Handbook of dairy foods analysis

"Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis com...

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Bibliographic Details
Other Authors Nollet, Leo M. L., 1948-, Toldrá, Fidel
Format Electronic eBook
LanguageEnglish
Published Boca Raton, FL : CRC Press, 2009.
Subjects
Dairy products > Analysis > Handbooks, manuals, etc.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781420046328
1420046322
9781628706222
1628706228
1282312073
9781282312074
1420046314
9781420046311
Physical Description1 online resource (900 pages)

Cover

Table of Contents:
  • Front cover; Contents; Preface; Editors; Contributors; PART I: CHEMISTRY AND BIOCHEMISTRY; Chapter 1. Introduction to Analysis in the Dairy Industry; Chapter 2. Amino Acids in Dairy Foods; Chapter 3. Peptides; Chapter 4. Milk Proteins; Chapter 5. Proteomics; Chapter 6. Carbohydrates; Chapter 7. Triacylglycerols in Dairy Foods; Chapter 8. Dairy Polar Lipids; Chapter 9. Fatty Acids; Chapter 10. Cholesterol; Chapter 11. Organic Acids; Chapter 12. Flavor Formation; PART II: TECHNOLOGICAL QUALITY; Chapter 13. Microstructure; Chapter 14. Biosensors; Chapter 15. Physical Sensors and Techniques.

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