Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts by P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)

By P.F. Fox (auth.), Paul McSweeney, Patrick F. Fox (eds.)

The complicated Dairy Chemistry sequence was once first released in 4 volumes within the Nineteen Eighties (under the name advancements in Dairy Chemistry) and revised in 3 volumes within the Nineteen Nineties. The sequence is the best reference resource on dairy chemistry, offering in-depth insurance of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry quantity three: Lactose, Water, Salts, and Minor parts, 3rd variation, reports the large literature on lactose and its importance in milk items. This quantity additionally studies the literature on milk salts, supplementations, milk flavors and off-flavors and the behaviour of water in dairy products.

Most themes lined within the moment version are retained within the present version, which has been up-to-date and increased significantly. New chapters disguise chemically and enzymatically ready derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is affiliate Professor of meals Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of foodstuff Chemistry at collage university, Cork, Ireland.

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Extra resources for Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

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Preserv. 1, 3–11. Roos, Y. 1993. Melting and glass transitions of low molecular weight carbohydrates. Carbohydr. Res. 238, 39–48. H. 1995. Phase Transitions in Foods, Academic Press, San Diego. H. 2002. Importance of glass transition and water activity to spray drying and stability of dairy powders. Lait 82, 475–484. , Karel, M. 1990. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials. Biotechnol. Prog. 6, 159–163. , Karel, M. 1991a. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models.

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