Handbook of dairy foods analysis

著者

書誌事項

Handbook of dairy foods analysis

edited by Fidel Toldrá, Leo M.L. Nollet

CRC Press/Taylor & Fracis Group, 2021

2nd ed

  • : hbk

大学図書館所蔵 件 / 全2件

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注記

Previous ed.: 2009

Includes bibliographical references and index

内容説明・目次

内容説明

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldra and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis - an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

目次

Part I Chemistry and Biochemistry Chapter 1 Introduction to Analysis in the Dairy Industry Chapter 2 Amino Acids in Dairy Foods Chapter 3 Peptides Chapter 4 Milk Proteins Chapter 5 Proteomics and Peptidomics in Dairy Science Chapter 6 Indigenous Milk Enzymes Chapter 7 Carbohydrates Chapter 8 Triacylglycerols in Dairy Foods Chapter 9 Polar Lipids Chapter 10 Fatty Acids Chapter 11 Cholesterol Chapter 12 Organic Acids Chapter 13 Aroma Compounds Part II Technological Quality Chapter 14 Microstructure Chapter 15 Biosensors Chapter 16 Hyperspectral Imaging in Dairy Products Analysis Chapter 17 Determination of Identity and Quality of Dairy Products Chapter 18 Determination of Glycolysis Chapter 19 Proteomic Authentication of Dairy Products Chapter 20 Determination of Lipolysis Chapter 21 Characterization of Lactic Acid Bacteria Used in Dairy Foods Chapter 22 Detection of Bacteriophages in Milk Products Part III Nutritional Quality Chapter 23 Bioactive Peptides Chapter 24 Prebiotics Chapter 25 Probiotics Chapter 26 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae Chapter 27 Minerals and Trace Elements Part IV Sensory Quality Chapter 28 Color Chapter 29 Texture Chapter 30 Flavor Chapter 31 Sensory Perception and Measurement Part V Safety Chapter 32 Microbial Flora Chapter 33 Spoilage Detection Chapter 34 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products Chapter 35 Mycotoxins and Toxins Chapter 36 Detection of Adulterations: Addition of Foreign Lipids and Proteins Chapter 37 Identification of Milk Origin Chapter 38 Residues of Food Contact Materials Chapter 39 Phthalates and Di-(2-ethylhexyl) Adipate in Dairy Foods Chapter 40 Preservatives Chapter 41 Analysis of Antibiotics in Milk and Its Products Chapter 42 Environmental Contaminants Chapter 43 Cow's Milk Allergens Chapter 44 Biogenic Amines

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