Advanced dairy chemistry. volume 3, Lactose, water, salts and minor constituents
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 source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lacto...
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| Other Authors: | , |
|---|---|
| Format: | Livre numérique |
| Language: | Anglais |
| Published: |
New York, NY :
Springer New York : Springer e-books : Imprint: Springer : Springer e-books
[20..].
Cham : Springer Nature |
| Online Access: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Note: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Advanced Dairy Chemistry, Texte imprimé, 9780387848648 |
Table of Contents:
- Lactose: Chemistry and Properties Solid and Liquid States of Lactose Significance of Lactose in Dairy Products Production and Uses of Lactose Galacto-oligosaccharides and Other Products Derived from Lactose Lactose Malabsorption Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products Milk Oligosaccharides Milk Salts: Technological Significance Nutritional Aspects of Minerals in Bovine and Human Milks Water in Dairy Products Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products Vitamins in Milk and Dairy Products: B-Group Vitamins Flavours and Off-Flavours in Milk and Dairy Products Physico-chemical Properties of Milk Erratum to: IV. Significance of Lactose in Milk Powders