Dairy Chemistry And Biochemistry

Author : P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony
Publisher : Springer
Page : 584 pages
File Size : 51,9 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,James A. O'Mahony
Publisher : Springer
Page : 498 pages
File Size : 51,5 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 : Paul L. H. McSweeney,Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 794 pages
File Size : 40,7 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 : Patrick F. Fox,Paul L. H. McSweeney
Publisher : Springer
Page : 1356 pages
File Size : 42,7 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 : Noble P. Wong
Publisher : Springer Science & Business Media
Page : 784 pages
File Size : 50,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461570509

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Fundamentals of Dairy Chemistry by Noble P. Wong Pdf

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

Author : P. L. H. McSweeney,P. F Fox
Publisher : Unknown
Page : 128 pages
File Size : 52,5 Mb
Release : 2009
Category : Electronic
ISBN : OCLC:932551205

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

Author : Paul L. H. McSweeney,James A. O'Mahony
Publisher : Springer
Page : 498 pages
File Size : 45,6 Mb
Release : 2019-03-30
Category : Technology & Engineering
ISBN : 1493979744

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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 Science & Business Media
Page : 816 pages
File Size : 55,6 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
Publisher : Springer Science & Business Media
Page : 468 pages
File Size : 43,9 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 : P. L. H. McSweeney,P. F. Fox
Publisher : Unknown
Page : 0 pages
File Size : 46,9 Mb
Release : 2013
Category : Biochemistry
ISBN : OCLC:1139258634

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

The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry. Advanced Dairy Chemistry-1A; Proteins : Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk. This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded. The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11). This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry.

Author : Paul L. H. and Foc McSweeney (Patrick F. Ed)
Publisher : Unknown
Page : 548 pages
File Size : 43,5 Mb
Release : 1992
Category : Biochemistry
ISBN : OCLC:884491470

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Advanced Dairy Chemistry by Paul L. H. and Foc McSweeney (Patrick F. Ed) Pdf

The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry. Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk. This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded. The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11). This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry.

Author : A T Andrews,J R Varley
Publisher : Elsevier
Page : 193 pages
File Size : 53,9 Mb
Release : 1994-09-01
Category : Technology & Engineering
ISBN : 9780857093066

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Biochemistry of Milk Products by A T Andrews,J R Varley Pdf

Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way. Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.

Author : Noble P. Wong
Publisher : Springer
Page : 779 pages
File Size : 40,9 Mb
Release : 2013-10-17
Category : Technology & Engineering
ISBN : 1461570514

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Fundamentals of Dairy Chemistry by Noble P. Wong Pdf

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

Author : P. F. Fox,H. McSweeney
Publisher : Unknown
Page : 742 pages
File Size : 50,9 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,P.L.H. McSweeney
Publisher : Unknown
Page : 801 pages
File Size : 49,6 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