Advanced Dairy Chemistry, Volume 3: Lactose, Water, Salts and Vitamins: Lactose, Water, Salts and Vitamins v. 3 (Dairy chemistry series)

Advanced Dairy Chemistry, Volume 3: Lactose, Water, Salts and Vitamins: Lactose, Water, Salts and Vitamins v. 3 (Dairy chemistry series)


Yazar Patrick F. Fox
Yayınevi Springer
ISBN 9780412630200
Baskı yılı 1992
Sayfa sayısı 536
Ağırlık 1.15 kg
Stok durumu Tükendi   

This is the third volume in the series on the chemistry and physical properties of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. "Advanced Dairy Chemistry Volume 3" is the most comprehensive book available on the subject. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.This book is a second edition of the very successful third volume in the series "Developments in Dairy Chemistry". Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.
List of contributors
Preface
Preface to the first edition
1 Physical and chemical properties of lactose by V. H. Holsinger 1
2 Lactose: chemical derivatives by L. A. W. Thelwall 39
3 Lactose: enzymatic modification by R. R. Mahoney 77
4 Lactose: nutritional significance by A. Mustapha and S. R. Hertzler and D. A. Savaiano 127
5 Reaction chemistry of lactose: non-enzymatic degradation pathways and their significance in dairy products by J. OBrien 155
6 The milk salts and their interaction with casein by C. Holt 233
7 Nutritional aspects of minerals in bovine and human milks by A. Flynn and K. Cashman 257
8 Water in milk products by Y. H. Roos 303
9 Vitamins in milk and milk products by R. Oste and M. Jagerstad and I. Andersson 347
10 Flavours and off-flavours in milk and dairy products by P. L. H. McSweeney and H. E. Nursten and G. Urbach 403
11 Physico-chemical properties of milk by H. Singh and O. J. McCarthy and J. A. Lucey 469
Index 519