Articoli correlati a Advanced Dairy Chemistry: Lactose, Water, Salts and...
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes 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.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
L'autore:
Contenuti:
P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.
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 Bovine and Human Milks.- Water in Dairy Products.- Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products.- Vitamins in Milk and Dairy Products: B-Group Vitamins.- Flavours and Off-Flavours in Milk and Dairy Products.- Physico-chemical Properties of Milk.- Erratum to: IV. Significance of Lactose in Milk Powders.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreSpringer Nature
- Data di pubblicazione2009
- ISBN 10 0387848649
- ISBN 13 9780387848648
- RilegaturaCopertina rigida
- Numero edizione3
- Numero di pagine778
- RedattoreMcSweeney P. L. H., Fox P. F.
Compra nuovo
Scopri di più su questo articolo
EUR 262,58
Spese di spedizione:
GRATIS
In U.S.A.
I migliori risultati di ricerca su AbeBooks
Immagini fornite dal venditore
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents [Hardcover ]
Da:
Valutazione libreria
Descrizione libro Hardcover. Condizione: new. Codice articolo 9780387848648
Compra nuovo
EUR 262,58
Convertire valuta
Immagini fornite dal venditore
Advanced Dairy Chemistry Volume 3
Editore:
Springer New York
(2009)
ISBN 10: 0387848649
ISBN 13: 9780387848648
Nuovo
Rilegato
Quantità: > 20
Da:
Valutazione libreria
Descrizione libro Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Updates previous findingsIntroduces new information on lactose derivatives, oligosaccharides indigenous to milk, and hormones and biologically active compounds in milkP.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry an. Codice articolo 5911357
Compra nuovo
EUR 225,79
Convertire valuta
Foto dell'editore
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
Da:
Valutazione libreria
Descrizione libro Condizione: New. Codice articolo ABLIING23Feb2215580173394
Compra nuovo
EUR 281,91
Convertire valuta
Foto dell'editore
Advanced Dairy Chemistry : Volume 3: Lactose; Water; Salts and Minor Constituents
Print on Demand
Da:
Valutazione libreria
Descrizione libro Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Codice articolo ria9780387848648_lsuk
Compra nuovo
EUR 276,52
Convertire valuta
Immagini fornite dal venditore
Advanced Dairy Chemistry
Editore:
SPRINGER NATURE Mrz 2009
(2009)
ISBN 10: 0387848649
ISBN 13: 9780387848648
Nuovo
Rilegato
Quantità: 2
Da:
Valutazione libreria
Descrizione libro Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes 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. 778 pp. Englisch. Codice articolo 9780387848648
Compra nuovo
EUR 267,49
Convertire valuta
Immagini fornite dal venditore
Advanced Dairy Chemistry : Volume 3: Lactose, Water, Salts and Minor Constituents
Editore:
Springer Nature Singapore
(2009)
ISBN 10: 0387848649
ISBN 13: 9780387848648
Nuovo
Rilegato
Quantità: 2
Da:
Valutazione libreria
Descrizione libro Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes 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. Codice articolo 9780387848648
Compra nuovo
EUR 270,75
Convertire valuta