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OverviewPatrick Foxbs multivolume Advanced Dairy Chemistry series was first published in four volumes in the early 1980s and revised in three volumes in the early 1990s. The series is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins lipds, and lactose. This book 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. Full Product DetailsAuthor: P. F. FoxPublisher: Kluwer Academic Publishers Group Imprint: Kluwer Academic / Plenum Publishers Edition: 2nd Revised edition Weight: 1.260kg ISBN: 9780751403114ISBN 10: 0751403113 Pages: 781 Publication Date: October 1992 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Out of Print Availability: Out of stock  Table of ContentsAnalytical Methods For Milk Proteins. Chemistry of the Caseins. Casein Association and Micelle Formation. B-lactalbumin. Immunoglobulins of the Mammary Secretions. Biological Properties of Milk Proteins. Indigenous Enzymes in Milk. Production, Functional Properties and Utilization of Milk Protein Products. Genetic Polymorphism of Milk Proteins. Nutritional Aspects of Milk Proteins. Biosynthesis of Milk Protein. Molecular Modeling and Genetic Engineering of Milk Proteins. The Enzymatic Coagulation of Milk. Heat Stability of Milk. Ethanol Stability. Age Gelation of Sterilized Milks. Aspects of Proteins in Milk Powder Manufacture. IndexReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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