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 | ||
|
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 | ||
|
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 | ||
|
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 | ||
|
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 | ||
|
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 | ||
|
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 | ||
|
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 | ||
|
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 |
< |
Record Nr. | UNIBAS-000011856 |
London ; New York : Elsevier Applied Science, 1981- | ||
Materiale a stampa | ||
Lo trovi qui: Univ. della Basilicata | ||
|
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 | ||
|