LEADER 05535nam 2200709 a 450 001 9910830200503321 005 20230803020114.0 010 $a1-5231-1125-9 010 $a1-118-44820-0 010 $a1-118-44826-X 010 $a1-283-86919-5 010 $a1-118-44827-8 035 $a(CKB)2550000000709521 035 $a(EBL)1093955 035 $a(OCoLC)823387194 035 $a(SSID)ssj0000784678 035 $a(PQKBManifestationID)11435817 035 $a(PQKBTitleCode)TC0000784678 035 $a(PQKBWorkID)10784423 035 $a(PQKB)10131973 035 $a(MiAaPQ)EBC1093955 035 $a(EXLCZ)992550000000709521 100 $a20120731d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAdvances in dairy ingredients$b[electronic resource] /$fedited by Geoffrey W. Smithers, Mary Ann Augustin 210 $aAmes, Iowa $cJohn Wiley & Sons $cInstitute of Food Technologists$d2013 215 $a1 online resource (351 p.) 225 0 $aInstitute of Food Technologists series 300 $aDescription based upon print version of record. 311 $a0-8138-2395-1 320 $aIncludes bibliographical references and index. 327 $aTitle page; Copyright page; Titles in the IFT Press series; Contents; Contributors; Preface; 1: Dairy Protein Powders; 1.1 Introduction; 1.2 Extraction of Milk Proteins; 1.2.1 Milk proteins; 1.2.2 Separation of proteins; 1.2.3 Pretreatment of milk; 1.3 Drying Principles; 1.3.1 Roller drying; 1.3.2 Spray drying and fluid bed drying/cooling; 1.4 Drying of Dairy Proteins; 1.4.1 Heat treatment; 1.4.2 Water transfer; 1.4.3 Energy consumption; 1.5 Powder Properties; 1.5.1 Powder structure; 1.5.2 Particle size distribution; 1.5.3 Powder density; 1.5.4 Flowability 327 $a1.5.5 Rehydration of dairy protein powders1.6 Conclusion; References; 2: Lactose: Chemistry, Processing, and Utilization; 2.1 Introduction; 2.2 Forms and Properties of Lactose; 2.2.1 Types of lactose; 2.2.2 Mutarotation; 2.2.3 Solubility and supersaturation; 2.2.4 Properties of lactose crystals; 2.3 Manufacture of Lactose; 2.3.1 Industrial processes for ?-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the ?-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 327 $a2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane 327 $a3.3.2 Milk fat globule membrane proteins3.4 Health Benefits of the Milk Fat Globule Membrane; 3.4.1 Anticancer properties of MFGM; 3.4.2 Antimicrobial and antiviral properties of the MFGM; 3.4.3 MFGM and lactic acid bacteria binding; 3.5 Technical Aspects and Foods Based on MFGM; 3.5.1 Emulsifying and stabilizing properties of MFGM; 3.5.2 Potential delivery systems derived from MFGM; 3.5.3 MFGM components as part of food systems; 3.5.4 Isolation of the MFGM; 3.6 MFGM: A Novel Product from Dairy Products 327 $a3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing3.7.1 Atomic force microscopy; 3.7.2 Confocal laser scanning microscopy; 3.7.3 Laser tweezers and the MFGM; 3.8 The Future of MFGM and Its Components; Acknowledgments; References; 4: Biofunctional Dairy Protein Fractions; 4.1 Introduction; 4.2 Physiologically Active Peptides from Milk; 4.2.1 Antihypertensive peptides; 4.2.2 Biological role of antithrombotic peptides; 4.2.3 Biological role of immunomodulatory peptides; 4.2.4 Biological role of opioid receptor-binding peptides 327 $a4.2.5 Biological role of metal-binding peptides 330 $aAdvances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around 410 0$aInstitute of Food Technologists Series 606 $aDairy products industry$xTechnological innovations 606 $aMilk trade$xTechnological innovations 606 $aDairy processing 615 0$aDairy products industry$xTechnological innovations. 615 0$aMilk trade$xTechnological innovations. 615 0$aDairy processing. 676 $a636.2/142 676 $a636.2142 676 $a637 701 $aSmithers$b Geoffrey W$01699917 701 $aAugustin$b M. A$01699918 712 02$aInstitute of Food Technologists. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830200503321 996 $aAdvances in dairy ingredients$94082542 997 $aUNINA