Пищевая химия
Пищевая промышленность
  • формат pdf
  • размер 9.06 МБ
  • добавлен 26 июля 2011 г.
Fox P.F., McSweeney P.L.H. (ed.). Advanced Dairy Chemistry. Vol. 2. Lipids
USA: Springer, 2006, 801 p.
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 chromatography and gas chromatography methods for lipid analysis
Spectroscopic techniques 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
Похожие разделы
Смотрите также

Belitz H.-D. e.a. Food Chemistry

  • формат pdf
  • размер 13.8 МБ
  • добавлен 17 октября 2011 г.
4th revised and extended ed.,2009, XLIV, 1070 pages, 481 illus, With 923 Formulas. Springer-Verlag Berlin Heidelberg 2009 Bestselling textbook now in its fourth revised and enlarged edition New topics covered include BSE detection and acrylamide More extensively treated are food allergies, alcoholic drinks, or phytosterols Proven features are that it’s logically organized according to food constituents and commodities and that it’s enriche...

Fennema O.R. (ed.) Food Chemistry

  • формат pdf
  • размер 47.42 МБ
  • добавлен 12 декабря 2011 г.
3rd. ed. Marcel Dekker. 1996. 1262 p. Introduction to Food Chemistry Water and Ice Dispersed Systems: Basic Considerations Carbohydrates Lipids Amino Acids, Peptides, and Proteins Enzymes Vitamins Minerals Colorants Flavors Food Additives Toxic Substances Characteristics of Milk Characteristics of Edible Muscle Tissues Characteristics of Edible Plant Tissues Summary: Integrative Concepts

Flament I. Coffee flavor chemistry

  • формат pdf
  • размер 28.54 МБ
  • добавлен 20 сентября 2011 г.
JOHN WILEY&SONS, LTD / 2002. - 410 p. ISBN 0-471-72038-0. Contents Introduction Short History of Coffee Books, Reviews, and Meetings Abbreviations Green Coffee Non-Volatile Constituents and Their Contribution as Precursors of the Flavor of Roasted Coffee Volatile Compounds Identified in Green Coffee Beans From the Raw Bean to the Roasted Coffee Roasting Process: Strecker and Maillard Reactions Identification and Characterization of...

Fox P.F., McSweeney P.L.H. (ed.). Advanced Dairy Chemistry. Vol. 3. Lactose, water, salts and minor constituents

  • формат pdf
  • размер 14.51 МБ
  • добавлен 29 июля 2011 г.
USA: Springer, 2009, 778 p. Contents Lactose: chemistry and properties Solid and liquid states of lactose Significance of lactose in dairy products Production and uses of lactose Galacto-oligosaccharides and other products derived from lactose Lactose malabsorption Non-enzymatic degradation pathways of lactose and their significance in dairy products Milk oligosaccharides Milk salts: technological significance Nutritional aspects of minerals in b...

Hui Y.H., Nip W.-K., Nollet L.M.L., Paliyath G., Simpson B.K. (Eds.) Food Biochemistry and Food Processing

  • формат pdf
  • размер 8.41 МБ
  • добавлен 14 января 2012 г.
Blackwell Publishing, 2006. - 769 p. ISBN: 0813803780. Knowledgeably compiled and deftly edited by the international team of Y.H. Hui (an food industry consultant), Wai-Kit Nip (Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii, Manoa, Honolulu, Hawaii), Leo M. L. Nollet (Professor of Biotechnology, Hogeschool Gent, Ghent, Belgium), Gopinadhan Paliyath (Associate Professor, Department of Pl...

John M. deMan, PhD. Principles of Food Chemistry. Third Edition

  • формат pdf
  • размер 18.72 МБ
  • добавлен 13 октября 2011 г.
Maryland: Springer, 1999. - 595 с. This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture...

Shahidi F. Bailey's Industrial Oil and Fat Products

  • формат pdf
  • размер 34.67 МБ
  • добавлен 03 февраля 2012 г.
Wiley-Interscience; 6 edition. 2005. - 3616 p. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still...

Walstra Pieter. Physical Chemistry of Foods

  • формат pdf
  • размер 8.39 МБ
  • добавлен 22 сентября 2011 г.
Wageningen University, Wageningen, The Netherlands: Marcel Dekker, 2003, 807 p. Introduction Aspects of thermodynamics Bonds and interacnion forces Reaction kinetics Transport phenomena Polimers Proteins Water relations Dispersed systems Surface phenomena Formation of emulsions and foams Colloidal interactions Changes in dispersity Nucleation Crystallization Glass transitions and freezing Soft solids

Whitaker J. Current Protocols in Food Analytical Chemistry

  • формат pdf
  • размер 17.23 МБ
  • добавлен 03 января 2012 г.
John Wiley & Sons, Inc., 2001. – 1191 pages. Accurate, precise, sensitive, and rapid analytical determinations are as essential in food science and technology as in chemistry, biochemistry, and other physical and biological sciences. In many cases, the same methodologies are used. The objective of ‘Current Protocols in Food Analytical Chemistry’ is to provide the type of detailed instructions and comments that an expert would pass on to a com...