Advanced dairy chemistry. Volume 2, Lipids / Paul L.H. McSweeney, Patrick F. Fox, James A. O'Mahony, editors.
McSweeney, P. L. H., editor.; Fox, P. F., editor.; O'Mahony, James A., editor.
2020
SF251
Available Online

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Title Advanced dairy chemistry. Volume 2, Lipids / Paul L.H. McSweeney, Patrick F. Fox, James A. O'Mahony, editors.
Edition Fourth edition.
ISBN 9783030486860 (electronic book)
3030486869 (electronic book)
3030486850
9783030486853
DOI https://doi.org/10.1007/978-3-030-48686-0
Published Cham : Springer, [2020]
Language English
Description 1 online resource
Other Standard Identifiers 10.1007/978-3-030-48686-0 doi
Call Number SF251
Dewey Decimal Classification 637/.1
Summary The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Note Includes index.
Access Note Access limited to authorized users.
Digital File Characteristics text file
PDF
Source of Description Online resource; title from PDF title page (SpringerLink, viewed February 18, 2021).
Added Author McSweeney, P. L. H., editor.
Fox, P. F., editor.
O'Mahony, James A., editor.
Available in Other Form Print version: 9783030486853
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
Composition and structure of bovine milk lipids / A.K.H. MacGibbon
Origin of fatty acids and influene of nutritional factors on milk fat / D.L. Palmquist, K.J. Harvatine
Conjugated linoelic acid : biosynthesis and nutritional significance / D. E. Bauman, A. L. Lock, R. Conboy Stephenson, K. Linehan, R. P. Ross, C. Stanton
Intracellular origin of milk fat globules, composition and structure of the milk fat globule membrane highlighting the specific role of sphingomyelin / C. Lopez
Physical chemistry of milk fat globules / T. Huppertz, T. Uniacke-Lowe, A.L. Kelly
Composition, fractionation, techno-functional properties and applications of milk fat globule membrane-derived material / D. Oliveira, J.A. O'Mahony
Milk fat : chemical and physical modification / S.A. Hogan, T.F. O'Callaghan
Crystallization and rheological properties of milk fat / K.D. Mattice, A.J. Wright, A.G. Marangoni
Role of milk fat in dairy products / D. S. Waldron, W. Hoffmann, W. Buchheim, D. J. McMahon, H. Douglas Goff, S. V. Crowley et al.
Nutritional significance of milk lipids : from bioactive fatty acids to supramolecular structures impact metabolism / E. Guillocheau, M. Milard, V. Rioux, C. Bourlieu, M.-C. Michalski
Stability and spoilage of lipids in milk and dairy products / H.C. Deeth
Physical characterization of milk fat and milk fat-based products / O.J. McCarthy, M. Wong
Analytical methods / A. Logan, L. Walter, P. Watkins.

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