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Microstructure of dairy products / / edited by Mamdouh Mahmoud Abdel-Rahman El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta
| Microstructure of dairy products / / edited by Mamdouh Mahmoud Abdel-Rahman El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (423 pages) |
| Disciplina | 637 |
| Collana | THEi Wiley ebooks |
| Soggetto topico | Dairy products - Analysis |
| ISBN |
1-118-96421-7
1-118-96420-9 1-118-96419-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to microscopy techniques / Mark Auty -- Light microscopy and CSLM techniques, principles and applications / Johan Hazekamp -- Electron microscopy techniques / Semih Otles -- Emerging techniques for microstructural analysis / I. Hernando -- Quantitative image analysis in microscopy / Gaetano Impoco -- Microstructure of milk / Michael H. Tunick -- Microstructure of cheese products / Bhavbhuti M. Mehta -- Microstructural aspects of yogurt and fermented milk / C. S. Ranadheera -- Microstructure of milk fat and its products / Alejandro G. Marangoni -- Microstructure of ice cream and frozen dairy desserts / Richard W. Hartel -- Whey wastes and powders / Jayani Chandrapala -- Microstructure of selected traditional indian dairy products / Bhavbhuti M. Mehta -- Using microscopy for the microorganisms localisation within dairy products / Igor T. Smykov -- Microstructure of dairy products : challenges and future trends / Maricê Nogueira de Oliveira. |
| Record Nr. | UNINA-9910555191803321 |
| Hoboken, NJ : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microstructure of dairy products / / edited by Mamdouh Mahmoud Abdel-Rahman El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta
| Microstructure of dairy products / / edited by Mamdouh Mahmoud Abdel-Rahman El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (423 pages) |
| Disciplina | 637 |
| Collana | THEi Wiley ebooks |
| Soggetto topico | Dairy products - Analysis |
| ISBN |
1-118-96421-7
1-118-96420-9 1-118-96419-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to microscopy techniques / Mark Auty -- Light microscopy and CSLM techniques, principles and applications / Johan Hazekamp -- Electron microscopy techniques / Semih Otles -- Emerging techniques for microstructural analysis / I. Hernando -- Quantitative image analysis in microscopy / Gaetano Impoco -- Microstructure of milk / Michael H. Tunick -- Microstructure of cheese products / Bhavbhuti M. Mehta -- Microstructural aspects of yogurt and fermented milk / C. S. Ranadheera -- Microstructure of milk fat and its products / Alejandro G. Marangoni -- Microstructure of ice cream and frozen dairy desserts / Richard W. Hartel -- Whey wastes and powders / Jayani Chandrapala -- Microstructure of selected traditional indian dairy products / Bhavbhuti M. Mehta -- Using microscopy for the microorganisms localisation within dairy products / Igor T. Smykov -- Microstructure of dairy products : challenges and future trends / Maricê Nogueira de Oliveira. |
| Record Nr. | UNINA-9910824467503321 |
| Hoboken, NJ : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime
| Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (310 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy products - Analysis
Dairy processing |
| 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 | eng |
| 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 |
| Record Nr. | UNINA-9910145275003321 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime
| Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (310 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy products - Analysis
Dairy processing |
| 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 | eng |
| 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 |
| Record Nr. | UNISA-996208209303316 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime
| Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (310 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy products - Analysis
Dairy processing |
| 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 | eng |
| 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 |
| Record Nr. | UNINA-9910815157103321 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
