Advanced Dairy Chemistry Volume 2
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Composition and Structure of Bovine Milk Lipids.- Origin of Fatty Acids and Influence of Nutritional Factors on Milk Fat.- 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 other dairy products.- Lipolytic Enzymes and Hydrolytic Rancidity.Lipid Oxidation.- Nutritional Significance of Milk Lipids.- Oxysterols: Formation and Biological Function.Analytical Methods.- Index. EAN/ISBN : 9780387288130 Publisher(s): Springer, Berlin, Springer US Discussed keywords: Molkereitechnik Format: ePub/PDF Author(s): Fox, P. F. - McSweeney, Paul L. H.
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