Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Advanced dairy chemistry : lactose, water, salts and minor constituents. / / edited by Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly
| Advanced dairy chemistry : lactose, water, salts and minor constituents. / / edited by Paul L. H. McSweeney, James A. O'Mahony, Alan L. Kelly |
| Edizione | [Fourth edition.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (572 pages) |
| Disciplina | 641.371 |
| Soggetto topico |
Milk - Composition
Lactosa Llet Química dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-92585-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910619275603321 |
| Cham, Switzerland : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advanced dairy chemistry . Volume 2 Lipids / / Paul L.H. McSweeney, Patrick F. Fox, James A. O'Mahony, editors
| Advanced dairy chemistry . Volume 2 Lipids / / Paul L.H. McSweeney, Patrick F. Fox, James A. O'Mahony, editors |
| Edizione | [Fourth edition.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2020] |
| Descrizione fisica | 1 online resource (XVII, 489 p. 106 illus., 16 illus. in color.) |
| Disciplina | 637 |
| Soggetto topico | Milk - Composition |
| ISBN | 3-030-48686-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Composition and structure of milk lipids -- Origin of fatty acids and influence of nutritional factors on milk fat -- Conjugated linoleic acid: biosynthesis and nutritional significance -- Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins -- Physical chemistry of milk fat globules -- Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material -- Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol -- Crystallization and rheological properties of milk fat -- Role of milkfat in dairy products -- Nutritional significance of milk lipids -- Stability and spoilage of milk lipids -- Physical characteristics of milk fat -- Analytical methods -- Index. |
| Record Nr. | UNINA-9910431349203321 |
| Cham, Switzerland : , : Springer, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||