LEADER 03174nam  22004695  450 
001 9910410039903321
005 20231024210730.0
010   $a3030416615
024 7 $a10.1007/978-3-030-41661-4
035   $a(CKB)4100000011273816
035   $a(MiAaPQ)EBC6213738
035   $a(DE-He213)978-3-030-41661-4
035   $a(PPN)248397281
035   $a(EXLCZ)994100000011273816
100   $a20200614d2020      uy         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aDairy fat products and functionality $efundamental science and technology /$fedited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari, Sangeeta Prakash
205   $a1st edition 2020.
210  1$aCham :$cSpringer International Publishing:$cImprint: Springer,$d2020.
215   $a1 online resource (606 pages)
311   $a3-030-41660-7 
320   $aIncludes bibliographical references.
330   $aThis work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.
606   $aFood?Biotechnology
606   $aChemistry, Organic
615  0$aFood?Biotechnology.
615  0$aChemistry, Organic.
676   $a613.2
702   $aTruong$b Tuyen
702   $aLopez$b Christelle
702   $aBhandari$b Bhesh
702   $aPrakash$b Sangeeta
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
912   $a9910410039903321
996   $aDairy Fat Products and Functionality$92158904
997   $aUNINA