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Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina |
636.2/142
636.2142 637 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title 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
1.5.5 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 α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 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 3.3.2 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 3.7 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 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910138866603321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients [[electronic resource] /] / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina |
636.2/142
636.2142 637 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| ISBN |
1-5231-1125-9
1-118-44820-0 1-118-44826-X 1-283-86919-5 1-118-44827-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title 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
1.5.5 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 α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 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 3.3.2 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 3.7 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 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910830200503321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in dairy ingredients / / edited by Geoffrey W. Smithers, Mary Ann Augustin
| Advances in dairy ingredients / / edited by Geoffrey W. Smithers, Mary Ann Augustin |
| Pubbl/distr/stampa | Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) |
SmithersGeoffrey W
AugustinM. A |
| Collana | Institute of Food Technologists series |
| Soggetto topico |
Dairy products industry - Technological innovations
Milk trade - Technological innovations Dairy processing |
| ISBN |
9781523111251
1523111259 9781118448205 1118448200 9781118448267 111844826X 9781283869195 1283869195 9781118448274 1118448278 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title 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
1.5.5 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 α-lactose monohydrate; 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process; 2.3.3 Crystallization theory and research trends; 2.3.4 Effect of impurities on lactose crystal growth 2.4 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 3.3.2 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 3.7 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 4.2.5 Biological role of metal-binding peptides |
| Record Nr. | UNINA-9910876778503321 |
| Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Comprehensive reviews in food science and food safety
| Comprehensive reviews in food science and food safety |
| Pubbl/distr/stampa | Chicago, Ill., : Institute of Food Technologists |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico |
Food
Food industry and trade Food - Analysis Food - Safety measures Food Technology |
| Soggetto genere / forma |
Periodicals.
Periodical Fulltext Internet Resources. |
| Soggetto non controllato | Chemical Engineering |
| ISSN | 1541-4337 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996218443203316 |
| Chicago, Ill., : Institute of Food Technologists | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Comprehensive reviews in food science and food safety
| Comprehensive reviews in food science and food safety |
| Pubbl/distr/stampa | Chicago, Ill., : Institute of Food Technologists |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico |
Food
Food industry and trade Food - Analysis Food - Safety measures Food Technology |
| Soggetto genere / forma |
Periodical
Fulltext Internet Resources. Periodicals. |
| ISSN | 1541-4337 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910144219003321 |
| Chicago, Ill., : Institute of Food Technologists | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food technology
| Food technology |
| Pubbl/distr/stampa | Chicago, : Institute of Food Technologists, 1999- |
| Disciplina | 664.05 |
| Soggetto topico |
Food industry and trade
Food-Processing Industry Aliments - Traitement Aliments - Industrie et commerce |
| ISSN | 2578-5214 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996216666603316 |
| Chicago, : Institute of Food Technologists, 1999- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food technology
| Food technology |
| Pubbl/distr/stampa | Chicago, : Institute of Food Technologists, 1999- |
| Disciplina | 664.05 |
| Soggetto topico |
Food industry and trade
Food-Processing Industry Aliments - Traitement Aliments - Industrie et commerce |
| ISSN | 2578-5214 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910805795503321 |
| Chicago, : Institute of Food Technologists, 1999- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food technology : Journal of the Institute of Food Technologists
| Food technology : Journal of the Institute of Food Technologists |
| Pubbl/distr/stampa | Chicago : Institute of Food Technologists ; 1947- |
| Descrizione fisica | v. : ill. ; 26 cm |
| Disciplina | 664.05 |
| Altri autori (Enti) | Institute of Food Technologists |
| Soggetto topico | Food industry and trade - Periodicals |
| ISSN | 0015-6639 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991001182079707536 |
| Chicago : Institute of Food Technologists ; 1947- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Journal of food science : an official publication of the Institute of Food Technologists
| Journal of food science : an official publication of the Institute of Food Technologists |
| Pubbl/distr/stampa | Champaign, Ill. : , : Institute of Food Technologists, , 1961- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food
Food - Research Nutrition Research |
| Soggetto genere / forma | Periodical |
| ISSN | 1750-3841 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996201364803316 |
| Champaign, Ill. : , : Institute of Food Technologists, , 1961- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Journal of food science / Institute of Food Technologists
| Journal of food science / Institute of Food Technologists |
| Pubbl/distr/stampa | Chicago, : Institute of Food Technologists |
| Disciplina | 664 |
| Soggetto topico | Industria alimentare e commercio - Periodici |
| ISSN | 0022-1147 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Note periodicità | Bimestrale |
| Record Nr. | UNISA-990000159280203316 |
| Chicago, : Institute of Food Technologists | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
