Structure of dairy products / / edited by Adnan Tamime

• Pubblicazione: Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (310 p.)
• Disciplina: 636.2/142
• Soggetto topico: Dairy products - Analysis; Dairy processing
• Altri autori: TamimeA. Y
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Structure of Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Overview of Microscopical Approaches; 1.1 Introduction; 1.2 Light microscopy; 1.2.1 Compound light microscope; Dark field and phase contrast; Polarised light and differential interference contrast; Fluorescent microscopy; Staining; 1.2.2 Confocal scanning light microscopy(CSLM); 1.2.3 Specimen preparation; 1.3 Electron microscopy; 1.3.1 Scanning electron microscopy; 1.3.2 Transmission electron microscopy; Thin sectioning; Replica techniques; Dispersions; 1.4 Other techniques; 1.5 Conclusions ; Bibliography2 Instrumental Techniques for Sample Preparation; 2.1 Introduction; 2.2 Light microscopy techniques; 2.2.1 Wide-field light microscopy; 2.2.2 Fluorescence light microscopy; 2.2.3 Confocal scanning laser microscopy(CSLM); 2.2.4 Sectioned material for light microscopy; 2.2.5 Cold-stage light microscopy; 2.3 Scanning electron microscopy; 2.3.1 Electron guns; 2.3.2 Cathode comparison parameters; 2.3.3 Low-temperature scanning electron microscopy; 2.3.4 Environmental/variable pressure scanning electron microscopy; 2.4 Transmission electron microscopy ; 2.4.1 Embedded material for transmission electron microscopy2.4.2 Negative staining transmission electron microscopy; 2.4.3 Low-temperature transmission electron microscopy; Freeze-fracture replication; Low-temperature preparation methods; Freeze-substitution for transmission electron microscopy; Cryo-transmission electron microscopy; 2.4.4 Energy-filtering transmission electron microscopy techniques; Global imaging; Contrast enhancement; Thick section imaging; Frozen hydrated specimens; Electron spectroscopic imaging; 2.5 X-ray microanalysis; 2.6 Rheology; 2.7 Light scattering ; 2.7.1 Laser light scattering2.7.2 Dynamic light scattering; 2.8 Nuclear magnetic resonance spectroscopy; 2.9 Digital imaging and image analysis; 2.9.1 Hardware; 2.9.2 Software; 2.9.3 Major steps in applying image analysis; Image acquisition; Calibration; Image enhancement; 2.10 Laboratory safety; 2.10.1 Light microscopy; 2.10.2 Scanning electron microscopy/transmission electron microscopy; 2.10.3 Systems using lasers; 2.11 Future techniques in dairy product structure; 2.11.1 Scanning probe microscopy; 2.11.2 Diffusing wave and ultrasonic spectroscopy; 2.11.3 Microwave techniques in microscopy ; References3 Microstructure of Milk Components; 3.1 Introduction; 3.2 Cow's milk composition; 3.2.1 Milk fat globule; Milk fat; Milk fat globule membrane; 3.2.2 Colloidal milk proteins; Microstructure of casein micelles; Molecular structure of casein micelles; Interactions and stabilisation of casein micelles; 3.2.3 Whey proteins; 3.2.4 Lactose; 3.3 Concluding remarks; References; 4 Microstructure of Dairy Fat Products; 4.1 Introduction; 4.2 Microstructure of cream and butter; 4.2.1 Background; 4.2.2 Cream; 4.2.3 Whipped cream; 4.2.4 Butter; 4.3 Milk fat; 4.3.1 Composition; 4.3.2 Fractionation ; 4.4 Microstructure
• Sommario/riassunto: Structure of Dairy ProductsSOCIETY OF DAIRY TECHNOLOGY SERIESEdited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging
• Titolo autorizzato: Structure of dairy products
• ISBN: 1-281-31214-2; 9786611312145; 1-61583-453-2; 0-470-99592-0; 0-470-99591-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910815157103321
• Lo trovi qui: Univ. Federico II
• Serie: Society of Dairy Technology series.