2006

Advanced Dairy Chemistry Volume 2 Lipids

Editors:

ISBN: 978-0-387-26364-9 (Print) 978-0-387-28813-0 (Online)

Table of contents (22 chapters)

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  1. No Access

    Book Chapter

    Pages 1-42

    Composition and Structure of Bovine Milk Lipids

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    Book Chapter

    Pages 43-92

    Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon

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    Book Chapter

    Pages 93-136

    Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance

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    Book Chapter

    Pages 137-171

    Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane

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    Book Chapter

    Pages 173-212

    Physical Chemistry of Milk Fat Globules

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    Book Chapter

    Pages 213-244

    Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material

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    Book Chapter

    Pages 245-291

    Crystallization and Rheological Properties of Milk Fat

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    Book Chapter

    Pages 293-332

    Milk Fat: Physical, Chemical and Enzymatic Modification

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    Book Chapter

    Pages 333-363

    Chemistry and Technology of Butter and Milk Fat Spreads

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    Book Chapter

    Pages 365-375

    Significance of Milk Fat in Cream Products

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    Book Chapter

    Pages 377-440

    Significance of Milk Fat in Cheese

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    Book Chapter

    Pages 441-450

    Ice Cream

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    Book Chapter

    Pages 451-465

    Significance of Milk Fat in Milk Powder

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    Book Chapter

    Pages 467-479

    Significance of Milk Fat in Infant Formulae

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    Book Chapter

    Pages 481-556

    Lipolytic Enzymes and Hydrolytic Rancidity

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    Book Chapter

    Pages 557-600

    Lipid Oxidation

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    Book Chapter

    Pages 601-639

    Nutritional Significance of Milk Lipids

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    Book Chapter

    Pages 641-674

    Oxysterols: Formation and Biological Function

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    Book Chapter

    Pages 675-696

    High Performance Liquid Chromatographic and Gas Chromatographic Methods for Lipid Analysis

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    Book Chapter

    Pages 697-707

    Spectroscopic Techniques (NMR, Infrared and Fluorescence) for the Determination of Lipid Composition and Structure in Dairy Products

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