Lactose, water, salts and vitamins
著者
書誌事項
Lactose, water, salts and vitamins
（Advanced dairy chemistry / edited by P.F. Fox, v. 3）
Chapman & Hall, 1997
2nd ed
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注記
Includes bibliographical references and index
First edition 1985 published by Elsevier Science Publishers Ltd
内容説明・目次
内容説明
This is the third volume in the series on the chemistry and physical properties of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. "Advanced Dairy Chemistry Volume 3" is the most comprehensive book available on the subject. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.This book is a second edition of the very successful third volume in the series "Developments in Dairy Chemistry". Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.
目次
- Lactose - chemistry and physico-chemical properties
- lactose - chemical derivatives
- lactose - enzymatic modification
- lactose - nutritional significance
- lactose - maillard browning and other heat-induced changes in milk and milk products
- milk salts - their secretion, concentrations and physical chemistry. Nutritional aspects of minerals in bovine and human milk
- water in milk products
- vitamins in milk and milk products
- flavours and off-flavours in milk and dairy products
- physico-chemical properties of milk.
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