LEADER 02823oam 22006734a 450 001 9910457860603321 005 20211004153052.0 010 $a1-60732-005-3 035 $a(CKB)2550000000082362 035 $a(EBL)3039758 035 $a(SSID)ssj0001673381 035 $a(PQKBManifestationID)16471642 035 $a(PQKBTitleCode)TC0001673381 035 $a(PQKBWorkID)15012760 035 $a(PQKB)11301718 035 $a(SSID)ssj0000646009 035 $a(PQKBManifestationID)12283027 035 $a(PQKBTitleCode)TC0000646009 035 $a(PQKBWorkID)10684953 035 $a(PQKB)11775107 035 $a(MiAaPQ)EBC3039758 035 $a(OCoLC)882850176 035 $a(MdBmJHUP)musev2_85360 035 $a(EXLCZ)992550000000082362 100 $a20110812j20120115 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aGrasses of Colorado 210 1$aBoulder :$cUniversity Press of Colorado,$dJan. 2012. 210 4$d©Jan. 2012. 215 $a1 online resource (665 p.) 300 $aDescription based upon print version of record. 311 $a0-87081-883-X 311 $a1-60732-139-4 327 $a""Contents""; ""Preface""; ""Introduction""; ""Physiography and Ecoregions of Colorado""; ""The Grass Plant""; ""Grasses of Colorado ""; ""Glossary""; ""literature cited""; ""Index"" 330 8 $aAnnotation.$bThis systematic treatment will help students, naturalists, botanists, ecologists, agronomists, range scientists, and other interested readers identify and learn about this unique and economically important plant family. Grasses of Coloradodescribes more than 300 native, introduced, naturalized, and adventive species.Comprehensive coverage, useful keys, and detailed species descriptions in Grasses of Colorado will make this volume the standard reference for years to come. Robert B. Shaw provides overviews of Colorado's physiography and ecoregions and introduces the grass plant in plain, enjoyable text. He includes a checklist of Colorado grasses, a bibliography, and a glossary of terms that may be unfamiliar to nonspecialists. 606 $aNature$xRegional$2bisacsh 606 $aNature$xPlants$xGeneral$2bisacsh 606 $aNature$xGeneral$2bisacsh 606 $aGrasses$zColorado$vIdentification 606 $aGrasses$zColorado 608 $aElectronic book. 608 $aElectronic books. 615 0$aNature$xRegional. 615 0$aNature$xPlants$xGeneral. 615 0$aNature$xGeneral. 615 0$aGrasses 615 0$aGrasses 676 $a584/.909788 700 $aShaw$b Robert B$0550514 801 0$bMdBmJHUP 801 1$bMdBmJHUP 906 $aBOOK 912 $a9910457860603321 996 $aGrasses of Colorado$92019771 997 $aUNINA LEADER 04590nam 2200649 450 001 9910808889603321 005 20230803195348.0 010 $a1-5231-1021-X 010 $a1-118-59870-9 010 $a1-118-59863-6 010 $a1-118-59869-5 035 $a(CKB)2670000000529355 035 $a(EBL)1643658 035 $a(SSID)ssj0001134096 035 $a(PQKBManifestationID)11723086 035 $a(PQKBTitleCode)TC0001134096 035 $a(PQKBWorkID)11161636 035 $a(PQKB)10847897 035 $a(OCoLC)878139176 035 $a(MiAaPQ)EBC1643658 035 $a(DLC) 2014000202 035 $a(Au-PeEL)EBL1643658 035 $a(CaPaEBR)ebr10845566 035 $a(CaONFJC)MIL580373 035 $a(OCoLC)871781377 035 $a(EXLCZ)992670000000529355 100 $a20140318h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFrom milk by-products to milk ingredients $eupgrading the cycle /$fRuud de Boer 210 1$aWest Sussex, England :$cJohn Wiley & Sons,$d2014. 210 4$d©2014 215 $a1 online resource (297 p.) 300 $aDescription based upon print version of record. 311 $a0-470-67222-6 320 $aIncludes bibliographical references and index. 327 $aFrom Milk By-Products to Milk Ingredients; Contents; Foreword; Preface; Acknowledgements; Introduction; 1 Ingredients; 1.1 Ingredient list; 1.2 Ingredient and cycle; 1.3 Ingredient and adding value; References; 2 Milk Specifics; 2.1 Palette of ingredients; 2.2 Milk composition; 2.2.1 Milk composition: diversity; 2.2.2 Milk composition: concentration; 2.2.3 Milk composition: size; 2.3 Proteins; 2.3.1 Proteins: conversion factor; 2.3.2 Proteins: amino acid profile; 2.3.3 Proteins: electric charge; 2.3.4 Proteins: casein micelles; 2.3.5 Proteins: whey; 2.4 Salts; 2.4.1 Salts: permeate 327 $a2.4.2 Salts: in milk2.5 Milk sugar; 2.5.1 Milk sugar: physical aspects; 2.5.2 Milk sugar: chemical aspects; 2.6 Lipids; 2.6.1 Lipids: triacylgycerols; 2.6.2 Lipids: milk fat globule membrane (MFGM); References; 3 Patents; 3.1 General; 3.2 Infant foods in the 19th century; 3.3 Present patent procedure; 3.4 Infant foods in the 21st century; References; Websites; 4 Reuse; 4.1 Cheese starter cultures; 4.2 Process residuals; 4.3 Cheese losses; References; 5 Outside Constraints; 5.1 Religious concerns; 5.1.1 Kosher; 5.1.2 Halal; 5.2 Safety; 5.2.1 General aspects; 5.2.2 Microbiological aspects 327 $a5.2.3 Critical control points5.3 Sustainability; 5.3.1 Resource efficiency; 5.3.2 Greenhouse gas (GHG) emissions; References; 6 Vital Membrane Processes; 6.1 Background; 6.2 Principles; 6.3 Dairy specifics; 6.3.1 Reverse osmosis (RO) and nanofiltration (NF); 6.3.2 Ultrafiltration (UF); 6.3.3 Microfiltration (MF) and microfiltration fractionation (MFF); 6.3.4 Electrodialysis (ED); 6.4 Membranes and ingredients; 6.4.1 Milk protein concentrate (MPC); 6.4.2 Whey protein concentrate (WPC); 6.4.3 Demineralized whey; 6.5 By-products; References; Further reading; 7 End Users 327 $a7.1 Ingredient requirements7.1.1 Nutritionhealth; 7.1.2 Functionality; 7.1.3 Flavour; 7.1.4 Convenience; 7.1.5 Price; 7.2 Feed products; 7.3 Food products; 7.3.1 Baby food; 7.3.2 Nutritionsupplements; 7.3.3 Beverages; 7.3.4 Confections; 7.3.5 Bakery products; 7.3.6 Meat products; 7.3.7 Soups and sauces; 7.3.8 Savoury snacks; 7.3.9 Dairy (type) products; 7.3.10 Convenience meals; 7.4 Pharmaceutical products; References; Further reading; Information Sheets; Index; Supplemental Images 330 $a Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists.