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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
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| London : Richard Clay and Company, 1959 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advanced dairy chemistry [[electronic resource] ] . Volume 1A Proteins : basic aspects / / Paul L.H. McSweeney, Patrick F. Fox, editors
| Advanced dairy chemistry [[electronic resource] ] . Volume 1A Proteins : basic aspects / / Paul L.H. McSweeney, Patrick F. Fox, editors |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | New York, : Springer, c2013 |
| Descrizione fisica | 1 online resource (557 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
FoxP. F
McSweeneyP. L. H |
| Soggetto topico |
Dairy products - Composition
Milk proteins |
| 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. |
| Altri titoli varianti | Proteins |
| Record Nr. | UNINA-9910437809003321 |
| New York, : Springer, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 | ||
| ||
Advanced dairy science and technology / / edited by Trevor J. Britz, Richard K. Robinson
| Advanced dairy science and technology / / 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, Corne Lamprecht and Gunnar O. Sigge. |
| Record Nr. | UNINA-9910876533303321 |
| Oxford, UK, : Blackwell Pub. | ||
| 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 |
| 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 | ||
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Annuario : anno 1914 / Regia Stazione Sperimentale di Caseificio di Lodi
| Annuario : anno 1914 / Regia Stazione Sperimentale di Caseificio di Lodi |
| Autore | Stazione sperimentale di caseificio di Lodi |
| Pubbl/distr/stampa | Lodi : Tip. Succ. Marinoni, 1915 |
| Descrizione fisica | 61 p. ; 21 cm |
| Disciplina | 637 |
| Soggetto non controllato | Caseificio |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001813620403321 |
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Stazione sperimentale di caseificio di Lodi
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| Lodi : Tip. Succ. Marinoni, 1915 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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