Advanced Dairy Chemistry Volume 2 Lipids

  • P. F. Fox
  • P. L. H. McSweeney

Table of contents

  1. Front Matter
    Pages i-xxv
  2. A. K. H. MacGibbon, M. W. Taylor
    Pages 1-42
  3. T. Huppertz, A. L. Kelly
    Pages 173-212
  4. A. J. Wright, A. G. Marangoni
    Pages 245-291
  5. M. A. Augustin, C. Versteeg
    Pages 293-332
  6. W. Hoffmann, W. Buchheim
    Pages 365-375
  7. T. P. Guinee, P. L. H. McSweeney
    Pages 377-440
  8. H. D. Goff
    Pages 441-450
  9. N. Y. Farkye
    Pages 451-465
  10. G. Hendricks, M. Guo
    Pages 467-479
  11. H. C. Deeth, C. H. Fitz-Gerald
    Pages 481-556
  12. T. P. O’Connor, N. M. O’Brien
    Pages 557-600
  13. P. W. Parodi
    Pages 601-639
  14. P. A. Morrissey, M. Kiely
    Pages 641-674

About this book

Introduction

The 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. 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, Third 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.

Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods.

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.

P.F. Fox

Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and
P.L.H. McSweeney Ph.D., is Senior Lecturer in Food Chemistry at University College, Cork, Ireland.

Keywords

Base Fluor Lipid Nutrition Oxidation enzymes lactose proteins

Editors and affiliations

  • P. F. Fox
    • 1
  • P. L. H. McSweeney
    • 1
  1. 1.University College CorkIreland

Bibliographic information

  • DOI https://doi.org/10.1007/0-387-28813-9
  • Copyright Information Springer Science+Business Media, Inc. 2006
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-26364-9
  • Online ISBN 978-0-387-28813-0
  • About this book