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Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (345 p.)
Disciplina 637
664.3
Altri autori (Persone) TamimeA. Y
Collana Society of Dairy Technology series
Soggetto topico Oils and fats, Edible
Dairy products
ISBN 1-282-34372-6
9786612343728
1-4443-1622-2
1-61583-454-0
1-4443-1623-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols
1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules
1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease
2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk
2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream
4.3.1 Production of whipping cream
Record Nr. UNINA-9910830501903321
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
Dairy fats and related products [[electronic resource] /] / edited by Adnan Tamime
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (345 p.)
Disciplina 637
664.3
Altri autori (Persone) TamimeA. Y
Collana Society of Dairy Technology series
Soggetto topico Oils and fats, Edible
Dairy products
ISBN 1-282-34372-6
9786612343728
1-4443-1622-2
1-61583-454-0
1-4443-1623-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Dairy Fats and Related Products; Contents; Preface to Technical Series; Preface; Dedication; Contributors; 1 Milk Lipids - Composition, Origin and Properties; 1.1 Introduction; 1.2 Composition of milk lipids; 1.2.1 Fatty acids; 1.2.2 Triacylglycerols; 1.2.3 Mono- and diacylglycerols and free fatty acids; 1.2.4 Phospholipids; 1.2.5 Minor constituents; 1.3 Origin of milk lipids; 1.3.1 Biosynthesis and origin of the fatty acids in milk lipids; 1.3.2 De novo synthesis of fatty acids; 1.3.3 Uptake of fatty acids from the blood; 1.3.4 Desaturation of fatty acids; 1.3.5 Synthesis of triacylglycerols
1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane; 1.5.1 Secretion of milk lipid globules; 1.5.2 The milk lipid globule membrane; 1.5.3 Lipids of the milk lipid globule membrane; 1.5.4 Proteins of the milk lipid globule membrane; 1.5.5 Enzymes of the milk lipid globule membrane; 1.6 Physicochemical stability of milk lipid globules; 1.6.1 Size distribution of milk lipid globules; 1.6.2 Colloidal stability of milk lipid globules; 1.6.3 Creaming of milk lipid globules; 1.6.4 Coalescence of milk lipid globules
1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules; 1.7 Crystallisation and melting of milk triacylglycerols; 1.8 Conclusions; References; 2 Milk Fat Nutrition; 2.1 Introduction; 2.2 Conjugated linoleic acid; 2.2.1 Origin of rumenic acid; 2.2.2 CLA nutrition; 2.2.3 CLA as an anticancer agent; 2.2.4 Rumenic acid and mammary tumour prevention; 2.2.5 CLA, RA and colon tumour prevention; 2.2.6 Rumenic acid and the prevention of atherosclerosis; 2.2.7 Trans fatty acids and coronary heart disease
2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus; 2.2.10 Rumenic acid as a growth factor; 2.3 Sphingolipids; 2.3.1 Sphingolipids in colon cancer prevention; 2.3.2 Sphingomyelin and cholesterol absorption; 2.3.3 Sphingomyelin and the immune system; 2.3.4 Sphingolipids and intestinal diseases; 2.4 Butyric acid; 2.5 Branched chain fatty acids; 2.6 Fat-soluble components; 2.6.1 The vitamins; 2.6.2 Cholesterol; 2.6.3 Other interesting components; 2.7 Further nutritional benefits; 2.8 Perceived nutritional negatives for milk
2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids; 2.8.3 Fat intake and cancer; 2.8.4 Dietary fat and obesity; 2.9 Conclusions; References; 3 Separation and Standardisation of the Fat Content; 3.1 Introduction; 3.2 Overview of the history of milk fat separation; 3.3 Physical models; 3.4 Standardisation of the fat content of milk; 3.5 Conclusion; References; 4 Cream and Related Products; 4.1 Introduction; 4.2 Cream processing; 4.2.1 Separation; 4.2.2 Standardisation; 4.2.3 Heat treatment; 4.2.4 Homogenisation; 4.2.5 Quality of cream; 4.3 Whipping cream
4.3.1 Production of whipping cream
Record Nr. UNINA-9910841198903321
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dairy field [[electronic resource]]
Dairy field [[electronic resource]]
Pubbl/distr/stampa Indianapolis, IN, : Coulter Pub. Co., ©1991-
Descrizione fisica 1 online resource
Disciplina 637
Soggetto topico Ice cream, ices, etc
Dairy products
Dairy processing
Soggetto genere / forma Periodicals.
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNINA-9910140931803321
Indianapolis, IN, : Coulter Pub. Co., ©1991-
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dairy field [[electronic resource]]
Dairy field [[electronic resource]]
Pubbl/distr/stampa Indianapolis, IN, : Coulter Pub. Co., ©1991-
Descrizione fisica 1 online resource
Disciplina 637
Soggetto topico Ice cream, ices, etc
Dairy products
Dairy processing
Soggetto genere / forma Periodicals.
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNISA-996199342503316
Indianapolis, IN, : Coulter Pub. Co., ©1991-
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Dairy foods newsletter [[electronic resource]]
Dairy foods newsletter [[electronic resource]]
Pubbl/distr/stampa Chicago, IL, : Dairy Food Group of Gorman Pub
Descrizione fisica 1 online resource
Disciplina 637
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNISA-996213552503316
Chicago, IL, : Dairy Food Group of Gorman Pub
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
Pubbl/distr/stampa Hoboken, N.J., : Wiley-Blackwell, 2011
Descrizione fisica 1 online resource (606 p.)
Disciplina 637
Altri autori (Persone) ChandanRamesh C
KilaraArun
Soggetto topico Dairy processing
Dairy products
Dairy microbiology
Soggetto genere / forma Electronic books.
ISBN 1-283-51420-6
9786613826657
0-470-95916-9
0-470-95912-6
0-470-95907-X
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products
Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex
Record Nr. UNINA-9910141048203321
Hoboken, N.J., : Wiley-Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
Pubbl/distr/stampa Hoboken, N.J., : Wiley-Blackwell, 2011
Descrizione fisica 1 online resource (606 p.)
Disciplina 637
Altri autori (Persone) ChandanRamesh C
KilaraArun
Soggetto topico Dairy processing
Dairy products
Dairy microbiology
ISBN 1-283-51420-6
9786613826657
0-470-95916-9
0-470-95912-6
0-470-95907-X
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products
Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex
Record Nr. UNINA-9910830583903321
Hoboken, N.J., : Wiley-Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
Pubbl/distr/stampa Hoboken, N.J., : Wiley-Blackwell, 2011
Descrizione fisica 1 online resource (606 p.)
Disciplina 637
Altri autori (Persone) ChandanRamesh C
KilaraArun
Soggetto topico Dairy processing
Dairy products
Dairy microbiology
ISBN 1-283-51420-6
9786613826657
0-470-95916-9
0-470-95912-6
0-470-95907-X
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products
Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex
Record Nr. UNINA-9910840998003321
Hoboken, N.J., : Wiley-Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Dairy microbiology / edited by R. K. Robinson
Dairy microbiology / edited by R. K. Robinson
Pubbl/distr/stampa London ; New York : Elsevier Applied Science, 1981-
Descrizione fisica v. : ill. ; 23 cm.
Disciplina 576.163
637
Soggetto topico Latte - Microbiologia
Latticini - Microbiologia
ISBN 0-85334-948-7
0-85334-961-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto <> The microbiology of milk. - 1981. - X, 258 p. <> The microbiology of milk products. - 1981. - IX, 333 p
Record Nr. UNIBAS-000011856
London ; New York : Elsevier Applied Science, 1981-
Materiale a stampa
Lo trovi qui: Univ. della Basilicata
Opac: Controlla la disponibilità qui
Dairy Processing: Advanced Research to Applications [[electronic resource] /] / edited by Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari
Dairy Processing: Advanced Research to Applications [[electronic resource] /] / edited by Jagrani Minj, Aparna Sudhakaran V, Anuradha Kumari
Edizione [1st ed. 2020.]
Pubbl/distr/stampa Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020
Descrizione fisica 1 online resource (XIX, 350 p. 26 illus., 15 illus. in color.)
Disciplina 637
Soggetto topico Food—Biotechnology
Biomedical engineering
Microbiology
Food Science
Biomedical Engineering/Biotechnology
Food Microbiology
ISBN 981-15-2608-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Chapter 1. Basic Facts about Dairy Processing and Technologies -- Chapter 2. Non-thermal Processing of Dairy Foods -- Chapter 3. Dairy Engineering: A Keystone To The Dairy Industry -- Chapter 4. Advances in Dairy Engineering Research across the Globe -- Chapter 5. Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products -- Chapter 6.Multifunctional aspects of probiotics and prebiotics in health management-an overview -- Chapter 7. Research Based Biofunctional Aspects of Milk Protein Derived Bioactive Peptides -- Chapter 8. Whey: Importance and Techno-Functional Applications -- Chapter 9.Overcoming the Quality Challenges Across the Supply Chain -- Chapter 10. Application of Research Methodologies in Dairy Chemistry -- Chapter 11. Approaches for Detection of Dairy Microorganisms: An Update -- Chapter 12. Role of Yeast and Molds in Dairy Industry: An update -- Chapter 13. Dairy Industry – Hurdles Ahead in an Economic Perspective -- Chapter 14. Novel Milk and Milk Products – Consumer Perceptions -- Chapter 15. Novel Dairy Based Drinks- Changing Scenario -- Chapter 16. Extending the Horizons of Dairying to the Common Man – An Indian Perspective.
Record Nr. UNINA-9910410048203321
Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui