LEADER 05296nam 2200649Ia 450 001 9910830501903321 005 20230721022912.0 010 $a1-282-34372-6 010 $a9786612343728 010 $a1-4443-1622-2 010 $a1-61583-454-0 010 $a1-4443-1623-0 035 $a(CKB)1000000000799798 035 $a(EBL)470746 035 $a(OCoLC)437299685 035 $a(SSID)ssj0000293378 035 $a(PQKBManifestationID)11234340 035 $a(PQKBTitleCode)TC0000293378 035 $a(PQKBWorkID)10272991 035 $a(PQKB)10691534 035 $a(MiAaPQ)EBC470746 035 $a(EXLCZ)991000000000799798 100 $a20081106d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDairy fats and related products$b[electronic resource] /$fedited by Adnan Tamime 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2009 215 $a1 online resource (345 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4051-5090-4 320 $aIncludes bibliographical references and index. 327 $aDairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols 327 $a1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules 327 $a1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease 327 $a2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk 327 $a2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream 327 $a4.3.1 Production of whipping cream 330 $aWhilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream 410 0$aSociety of Dairy Technology series 606 $aOils and fats, Edible 606 $aDairy products 615 0$aOils and fats, Edible. 615 0$aDairy products. 676 $a637 676 $a664.3 701 $aTamime$b A. Y$0532650 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830501903321 996 $aDairy fats and related products$94119411 997 $aUNINA LEADER 05780nam 2200817Ia 450 001 9910810531303321 005 20260415134822.0 010 $a9786613025012 010 $a9781118099544 010 $a1118099540 010 $a9781283025010 010 $a1283025019 010 $a9780470872383 010 $a0470872381 010 $a9780470872390 010 $a047087239X 035 $a(CKB)2480000000008388 035 $a(EBL)698872 035 $a(OCoLC)689995803 035 $a(SSID)ssj0000517370 035 $a(PQKBManifestationID)11365825 035 $a(PQKBTitleCode)TC0000517370 035 $a(PQKBWorkID)10486924 035 $a(PQKB)11002403 035 $a(MiAaPQ)EBC698872 035 $a(Au-PeEL)EBL698872 035 $a(CaPaEBR)ebr10447795 035 $a(CaONFJC)MIL302501 035 $a(OCoLC)705900481 035 $a(FINmELB)ELB179121 035 $a(Perlego)1012616 035 $a(UkBuK)967512 035 $a(EXLCZ)992480000000008388 100 $a20100622d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCalcium binding proteins /$fEugene A. Permyakov, Robert H. Kretsinger 205 $a1st ed. 210 1$cWiley$d2011 215 $a1 online resource (600 p.) 225 0$aWiley series in protein and peptide science 300 $aDescription based upon print version of record. 311 08$a9780470525845 311 08$a0470525843 320 $aIncludes bibliographical references (p. 459-565) and index. 327 $aCALCIUM BINDING PROTEINS; CONTENTS; Preface; 1 Historical Perspective; 1.1 Biomineralization; 1.2 Coagulation; 1.3 Secondary Messengers (Anticipated); 1.4 Colloids; 1.5 Cross-Linking and Cell Surfaces; 1.6 Secondary Messengers (Updated); 1.7 Pumps, Channels, and Ionophores; 1.8 Calcium Binding Proteins; 1.9 Secondary Messengers (Yet Again); 1.10 Mitochondria; 1.11 Pumps, Channels, and Ionophores; 1.12 Hormones; 1.13 Measurement; 1.14 Biomineralization: Redux; 2 Physiological Processes Involving Calcium Binding Proteins; 2.1 Calcium as a Secondary Messenger; 2.2 Calcium Buffers 327 $a2.3 Calcium Pumps and Channels2.4 Mitochondria; 2.5 Eubacteria; 2.6 Calcium and Extracellular Proteins; 2.7 Biomineralization; 2.8 Calcium and Viruses; 3 Comparison of the Ca2+ Ion with Other Metal Cations; 3.1 Calcium Isotopes; 3.2 Calcium in the Environment; 3.3 Uses of Calcium; 3.4 Health Effects of Calcium; 3.5 Biologically Significant Metals in the Periodic Table; 3.6 Hydration of Metal Ions; 3.7 "Hard" and "Soft" Metal Ions; 4 Complexes of Calcium and Other Cations with Compounds of Low Molecular Weight; 4.1 Crystal Structures of Complexes of Calcium with Low Molecular Weight Compounds 327 $a4.2 Dissociation Constants of Calcium and Analogs with Small Compounds4.3 Solubilities of Calcium and Analogs with Small Compounds; 5 Stoichiometry, Kinetics, and Thermodynamics of Calcium Binding; 5.1 Stoichiometry, Affinity, and Cooperativity of Binding; 5.2 Kinetics of Binding; 5.3 Partition of Free Energy of Binding (G) Among Enthalpy (H) and Entropy (S); 6 Experimental Methods Used to Study Calcium Binding to Proteins; 6.1 Radioactivity; 6.2 Ion-Selective Electrodes; 6.3 Calcium Buffers; 6.4 Dialysis, Equilibrium, and Flow; 6.5 Proteolysis; 6.6 Deuterium Exchange 327 $a6.7 Isothermal Titration Calorimetry6.8 Differential Scanning Calorimetry; 6.9 Mass Spectroscopy; 6.10 Calcium-Specific Dyes and Fluors; 6.11 Atomic Flame Absorption Spectroscopy; 6.12 Absorption Spectroscopy; 6.13 Fluorescence Spectroscopy; 6.14 Circular Dichroic and Optical Rotatory Dispersion Spectroscopy; 6.15 Nuclear Magnetic Resonance; 6.16 Electron Spin Resonance; 6.17 Surface Plasmon Resonance; 6.18 Extended X-ray Absorption Spectroscopy; 6.19 Small Angle X-ray Scattering; 6.20 Crystallography; 7 Structure and Evolution of Proteins; 7.1 Domain; 7.2 Structure; 7.3 Evolution 327 $a8 Protein Complexes with Metals Other than Calcium8.1 Essential Hard Cations; 8.2 Essential Metals with Several Valence States; 8.3 Conclusions; 9 Nonessential Metals; 9.1 Alkali Metals (Group Ia); 9.2 Alkali Earth Metals (Group IIa); 9.3 Group IIIa; 9.4 Group IVa; 9.5 Group Va; 9.6 Group VIIa; 9.7 Group VIII; 9.8 Group Ib; 9.9 Mercury (Group IIb); 9.10 Group IIIb; 9.11 Group IVb; 9.12 Group Vb; 9.13 Polonium (Group VIb); 9.14 Conclusions and Generalizations; 10 Parvalbumin; 10.1 Structure; 10.2 Function; 11 EF-Hand Proteins 327 $a11.1 CTER (Calmodulin, Troponin C, Essential and Regulatory Light Chain) Subfamily 330 $aCalcium Binding Proteins explains the unique and highly diverse functions of calcium in biology, which are realized by calcium binding proteins. The structures and physical characteristics of these calcium binding proteins are described, as well as their functions and general patterns of their evolution. Techniques that underlie the description of proteins are discussed, including NMR, circular dichroism, optical rotatory dispersion spectroscopy, calorimetry,and crystallography. The book discusses the patterns of bochmical phenomena such as calcium homeostasis, mineralization, and cell 410 0$aWiley Series in Protein and Peptide Science 606 $aCalcium-binding proteins 606 $aCalcium in the body 615 0$aCalcium-binding proteins. 615 0$aCalcium in the body. 676 $a572.69 676 $a572/.69 700 $aPermiakov$b E. A$g(Evgenii Anatolevich)$01627888 701 $aKretsinger$b Robert H$01661217 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910810531303321 996 $aCalcium binding proteins$94017008 997 $aUNINA