Advanced dairy chemistry v. 3 Lactose, water, salts and minor constituents

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in threevolumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. INDICE: Lactose: chemical and physical properties and significance to dairy products.- Lactose hydrolysis and enzymatic derivatives.- Galactooligosacchaides.- Lactose malabsorption.- Reaction chemistry of lactose ( including Maillard reaction).- Oligosaccharides indigenous to milk.- Milk salts: technological significance.- Milk salts: nutritional aspects.- Water in dairy products.- Vitamins in milk and dairy products: A, D, E, K, C.- Vitamins in milk and dairyproducts: B-group vitamins.- Hormones and biologically active compounds in milk.- Flavours and off-flavours in milk and dairy products.- Physico-chemical properties of milk.- Index.

• ISBN: 978-0-387-84864-8
• Editorial: Springer
• Encuadernacion: Cartoné
• Páginas: 778
• Fecha Publicación: 22/04/2009
• Nº Volúmenes: 1
• Idioma: Inglés