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020 _a9783030486860
024 7 _a10.1007/978-3-030-48686-0
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aTP248.65.L57
_b2020 EB
245 1 0 _aAdvanced Dairy Chemistry, Volume 2
_bLipids /
_cedited by Paul L. H. McSweeney, Patrick F. Fox, James A. O'Mahony.
250 _aFourth edition 2020
264 1 _aCham
_bSpringer International Publishing :
_bImprint: Springer
_c2020.
300 _a1 recurso en línea (XVII, 489 páginas)
_b106 ilustraciones, 16 ilustraciones a color
336 _2rdacontent
_aTexto
_btxt
337 _2rdamedia
_aelectrónico
_bc
338 _2rdacarrier
_arecurso electrónico
_bcr
347 _atext file
_bPDF
490 0 _aBiomedical and Life Sciences (SpringerNature-11642)
490 0 _aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505 0 _aComposition and structure of 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 lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins -- Physical chemistry of milk fat globules -- Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material -- Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol -- Crystallization and rheological properties of milk fat -- Role of milkfat in dairy products -- Nutritional significance of milk lipids -- Stability and spoilage of milk lipids -- Physical characteristics of milk fat -- Analytical methods -- Index.
520 3 _aThe 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 and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
988 _aSpringer_BiomedLife_dic2020
650 7 _2embne
_aLípidos
_9142933
700 1 _aMcSweeney, Paul L. H
_eeditor literario
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aFox, Patrick F
_eeditor literario
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aO'Mahony, James A
_eeditor literario
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783030486853
776 0 8 _iPrinted edition:
_z9783030486877
776 0 8 _iPrinted edition:
_z9783030486884
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-48686-0
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
998 _b02/2021
_dz
_ea
_zSI