Download e-book for iPad: Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts by P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)

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By P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)

ISBN-10: 0387848649

ISBN-13: 9780387848648

ISBN-10: 0387848657

ISBN-13: 9780387848655

The complex Dairy Chemistry sequence was once first released in 4 volumes within the Eighties (under the name advancements in Dairy Chemistry) and revised in 3 volumes within the Nineteen Nineties. The sequence is the top reference resource on dairy chemistry, delivering in-depth assurance of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry quantity three: Lactose, Water, Salts, and Minor parts, 3rd version, studies the wide literature on lactose and its importance in milk items. This quantity additionally studies the literature on milk salts, supplementations, milk flavors and off-flavors and the behaviour of water in dairy products.

Most issues coated within the moment version are retained within the present variation, which has been up-to-date and elevated significantly. New chapters hide chemically and enzymatically ready derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is affiliate Professor of nutrition Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of nutrients Chemistry at college collage, Cork, Ireland.

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Additional resources for Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

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Chem. 2, 493–500. H. 2004. Water sorption and plasticization behavior of spray-dried lactose/protein mixtures. J. Food Sci. 69, E384–391. H. 2005. Crystallization and X-ray diffraction of spray-dried and freezedried amorphous lactose. Carbohydr. Res. 340, 293–301. H. 2006. Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innov. Food Sci. Emerg. Technol. 7, 62–73. W. 2001. Crystallization in Foods, Aspen, Gaithersburg, Maryland.

2002a. Screening of lactobionic acid producing microorganisms. J. Appl Glycosci. 49, 469–477. , Kitahata, S. 2002b. Fermentative production of lactobionic acid by Burkholderia cepacia. J. Appl. Glycosci. A. 1997. Lactose: nutritional significance. In: Advanced Dairy Chemistry, Vol. F. ), pp. 127–154, Chapman & Hall, London. , Jenness, R. 1988. Interspecies variation in milk composition among horses, zebras and asses (Perissodactyla: Equidae). J. Dairy Res. 55, 57–66. R. 1985. Nutritional significance of lactose.

28, 139–151. L. 1993b. Applications of mechanical spectroscopy to the study of glassy biopolymers and related systems. V. J. ), pp. 133–156, Nottingham University Press, Loughborough. P. 1981. Non-enzymatic browning of hygroscopic whey powders in open versus sealed pouches. J. Food Process. Preserv. 5, 49–57. King, N. 1965. The physical structure of dried milk. Dairy Sci. Abstr. 27, 91–104. , Saltmarch, M. 1981. The nonenzymatic browning reaction as affected by water in foods. B. F. ), pp. , New York.

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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents by P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)

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