Advanced Dairy Chemistry

Advanced Dairy Chemistry Volume 2: Lipids

Editors: Fox, P. F., McSweeney, Paul L. H. (Eds.)

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イーブック ¥24,920
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  • ISBN 978-0-387-28813-0
  • ウォーターマーク付、 DRMフリー
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ハードカバー ¥31,882
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-0-387-26364-9
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  • Usually dispatched within 3 to 5 business days.
ソフトカバー ¥31,150
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4614-9830-8
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  • Usually dispatched within 3 to 5 business days.
この書籍について

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.

P.F. Fox

Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and
P.L.H. McSweeney Ph.D., is Senior Lecturer in Food Chemistry at University College, Cork, Ireland.

Table of contents (22 chapters)

  • Composition and Structure of Bovine Milk Lipids

    MacGibbon, A. K. H. (et al.)

    Pages 1-42

    Preview Buy Chapter ¥3,412
  • Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon

    Palmquist, D. L.

    Pages 43-92

    Preview Buy Chapter ¥3,412
  • Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance

    Bauman, D. E. (et al.)

    Pages 93-136

    Preview Buy Chapter ¥3,412
  • Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane

    Keenan, T. W. (et al.)

    Pages 137-171

    Preview Buy Chapter ¥3,412
  • Physical Chemistry of Milk Fat Globules

    Huppertz, T. (et al.)

    Pages 173-212

    Preview Buy Chapter ¥3,412

書籍の購入

イーブック ¥24,920
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-0-387-28813-0
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: PDF
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー ¥31,882
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-0-387-26364-9
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
ソフトカバー ¥31,150
価格の適用国: Japan (日本円価格は個人のお客様のみ有効) (小計)
  • ISBN 978-1-4614-9830-8
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
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書誌情報

Bibliographic Information
Book Title
Advanced Dairy Chemistry Volume 2: Lipids
Editors
  • P. F. Fox
  • Paul L. H. McSweeney
Copyright
2006
Publisher
Springer US
Copyright Holder
Springer-Verlag US
イーブック ISBN
978-0-387-28813-0
DOI
10.1007/0-387-28813-9
ハードカバー ISBN
978-0-387-26364-9
ソフトカバー ISBN
978-1-4614-9830-8
Edition Number
3
Number of Pages
XXV, 801
Additional Information
Originally published by Aspen Publishers
Topics