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15th international dairy congress = = 15. congres international de laiterie = = 15. Internationaler Milchwirtschaftskongress : London, 1959
15th international dairy congress = = 15. congres international de laiterie = = 15. Internationaler Milchwirtschaftskongress : London, 1959
Autore International dairy congress : <15. ; : 1959
Pubbl/distr/stampa London : Richard Clay and Company, 1959
Descrizione fisica 5 v. ; 24 cm
Disciplina 637
Soggetto non controllato Industrie lattiero-casearie
Latte
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione mul
Record Nr. UNINA-990001726910403321
International dairy congress : <15. ; : 1959  
London : Richard Clay and Company, 1959
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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]
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Advanced Dairy Chemistry [[electronic resource] ] : Volume 1A: Proteins: Basic Aspects, 4th Edition / / edited by Paul L. H. McSweeney, Patrick F. Fox
Advanced Dairy Chemistry [[electronic resource] ] : Volume 1A: Proteins: Basic Aspects, 4th Edition / / edited by Paul L. H. McSweeney, Patrick F. Fox
Edizione [4th ed. 2013.]
Pubbl/distr/stampa New York, NY : , : Springer US : , : Imprint : Springer, , 2013
Descrizione fisica 1 online resource (557 p.)
Disciplina 637
Soggetto topico Food—Biotechnology
Proteins 
Microbiology
Food Science
Protein Science
ISBN 1-299-19721-3
1-4614-4714-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Origin and evolution of the major constituents of milk -- 2. Milk Proteins: Introduction and historical aspects -- 3. Quantitation of proteins in milk and milk products -- 4. Chemistry of Caseins -- 5. Higher order structures of the caseins: a paradox -- 6. Casein micelle structure, functions and interactions -- 7. b-Lactoglobulin -- 8. a-Lactalbumin -- 9. Immunoglobulins in mammary secretions -- 10. Lactoferrin -- 11. Minor proteins, Including Growth Factors -- 12. Indigenous enzymes of milk -- 13. Interspecies comparison of milk proteins -- 14. Genetics and Biosynthesis of milk proteins -- 15. Genetic polymorphism of milk proteins -- 16. Nutritional Quality of milk proteins -- Index.
Record Nr. UNINA-9910437809003321
New York, NY : , : Springer US : , : Imprint : Springer, , 2013
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Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Pubbl/distr/stampa Oxford, UK, : Blackwell Pub.
Descrizione fisica 1 online resource (314 p.)
Disciplina 637
Altri autori (Persone) BritzT. J
RobinsonR. K (Richard Kenneth)
Soggetto topico Dairy processing
Dairying
Soggetto genere / forma Electronic books.
ISBN 1-282-12293-2
9786612122934
0-470-69763-6
0-470-69805-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Thermal processing of milk / Peter de Jong -- Applications of membrane separation / Athanasios Goulas and Alistair S. Grandison -- Hygiene by design / J. Ferdie Mostert and Elna M. Buys -- Automation in the dairy industry / Evaggelos Doxanakis and Asterios Kefalas -- Safety and quality of dairy products / Peter J. Jooste and Lucia E. C. M. Anelich -- Modern laboratory practices : analysis of dairy products / Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni -- Dealing with environmental issues / Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge.
Record Nr. UNINA-9910144385903321
Oxford, UK, : Blackwell Pub.
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Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Pubbl/distr/stampa Oxford, UK, : Blackwell Pub.
Descrizione fisica 1 online resource (314 p.)
Disciplina 637
Altri autori (Persone) BritzT. J
RobinsonR. K (Richard Kenneth)
Soggetto topico Dairy processing
Dairying
ISBN 1-282-12293-2
9786612122934
0-470-69763-6
0-470-69805-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Thermal processing of milk / Peter de Jong -- Applications of membrane separation / Athanasios Goulas and Alistair S. Grandison -- Hygiene by design / J. Ferdie Mostert and Elna M. Buys -- Automation in the dairy industry / Evaggelos Doxanakis and Asterios Kefalas -- Safety and quality of dairy products / Peter J. Jooste and Lucia E. C. M. Anelich -- Modern laboratory practices : analysis of dairy products / Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni -- Dealing with environmental issues / Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge.
Record Nr. UNISA-996197306303316
Oxford, UK, : Blackwell Pub.
Materiale a stampa
Lo trovi qui: Univ. di Salerno
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Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Pubbl/distr/stampa Oxford, UK, : Blackwell Pub.
Descrizione fisica 1 online resource (314 p.)
Disciplina 637
Altri autori (Persone) BritzT. J
RobinsonR. K (Richard Kenneth)
Soggetto topico Dairy processing
Dairying
ISBN 1-282-12293-2
9786612122934
0-470-69763-6
0-470-69805-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Thermal processing of milk / Peter de Jong -- Applications of membrane separation / Athanasios Goulas and Alistair S. Grandison -- Hygiene by design / J. Ferdie Mostert and Elna M. Buys -- Automation in the dairy industry / Evaggelos Doxanakis and Asterios Kefalas -- Safety and quality of dairy products / Peter J. Jooste and Lucia E. C. M. Anelich -- Modern laboratory practices : analysis of dairy products / Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni -- Dealing with environmental issues / Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge.
Record Nr. UNINA-9910829813903321
Oxford, UK, : Blackwell Pub.
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
Pubbl/distr/stampa Oxford, UK, : Blackwell Pub.
Descrizione fisica 1 online resource (314 p.)
Disciplina 637
Altri autori (Persone) BritzT. J
RobinsonR. K (Richard Kenneth)
Soggetto topico Dairy processing
Dairying
ISBN 1-282-12293-2
9786612122934
0-470-69763-6
0-470-69805-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Thermal processing of milk / Peter de Jong -- Applications of membrane separation / Athanasios Goulas and Alistair S. Grandison -- Hygiene by design / J. Ferdie Mostert and Elna M. Buys -- Automation in the dairy industry / Evaggelos Doxanakis and Asterios Kefalas -- Safety and quality of dairy products / Peter J. Jooste and Lucia E. C. M. Anelich -- Modern laboratory practices : analysis of dairy products / Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni -- Dealing with environmental issues / Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge.
Record Nr. UNINA-9910841685203321
Oxford, UK, : Blackwell Pub.
Materiale a stampa
Lo trovi qui: Univ. Federico II
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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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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-9910841519803321
Ames, Iowa, : John Wiley & Sons, : Institute of Food Technologists, 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui