26 illus. in color.  |b online resource. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
347 |a text file  |b PDF  |2 rda 
505 0 |a 1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products. 
520 |a This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.  This book is designed to meet the needs of senior students and dairy scientists in general. 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 1 4 |a Chemistry. 
650 2 4 |a Food Science. 
700 1 |a Uniacke-Lowe, T.  |e author. 
700 1 |a McSweeney, P. L. H.  |e author. 
700 1 |a O'Mahony, J. A.  |e author. 
710 2 |a SpringerLink (Online service) 
773 0 |t Springer eBooks 
776 0 8 |i Printed edition:  |z 9783319148915 
856 4 0 |u http://dx.doi.org/10.1007/978-3-319-14892-2  |z Full Text via HEAL-Link 
912 |a ZDB-2-CMS 
950 |a Chemistry and Materials Science (Springer-11644)