LEADER 02029nam 2200625 a 450 001 9910780048303321 005 20230616233513.0 010 $a0-8032-0292-X 035 $a(CKB)111056486629036 035 $a(OCoLC)179084232 035 $a(CaPaEBR)ebrary5002700 035 $a(SSID)ssj0000194547 035 $a(PQKBManifestationID)11174829 035 $a(PQKBTitleCode)TC0000194547 035 $a(PQKBWorkID)10232596 035 $a(PQKB)11201275 035 $a(MiAaPQ)EBC3039273 035 $a(OCoLC)50744988 035 $a(MdBmJHUP)muse11620 035 $a(Au-PeEL)EBL3039273 035 $a(CaPaEBR)ebr5002700 035 $a(EXLCZ)99111056486629036 100 $a19990621d2000 ub 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aLove in a green shade$b[electronic resource] $eidyllic romances ancient to modern /$fRichard F. Hardin 210 $aLincoln $cUniversity of Nebraska Press$d2000 215 $a1 online resource (292 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-8032-2394-3 320 $aIncludes bibliographical references (p. [261]-274) and index. 606 $aPastoral literature$xHistory and criticism 606 $aRomance fiction$xHistory and criticism 606 $aRomances$xHistory and criticism 606 $aLiterature$xGreek influences 606 $aCountry life in literature 606 $aLove in literature 615 0$aPastoral literature$xHistory and criticism. 615 0$aRomance fiction$xHistory and criticism. 615 0$aRomances$xHistory and criticism. 615 0$aLiterature$xGreek influences. 615 0$aCountry life in literature. 615 0$aLove in literature. 676 $a809/.93321734 700 $aHardin$b Richard F$0759767 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910780048303321 996 $aLove in a green shade$93842402 997 $aUNINA LEADER 05398nam 22005415 450 001 9910410039903321 005 20251113192044.0 010 $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(MiAaPQ)EBC6213683 035 $a(EXLCZ)994100000011273816 100 $a20200529d2020 u| 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 $a1st ed. 2020. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020. 215 $a1 online resource (606 pages) 311 08$a3-030-41660-7 320 $aIncludes bibliographical references. 327 $aChemistry -- Biosynthesis of bovine milk fat -- Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat -- Lipase modification of milk fat -- Structure, extraction and functionality of milk fat globule membrane -- Proteomic characterization of milk fat globule membrane -- Nutrition -- Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules -- Digestion and nutritional functionality of milk fat globule membrane materials -- Anticancer potential of milk fat components -- Physics -- Physicochemical stability of milk fat globules -- Crystallization and melting properties of milk fat in bulk and emulsified states -- Rheological properties of milk fat and dairy blends -- Tribological properties of milk fat globules -- Methodology -- Advanced techniques of chemical profiling of milk fat -- Detection of bovine milk fat adulteration -- Flavour of bovine milk fat and its characterization techniques -- Characterization techniques of physicochemical properties of bovine milk fat -- Materials Science and Technology -- Structure-function relationship of milk fat in dairy products -- Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products -- Microstructural engineering of milk fat and related products -- Oil structuring in dairy fat products -- Milk fat interesterification for infant formula -- Production of human milk fat substitutes (HMFS) from bovine milk fat -- Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids -- Utilization of milk fat fraction to maintain oxidative stability of fish oil -- Manufacturing of dairy fat products -- Anhydrous milk fat and butter oil -- Fractionation methods of anhydrous milk fat -- Size-based fractionation methods of milk fat globules -- Ultrasound assisted cream separation -- Milk fat in recombined milks -- Dairy creams and related products -- Cream powders -- Butter and dairy fat spreads -- Cream cheeses. 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 productssuch 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 science 606 $aChemistry, Organic 606 $aFood Science 606 $aOrganic Chemistry 615 0$aFood science. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aOrganic Chemistry. 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