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

ISBN-10: 0387848649

ISBN-13: 9780387848648

ISBN-10: 0387848657

ISBN-13: 9780387848655

The complex Dairy Chemistry sequence used to be first released in 4 volumes within the Eighties (under the name advancements in Dairy Chemistry) and revised in 3 volumes within the Nineteen Nineties. The sequence is the top reference resource on dairy chemistry, supplying in-depth assurance of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry quantity three: Lactose, Water, Salts, and Minor ingredients, 3rd version, stories the large literature on lactose and its value in milk items. This quantity additionally experiences the literature on milk salts, supplementations, milk flavors and off-flavors and the behaviour of water in dairy products.

Most themes coated within the moment variation are retained within the present version, which has been up to date and accelerated significantly. New chapters conceal 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 meals Chemistry at collage university, Cork, Ireland.

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Additional info for Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Example text

A. ), pp. , Westport, Conn. E. 1972. Solubility interrelations of lactose and sucrose. J. Food Sci. 37, 60–61. H. 2006a. Water sorption and time-dependent crystallization behaviour of freeze-dried lactose-salt mixtures. -Wiss. u. Technol. 40, 520–528. H. 2006b. Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures. -Wiss. u. Technol. 40, 536–543. D. 2005. Development of stickiness in amorphous lactose at constant T–Tg levels. Int. Dairy J. 15, 513–519. Peleg, M. 1977.

A. ), pp. , Westport, Conn. E. 1972. Solubility interrelations of lactose and sucrose. J. Food Sci. 37, 60–61. H. 2006a. Water sorption and time-dependent crystallization behaviour of freeze-dried lactose-salt mixtures. -Wiss. u. Technol. 40, 520–528. H. 2006b. Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures. -Wiss. u. Technol. 40, 536–543. D. 2005. Development of stickiness in amorphous lactose at constant T–Tg levels. Int. Dairy J. 15, 513–519. Peleg, M. 1977.

Calorimetric study of the glassy state. IV. Heat capacities of glassy water and cubic ice. Bull. Chem. , Jpn. 41, 2591–2599. C. 1926. Humidity equilibria of milk powders. J. Dairy Sci. 9, 50–61. F. 1930.  and  lactose in some milk products. J. Dairy Sci. 13, 140–157. H. 2005. Spray drying of high-sucrose dairy emulsions: Feasibility and physicochemical properties. J. Food Sci. 70, E244–E251. Vuataz, G. 1988. Preservation of skim-milk powders: Role of water activity and temperature in lactose crystallization and lysine loss.

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


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