Dairy fat products and functionality : fundamental science and technology
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized mi...
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| Other Authors | , , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Cham :
Springer,
2020.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9783030416614 3030416615 3030416607 9783030416607 |
| Physical Description | 1 online resource (606 pages) |
Cover
Table of Contents:
- Chemistry
- Biosynthesis of bovine milk fat
- Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat
- Lipase modification of milk fat
- Structure, extraction and functionality of milk fat globule membrane
- Proteomic characterization of milk fat globule membrane
- Nutrition
- Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules
- Digestion and nutritional functionality of milk fat globule membrane materials
- Anticancer potential of milk fat components
- Physics
- Physicochemical stability of milk fat globules
- Crystallization and melting properties of milk fat in bulk and emulsified states
- Rheological properties of milk fat and dairy blends
- Tribological properties of milk fat globules
- Methodology
- Advanced techniques of chemical profiling of milk fat
- Detection of bovine milk fat adulteration
- Flavour of bovine milk fat and its characterization techniques
- Characterization techniques of physicochemical properties of bovine milk fat
- Materials Science and Technology
- Structure-function relationship of milk fat in dairy products
- Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products
- Microstructural engineering of milk fat and related products
- Oil structuring in dairy fat products
- Milk fat interesterification for infant formula
- Production of human milk fat substitutes (HMFS) from bovine milk fat
- Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids
- Utilization of milk fat fraction to maintain oxidative stability of fish oil
- Manufacturing of dairy fat products
- Anhydrous milk fat and butter oil
- Fractionation methods of anhydrous milk fat
- Size-based fractionation methods of milk fat globules
- Ultrasound assisted cream separation
- Milk fat in recombined milks
- Dairy creams and related products
- Cream powders
- Butter and dairy fat spreads
- Cream cheeses.