Advanced Dairy Chemistry Volume 2 Lipids

Author : Patrick F. Fox,Paul L. H. McSweeney
Publisher : Springer Science & Business Media
Page : 816 pages
File Size : 44,9 Mb
Release : 2007-04-25
Category : Technology & Engineering
ISBN : 9780387288130

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Advanced Dairy Chemistry Volume 2: Lipids by Patrick F. Fox,Paul L. H. McSweeney Pdf

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 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.

Author : P.F. Fox,P.L.H. McSweeney
Publisher : Unknown
Page : 801 pages
File Size : 51,7 Mb
Release : 2006
Category : Electronic
ISBN : OCLC:708013345

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Advanced Dairy Chemistry Volume 2: Lipids by P.F. Fox,P.L.H. McSweeney Pdf

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 468 pages
File Size : 48,5 Mb
Release : 1992
Category : Science
ISBN : 0412606208

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Advanced Dairy Chemistry-2 by P. F. Fox Pdf

Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.

Author : Paul L. H. McSweeney,Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 794 pages
File Size : 41,8 Mb
Release : 2009-04-20
Category : Technology & Engineering
ISBN : 9780387848655

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Advanced Dairy Chemistry by Paul L. H. McSweeney,Patrick F. Fox Pdf

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.

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 436 pages
File Size : 50,8 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401092319

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Developments in Dairy Chemistry—2 by P. F. Fox Pdf

Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products. This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter.

Author : P. F. Fox
Publisher : Unknown
Page : 128 pages
File Size : 49,8 Mb
Release : 1992
Category : Dairy products
ISBN : LCCN:92004335

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Advanced Dairy Chemistry by P. F. Fox Pdf

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 548 pages
File Size : 54,9 Mb
Release : 2013-06-29
Category : Technology & Engineering
ISBN : 9781475744095

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Advanced Dairy Chemistry Volume 3 by Patrick F. Fox Pdf

This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.

Author : P. F. Fox,H. McSweeney
Publisher : Unknown
Page : 742 pages
File Size : 47,7 Mb
Release : 2003
Category : Electronic
ISBN : OCLC:936701375

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Advanced Dairy Chemistry by P. F. Fox,H. McSweeney Pdf

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 556 pages
File Size : 54,5 Mb
Release : 1992
Category : Technology & Engineering
ISBN : 0412630206

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Advanced Dairy Chemistry Volume 3 by P. F. Fox Pdf

This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.

Author : P. F. Fox
Publisher : Unknown
Page : 536 pages
File Size : 42,9 Mb
Release : 1997
Category : Chemistry
ISBN : 1475744110

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Advanced Dairy Chemistry Volume 3 by P. F. Fox Pdf

This is the third volume in the series on the chemistry and physical properties of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. Advanced Dairy Chemistry Volume 3 is the most comprehensive book available on the subject. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed. This book is a second edition of the very successful third volume in the series Developments in Dairy Chemistry. Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.

Author : Paul L. H. McSweeney,James A. O'Mahony
Publisher : Springer
Page : 498 pages
File Size : 45,7 Mb
Release : 2015-10-30
Category : Technology & Engineering
ISBN : 9781493928002

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Advanced Dairy Chemistry by Paul L. H. McSweeney,James A. O'Mahony Pdf

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.

Author : Patrick F. Fox,Paul L. H. McSweeney
Publisher : Springer
Page : 1356 pages
File Size : 43,7 Mb
Release : 2013-09-24
Category : Technology & Engineering
ISBN : 9781441986023

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Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B by Patrick F. Fox,Paul L. H. McSweeney Pdf

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

Author : Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony
Publisher : Springer Nature
Page : 497 pages
File Size : 41,7 Mb
Release : 2020-12-08
Category : Technology & Engineering
ISBN : 9783030486860

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Advanced Dairy Chemistry, Volume 2 by Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony Pdf

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 and 2000s. 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, Fourth 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. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. 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.

Author : P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony
Publisher : Springer
Page : 584 pages
File Size : 43,8 Mb
Release : 2015-06-19
Category : Technology & Engineering
ISBN : 9783319148922

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Dairy Chemistry and Biochemistry by P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony Pdf

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.

Author : Paul L. H. McSweeney,Patrick F. Fox
Publisher : Springer
Page : 548 pages
File Size : 48,6 Mb
Release : 2016-08-23
Category : Technology & Engineering
ISBN : 1489977236

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Advanced Dairy Chemistry by Paul L. H. McSweeney,Patrick F. Fox Pdf

Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.