Advanced Dairy Chemistry Volume 2: Lipids

Advanced Dairy Chemistry Volume 2: Lipids edited by Patrick F. Fox, Paul L. H. McSweeney.

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. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, wat...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Fox, Patrick F. (Editor), McSweeney, Paul L. H. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2006.
Edition:3rd ed. 2006.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Chemistry.
Nutrition   .
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • Composition and Structure of Bovine Milk Lipids
  • Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon
  • Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance
  • Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane
  • Physical Chemistry of Milk Fat Globules
  • Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material
  • Crystallization and Rheological Properties of Milk Fat
  • Milk Fat: Physical, Chemical and Enzymatic Modification
  • Chemistry and Technology of Butter and Milk Fat Spreads
  • Significance of Milk Fat in Cream Products
  • Significance of Milk Fat in Cheese
  • Ice Cream
  • Significance of Milk Fat in Milk Powder
  • Significance of Milk Fat in Infant Formulae
  • Lipolytic Enzymes and Hydrolytic Rancidity
  • Lipid Oxidation
  • Nutritional Significance of Milk Lipids
  • Oxysterols: Formation and Biological Function
  • High Performance Liquid Chromatographic and Gas Chromatographic Methods for Lipid Analysis
  • Spectroscopic Techniques (NMR, Infrared and Fluorescence) for the Determination of Lipid Composition and Structure in Dairy Products
  • Applications of Ultrasound to Analysis/Quantitation of Dairy Lipids
  • Physical Characterization of Milk Fat and Milk Fat-Based Products.

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