Overview
Detailed scientific information on all aspects of milk proteins
Numerous novel and updated chapters from the 3rd edition
Includes contributions from highly regarded dairy scientists from around the world
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (16 chapters)
Keywords
About this book
Editors and Affiliations
About the editors
Paul L.H. McSweeney MA, PhD, DSc is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to cheese. He is co-author or co-editor of 10 books on dairy chemistry and cheese science, in addition to numerous research papers and reviews. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.
Patrick F. Fox BSc, PhD, DSc, CChem, FRSC, FICI was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Prof. Fox received PhD degree in Food Chemistry from Cornell University followed by postdoctoral periods in the United States. Prof. Fox’s research has focused on the biochemistry of cheese, the heat stability of milk, physicochemical properties of milk proteins, and food enzymology. He has authored or coauthored about 520 research and review papers, and authored or edited 25 text books on Dairy Chemistry. He was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof. Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002), the International Dairy Federation Award (2002), Gold Medal of the UK Society of Dairy Technology (2007), and an autobiography published in Annual Review of Food Science & Technology (2011). Prof. Fox has been invited to lecture in various countries around the world.
Bibliographic Information
Book Title: Advanced Dairy Chemistry
Book Subtitle: Volume 1A: Proteins: Basic Aspects, 4th Edition
Editors: Paul L. H. McSweeney, Patrick F. Fox
DOI: https://doi.org/10.1007/978-1-4614-4714-6
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2013
Hardcover ISBN: 978-1-4614-4713-9Published: 08 January 2013
Softcover ISBN: 978-1-4899-7723-6Published: 23 August 2016
eBook ISBN: 978-1-4614-4714-6Published: 09 January 2013
Edition Number: 4
Number of Pages: XVII, 548
Topics: Food Science, Protein Science, Microbiology