Dairy Chemistry and Biochemistry (2nd Ed.)
Auteurs : Fox P. F., Uniacke-Lowe T., McSweeney P. L. H., O'Mahony J. A.
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
P. F. Fox, Emeritus Professor of Food Chemistry.
T. Uniacke-Lowe, Senior Technical Officer.
P. L. H. McSweeney, Professor of Food Chemistry.
J. A. O’ Mahony, Lecturer in Food Chemistry, all at the School of Food and Nutritional Sciences, University College, Cork, Ireland.
Comprehensive upper-level undergraduate textbook on dairy chemistry
Thoroughly updated 2nd edition with new chapter on the bioactive compounds in milk
Covers Physico-chemical properties of milk constituents
Date de parution : 10-2016
Ouvrage de 584 p.
15.5x23.5 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 68,56 €
Ajouter au panierDate de parution : 06-2015
Ouvrage de 584 p.
15.5x23.5 cm
Thème de Dairy Chemistry and Biochemistry :
Mots-clés :
Chemistry of dairy products; Dairy chemistry; Lactose; Milk lipids; Milk proteins; Milk salts