Fox P.F., McSweeney P.L.H. (ed.). Advanced Dairy Chemistry. Vol. 2. Lipids

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размер 9.06 МБ
добавлен 26 июля 2011 г.

USA: Springer, 2006, 801 p.
Contents
Composition and structure of bovine milk lipids
Milk fat: origin of fatty acids and influence of nutritional factors thereon
Conjugated linoleic acid: biosynthesis and nutritional significance
Intracellular origin of milk fat globules and the nature of the milk fat globule membrane
Physical chemistry of milk fat globules
Composition, applications, fractionation, technological and nutritional significance of milk fat globule membrane material
Crystallization and rheological properties of milk fat
Milk fat: physical, chemical and enzymatic modification
Chemistry and technology of butter and milk fat spreads
Significance of milk fat in cream products
Significance of milk fat in cheese
Ice Cream
Significance of milk fat in milk powder
Significance of milk fat in infant formulae
Lipolytic enzymes and hydrolytic rancidity
Lipid oxidation
Nutritional significance of milk lipids
Oxysterols: formation and biological function
High performance liquid chromatography and gas chromatography methods for lipid analysis
Spectroscopic techniques for the determination of lipid composition and structure in dairy products
Applications of ultrasound to analysis/quantitation of dairy lipids
Physical characterization of milk fat and milk fat-based products

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